Tags » Historic Recipes

Got a Case of the Freakin' Mondays: Have an "Of Thread and Theory" Cocktail

Mondays.  Summer’s almost over and Mondays are not nearly as much fun in September as they were in June. Perhaps you need a cocktail.

Here is Greg Best’s creation “Of Thread and Theory” from the Smithsonian’s Raise a Glass to History series of great original American history inspired cocktails. 84 more words


Chery brandy

There are many recipes for making alcohol in Penn’s manuscript recipe books. But most would require the average home cook to purchase complex equipment and invest quite a lot of time, energy (and, dare I say, courage?) in their execution. 542 more words

sandvick reblogged this on DailyHistory.org and commented:

Cooking in the Archives has new/old recipe: "Chery Brandy" aka Cherry brandy. Unlike their previous recipe, fish custard, this one looks great. Essentially, the recipe makes a cherry infused brandy. Cherries can impart an extraordinary amount of flavor to alcohol in a short period of time. I make a rye whiskey spirit for holidays that mixes cherries, oranges, rock sugar, cloves, and cinnamon sticks for the holidays and the cherries can dominate the spirit if you add to many. The cherry brandy old-fashioned looks really good.

Medieval Monday - Stuffed Eggs / Fyllte Egg

A recipe found at lavenderandlovage.com

Karen, who run “Lavender & Lovage” was born in South Africa and on moving back to England she was brought up in rural Northumbria, in an old stone cottage; her earliest memories are of picking hazelnuts and foraging for wild herbs and garlic with her grandmother for her famous stew pot. 153 more words


Fish Custard

Update: Since we posted this recipe, we’ve learned that our fish custard might have been tastier had we prepared it using different methods and ingredients. Please see the comments for a variety of helpful suggestions. 825 more words

sandvick reblogged this on DailyHistory.org and commented:

Cooking in the Archives is not always risk free. This week, the folks at Cooking in the Archives tried to make Fish Custard. "Bad. So. Very. Bad." The blog post proves that while it is fun to try and make great archival recipes, it is even more fun to read about the truly terrible ones. We probably should send them a bottle of wine for their bravery and to wash out the flavor of fish custard.

Early 19th Century American Recipe: Roasted Cheese

This is another interesting recipe from Old Sturbridge Village (OSV). The original recipe was for “roasted cheese” from the cookbook “Domestic Cookery” published in 1829.  OSV attempted to update the the recipe for the modern kitchen, but unlike their fabulous Marlborough pudding recipe they missed the mark.   576 more words


Just in Time for the Weekend: The "Last Call of Duty" Cocktail

As part of the Smithsonian.com’s “Raise a Glass to History” project we bring you the “Last Call of Duty” from Gui Jaroschy.  This a fairly fruity cocktail perfect for a hot summer day. 37 more words

Food History

Collar Beef

Although so far our adventures in archival cooking have been mostly meatless, the recipe books in Penn’s collections contain many interesting preparations for meat, poultry, and fish. 631 more words

sandvick reblogged this on DailyHistory.org and commented:

Cooking in the Archives has a new archival recipe, Collar Beef. Collar Beef is essentially a butterflied flank steak, rolled up with herbs and baked in red wine.