Lady Arundel's Manchet
|Lady Arundel's Manchet|
|Place of origin||England|
|Region or state||Sussex|
|Cookbook:Lady Arundel's Manchet Lady Arundel's Manchet|
The recipe for Lady Arundel's Manchet was first published in 1653 according to Elizabeth David. It was a luxurious bread eaten by the medieval aristocracy and remained popular into the Restoration period. A recipe appears in A True Gentlewoman's Delight (1653) printed for the Countess of Kent.
Lady Arundel's Manchets crossed the Atlantic to Virginia with the early colonists according to Katherine E Harbury.
Florence White also references Lady Arundel's Manchet's in her 1932 English Cookery book Good Things in England, publishing a description of a 1676 recipe and updating it for a contemporary readership.
Manchets were often used as part of other dishes. For example, a recipe for a baked pudding that incorporates manchet is included in "Things Not Generally Known, Familiarly Explained," citing The Queene's Royal Cookbook of 1713. This is a rich pudding that includes double cream, the addition of beef suet and added aromatics such as nutmeg, cinnamon and rose water.
|Wikibooks Cookbook has a recipe/module on|
- English Bread and Yeast Cookery Paperback: 624 pages Publisher: Penguin Books Ltd; Language English ISBN 0-14-046791-2 ISBN 978-0140467918
- Sca Cooking
- Katherine E Harbury: Colonial Virginia's Cooking Dynasty (2004) Univ of South Carolina Press p. 98 ISBN 1-57003-513-X
- Florence White: Good Things in England published by English Folk Cookery Association 1932 Jonathan Cape 1968
- John Timbs, W. Kent and Co, Robson: Things Not Generally Known, Familiarly Explained (1859) Publishers Kent & Co page 42