[Sca-cooks] The good hous-wiues treasurie was Battlefield Bakery Cookbook

[Johnna Holloway]

To start the correct citation should indicate that the work is  
anonymous.
Edward Allde was the printer.

Anon. The good hous-wiues treasurie Beeing a verye necessarie booke  
instructing to the dressing of meates. Hereunto is also annexed  
sundrie holsome medicines for diuers diseases. Imprinted at London :  
By Edward Allde, 1588. [Running title reads: A booke of cookerie.]
The very important STC (2nd ed.) number is  13854. There seems to be  
only the one edition.
The British lIbrary copy is the one that has been microfilmed and  
scanned.
It's up on both EEBO and it's on EEBO-TCP which means the text is up.  
It's not a very long work. 33 culinary recipes; 11 for the preserves,  
etc. 10 medicinal.

The recipe Euriol submitted from the Old Foodie seems to be the same  
as the EEBO-TCP copy. Minor differences in a couple of places.

Ivan Day has some recipes for mince pies, including Markham's recipe,  
up on his website--
http://www.historicfood.com/Pie%20recipe2.htm

Johnnae

On Nov 12, 2010, at 1:34 AM, Euriol of Lothian wrote:

> I've been trying to get a copy of this book myself. The one link I  
> have for it,
> doesn't seem to work. However, it does appear to be available  
> through some
> Universities that have subscribed to Early English Books Online.
> I did find an article at http://www.theoldfoodie.com/2006_12_01_archive.html
> which has the following recipe: 1588: Minst Pyes, with rosewater.  
> snipped
On Nov 12, 2010, at 1:11 AM, Honour Horne-Jaruk wrote:
> Respected friends:
> I have just run across this reference to a supposedly very modern- 
> type mincemeat pie.
> " In the 1588 Good Hous-Wiues Treasurie by Edward Allde, snipped
> Does anyone know this recipe? Is it even close, or have things  
> gotten lost in translation again?