old recipes

PASTRY. CHYMISTRY

THE QUEEN'S Royal COOKERY:

OR, Expert and ready Way for the Dressing of all Sorts of Flesh, Fowl, Fish: Either Baked, Boiled, Roasted, Stewed, Fryed, Boiled, Hashed, Fricasied, Carbonaded, Forced, Collared, Soused, Dried, &c.

After the Best and Newest Way. With their several Sauces and Sallads.

And making all Sorts of PICKLES

ALSO

Making Variety of Pies,Ppasties,Ttarts,Cheesecakes, Custards, Creams, &c.

WITH

The ART of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters, Also making Several Sorts of English Wines, Ciders, Mead, Metheglin.

TOGETHER with several Cosmetic of Beautifying Waters And also several Sorts of Essences and Sweet Waters: By Persons of the Highest Quality.

One aspect of this text which is obviously non-standard is the capitalisation of certain words, for instance ‘OR’ at the beginning and ‘PICKLES’ midway through. This is prevalent because its prior to standardisation of the English language in the mid 1700’s. This is also shown in the beginning of certain words such as all the words used to describe the way food is cooked. One other grammatical feature is their use of the suffix ‘est’ specifically on the end of ‘new’ which now an archaic term and sounds old fashioned since its’ no longer used.   Use of the words such as ‘Mead’ and ‘Soused’ have experienced the phenomina of becoming dated and non-existent in todays langugae