#Ms. Markham

[b4nd4g3-fandoms]

This is my recent gallery 😋

#ms. Markham #joan markham #amazing world of gumball #unhinged #im very normal #look at her #tawog #gumball #the goofy world of zee #School nurse #Gallery

[somerandomwizard]

Darwin: What would Mrs. Mom think?

Gumball: Ok, that's an interesting thought, but hear me out: What if.... We ran an experiment where we spent the rest of our lives finding out what happened if we never told her?

---

Ms. Markham: Man, they look like a real handful. How do you deal with them?

Principal Brown, watching Mr. Small screaming, Miss Simian trying to set a sleeping Mr. Moonchild Corneille on fire, and Coach choking on air: I don't know.

---

Principal Brown: Valentines Day? I'm ready. *sprays an entire can of AXE body spray on himself*

---

(Mary and Daniel are Nicole's partents)

Mary Senicourt: Nicole likes to win. When she was eight, a Little Club Scout friend of hers bragged they could sell the most cookies.

Daniel Seincourt: Dammed if Nicole didn't walk the neighborhood till she got blisters on her feet, and won ten boxes.

Mary Seincourt: Best part is, Nicole wasn't even a Club Scout.

---

Richard: Yum, thanks!

Kidnapper: *puts more tape over his mouth* I said stop eating it.

---

Larry, opening a Capri Sun: Guess I'll drink my sorrows away.

---

Anton: I'm allergic to death.

---

Evil Turtle: *dies*

Nicole: Timer starts now! When is it going to come back? I say two months!

Gumball: No! One month.

Anias: Nah, half a month.

Darwin, sobbing: WHAT ARE YOU DOING? EVIL TURTLE JUST DIED!

Richard, scratching chin in thought: One week.

---

Penny: Can you recommend me a book that'll make me cry?

Carrie: General Mathematics 8th Grade Edition.

---

Penny: I'm a nice person, but I'm about to start throwing rocks at people.

---

Sarah: If you water water it grows.

Gumball: ...What?

Darwin: She's got a point.

#TAWOG #The Amazing World of Gumball #gumball watterson #darwin watterson #nicole watterson #richard watterson #Evil Turtle #Mary Senicourt #Daniel Senicourt #Ms. Markham #principal brown #miss simian #mr. small #Mr. Corneille #Moonchild Corneille #Coach #Larry #Anton #penny fitzgerald #carrie krueger #Sarah G. Leto #Sarah #incorrect quotes

[yourfavoritebookclub]

WINGLEADER: A Xaden Riorson POV Fanfiction

CHAPTER 5

At this point, I’m completely exhausted, and the small writing surface attached to my desk looks exceedingly comfortable right now.

“Welcome to your first Battle Brief,” Professor Devera says, turning slowly to examine the entire room.

“In the past, riders have seldom been called into service before graduation, and if they were, they were always third-years who’d spent time shadowing forward wings,”

I can feel Garrick begin to shake with suppressed laughter in the seat next to me.

I reach out with my leg and kick his foot, which only makes him shake harder.

Fighting down the smile that’s trying to make its way to my lips, I remember our own shadowing last year. It was rare that second-year riders got to go, and we single handedly assured they never would again.

We aren’t typically trouble makers, and it wasn’t really our intent to do anything stupid, it just sort of…happened.

It was a near disaster, and ended with a two hour scolding from both Panchek, and our dragons.

I suppress a jolt of surprise as Sgaeyl barges into my mind, unannounced, “An absolutely shameful display from the two of you.”

“Oh? I don't recall you or Cliadh doing anything to stop it.”

“There is little we could do to prevent you both jumping from our backs in order to,” Sgaeyl pauses, “do what, I’m not sure.” she finishes irritably.

“I didn’t–” I start before she snaps, “Pay attention my little wingleader”

My eyes flick up, and from Garrick’s suddenly still posture, I can tell Cliadh has probably said something to the same effect.

It’s so quiet I can hear each of Professor Markham’s footfalls as he makes his way to the center of the room.

Professor Devera leans in to say something to the scribe, and my shadows are already there, pooling from the gaps in between seats.

“Ms. Sorrengail is present today, to the left of the podium, third row.”

So, right in front of me somewhere.

I shouldn’t care so much, but I do.

I scan the room, spotting her quickly. Her hair is in a long plait down her back and I again feel the urge to yank her by the end of it just to prove a point.

She’s already so weak in so many areas, why give anyone an advantage while sparring?

“First topic of the day,” Professor Devera says, highlighting Braevick on the map.

Fuck.

Garrick must be thinking the same thing because I can hear his breath catch.

