The Compleat Cook
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About this book
Nutmeg, cream and citrus turn up in both sweet and savoury dishes throughout this collection of early cooking instructions. Printed in London in 1658, W. M.'s The Compleat Cook presents methods associated with Italian, Spanish and French cooking. Its opening recipes move from a warm posset to lemon-flavoured capon, venison pie, pancakes and fish stewed with wine, herbs and spices. Each entry gives direct instructions for preparing a particular dish.
Later recipes extend the range to whipped cream, minced pies, preserved tongues and cheese. The quantities, utensils and cooking methods give readers interested in food history plenty to examine, from covered earthenware pots to baking and warming over coals. Sweet ingredients often share a dish with meat, while lemon and orange supply flavour to sauces and fillings. Reading the recipes reveals a kitchen vocabulary and set of tastes far removed from those of many modern cookbooks.
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