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Brigitte Webster

@tudorfoodrecipe.bsky.social

8.8K followers 1.6K following 1.5K posts

Tudor food historian & author. Living the life of an accomplished Tudor housewife from a small Tudor Manor. Book: Eating with the Tudors. Early Modern History MA @UEA.

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Brigitte Webster @tudorfoodrecipe.bsky.social · 12d

Got my first article for BBC History Magazine published! Proud moment

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Brigitte Webster @tudorfoodrecipe.bsky.social · 58m

#Warden #pears were valued for their longevity in #Tudor England. They develop these deep artistically beautiful wrinkles through natural transpiration if left in a cool and dry place.

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Brigitte Webster @tudorfoodrecipe.bsky.social · 18h

Check your pockets before doing the laundry. Some things might come out scratchy clean. 🙈

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Brigitte Webster @tudorfoodrecipe.bsky.social · 22h

Rest assured, you are not the only one

Brigitte Webster @tudorfoodrecipe.bsky.social · 22h

Pippins originally grew from a small seed, the ‘pip’. Their fruit was not true to the parent tree as it would if taken from a graft. Some pip-grown trees however produced desirable fruit from which then grafts would be taken to guarantee the same apple quality.

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Brigitte Webster @tudorfoodrecipe.bsky.social · 23h

#Pippins are the most mentioned apple variety in #Tudor and Early #Stuart #recipes. Their name indicates that the apple tree originally grew from a seedling and did not originate from a grafted tree. Pippin varieties are some of the later ripening apples in my #heritageorchard

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Brigitte Webster @tudorfoodrecipe.bsky.social · 2d

‘Pearmain’ dates back to medieval times and is usually associated with apples that have a pear (or heart)-like shape.

The 'Summer Pearmain' as shown here was first recorded in 1817 but the name 'Summer Pearmain' was used by John Gerard in his 1597 Herball. #heritageorchard

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Brigitte Webster @tudorfoodrecipe.bsky.social · 2d

A year ago I was invited to Dublin for the 7th National mons.bsky.social Service Annual Archaeology Conference to give a talk on my work. All those intriguing and compelling talks are now available in this volume: TRACES, the archaeology of small things' Available from @wordwellbooks.bsky.social

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Brigitte Webster @tudorfoodrecipe.bsky.social · 2d

That damp and cold feeling is back. Late autumn vibes. Probably my least favourite season.

Brigitte Webster @tudorfoodrecipe.bsky.social · 4d

Modern minstrels filling the great hall with the sound of classic rock music

Brigitte Webster @tudorfoodrecipe.bsky.social · 4d

Rocking those candles under the moonlight at Helmingham Hall tonight.

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Brigitte Webster @tudorfoodrecipe.bsky.social · 4d

Absolutely!

Brigitte Webster @tudorfoodrecipe.bsky.social · 4d

Anyone up for a tasty #seasonal #Tudor #apple treat?

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Brigitte Webster @tudorfoodrecipe.bsky.social · 5d

Blades. Mace blades are the natural skin of nutmegs. Their taste is slightly different to nutmeg.

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Brigitte Webster @tudorfoodrecipe.bsky.social · 5d

Thank you! I totally agree that with historical recipes, a picture of the final dish helps to visualise the process of recreating the dish.

Brigitte Webster @tudorfoodrecipe.bsky.social · 5d

Try it! Really works. Magic. 😜

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Brigitte Webster @tudorfoodrecipe.bsky.social · 5d

A ‘pick-me-up’ remedy/drink

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Brigitte Webster @tudorfoodrecipe.bsky.social · 5d

… and season it with Sugar, and the infusion of Musk in Rosewater”

From the 'Compleat English and French Cook' (1690 edition)

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Brigitte Webster @tudorfoodrecipe.bsky.social · 5d

“Take milk and make a clear Posset thereof with white wine, then take some sliced Pearmains, and boil them in your Posset; being boiled enough, strain them as long as the Apple will run, then set it on the fire again with blades of large Mace, then thicken it with the yolks of Eggs, and ….

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Brigitte Webster @tudorfoodrecipe.bsky.social · 5d

Pearmain (apple) cawdle from the 'Compleat English and French Cook' (1690 edition) Recipe in comments. Best remedy for a ‘down’ day 😜😋 Welcome to the Stuarts’ kitchen!

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Brigitte Webster @tudorfoodrecipe.bsky.social · 6d

Daria Novo “Fantastic Cello”. Found it in royalty free music. Lovely isn’ t it?

Brigitte Webster @tudorfoodrecipe.bsky.social · 6d

When the material description 'and later' is nothing short of extraordinary: Framlingham Castle’s surviving cylindrical stone chimneys date to circa 1150 making them the earliest in the country. Their 'later' brick tops are from the early C16th & are a fine piece of Tudor architectural art.

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Brigitte Webster @tudorfoodrecipe.bsky.social · 7d

Book talk with Andrew Ziminski at Wymondham Abbey tonight 😊

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Brigitte Webster @tudorfoodrecipe.bsky.social · 7d

Thank you!

Brigitte Webster @tudorfoodrecipe.bsky.social · 7d

Sadly not but I will when grandchildren start coming!