Professor Devera continues, “The Eastern Wing experienced an attack last night near the village of Chakir by a drift of Braevi gryphons and riders.”

Not quite, but sure, that’s what happened. I wasn’t expecting the situation last night to go the way that it did.

It was supposed to be a regular supply drop, a small group, a quick in-and-out job. The fliers had been too far from our regular drop off in Athebyne, making Braevick Province the closest spot. Unfortunately for us, the fliers caught wind of Venin in the area. Even more unfortunate, they didn’t have time to warn us before we arrived.

Our one and only ally in the Eastern Wing was able to get word from us about what was happening, but Chakir still lost thirty-seven innocent people, and the Wing lost two riders.

And now it looks as though the higher ups have twisted the story, scrubbing the Venin from the brief altogether.

Professor Devera continues, “Naturally some information is redacted for security purposes, but what we can tell you is that the wards faltered along the top of the Esben Mountain. Allowing the drift not only to enter Navarrian territory but for their riders to channel and wield sometime around midnight.”

Well that part is true at least.

They were wielding magic, but the reasons were far from sinister.

“Thirty-seven civilians were killed in the attack in the hour before a squad from the Eastern Wing could arrive, but the riders and dragons managed to repel the drift. Based on that information, what questions would you ask? I only want answers from first-years to start.”

My eyes skate past the rest of the class to land on the back of Violet's shimmering silver head.

It’s silent for a handful of seconds before Professor Devera starts speaking again, no doubt attempting to rouse the first years into answering.

My gaze still on Violet, the class starts their string of obvious questions that you’d ask in a Battle Brief setting.

“Is this the first time the wards have faltered?”

Professor Devera says one word, “No.”

More follow up questions.

“How many casualties did the wing suffer?”

The usual bickering.

Violet leans in and whispers to her friend Rihannon.

Rhiannon sits up and asks, “What altitude is the village at?”

If it were anyone else, I’d assume they were playing a game, making a fool out of their peers. I don’t think that’s Violet’s angle though.

“Markham?” Professor Devera asks the scribe.

“A little less than ten thousand feet,” he answers.

“Why?”

There’s a beat of silence before Rhiannon catches on, “Just seems a little high for a planned attack with gryphons.”

Devera has an irritated look on her face.

“It is a little high for a planned attack. Why don’t you tell me why that’s bothersome, Cadet Sorrengail?” I can see Violet squirm in her seat, and I have to suppress a smile. It’s cute seeing her so ruffled.

Nope. No. Not happening. I’ve made her hate me and fear me. There’s no reality where anything regarding Violet could happen.

“And maybe you’d like to ask your own questions from here on out,” she continues.

My eyebrows raise, wondering how she’ll respond, as the class collectively turns to look straight at her.

“Gryphons aren’t as strong at that altitude, and neither is their ability to channel,” She says.“It’s an illogical place for them to attack unless they knew the wards would fall, especially since the village looks to be about what?” She pauses briefly. I can practically hear the gears turning, “An hour's flight from the nearest outpost.” She turns to the map, “That is Chakir right there isn’t it?”

As if she needed the map at all.

I don’t want to think about the feeling that’s made its way from my stomach up into my throat listening to her address Professor Devera with so much confidence.

And is that a little bit of smugness I hear in her voice?

She’s smart and she knows it.

I swallow loudly and Garrick looks over at me with a bemused expression on his face.

“I believe you humans call them butterflies.”

I swear she does this on purpose.

“Do you enjoy taunting me Sgaeyl?”

She chuffs but doesn’t bother to answer.

If I’ve got butterflies, not only is that horrifying, it’s absolutely unacceptable.

What is this woman doing to me?

There’s another round of questions from the second and third-years. All the same obvious questions that get them no closer to the root of the “attack”.

Time to remind everyone that I am much, much smarter than the rest of the people in this room.

“What was the condition of the village?” I say.

Markham, Malek help him, squints up at where I’m sitting.

“Riorson?”

“The village.” I say, keeping my tone respectful despite my annoyance at this lying game I’m playing. “Professor Devera said the damage would have been worse, but what was the actual condition? Was it burned? Destroyed? They wouldn’t demolish it if they were trying to establish a foothold, so the condition of the village matters when trying to determine a motive for the attack.”

There’s a good chance that Devera knows more about the Venin’s motives, and this is a perfect excuse to see if she’ll let something slip.

Professor Devera smiles, “The buildings they’d already gone through were burned, and the rest were being looted when the wing arrived.”

There it is.

“They were looking for something. And it wasn’t riches. That’s not a gem mining district. Which begs the question, what do we have that they want so badly?”

She has to know something. Anything about what the Venin have been decimating whole villages in search of.

