Confections and the Banquet
England gradually developed the practice of a banquet, a separate, sweet, course that followed the main meal. A number of cookbooks from the late 1500s on include a list of items necessary for a banquet. What follows now is a partial list of the types of confection s, sweets, pastries, and desserts that were available from the 14th century on. The list is partial in that learning about period confection is an ongoing process. You will find a summary of cookery books containing many of these recipes at the end of this article.

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