William Collins An imprint of HarperCollinsPublishers 1 London Bridge Street London SE1 9GF Text © William Sitwell 2012 William Sitwell asserts the moral right to be identified as the author of this work Cover illustration © Shutterstock A catalogue record for this book is available from the British Library While every effort has been made to trace the owners of copyright material reproduced herein and secure permissions, the publishers would like to apologise for any omissions and will be pleased to incorporate missing acknowledgments in any future edition of this book All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins Source ISBN: 9780007412006 eBook Edition © January 2015 ISBN: 9780007412013 Version: 2015-02-24 For Laura Contents
Introduction
A note on the recipes 1 – Ancient Egyptian bread, 1958–1913 BC 2 – Kanasu broth (Meat and vegetable stew), circa 1700 BC 3 – Tiger nut sweets, circa 1400 BC 4 – Fish baked in fig leaves, 350 BC 5 – To salt ham, 160 BC 6 – Roast goat, 30 BC 7 – Another sauce for fowl, AD 10 8 – Honeyed cheesecakes, circa AD 200 9 – Congee, AD 636 10 – Dried fish, circa AD 800 11 – Manchet bread, circa 1070 12 – Pasta, 1154 13 – Rummaniyya (Meatballs in pomegranate sauce), 1250 14 – Pear of pies, 1379 15 – Erbolate (Baked eggs with herbs), 1390 16 – Green porray, 1392 17 – Party planning, 1420 18 – Muscules in shelle (Mussels in white wine sauce), 1440 19 – Lese fryes (Cheese tart), circa 1450 20 – Ravioli for non-Lenten times, 1465 21 – For to bake quinces, 1500 22 – Hippocras jelly, 1530 23 – Turkey tomales, circa 1540 24 – Hot chocolate, 1568 25 – To prepare a thick broth called zabaglione, 1570 26 – Earth apples (Potatoes fried and simmered with bacon bits), 1581 27 – Trifle, 1596 28 – Prince-biskets (Prince biscuits), 1602 29 – To butter crawfish, 1604 30 – An Englishman discovers the fork, 1611 31 – Spargus with white sauce, 1651 32 – A good supper dish (Mutton baked in breadcrumbs), 1664 33 – Peas soope, 1669 34 – Roast fillet of beef, 1671 35 – Fish experiment XIII, 1681 36 – Tomato sauce in the Spanish style, 1692 37 – Salad dressing, 1699 38 – Ice cream, 1718 39 – Puff past (Puff pastry), 1739 40 – Little foie gras pastries with truffles, 1740 41 – A Yorkshire pudding, 1747 42 – To make chip marmalade, 1783 43 – Sandwiches, 1787 44 – A buttered apple pie, 1796 45 – Soufflé, 1816 46 – Spring fruit pudding, 1817 47 – Pheasant Brillat-Savarin, 1825 48 – Cupcake, 1828 49 – Petits soufflés à la rose, 1833 50 – Brussels sprouts, 1845 51 – Kedgeree or kidgeree, an Indian breakfast dish, 1845 52 – Welsh rarebit, 1852 53 – Cauliflower & cheese, 1860 54 – Roly-poly jam pudding, 1861 55 – Eggs à la Benedick, 1894 56 – Hollandaise sauce, 1895 57 – Strawberry shortcake, 1896 58 – Preparation of peas, 1902 59 – Peach Melba, 1903 60 – Scotch barley broth, 1907 61 – Onion butter sauce, 1908 62 – Croque monsieur, 1915 63 – Chocolate cake, 1916 64 – Spaghetti à la Campbell, 1916 65 – Creamed mushrooms, 1919 66 – Strawberry ice-cream soda 1927 67 – Toad-in-the-hole, 1927 68 – Quick oatmeal cookies, 1931 69 – Omelette, 1937 70 – Elderberry & apple jam, 1940 71 – French creamed oysters, 1941 72 – Rice Krispies treats, 1941 73 – Victoria sandwich cake, 1948 74 – Cassoulet toulousain, 
