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Hans Poppilman
Hans Poppilman (born 1574) was a Danish cook who served Anne of Denmark in Scotland and England. Career He came to Scotland with Anne of Denmark, bride of James VI of Scotland, James VI, in May 1590. He was then aged around 16, working for Hans Drier, and progressed in her service to become her Master Cook. Anne of Denmark also had a female Danish cook called Marion in her service in her first years in Scotland. She was a bedchamber servant. Anne of Denmark gave her a gift of relatively simple clothes made of black taffeta and London cloth, a costume given to the other serving women or "damsels" of her chamber. Nothing else has been discovered about Marion. Cuisine from the country of origin provided continuity of diet and a cultural bridge for queens consort in the early modern period. Lists of the Scottish household mention five salaried positions in the queen's kitchen; the Master Cook, the foreman or Master Cook's servant, and three or four servant cooks, with the "turnebroche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anne Of Denmark
Anne of Denmark (; 12 December 1574 – 2 March 1619) was the wife of King James VI and I; as such, she was Queen of Scotland The monarchy of the United Kingdom, commonly referred to as the British monarchy, is the constitutional form of government by which a hereditary sovereign reigns as the head of state of the United Kingdom, the Crown Dependencies (the Bailiw ... from their marriage on 20 August 1589 and Queen of England and Ireland from the union of the Scottish and English crowns on 24 March 1603 until her death in 1619. The second daughter of King Frederick II of Denmark and Sophie of Mecklenburg-Güstrow, Anne married James at age 14. They had three children who survived infancy: Henry Frederick, Prince of Wales, who predeceased his parents; Elizabeth Stuart, Queen of Bohemia, Princess Elizabeth, who became Queen of Bohemia; and James's future successor, Charles I of England, Charles I. Anne demonstrated an independent streak and a willingness to use fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doublet (clothing)
A doublet (/ˈdʌblɪt/; derived from the Ital. ''giubbetta'') is a man's snug-fitting jacket that is shaped and fitted to the man's body. The garment was worn in Spain, and spread to the rest of Western Europe, from the late Middle Ages up to the mid-17th century. The doublet was hip length or waist length and worn over the shirt or drawers. Until the end of the 15th century, the doublet was usually worn under another layer of clothing such as a gown, mantle, overtunic or jerkin when in public. Originally it was a mere stitched and quilted lining ("doubling"), worn under a hauberk or cuirass to prevent bruising and chafing. Doublets were sometimes opened to the waistline in a deep V. The edges might be left free or laced across the shirt front. If there was space left it might be filled with a stomacher. By the 1520s, the edges of the doublet more frequently met at the center front. Then, like many other originally practical items in the history of men's wear, from the late 15 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewels Of Anne Of Denmark
The jewels of Anne of Denmark (1572–1619), wife of James VI and I and queen consort of Scotland and England, are known from accounts and inventories, and their depiction in portraits by artists including Paul van Somer. A few pieces survive. Some modern historians prefer the name "Anna" to "Anne", following the spelling of numerous examples of her signature. Goldsmiths and jewellers James VI and Anne of Denmark were married by proxy in August 1589 and in person when they met at Oslo. Lord Dingwall and the King's proxy, the Earl Marischal bought a jewel in Denmark, given to her at "the time of the contracting of the marriage". A diamond ring was involved in these ceremonies, described as "a great ring of gold enamelled set with five diamonds, hand in hand in the midst, called the espousall ring of Denmark". This ring, and a gold jewel with the crowned initials "J.A.R" picked out in diamonds, were earmarked as important Scottish jewels and brought to England by King James in 1603, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Union Of The Crowns
The Union of the Crowns ( gd, Aonadh nan Crùintean; sco, Union o the Crouns) was the accession of James VI of Scotland to the throne of the Kingdom of England as James I and the practical unification of some functions (such as overseas diplomacy) of the two separate realms under a single individual on 24 March 1603. Whilst a misnomer, therefore, what is popularly known as "The Union of the Crowns" followed the death of James's cousin, Elizabeth I of England, the last monarch of the Tudor dynasty. The union was personal or dynastic, with the Crown of England and the Crown of Scotland remaining both distinct and separate despite James's best efforts to create a new imperial throne. England and Scotland continued as two separate states sharing a monarch, who directed their domestic and foreign policy, along with Ireland, until the Acts of Union of 1707 during the reign of the last Stuart monarch, Anne. However, there was a republican interregnum in the 1650s, during which t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marguerite Wood
Marguerite Wood (30 August 1887 – 19 August 1954) was a Scottish historian and archivist who specialised in Scottish history. She served as Keeper of the Burgh Records of Edinburgh and was a Fellow of the Royal Historical Society and a member of the Scottish Records Advisory Council. Early life and education Marguerite Wood was born in Edinburgh on 30 August 1887. Her family had a strong interest in history: her great-grandfather John Philip Wood (1762–1838) published a history of Cramond and her paternal grandfather John George Wood (1804–65), was a member of an antiquarian society, the Spaulding Club. Her maternal grandfather was Hugh Lyon Tennent a founding member of the Edinburgh Calotype Club. Wood studied French at University of Edinburgh, the University of Edinburgh, gaining a master's degree in 1913. During the First World War she served in the Women's Army Auxiliary Core (which became known as Queen Mary's Army Auxiliary Corp in 1918) in France. The actual dates ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rose Water
