Poor Knights of Windsor: Historical Food Fortnightly Challenge 18, Descriptive Foods
Discover a culinary odyssey through the seasons of Under A Tin Roof's Most Popular Recipes of 2023. Immerse yourself in a delectable journey as we unveil the top cottagecore recipes that resonated with taste buds and shaped the delicious historical foodways narrative of the year. From timeless 19th
Learn how to make the traditional ancient Greek loukoumades. If you love Greek snacks and desserts you'll love this loukoumades recipe.
Take a culinary trip into the past with this modern rendition of a historic recipe. “Take one pound of apples stew them & sweten [sweeten] them to your taste add some spice one glass wine on[e] of Brandy and four eggs beat to a froth.” (Miss Catharine Baker’s Receipt Book by Catharine Baker, 1814)
Rice might be commonplace today, but once it was an expensive import found only on the tables of kings. This dish – unlike its modern cousin – is unsweetened and cooked with beef broth
Graham bread is named after reverend Sylvester Graham, who invented the bread in 1829. In the Victorian era, Graham bread was promoted as 'health bread' since Victorian white bread wasn't made with white flour but with bleached whole wheat flour.
Mushroom ketchup was something I've been wanting to make for a long time. I love the fact that this was a common sauce so different from the ketchup we use today. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. The English expanded the use of the sauce and it became popular for fish and meat dishes.
I made Victorian lemon sponge for the Historical Food Fortnightly challenge 7: Pretty As A Picture. The recipe is from Mrs Beeton’s Household Management book, first published in 1861. Ingredients: 2 oz isinglass (I used 14 gelatine sheets enough for 1160ml liquid) 1 3/4 pint of water (1l) 3/4 lb pounded sugar (340g) juice of … Continue reading Victorian Lemon Sponge Recipe – Historical Food Fortnightly →
I have not posted much on this blog for a long time. I have had a busy and rather difficult year. I just wanted to wish all my followers a Merry Christmas and a Happy New Year. So here are a couple of cheerful images of some seasonal dishes I have made recently. The twelfth cake above is currently part of a lovely dining room display at Fairfax House in York called The Keeping of Christmas. It also features in a short video showing me decorating it in a new BBC series called Home Comforts, which airs in the New Year. Photo: Dave Willis I have roasted four geese so far since November. This one was for an article I wrote for the Christmas edition of BBC Countryfile Magazine. This is how we roasted potatoes in the eighteenth century, in the radiant heat beneath the rotating goose. The best ever.
Thanks to the work of scholars and home cooks, the often challenging work of translating very old recipes has been done for you. This is the Recipes Project.
Io, Saturnalia! Explore a few historical recipes for December festivals pulled from the ancient and medieval Mediterranean.
Learn how to make two distinct types of Tudor bread with these simple recipes for making Buttered Curd Loaves and Spiced Bread.
Can you imagine the cuisine of our ancestors from the Thirteen Colonies? For years, I believed that I couldn’t imagine eating only a few dishes every single day, including corns, sunflowers, or meat. It sounds so ... Read more
Dinner in antiquity was almost always a social affair shared with a few close friends at someone’s home.
A curated list of historical cookbooks online, from Pompeii to WWI. Recipe books you can use for free.
“For me, let them bring in the man of my heart. Let them bring in to me my Ama-ushumgal-anna, the Power of the Date-Palm. Let them put his hand in my hand, let them put his heart by my heart.…
Feast of Sorrow: A Novel of Ancient Rome by Crystal King is the December/January selection for Cook the Books. I was inspired to make a simple honey cake that was used as a sacrifice to the Roma…
Where else in the world can you learn to make a beautiful nineteenth century water ice like this? Or bake a Strasbourg Pie like this? Or an amazing Victorian shortbread like this? Or fire a Yorkshire Pudding under the spit roast like this? Or meet such a lovely group of people as this? Due to a lot of work in the museum sector and writing commitments, I am only running a small number of courses in 2012. However, there is a nice range of subjects to chose from and I have published a course schedule and a booking form on my website. If you are interested, please get in touch as soon as possible, as they tend to fill up very quickly. To all of you who have supported me and attended my courses over the years, I wish you a Happy and Prosperous New Year. This blog is created by Historic Food. Go to the Historic Food Website.
From "Mrs Beeton's Everyday Cookery"
A curated list of historical cookbooks online, from Pompeii to WWI. Recipe books you can use for free.
