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The Twelfth Cake is lovely. Very similar to a cake I made using a 17th C recipe from the NT house where I volunteer. (Cheated with the crowns!)

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The original recipe mentions verjuice, while the modern redaction calls for a grape must. I tried it both ways on the left with a faux verjuice, and on the right with the must sauce.
Both were enjoyable, the verjuice version was pleasingly tart, while the must sauce was sweeter with a kick of the spices from the sauce at the end. Enjoy them both.

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I used just one egg, got app.50 pieces)))
Love them!!!!

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"FINE CAKES" from THE GOOD HUSWIFES JEWELL 1596"
Kate Volker and Chris Roberts, Brenchley, Kent

There were no quantities given so my mum and I "guesstimated" the amounts. We used about 2oz butter, 2oz sugar, 5oz flour, 2 egg yolks, 1 tbsp of rosewater, 1/2 tsp nutmeg, a pinch of saffron and a little yeast dissolved in a tsp water. This turned into a shortbread-like dough which we cut into squares and pricked with a fork. We cooked them for about 12 minutes at about 15 minutes. Everyone objected to the amount of rosewater so you may want to use less. The original recipe specifies "Samaske water" and I spent a long time looking on Google to find out what that could be. In fact it is probably Damask water which is rose water. Apparently "god's goode" is yeast. There is more n this recipe on Gastronomy Archaeology which is a historic food blog.

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Brigitte Webster's BEAT SIR WALTER RALEGH'S great cordial

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Brigitte Webster's BEAT SIR WALTER RALEGH'S great cordial

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Sir Walter Raleigh's Great Cordial made even better !
Here is my answer to Sir Walter Raleigh's Great Cordial I have tried to come up with as many ingredients as possible and all the ingredients had to be available at the time of the Tudors. I started with fruit such as plums, apple, pears, oranges, lemon, blackberries, gooseberries, strawberries and the added a wild range of herbs and spices such as mint, rosemary, thyme, marjoram, marigold, lavender, cubebs, cardamom, juniper berries, mace, nutmeg, cloves, saffron, cinnamon, turmeric, cumin, ginger, caraway, honey, sugar, wine, rose water and to show Sir raleigh, that I can do better than his ambergris, I added a bit of leaf gold ! Well, I am proud to let you know, that not only does my cordial look good, it also is quite pleasant and tastes like something out of the Tudor era ! I had great fun using my mum's old cordial maker ( see photo ) !

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I sweetened one of these with honey and left the other unsweetened as I prefer herbal tea without sugar. Using fresh thyme meant the water barely took on any colour, but there was plenty of flavour. I'll have to remember this the next time I have a cough or cold as it was really nice and soothing.

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I didn't have any bread in to thicken the sauce (forgot to add it to the shopping list, oops) so just reduced it down a bit more. The chicken was really tender after being boiled. I was going to make a curry with lamb the next day, so I prepared the lamb before doing this recipe and rendered down the fat from it and used that to slightly brown the chicken in the pan before adding the stock. I also added the lamb trimmings to the stock to help give more flavour. This was a hit with my husband who often cooks a similar recipe himself which he calls chicken in mulled wine.

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I found making thicker ones rather than thinner ones worked better. I used caraway seeds in them as I love them and have loads in for making seed cake.

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I made the 12th cake. It was not difficult to make, but it took a lot longer than I anticipated. But in the end I liked the result. The richness of all the spices. It looked like our "kerststol" in the Netherlands, but this cake is a much dryer and more dense

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Brigitte Webster, Albury, Herts, England

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Brigitte Webster, Albury, Herts, England

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JUMBALS : Unusual way to cook biscuits but it works ! Husband absolutely loves them ! Best ever Christmas biscuits !

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Brigitte Webster, Albury, Herts, England

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Brigitte Webster, Albury, Herts, England

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BRAWN : As nobody else seems to have tried this, I decided last weekend to give it a go as I have a very willing and adventurous husband when it comes to food !

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I'm on a quest to not special order anything and try to make everything with ingredients I already have or can find at Wal-Mart (like Asda in the UK). As I didn't have any saffron, I had to go without, and verjuice or grape must wasn't going to be included. I used grape juice thickened with egg yolk, though, and it turned out better than I thought it would!

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Brigitte Webster, Albury, Herts, England

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Brigitte Webster, Albury, Herts, England

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TWELFTH CAKE : Nice recipe ! Reminds me very much of the German STOLLEN, both in texture & ingredients.

