[Sca-cooks] Cut-Off Date for Cookery Books?

[Daniel Myers]

Given that there is a certain degree of continuity and flow in recipes
and the art of cooking I don't object outright to using such books,
though I prefer to focus on pre-1500 sources.

- Doc


> -------- Original Message --------
> From: Elise Fleming <alysk at ix.netcom.com>
> Date: Wed, January 29, 2014 8:03 am
> 
> Greetings! I'm having a discussion with someone about using cookery 
> books which were printed after 1600 and whether they can be considered 
> "period" or not. We're specifically focused on recipes for confections 
> and banqueting items (aka "desserts").
> 
> If we are being anal and fussy, then 1600 is a hard date and several of 
> the books that contain the most recipes for sweets don't fit: John 
> Murrell, "A delightful daily exercise for Ladies and Gentlewomen" 
> (1621); Gervase Markham, "The English Housewife" (1615); Kenelm Digby, 
> "The Closet of Sir Kenelm Digby" (1669); Robert May, "The Accomplisht 
> Cook" (1660/1685).
> 
> Would you accept cookery books as "period" up to 1625?
> 
> What about those after 1650?
> 
> Would you accept a post-1650 recipe if it was for a dish that was 
> mentioned pre-1600 but the recipe was 1660 and there was no other recipe 
> available?
> 
> Alys K.
> -- 
> Elise Fleming
> alysk at ix.netcom.com
> alyskatharine at gmail.com
> http://damealys.medievalcookery.com/
> http://www.flickr.com/photos/8311418@N08/sets/
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