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Lady Arundel's Manchet is a traditional version of a manchet, a traditional English yeast bread from Sussex. The recipe for Lady Arundel's Manchet was first published in 1653 according to Elizabeth David.〔English Bread and Yeast Cookery Paperback: 624 pages Publisher: Penguin Books Ltd; Language English ISBN 0-14-046791-2 ISBN 978-0140467918〕 It was a luxurious bread eaten by the medieval aristocracy and remained popular into the Restoration period. A recipe appears in ''A True Gentlewoman's Delight'' (1653) printed for the Countess of Kent.〔(【引用サイトリンク】title=SCA COOKING )〕 Lady Arundel's Manchets crossed the Atlantic to Virginia with the early colonists according to Katherine E Harbury.〔Katherine E Harbury: ''Colonial Virginia's Cooking Dynasty'' (2004) Univ of South Carolina Press p. 98 ISBN 1-57003-513-X〕 Florence White also references Lady Arundel's Manchet's in her 1932 English Cookery book ''Good Things in England'',〔Florence White: Good Things in England published by English Folk Cookery Association 1932 Jonathan Cape 1968〕 publishing a description of a 1676 recipe and updating it for a contemporary readership. Manchets were often used as part of other dishes. For example, a recipe for a baked pudding that incorporates manchet is included in "Things Not Generally Known, Familiarly Explained," citing The Queene's Royal Cookbook of 1713. This is a rich pudding that includes double cream, the addition of beef suet and added aromatics such as nutmeg, cinnamon and rose water.〔John Timbs, W. Kent and Co, Robson: Things Not Generally Known, Familiarly Explained (1859) Publishers Kent & Co page 42〕 Lady Arundel's Manchets are rarely made today. Manchets generally ceased to appear in English cookery books after 1800. The closest similar yeast bread is probably a Bath bun or a Sally Lunn bun. == References == 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lady Arundel's Manchet」の詳細全文を読む スポンサード リンク
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