Devera looks around the classroom, “Exactly. That’s the question. And that right there is why Riorson is a wingleader. You need more than strength and courage to be a good rider.”

I can see Dain’s shoulders stiffen a few rows below me.

Someone’s feeling insecure.

Professor Devera shrugs slightly, “We don’t know, just another piece in the puzzle of why our constant bids for peace are rejected by the kingdom of Poromiel.”

It takes a heroic effort not to roll my eyes. Bull. Shit.

“What were they looking for? Why that village? Were they responsible for the collapse of the ward, or was it already faltering? Tomorrow, next week, next month, there will be another attack, and maybe we’ll get another clue. Go to history if you’re looking for answers–”

I drown her out for the rest of the session.

#fanfiction #violet sorrengail #fourth wing #xaden riorson #xadenviolet #violet and xaden #tairn and sgaeyl #sgaeyl #andarna #fourth wing fanfic #shadow daddy

[heavenboy09]

Happy Birthday 🎂 🥳 🎉 🎈 🎁 🎊 The Youngest MARVELOUS SuperStar Pakistani Actress To Hit The TV Screen For The Greatest Superhero Of Muslim ☪️ Representations for all Girls, Both Brown and Etc Out there.

Born in Karachi, Pakistan, Vellani moved to Canada when she was a year old, and was raised as a Shia Ismaili Muslim. She graduated from Unionville High School in Markham, Ontario. Vellani was selected as a member of the TIFF Next Wave Committee at the 2019 Toronto International Film Festival. Before being cast in Ms. Marvel at the end of her last year of high school, Vellani had planned to attend the Ontario College of Art & Design University with a focus on integrated media.

She is a Canadian actress and comic book writer. She is known for starring as Kamala Khan in the Disney+ miniseries Ms. Marvel (2022).

Please Wish This Young Newest Actress To The Acting World 🌎 & The Newest Avenger In The MCU

HAPPY 21ST BIRTHDAY 🎂 TO MS. MARVEL ⚡ HERSELF.

MS. IMAN VELLANI AKA MS.MARVEL 🇵🇰⚡

IMAN VELLANI🇵🇰⚡ @msmarvel #ImanVellani #MsMarvel

#Iman Vellani #Ms. Marvel #Spotify

[mikkimadison]

For WIP Wednesday!!

ATUA

She bid Ms. [name] farewell and made her way into the ballroom, greeting nearly everyone she passed along the way. She bowed low over the ladies' hands and claimed a few dances, and the gentlemen she clapped on the back and extracted promises of a shared drink and a card game later. Everyone was happy to see her. Or, well, they were happy to see Mr. Benjamin Markham, which amounted to the same thing.

#m answers #post-and-out #wip wednesday #m writes

[chaoticstimz]

Can you make Ms. Markham from TAWOG stimboard for me 🥺

👉👈

ofc!! posted :33

#⭒ || asks #i really enjoyed making this one!! slay medical stimss

[kingcrane8]

Ms. Joan Markham (The Amazing World of Gumball) as Captain Magma (Spongebob Squarepants)

[celebritydecks]

Iman Vellani

Iman Vellani

Iman Vellani Age, Movies and TV Shows, Height, Biography, Wiki and Net Worth

Iman Vellani is a Pakistani-Canadian model and actress. She has quickly risen to fame for her portrayal of Kamala Khan in the Disney+ miniseries Ms. Marvel (2022).

She has been working in the acting industry since 2019 and gained considerable reputation in a relatively short period of time.

Iman Vellani Biography/Wiki

Iman Vellani, born on September 3, 2002, in Karachi, Pakistan. Her journey began in Karachi, Pakistan, but she relocated to Canada at the tender age of one. Growing up as a Shia Ismaili Muslim in Canada, she embraced diversity from an early age. Her educational journey led her to Unionville High School in Markham, Ontario.

Notably, she became a member of the TIFF Next Wave Committee at the 2019 Toronto International Film Festival. Initially planning to attend the Ontario College of Art & Design University with a focus on integrated media, fate had other plans for her.

The Road to Stardom

In September 2020, the entertainment world buzzed with excitement as Iman Vellani secured the role of Kamala Khan in the Marvel Cinematic Universe’s Ms. Marvel. Her journey to this iconic role began when her aunt forwarded a casting call, opening doors to a life-changing opportunity. She diligently submitted self-tapes and auditioned in Los Angeles, a process that culminated in two screen tests.

During her auditions, Vellani’s deep connection to the Marvel universe became evident. Just like Kamala Khan, she is an Avengers fangirl. Sana Amanat, co-creator of Kamala Khan, was pleasantly delighted when Vellani showed off her Avengers-themed room during a Zoom screen test.

