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Candied root vegetables and fruits in the Tudor fashion

In dessert, fruits, vegetables on March 22, 2015 at 12:44 am

candied root vegetables in the Tudor fashion

The Tudor period of England and Wales stretched from the reign of Henry VII in 1485 until the death of Elizabeth I in 1603. I had to Google that because I have no interest in anything Tudor, not even the TV series The Tudors.

I’m not curious about eating a partridge from a pear tree or three blackbirds baked in a pie either. Thankfully, the recipes from A Recipe Book in the Tudor Fashion comes with modern interpretations. It was a gift from a former boss, a souvenir from her visit to the UK.

As there were no refrigerators to store food back then, preserving food with sugar was one of the ways to keep it longer. This recipe was part of a banquet serving.

Making it is fairly simple. Just cut the vegetables and fruits to a thickness of about 3mm. If you are diligent, you could go the extra mile and use pastry cutters to fashion them into fancy shapes. I was more concerned about finishing up fast so I could eat, hence the plain-looking result.

Heat 225g of sugar with 300ml of rose water in a saucepan. When the sugar dissolves, add the fruits and vegetables. Bring to a boil and cook for about 15 minutes until the sugar syrup caramelizes to a light brown. Then move the slices to a rack to drain and dry.

Shopping list: root vegetables and fruit such as apples, pears, carrots, sweet potatoes and parsnips; rose water

From the pantry: granulated sugar

Can I do it?: Yes, if you have the patience not to leave sugar to burn over a stove

Hardware: saucepan and wire rack

Credit: A Recipe Book in the Tudor Fashion for the Entertainment of Visitors and Pupils to The Queen’s Great Standing in  the Forest of Epping near London (yes, that’s the full title)

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  1. wow a cookbook with recipes from the tudor period. Interesting! P.s i was a huge fan of The Tudors tv series

  2. I’ll lend you the book if you want.

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