A Patty of Mushrooms

This recipe comes from Patrick Lamb’s 1710 cookbook, Royal Cookery, or the Complete Court-Cook. Patrick Lamb served as the master-cook to a succession of British monarchs, starting with King Charles II in 1683 and ending with Queen Anne in 1708. In addition to recipes, his book provides table layouts for some of the elaborate feasts he served at court – including coronation feasts, which he would have needed to prepare three times over the course of his career for three different monarchs.

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Whipped Syllabub

Syllabub was a popular dessert drink in England from the 16th to the mid-19th century. There are a few different ways to make it; in early versions, a cow was milked directly into the mixture to make it foamy.

Since I am lacking a cow, I’ll be making whipped syllabub, a variation from Hannah Glasse’s 1747 book The Art of Cookery Made Plain and Easy. The whole book is available on archive.org. The full title of her book, by the way, is The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Ever Yet Published. So modest. So humble.

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