Ms. Marvel’s Debut

In June 2022, Iman Vellani took center stage in “A Fan’s Guide to Ms. Marvel,” a documentary short that provided a glimpse into the series’ production. This documentary added to the mounting anticipation as fans eagerly awaited Ms. Marvel‘s premiere on June 8, 2022. The show, as well as Vellani’s spectacular performance, gained significant acclaim from critics and audiences.

The excitement continues as Iman Vellani returns as Kamala Khan in the 2023 film “The Marvels” and voices the character in Disney+’s “Marvel Zombies” series.

Comic Writing Debut

She is making her debut as a comic book writer which is an unexpected choice. In July 2023, it was announced that she would co-write the limited series “Ms. Marvel: The New Mutant” alongside Sabir Pirzada. This series will explore Ms. Marvel’s dual heritage as an Inhuman and a mutant while she becomes a member of the X-Men.

Beyond Acting

She made her directing debut in 2020 with the short films “I Don’t Want to Be Alone” and “Push,” displaying her versatility.

[onlyexplorer]

How Ms. Marvel channeled her hometown of Markham, Ontario. in a coming of age superhero story

How Ms. Marvel channeled her hometown of Markham, Ontario. in a coming of age superhero story

Ms. Marvel Star Iman Vellani says she loves nothing more than a blueberry donut from Tim Hortons every time she comes home to Markham, Ont. The Canadian restaurant chain is a welcome sign for Vellani after two years of “sensory overload” after landing the role of Kamala Khan in the upcoming Marvel Cinematic Universe (MCU) series, which launches June 8 on Disney+. Reflecting on Khan’s fictional…

View On WordPress

[nowtoronto]

Ms. Marvel star Iman Vellani discusses walking in Darth Vader's footsteps (she went to the same Markham high school as Hayden Christensen), reconnecting with her roots while playing Kamala Khan, the first Muslim superhero and her love of artsy foreign films by Agnes Varda and Lee-Chang Dong. Follow Us! ► Twitter: https://twitter.com/nowtoronto ► Instagram: https://ift.tt/LSv2yge ► Facebook: https://ift.tt/oQIel7w Visit Us! ► Website: https://nowtoronto.com Work with us or reach out! ► https://ift.tt/3e87n5I by NOW Magazine

#YouTube #Toronto #NOW Magazine #NOW

[b4nd4g3-fandoms]

EFFORT ELIMINATION SHOW!!!!

WELCOME TO EES!!

HOSTS:

BOOKASSO

Binjpipe

What Team?

Airy

GPS

Mr. Sneeze

Mr. Noisy

Dancing Banana

Fiddlement

Springy

BMO

THAT ROBOT GUY FROM SAVANT'S INVASION ALBUM

Marianna Noisette

SERIOUS MAN…

Portaboy

Dr. Toca

Paulina

Defoko

Bard

Walter Wheeler

Little Miss Whoops

Bulby

Tray

Clive

THE AWESOME AND COOL GROUP EVER!!!

Snip

Mandy

Helicopter

Alphabot

Mr. Lazy

Dandelion

Thomas Flyswatter

Sketchpad

Taylor

Darwin

THE ROTTENS

Earthling

Mayu

Game Over

Glargan O’ Toe

Chip

Gene

Peppermint Butler

TicToc

Bandage Doctor

Blox

FUNNI HAHA

Book

Assistant

Mr. Bump

Todd

Little Miss Naughty

Schmitty

Mr. Messy

LSP

Maxwell

DODE

DSDSFDSSDSCJJIDJFIDSJFENNFDNSKFNDJFNDJFVJHUERHENRKDNFDVLKFKOKOE,.FDFLOKFGKRGTRMGTK,GFKDORKOGTOMGDFOMMGRMGNGMBKFVMBFGDHGFJUYHUYTUKHMB

Nani

M.O.T.H.E.R

Rin

Cooper

Ms. Markham

Noodle

Larry

Mr. Small

Clark 

Anton

#effortless elimination show #viewer voting #crossover #ees

[somerandomwizard]

TAWOG as gifs PT. 2

Principal Brown:

Miss Simian:

Mr. Small:

Ms. Markham (band-aid nurse):

Tree Librarian (the old one):

Tree Librarian (new one):

Coach:

Mr. Corneille:

Rocky:

#the amazing world of gumball #TAWOG #principal brown #miss simian #mr. small #Ms. Markham #Tree Librarian #Coach #Mr. Corneille #Rocky #meme #memes

[thewomenofwindsor]

Court Circular: 26th January 2022

Clarence House The Duchess of Cornwall this morning visited the Bodleian Library, Broad Street, Oxford, and was received by Mrs Miranda Markham (Deputy Lieutenant of Oxfordshire).

