Preparing the Christmas Feast by Pauline Baynes
A kitchen scene from the early 17th century along with examples of dishes eaten at Christmas during this period. These include a bowl of lemon mincemeat, a beef and samphire hash, scorched chestnuts, buttered oranges, pigeon pie, sillybub and crystallised flowers and angelica. To the left comes the decorative harts horn flummery and finally the turkey aladoub with its garnish of mushrooms, truffles and sweetmeats
Picture No
10435172
Media ID
47532178
Size
4666px x 6981px
(4.3MB)
Credit
©Williams College Oxford Programme / Mary Evans Picture Library
Source
Illustration specially painted for Holly Leaves by Pauline Baynes, 1959
Date
1959
