There was no single temperature. Part of the skill of being a cook was being able to judge the heat of an oven, and to keep it stoked at a consistent temperature without benefit of thermostat.

The wood burning iron ovens of 100 years ago used to come with strips of paper that you could use as calibration when first learning to use it. If the paper turned totally brown in five minutes it was at the hotter end of the temperature range (muffins). If it's just slightly yellow, then it's at the lower end (cakes).

Does the recipe offer any hints? "Fast Oven" or "Slow Oven". Here is a table comparing the phrases used in old recipes with numerical temperatures.

I expect that a well built early english oven could hit the whole range. A poorly built one, maybe not.