Her Royal Highness, Patron, Nuffield Orthopaedic Centre Charity, this afternoon visited Nuffield Orthopaedic Centre, Windmill Road, Oxford, and was received by Her Majesty’s Lord-Lieutenant of Oxfordshire (Mrs Marjorie Glasgow).

Kensington Palace The Duchess of Cambridge, Joint Patron, the Royal Foundation of The Duke and Duchess of Cambridge, this morning visited Shout volunteers in London to mark the text support service’s One Million Conversations Milestone.

St James’s Palace The Countess of Wessex this morning attended a Meeting with the Lord Ahmad of Wimbledon to discuss the Preventing Sexual Violence in Conflict Initiative, Foreign, Commonwealth and Development Office, King Charles Street, London SW1.

Her Royal Highness this afternoon attended a Women’s Alliance for Security Leadership Meeting via video link.

St James’s Palace The Princess Royal, Patron, the Royal Navy and Royal Marines Charity, this morning attended a Partnership Projects Seminar at HMS Excellent, Whale Island, Portsmouth, and was received by Her Majesty’s Lord-Lieutenant of Hampshire (Mr Nigel Atkinson).

Her Royal Highness, President, Riding for the Disabled Association, this afternoon visited the Peter Ashley Activities Centre at Fort Widley, Portsdown Hill Road, Cosham, Portsmouth.

The Princess Royal, Patron, the British Nutrition Foundation, later received Professor Judith Buttriss upon relinquishing her appointment as Director General and Ms Elaine Hindal upon assuming her appointment as Chief Executive Officer.

Her Royal Highness, Colonel-in-Chief, The Royal Logistic Corps, received Lieutenant General Sir Mark Poffley upon relinquishing his appointment as Master General of Logistics and Major General Simon Hutchings upon assuming the appointment.

The Princess Royal, Founders’ Patron, Benenden School, and President of the Benenden Society, this evening attended a Reception at One Great George Street, London SW1, and was received by Mr Kevin Traverse-Healy (Deputy Lieutenant of Greater London).

Her Royal Highness, Immediate Past President, the Smeatonian Society of Civil Engineers, accompanied by Vice Admiral Sir Tim Laurence, afterwards attended a Dinner at One Great George Street.

#court circular #duchess of cornwall #duchess of cambridge #countess of wessex #Princess Anne #british royal family

[incorrect-elmore]

Principal Brown: Listen up, people. As long as nothing happens for the next fifteen minutes, our insurance will be reinstated, so let’s just sit quietly and run out the clock.

[Principal Brown sits down. The faculty remains silent for a few moments, only for Ms. Simian to stand up, screaming, and point up.]

Ms. Simian: A giant sausage!

[A giant sausage can be seen floating from the window. The rest of the faculty starts screaming as well. Principal Brown stands up.]

Mr. Corneille: Oh, God!

Principal Brown: Oh, God, no! Get out of here, you horrific sausage!

Joan Markham: Wait! Isn’t today the parade? It’s just a giant balloon!

Rocky: Giant balloon?

[Rocky screams.]

#source: futurama #submission #principal brown #lucy simian #joan markham #moonchild corneille

[skippyv20]

Recipes from the Tudor kitchen

If you would like to try and reproduce some of the dishes that Henry VIII and Elizabeth I may have banqueted on centuries ago, The Tudor Kitchen: What the Tudors Ate & Drank, by Terry Breverton features around 500 recipes for you to try out at home.

Salmon Sallet for fish days (Salmon and onion salad with violets) – From Thomas Dawson’s The Good Huswifes Jewell (1585, 1594, and 1596 editions)

Colours and presentation were extremely important at the rich man’s table, especially when demonstrating one’s wealth, and therefore power, to guests. Many types of edible flower were used, both for taste and visual appeal. Flowers were also set at table to enhance the presentation of the food. Large and elaborate sculptures and settings of ‘flowers’ were even made of cut vegetables and herbs, if attractive flowers were not in season. This has a resonance today. With a well-presented dish, in attractive settings, we often think mentally that the meal is a small portion, and we eat it more slowly. We then realise that we are full, and consequently tend to eat less in quantity than when a mound of food is heaped on our plates. One can easily make this a main meal, and substitute other edible flowers such as nasturtiums.

‘Salmon cut long waies with slices of onyons upon it layd and upon that to cast Violets, Oyle and Vineger’.

Ingredients: Salmon fillet cut into 4 strips for 4 servings; large mild onion sliced very thin; 1 tbsp lemon juice; 2 tbsp white wine vinegar; 1 tsp sugar; ¼ cup extra virgin olive oil; ¾ cup edible violets; salt and pepper to taste.

