Preparing the Christmas Feast by Pauline Baynes
Wall Art and Photo Gifts from Mary Evans Picture Library
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
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Media ID 4420127
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10435172
Angelica Baynes Chestnuts Cooking Dishes Eating Feast Garnish Kitchen Kitchens Mincemeat Pauline Pigeon Preparing Seventeenth
Preparing the Christmas Feast
EDITORS COMMENTS
is a captivating kitchen scene painting by the renowned English illustrator Pauline Baynes, depicting the bustling atmosphere of an early 17th century English kitchen in the heart of the holiday season. The painting showcases an array of dishes being prepared for the upcoming Christmas celebration. To the left of the painting, a cook is carefully stirring a large bowl of lemon mincemeat, a traditional sweet and fruity concoction that was commonly used as a filling for pies and tarts during this period. Nearby, another cook is skillfully preparing a beef and samphire hash, a savory dish made with beef, onions, and the briny samphire seaweed, which was a popular ingredient in 17th century cooking. In the foreground, a basket of scorched chestnuts rests on the table, their roasted warmth and nutty flavor a welcome addition to the festive spread. Oranges, bathed in melted butter, add a burst of sweetness and citrus zest to the meal. At the center of the painting, a magnificent pigeon pie sits proudly on the table, its golden crust glistening with the juices of the succulent pigeon and aromatic herbs. A platter of sillybub, a light and airy dessert made from almonds, sugar, and rosewater, is arranged beside the pie. Adorning the table is a decorative harts horn flummery, a sweet and creamy concoction made from milk, sugar, and cornflour, which was often served as a palate cleanser between courses. And finally, the centerpiece of the feast is a beautifully presented turkey aladoub, a dish made by stuffing a turkey with a mixture of bread, herbs, and spices, then covering it in a rich, savory sauce made from mushrooms, truffles, and sweetmeats. This exquisite painting not only captures the essence of the early 17th century Christmas feast but also transports us back in time, allowing us to savor the flavors and traditions of a bygone era.
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