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made by Sue in Yorkshire
More fiddly than I expected!  I had to add loads of flour to make a paste thick enough to handle and shape.  I didn't so very well at knotting them into a nice shape - some were just disastrous lumps of dough!
I added caraway seeds, which tasted vaguely medicinal and quite pleasant, really. They were very chewy!!!

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Gabriela (Seville, Spain Spanish version of capon with oranges

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Gabriela (Seville, Spain Spanish version of capon with oranges

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Delicious dish, i did use chicken with herbs and oloroso wine.

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I made the Jumbals gluten free using Bob's Red Mill 1to1 Gluten Free Flour. I like this flour as it already has the xantham gum mixed in so I don't have to configure that as well. The turned out pretty good if a little dry.

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3 flavours: caraway seeds, mixed spice and cinnamon. The caraway seed ones tasted a bit funny though! We took the advice of Christina from Canada and dipped tham in hot chocolate, it was delicious!

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Not the nicest thing we've ever tasted! Some lost their shape in the water...I think we'll dip the rest in coffee

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PEA PIE.  Added some chorizo.  Was surprised about the grape juice, but added it and the whole thing was delicious.

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Thyme cordial

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My tasters say that these are really tasty, but could have used more anise seed. they are going to try dipping them in hot chocolate.

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Tart of Green Peas. Tasted  better than it looked....and had the dreaded soggy bottom, but I'll have another go. Good to try something different. Found Margaret River verjuice in my local supermarket. Used a whole egg instead of two egg yolks which might have been a bad choice.

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I made it with  Cheddar. Delicious! Next time I will use homemade pastry.

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CAPON WITH ORANGES : Nice to try a recipe that has less impact on your daily calorie consumption ! Very easy to make ! Put it into the AGA and then just left it there until my husband came home ! Perfect !

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50% Jumbals and 50% Jumbles! Half the eight knots fell apart at the hotwater stage but I still baked the whole ones and the bits too and even if they don't look great they taste fine. Used carraway seeds, eggwashed before baking and sprinkled with cinammon sugar. An interesting forerunner of the pretzel/bagel with a distinctive taste.

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I had a go at the TART OF GREEN PEAS because I love peas and needed a side dish for the fish I was preparing. Family's verdict : Lovely ! I used verjuice which I ordered online from www.thecopperpot.co.uk ( Really great site to order early spices too ! )

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They taste good, but apparently 16th century pretzels have little regard for 21st century dental fillings.

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I was rather impressed with this!

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ChristmasTwelfth Cake
Made the recipe yesterday, with some adaptations, used strong bread flour and assorted macerated vine fruits, also added 4 oz granulated sugar as there was only 1 tbsp of sugar in the recipe. Made a lemon butter icing using half a lemon pureed with softened butter and icing [confectioners] sugar.
It's quite delicious!

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I did the capon with oranges. I used chicken breast because that is what I had. I did add Saffron on of the spices. It is very good. I will make this again

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Simone, Croydon, UK Jumbals did tighter knots and used mixed spice which is cinnamon, cloves, caraway seeds and coriander seeds 

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Simone, Croydon, UK Jumbals did tighter knots and used mixed spice which is cinnamon, cloves, caraway seeds and coriander seeds 

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Gluten free caraway seed Jumbles, much better presentation :)

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Cinnamon and ginger Jumbles, yummy but not great looking!

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Not bad, easier than I thought. Next time I think cinnamon rather than caraway seed. They didn't brown until I gave then an egg wash and a sprinkle of sugar about 5 mins from removing from the oven.

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I make Plumb Puddign every Christams and have Lemon sauce with it.  And yes I do pour rum over it and light it.

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I make Plumb Puddign every Christams and have Lemon sauce with it.  And yes I do pour rum over it and light it.

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2 giant Jambals! They taste better than they look!!

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theyall look delicious !!!

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t

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The Jambals before they went in the oven - I thought it might be helpful to see what they looked like post water bath and pre-baking

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A plate of Jambals on an English China Plate. I made comments about them in Step 2.7 (Elizabethan Recipes)

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My version of Capon with Oranges and Tart of Green Peas. Some slight adjustments, but both dishes worked well and OH declared it a tasty meal

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Pleasant enough with some fresh thyme and lemon (need to be sparing or it overwhelms). I only had "Wild Flower honey" so that probably gave it some unintended extra flavour. Expected it to be rather more pungent so pleasantly surprised