I Tried 4 Historical Christmas Recipes — Here's What They Tasted Like

As F Yeah History’s resident baker I’ve been tasked with testing out festive food recipes from across the ages that you can bring to your next Christmas party. Because why bring a bottle of wine when you can bring a Tudor cocktail and some Victorian mince pies?• Victorian Mince PiesYou read that right – BUTTER BEERThis drink is from 1588's The Good Huswifes Handmaide for the Kitchen. It’s essentially a caudle, so is designed to both be warming, boozy and medicinal .

A huge thanks to the lovely folks at Hampton Court for giving me this Stuart recipe for booze-soaked sweet pan-fried lamb. This dish comes from John Murrell’s New Booke of Cookerie and has managed to get all festive food stuffs into one dish. It’s an impressive combination of sugary sweetness, alcohol, butter and meat.

OUT OF 10 I GIVE A DISH OF STEAKES OF MUTTON, SMOORED IN A FRYING-PANNE: A THOROUGHLY UNDERWHELMING 3/10Mince pies have been a part of Christmas for yonks; the only difference to today's mince pies? Well, that would be the meat! So I slow cooked my beef, then chopped it up into small chunks and set it aside. Next was the main part: Making the rest of the mincemeat.

Then I made some simple short crust pastry as suggested in Eliza’s recipe , rolled it out and made it into little pies:I put them in the oven at 180 for 25 mins, and when they came out, they looked like this:Initially okay…and then you got a big ol’ chewy hunk of beef. I didn’t know if this was just me, so I got my boyfriend to taste test this. He spat some out and then proceeded to look very sad for a while after. Not what you want in a festive treat.

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