Rose water ( fa, گلاب) is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil Rose oil (rose otto, attar of rose, attar of roses, or rose essence) is the essential oil extracted from the petals of various types of rose. ''Rose ottos'' are extracted through steam distillation, while ''rose absolutes'' are obtained through ... for use in perfume. Rose water is also used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Asia and Europe. Rose syrup (not to be confused with rose hip syrup) is a syrup made from rose water, with sugar added. Gulkand in South Asia is a syrupy mashed rose mixture. Central Iran is home to the annual Golabgiri festival each spring. Thousands of tourists visit the area to celebrate the rose harvest for the production of ''golâb'' (). Iran accounts for 90% of world production o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutchkin
''Disambiguation: a "mutchkin" can also refer a close-fitting Scottish cap''. The mutchkin ( gd, mùisgein) was a Scottish unit of liquid volume measurement that was in use from at least 1661 (and possibly as early as the 15th century) until the late 19th century, approximately equivalent to 424 mL, or roughly imperial pint. The word was derived from – a mid 15th-century Dutch measure of beer or wine. *A mutchkin could be subdivided into four Scottish gills (of approximately 106 mL each) – this was roughly equivalent to three imperial gills or three-quarters of an imperial pint. *Two mutchkins (848 mL) made one chopin. *Four mutchkins (1696 mL) made one Scottish pint (or ''joug''), roughly equivalent to three imperial pints (1705 mL).* See also * Obsolete Scottish units of measurement Scottish or Scots units of measurement are the weights and measures peculiar to Scotland which were nominally replaced by English units in 1685 but continued ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Verjuice
Verjuice ( ; from Middle French ''vertjus'' 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is still used to some extent in the American South. It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars became more accessible. Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. The South Australian cook Maggie Beer has popularised the use of verjuice in her cooking and it is being used increasingly in South Australian restaurants. Modern cooks use verjui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexander Barclay (apothecary)
Alexander Barclay (floruit 1565–1608) was an apothecary in Edinburgh. Barclay provided drugs and medicines for the Scottish royal family and their physicians John Naysmyth, Gilbert Primrose, and Martin Schöner. Barclay was established as an apothecary and burgess of Edinburgh on 20 October 1570. His father George Barclay was also an Edinburgh burgess. He was appointed apothecary to James VI of Scotland on 7 February 1577 with an annual pension of £50 Scots. In 1577 he supplied candles, called censer candles, to James VI and his tutor Peter Young. Barclay also sold sugar confectionery, the family of William Douglas of Lochleven bought boxes of wet and dry confections. These were sometimes consumed for medicinal purposes. In September 1584 the surgeon Gilbert Primrose was imprisoned in Dumbarton Castle. He was allowed bail or caution for future loyalty at £1,000 Scots, guaranteed by the textile merchant Robert Jousie and Barclay. On 10 February 1594 he was appoint ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Clavie
John Clavie or Clavee (died 1607) was a Scottish apothecary who worked for James VI and I and the royal family. Background Clavie was based in Edinburgh and moved with the court to London on the Union of the Crowns. He was probably related to "Jhone Clavie" or "Clavye" (died 1586), a candlemaker who supported Mary, Queen of Scots in the Marian Civil War. The candlemaker John Clavie and his business partners were censured for exporting tallow in March 1569. Career In April 1598, Edinburgh burgh hosted a banquet for Anne of Denmark's brother, Ulrik, Duke of Holstein, at the house of Ninian MacMorran at Riddle's court. Two apothecaries, John Lawtie and John Clavie sweetened and added spices to wine to make Hippocras. A third apothecary, Alexander Barclay made two pints of "vergeis" and a mutchkin of perfumed rose water. Clavie was appointed an apothecary in ordinary to King James in March 1603, and appointed to serve Anne of Denmark, Prince Henry and the other royal children on 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hippocras
Hippocras ( ca, Pimentes de clareya; lat, vīnum Hippocraticum), sometimes spelled hipocras or hypocras, is a drink made from wine mixed with sugar and spices, usually including cinnamon, and possibly heated. After steeping the spices in the sweetened wine for a day, the spices are strained out through a conical cloth filter bag called a ''manicum hippocraticum'' or Hippocratic sleeve (originally devised by the 5th century BC Greek physician Hippocrates to filter water), from which the name of the drink is derived. History Spiced wine was popular in the Roman Empire, as seen in the writings of Pliny the Elder and Apicius. In the 12th century, a spiced wine named "pimen" or "piment" was mentioned by Chrétien de Troyes. During the 13th century, the city of Montpellier had a reputation for trading spiced wines with England. The first recipes for spiced wine appeared at the end of the 13th century (recipes for red wine and piment found in the Tractatus de Modo) or at the beginni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacques De Bousie
Jacques de Bousie (floruit 1580–1610) was a Flemish confectioner known as a "sugarman" working in Edinburgh, Scotland, employed by James VI and Anne of Denmark. Career Bousie was asked to make confections in September 1589 for the arrival of Anna of Denmark, when it was expected she would sail to Scotland. Instead James VI went to Norway and Denmark to meet her. He sent Sir John Carmichael back to Scotland on 20 April 1590 with instructions for their reception, including, "speciallie that the Flemishe sugerman may be commanded to have in readiness all such confections and sweet meats as before he took in hand for the said banquets." Bousie, "confett maker", was paid £400 Scots for these desserts, and £18 for "confectors" supplied to James VI for his voyage. The "Flemish baker of sugar" was paid another £180 for confections and sweet meats for banquets at this time. Sugar products were held to have medicinal value, and while James VI was in Denmark the court physician John Nay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
