Mustard Flour, Mustard Pots, Mustard Casters

After 1720, the processing of the mustard seeds in a mill resulted in a fine flour - the flower of mustard - known commercially as Durham Mustard. Interesting story is below.  Later, when the processing moved to Leeds, the name Durham was retained. The mustard was sold as dry powder or as a "paste"...

Mustard Balls and Cannon Balls

Mustard Balls were made from pounded mustard seeds, spices, and a binder such as wine, vinegar, honey or raisins. The balls were then dried in the sun or warm oven, and thus would "...keep better than mustard-seed or flour [ground mustard] at sea, and are easily dissolved." [Domestic, 1827] To use, thin pieces were sliced and soaked in vinegar, wine or verjuice. Tewkesbury was so famous for its mustard balls that Shakespeare mentioned it in a play. And cannon balls in the kitchen...

Puddin'

Home cooks in the past put bits and scraps of pork in a container and covered with grease/fat after each addition. It was a means of combining scraps and to preserve until ready to use...

Women and Medicine exhibit at the Folger, DC

Beyond Home Remedy: Women, Medicine, and Science exhibit at the Folger Shakespeare Library borrowed the manuscript book which Karen Hess used to make "Martha Washington's cookbook."  There is an audio tour, below.

Hard Apple Cider

Several heirloom apple orchards offer hard cider workshops.

Molasses Stew

Marion Harland, the pseudonym of Mary Virginia Hawes Terhune, was born (1830) and raised in Virginia. When married she moved north and continued writing fiction, nonfiction and cookbooks. The following is an excerpt from her book, Marion Harland's Autobiography: the story of a long life, 1910. This continues the Candy pulls and Candy stew posting HERE