Lady Arundel's Manchet [SEP] country of origin
Harbury.
Florence White also references Lady Arundel's Manchet's in her 1932 English Cookery book "Good Things in England", 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
Lady Arundel's Manchet
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. 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.
Lady Arundel's Manchets crossed the Atlantic to Virginia with the early colonists according to Katherine E