a. Vegetables
- Leeks and onions: These alliums were kitchen staples. Leeks in particular were associated with Welsh identity.
- Parsnips and carrots: Though the modern orange carrot wasn’t popular until later, parsnips were sweet and hearty.
- Cabbage and kale: Common, easy to grow, and versatile.
- Turnips and beets: Root vegetables that stored well and were available through winter.
- Peas and broad beans: Used fresh in summer or dried for winter.
b. Spices and Herbs
Spices such as cinnamon, nutmeg, cloves, and pepper were imported and expensive, but even small households used them in small quantities on special occasions. Local herbs like marjoram, thyme, sage, and parsley were freely available and widely used.
c. Fats and Binders
Olive oil was imported but rare. More common was rapeseed oil, or in fasting periods, almond milk was made by soaking ground almonds in water. Eggs and butter were used when not restricted by religious observance.
Reconstructed Recipe: Tudor Vegetable Pie
This reconstructed recipe is based on 16th-century cookbooks like A Proper Newe Booke of Cokerye (1545) and modern historical interpretations.
Ingredients:
- 1 leek, sliced
- 1 onion, chopped
- 2 parsnips, peeled and chopped
- 1 small cabbage, shredded
- 1 cup cooked peas
- 1 tsp dried sage
- 1 tsp thyme
- Salt and pepper to taste
- 1 tbsp flour
- 1 tbsp oil or almond milk (or butter if not fasting)
- Pastry for base and lid
Method:
- Sauté the onion and leek in oil until soft.
- Add the chopped parsnip and cabbage. Cook for 10–15 minutes until tender.
- Stir in the peas, herbs, and flour to thicken.
- Season to taste.
- Roll out pastry, line a pie dish, and fill with the vegetable mixture.
- Cover with a pastry lid, crimp edges, and make a vent in the top.
- Bake at 180°C (350°F) for 45 minutes or until golden.
This hearty pie would have been served hot or cold and could keep for several days. shutdown123