It really helped that I had been a historical re-enactor at Kentwell Hall before I wrote my Tudor TRYSTS AND TREACHERY series. I thought it would be fun to share with you some of the items I needed to recreate an authentic Tudor experience.
This photo shows what we called “butter hands”. Nowadays, they are called “butter pats” and are literally used to pat the liquid whey out of the butter as it is being shaped. I used the whisk, made from bendy hazel twigs, to whisk up the cream for making butter.
The goose feathers were used when I made sugared rose petals. You have to paint the egg white onto the petals to make the sugar stick. The petal then hardens and can be used as an edible decoration on Tudor desserts.