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Food
Tudor Cooked Food
Tudor Food Uncooked Dishes Dry Goods Food Displays Fruit and Veg Meat, Poultry & Fish Dairy and Eggs Bread,Cakes & Puds

A number of our cooked dishes, for example Sergeant of the King’s Salmon have been interpreted from Tudor cookbooks available at Hampton Court Palace in England. We had great fun cooking these up!



Boar’s Head Boarshead Roast pork Roast Pork Roast Lamb RoastLeg Lamb Sergeant of the King’s Salmon KingsSalmon Salmon Pies SalmonPies Raised Game Pie GamePie

Tudors used breadcrumbs as thickening and not flour.


Gingerbread was originally made from bread - a mixture of crumbs, honey and spices.


Baking trays were made of hardened pastry and were called ‘coffins’.


Marchpane is the Tudor form of marzipan, it was commonly gilded and coloured.


Ippocras was a richly spiced Tudor mulled wine - but their spicing levels were much higher than we would use today.

Cooked Tudor Dishes