Balls of ice cream encased in warm pie crust made by Jefferson's French chef were novel enough to stir comment by TWO congressmen attending a Presidential dinner. Among Jefferson's few handwritten recipes is one for vanilla ice cream. A 1786 French book of ice creams, an early British cookbook with recipe - which he owned, ice cream freezer in his inventory, and more...
Monday, July 28, 2014
Monday, July 21, 2014
Madeira, the island off the coast of Portugal, not the fortified wine made there, was the subject of the 1821 book A History of Madeira. Porridge is in the iron pot and grinding "Indian corn" in a quern is depicted below.
Monday, July 14, 2014
Monday, July 7, 2014
Foodstuffs and other items were stored in sacks, boxes, crates, jars and barrels of all sizes. Smaller barrels could easily be put in wagons, but how did they transport the larger barrels? The Madeira barrel on a sled (1821) is described below.
Monday, June 30, 2014
Traveling with "a broad plate of metal" (a 'girdle' or griddle) "under the Haps [cover, wrap] of his saddle," the fourteenth century Scottish soldier could make thin oat cakes from water and oatmeal over a fire. This would warm and strengthen their stomachs after eating too-freshly butchered cattle, which was scavenged.
Monday, June 23, 2014
This entertaining and well researched book details how all alcoholic beverages are composed of plants. Actually, it is the focus on each plant and how it is made into different drinks, instead of the usual writings on the composition of beer, wine, etc., which makes this an interesting read. Beer is generally barley, wheat, and flavored with hops. But going from plant to drink - barley is also for whiskey; wheat is in vodka, whiskey and Maker’s Mark bourbon.
Monday, June 16, 2014
New residents in some parts of England held a dinner in front of their home on Midsummer Eve to meet their neighbors. This custom was still observed in the Georgian and Regency periods as described in an 1814 book.
Monday, June 9, 2014
The wealthy and socially prominent Jane Gilmor Howard, (left, painted by the famed Thomas Sully) as Mrs. B. C. Howard, wrote the immensely popular 1873 fundraising cookbook. One of the recipes, “Belvidere Rice Pudding” was named for Belvidere, the large 18th century 'seat’ of the Howards, where she lived.
Tuesday, June 3, 2014
Cherries were tied with white thread to sticks in addition to being sold by weight. Some sticks held up to eleven bunches (1825) and 350 years earlier “Cheryes in the ryse…a twig.” Numerous sketches of cherry 'kabobs' and info below...
Tuesday, May 27, 2014
Monday, May 19, 2014
Tuesday, May 13, 2014
Two Spring Cakes, one with candied violets, and angelica stems from 1920, and a Regency recipe, Gateau de Mai (Cake of May) which is not sweet... using udder, suet, herbs, spices and served with stewed greens or sharp sauce.
Monday, May 5, 2014
Monday, April 28, 2014
Monday, April 21, 2014
Monday, April 14, 2014
Monday, April 7, 2014
Tuesday, April 1, 2014
Egg shells filled with scented rose-water were to be thrown by the ladies during banquets... after the cannons were fired on board pastry boats... to cover the smoke smell. Then live birds and frogs came out of the pies. Robert May described how to make these and other incredible dishes in his The Accomplisht Cook, 1685. ...
Monday, March 24, 2014
In 1818 Cobbett listed the many “groceries” the Americans paid half or even a third the price that the British paid. Furthermore, everyone was able to partake of chocolate “which is a treat to the rich in England.” The British people paid to keep the Indies, and yet, “What a hellish oppression must that people [Americans] live under!”