Method: Put the vinegar, sugar and lemon juice into a bowl and slowly whisk in the olive oil. Season to taste, then add the sliced onion to the vinaigrette. Remove the onion for later. Lightly coat with some of the vinaigrette, and place under a preheated medium grill. Cook for 3-4 minutes each side, or until firm. Place a mound of the onion in the centre of each dish, with the salmon strip on top. Drizzle the rest of the vinaigrette over the salmon, and scatter violets across the top.

Preparing a feast: birds are being spit-roasted by hand, and pages are preparing to bring out the first courses, while the guests dance in the background. © The Tudor Kitchen

Main courses

Roast capon (Spice roast chicken) – From Gervase Markham’s Countrey Contentments, or, The English Hus-wife (1615)

A capon was a castrated cockerel which grew larger than a normal chicken. Free-range, and fed corn these birds had a special flavour, gamier than normal chickens. The recipe would originally have been made with a slowly roasted whole bird, but this recipe uses chicken thighs. Being muscular, they are the tastiest parts of a chicken.

Ingredients: 6 chicken thighs, with skin; 60 g unsalted butter; 40 g good extra virgin olive oil; tsp powdered cinnamon; tsp ground cloves; tsp powdered mace.

Method: Place the butter, olive oil and spices in a small pan and heat to melt the butter. Pre-heat oven to 180C. Baste the chicken thighs with the butter mixture, place in a baking dish and roast for about 35 minutes until the thighs are a rich golden brown. Every five minutes or so take the thighs from the oven and baste with more of the butter mixture. Serve immediately.

Salmon Rostyd in sauce (Grilled salmon in wine sauce) – From Gentyll Manly Cokere, MS Pepys 1047 (c1490)

Try to buy non-farmed salmon, e.g. Pacific salmon. Atlantic salmon is becoming scarce, and farmed salmon is often unpleasant. The copious grey slime in the meat of the fish is because it has not properly developed muscle meat in the Atlantic Ocean, and unhealthy farmed salmon almost uniformly have lice and other problems which pass on to non-farmed salmon as they pass the fish farms to breed.

‘Samon rostyd in sause. Cut thy salmon in round pieces and roast it on a grid iron.Take wine and powder of cinnamon and draw them through a strainer. Add thereto onions minced small. Boil it well. Take vinegar or verjuice and powder of ginger and salt. Add thereto. Lay the salmon in dishes and pour the syrup thereon and serve forth’.

Ingredients: 6 salmon steaks; 1 large onion; 1 tsp ground cinnamon; 5 ml ground ginger; 575 ml red wine; 1 tbsp wine vinegar; 5ml salt.

Method: Finely chop the onion, place in a saucepan with the wine and cinnamon, cover and cook for 15 minutes. Place the salmon on a grill and cook for 4-7 minutes each side, dependent upon thickness. When the salmon and onions are cooked, place the salmon on a hot dish. Stir the vinegar, ginger and salt into the onions, and pour over the salmon just before serving.

Tudor bakers at work. © The Tudor Kitchen

To fry whitings (Fried whitefish in apple or onion sauce) – From The Booke of Goode Cookry Very Necessary for all Such as Delight Therein (1584 and1591 editions)

‘To fry Whitings. First flay them and wash them clean and scale them, that doon, lap them in floure and fry them in Butter and oyle.  Then to serve them, mince apples or onions and fry them, then put them into a vessel with white wine, vergious, salt, pepper, cloves & mace, and boile them togither on the Coles, and serve it upon the Whitings.’

Ingredients: Either skin and fillet the fish or buy it pre-prepared: 700 g whiting, haddock or other white fish; 100 g butter or 100 ml olive oil; 225 g finely chopped onions or apples; 1.5 ml mace; pinch of ground cloves; 275 ml white wine; 15 ml wine vinegar; 1.5 ml pepper; 5 ml salt; a little flour.

Method: Fry the onions or apples gently in a saucepan, in a little of the oil or butter, until cooked but not browned. Stir in the wine, vinegar, salt, pepper, cinnamon and mace, and cook for a few minutes more. Keep hot, ready for use. Dust the fish with flour, and gently fry in the remaining oil or butter for 5-10 minutes. Serve with the onion or apple sauce.

Side dishes

Steamed asparagus spears in orange sauce – From Traditional Elizabethan recipe, originating in Granada (1599)

Seville oranges are sour, so if using other oranges, add a good dash of lemon juice. ‘Para Hazer Escudilla de Esparragos Silvesteres y Domesticos: Take the most tender part, cause it to boil in hot water until they seem tender, and finish cooking them with good broth of capon or veal: and these want to be served with a little broth. With the wild ones [asparagus] you can put raisins. The cultivated ones can be served with orange juice, sugar, and salt.’

