Tags » Historic Recipes

2014 Recipes With a Past and the Art of Being Human

AntiquityNOW is pleased to announce the launch of the 2014 Recipes With a Past, a compendium of dishes derived from our weekly Bon Appetit Wednesday! 582 more words

AntiquityNOW

to make a Brown Frickasey

As the end of November approaches each year, I get increasingly excited about two things: Thanksgiving turkey and the annual re-run of the “Poultry Slam” 811 more words

sandvick reblogged this on DailyHistory.org and commented:

Cooking in the Archives has a recent published a modern version of "Brown Frickasy." The biggest difference between the historic and modern version of the recipes is that Cooking in the Archives did use egg yolks as a thickening agent for the sauce. I actually think it you might able to create an interesting and tasty sauce with the addition of 2 or 3 egg yolks and it might be worth trying.

To make Parsnip Cakes: a 17thC accompaniment for today's turkey

If you would like to try something different with parsnips this year, why not try this 17th century recipe from In Grandmother Gell’s Kitchen.

They make an excellent accompaniment to a roast dinner, and would work very well with Christmas dinner, being a little different to roast parsnips, but are neither too rich nor tricky to make. 174 more words

Recipes

A Discourse on Minc’d Pyes

Mince pies originally contained meat of some sort and were already established as part of Christmas fare during the Tudor period. As they were usually referred to in the singular it seems likely that they were larger pies rather than the individual ones that are usual today. 559 more words

Recipes

Notes towards roasting a lobster

To take a break from roast poultry, I wrote about a recipe for roast lobster from MS LJS 165 for The Appendix Blog. You can… 302 more words

sandvick reblogged this on DailyHistory.org and commented:

Cooking in the Archives has a new recipe for Roasted Lobster. At this point Archives has not tried this recipe, but it is interesting. There are not too many recipes that ask you to "tye them [lobsters] to a spitt with a tap[e]." Translation - the poor live lobster is going to get tied to the spit over a fire and have hot butter poured on him/her for two hours. Oh dear. It's a tough day to be a lobster.

Home for the Holidays with the Croghans: Part 1

All right, so I know this might not be welcome news for some of you, but there are only 29 days until Christmas! But even better news–only 10 days until… 798 more words

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. 1,021 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.