Pre-Seventeenth Century English Bacon: Reconsidering a Staple
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Abstract
This research fills a gap in historical food scholarship by examining 56 medieval and early modern cookery books published between the thirteenth and seventeenth centuries in England and western Europe to determine methods used in curing bacon prior to the seventeenth century. It affirms important differences in bacon making from our modern versions and suggests how pre-seventeenth century recipes might taste.
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