Ingredients: 12 spears of asparagus; juice of 6 Seville oranges; 1 tbsp brown sugar; 1 tbsp butter; pinch of salt.

Method: Snap off the woody base of the asparagus, and steam the spears for about 8 minutes or until tender. Meanwhile heat the orange juice in a saucepan. Add the sugar and a pinch of salt and whisk in the butter. Allow to thicken for a few minutes. Arrange the asparagus on a plate, pour over the orange sauce and serve immediately.

Compost (Cold spiced vegetables in wine and honey sauce) – From The Master-Cook of Richard II, The Forme of Cury (c1390)

‘Compost. Take rote of parsel. pasternak of rasenns. Scrape hem waisthe hem clene. take rapes & caboches ypared and icorne. take an erthen panne with clene water & set it on the fire. Cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. Take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day. Take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. Take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth.’

Ingredients: 3 parsley roots; 3 parsnips; 3 carrots; 10 radishes; 2 turnips; 1 small cabbage; 2 pears; ½ tsp salt; 1 cup vinegar; ¼ tsp pepper; 1 pinch saffron, ground;

1 cup sweet wine or Marsala; ½ cup honey; 1 tbsp mustard; ½ cup currants; 1 tsp cinnamon; 1 tsp powder douce; 1 tsp anise seed; 1 tsp fennel seed.

Method: Peel vegetables and chop into bite-sized pieces. Parboil until just tender, adding sliced pears about halfway through cooking time. Remove from water, drain, place on tray, sprinkle with salt, and allow to cool. Place vegetables in large bowl and add pepper, saffron, and vinegar. Refrigerate for several hours, then put wine and honey into a saucepan, bring to a boil, and then simmer for several minutes, removing any scum that forms on the surface. Allow to cool and add currants and remaining spices. Mix well and pour over vegetables. Serve cold.

The Vaughan family’s Tretower Court dining hall is unaltered from Tudor times. © The Tudor Kitchen

Sweet potatoes in rose and orange syrup ­– From Elinor Fettiplace’s Receipt Book (1605)

This work has some of the earliest recipes for sweet potatoes in Britain. Because these were called potatoes in later Tudor and early Stuart recipe books, they are often confused with the newly discovered New World potatoes, which were not being used for cookery at this time. This latter potato was grown widely in Ireland a long time before it became common and popular in the rest of Britain, and John Forster was the first to refer to it as the ‘Irish potato’, to distinguish it from the sweet potato which was far more widely known. From the beginning, it was considered lowly food, only suitable for pigs, peasants, and prisoners.

One who did promote the ‘Irish potato’ in the seventeenth century was John Forster, who published a treatise in 1664 with the snappy title of: England’s Happiness Increased, Or a sure and Easy Remedy Against all Succeeding Dear Years by a Plantation of the Roots called Potatoes: Whereby (with the Addition of Wheat flower) Excellent Good and Wholesome Bread may be Made Every 8 or 9 Months Together, for Half the Charge as Formerly; Also by the Planting of These Roots Ten Thousand Men in England and Wales Who Know Not How to Live, or What to Do to Get a Maintenance for their Families, may on one Acre of Ground make 30 Pounds per Annum. Invented and Published for the Good of the Poorer Sort.

According to Smythe, ambergris was ‘a fragrant drug found floating on sea coasts, greyish, light, easily fusible used as a perfume and cordial and in various essences and tinctures’. Ambergris is a waxy substance found floating at sea, or washed up on beaches, secreted by the Sperm Whale, and still of great value in perfume manufacture. It was often spelt amber grease/greece, signifying its colour and function, and was sometimes mixed with salt. It is omitted below:

‘Boile your roots in faire water until they bee somewhat tender then pill of the skinne, then make your syrupe, weying to every pound of roots a pound of sugar and a quarter of a pint of faire water, & as much of rose water, & the juice of three or fowre oranges, then boile the syrupe, & boile them till they bee throughlie soaked in the syrupe, before you take it from the fire, put in a little musk and amber greece.’

Ingredients: 3½ lbs sweet potatoes; 1 cup sugar; ½ cup water; ¼ cup orange juice; ¼ cup rosewater; 1/8 cup fresh rose petals; ¼ tsp double strength vanilla.

Method: Bake sweet potatoes till tender, then peel and slice. Mix sugar and water over low heat until liquefied, then add orange juice, rosewater and rose petals. Stir until heated, then pour over the sliced sweet potatoes. Garnish with fresh rose flowers if available. If using dried rose petals, add with sugar.

