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Stir it up Sunday

Stir up, we beseech thee, the pudding in the pot

and when we get home we’ll eat the lot!

Here we are at the end of November and believe it or not, stir it up Sunday is upon us.

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How to ruin any food: Cranbery sauce

As the fall days begin to grow colder, who doesn’t think about cranberry sauce, if only in passing? The tart cranberry literally stewed in its own juices until it begins to thicken? 479 more words


Reflections on Life, Travel, Work, and Australia

I feel I should mention that, despite the sadness expressed at leaving Australia, I have, since my first trip Down Under, created a fulfilling life focused on things I love: writing, sharing, history, food, culture, travel. 446 more words


Removing the Bag

   After  the Sagoe Pudding was boiled most proper, the pudding was cooled in the pudding bag (a square of linen cloth).  To facilitate removal, the bag had been buttered just in the center prior to adding the pudding.  32 more words

Culinary History

Dining with Death: An Exploration of Food Culture during the Long Black Death (1348-1771) Part II

In part one, I established what my thesis project was and how and why I decided to study food culture and the long Black Death (1348-1771). 2,666 more words

Medieval Studies

Desart Cakes

I’m a baker. I enjoy cooking – even more so now that we’re back in soup season – but to me there’s something special about the precise measurements that produce a perfect chocolate cake, the fiddly steps of making italian meringue frosting, the flexibility of quick bread recipes, the scooping and rolling of cookies. 1,020 more words

sandvick reblogged this on DailyHistory.org and commented:

Cooking in the Archives has a new recipe - Desart Cakes. Desart cakes are a wonderfully thin and crispy cookie. The recipe is remarkably simply and straightforward. Alyssa suggests some solid substitutions (poppy for caraway seeds) and additions (almond, orange or vanilla extract). If you want a new cookie for the holiday season give Desart Cakes a try.

Boiling is Most Proper

   The receipt (recipe) for Sagoe Pudding which contains boiled sagoe, grated Bisket or bread, sack, sugar orange flower water, salt, cinnamon, ginger, nutmeg and sliced citron, may either be boiled or baked according to the receipt, … 26 more words

Culinary History