Easy naan recipe
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Easy naan recipe
Image by timefordelish.com
No Yeast Naan Bread
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Mince pie recipe
Image by The National Archives UK
Document: Recipe for six mince pies of ‘an indifferent bigness’, 1603–1625. Catalogue ref: SP 14/189, f.7
Description:
This early 17th century recipe was found in the papers of the first Viscount Conway, a soldier who worked his way up the ranks to become Secretary of State in 1623.
The recipe contains many elements we would recognise today as parts of a mince pie – spices, raisins, currants, sugar, and a pastry case. The pastry is made of flour, butter and eggs (standard pastry ingredients) and the butter is heated up with some water before adding it to the flour and eggs.
Other elements of the recipe are a little stranger, however. As well as the sugar, spices and dried fruit, the filling calls for a loin of fat mutton and a little of a leg of veal. Beginning in the Middle Ages, mince pie recipes include meat – often lamb, as here, but sometimes beef or pork.
This recipe also features some unusual measurements – for example, half a peck of flour. A peck could be used to measure both liquid and dry ingredients and was equivalent to 16 pints, and so the recipe requires eight pints (about 4.5 litres) of flour.
With this document, students could consider:
– Would you be able to follow this recipe (or parts of it)?
– How does this compare to recipes you might use today?
– What parts are similar, what parts are different?
– What does this recipe tell you about food during the early modern period?
– What does this recipe tell you about the nature of archives?
Learn more: beta.nationalarchives.gov.uk/explore-the-collection/stori…
Find a transcript of this recipe here: www.nationalarchives.gov.uk/education/families/christmas/…
You can see this document on display at The National Archives throughout December as part of ‘Stories Unboxed’: www.nationalarchives.gov.uk/about/visit-us/whats-on/exhib…
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