Desserts

Egges in moneshyne (Eggs in moonlight) – From The Proper Newe Booke of Cookerye (c1557)

The eggs are cooked by poaching in a syrup of rose water and sugar, so that they look like moons.

Ingredients: 60 ml rose water; 100 ml water; 75 g caster sugar; 4 eggs.

Method: Combine the water, rose water and sugar in a small frying pan. Heat gently, stirring until the sugar dissolves. Bring to a simmer then crack in the eggs one by one. Ensure the eggs have enough space so that they cook without touching. Cook until the whites are cooked but the yolks are still runny. Transfer the eggs to plates and spoon over some of the syrup. This is even better served on toast for breakfast.

The marriage feast of Sir Henry Unton, the English Elizabethan diplomat, c 1596. © The Tudor Kitchen

Tostee (Ginger syrup toasties)  – From The Master-Cook of Richard II, The Forme of Cury (c1390)

These are a little like hot jelly upon toast, with a wonderful flavour. ‘Tostee. Take wyne and hony and found it togyder and skym it clene. and seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and messe it forth.’

Ingredients: ¼ cup red wine; ¼ cup honey; 1 tsp fresh ginger; 1/8 tsp ground ginger; pinch salt; pinch of pepper; 2 slices toast.

Method: Peel the fresh ginger, chop very finely and set aside. Put the wine, honey, ground ginger, salt and pepper into a saucepan and bring to a boil. Reduce to medium heat and simmer until bubbles begin, or until syrup thickens. Spoon over fingers of toast, sprinkle with a little fresh ginger, and serve warm.

A dysschefull of snowe (Apple puree in snow) – From A Proper Neue Book of Cokery (c1575)

‘To make dyschefull of Snowe: Take a pottel of swete thycke creame and the whytes of eyghte egges, and beate them altogether wyth a spone, then putte them in youre creame and a saucerful of Rosewater, and a dyshe full of Suger wyth all, then take a stick and make it cleane, and than cutte it in the ende foure squsre, and therwith beate all the aforesayde thynges together, and as ever it ryseth takeit of and put it into a Collaunder, this done take one apple and set it in the myddes of it, and a thick bushe of Rosemary, and set it in the myddes of the platter, then cast your Snowe uppon the Rosemary and fyll your platter therwith. And yf you have wafers cast some in wyth all and thus serve them forthe.’

Ingredients: 150 g peeled and cored cooking apples, chopped; 600 ml double cream; 4 egg whites; 200 g caster sugar; 2 tbsp rosewater; 1 sprig of rosemary; ratafia or amaretti biscuits or wafers.

Method: Combine the apple and rosewater in a pan. Cover tightly, bring to a simmer and cook gently for about 30 minutes, or until the apple is soft. Remove from the heat and purée by beating with a spoon. Set aside to cool. Put the egg whites in a dry bowl, and beat until soft peaks form. Add 4 tbsp of the sugar and fold into the egg whites and then beat until stiff and glossy. Add the cream to a separate bowl, and beat until soft peaks form. Fold in the remaining sugar then beat until stiff, but do not over beat. Fold the apple purée into the beaten cream then fold in the stiff egg whites. Place the mixture on a serving dish, and garnish with the rosemary sprig and wafers or ratafia biscuits.

Smartard (Sweet cottage cheese fritters) – From A Noble Boke off Cookry ffor a Prynce Houssolde Holkham (MSS 674 1480)

‘To mak smartard tak wetted cruddes er they bee pressed and put them in a clothe and grinde them well to pured flour and temper hem with eggs and cowe creme and mak ther of a good batere that it be rynynge then tak whit grece in a pan and let it be hete and tak out the batter with a saucer and let it ryn into the grece and draw your hand bakward that it may ryn abrod then fry it welle and whit and somwhat craking and serue it furthe in dishes with sugur ther on.’

Ingredients: 4 eggs; 230 ml oil for frying; 50 g cottage cheese; 4 tsp double cream; brown sugar to taste.

Method: Pass the cottage cheese through a sieve into a bowl to produce a smooth paste. Add eggs and cream to the bowl, and whisk together until smooth. Heat oil in a frying pan and fry the mixture a small amount at a time, spreading it out as it is poured into the pan. Allow the fritters to cook until they start to brown around the edges, then carefully remove from the oil and drain on paper towels. Arrange on a serving dish and sprinkle with brown sugar.

https://www.historyextra.com/period/tudor/recipes 

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[detsolkongen]

“He had no natural love for learning, and those precious hours of his boyhood which he ought to have passed in useful study were spent with his mother and her ladies. Throughout his life, even through adulthood, he preferred the ladies over the books.”

- Ms. Markham on Louis XIV

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