Eggnog was a southern tradition for Christmas and New Year's Eve. In the following story, a tub of egg nog was set out on the porch for 12 days - from Christmas until Twelfth-night (January 6) - for visitors. Mrs. B.C. Howard's recipe for Egg Nogg from her Fifty Years in a Maryland Kitchen is below.
Monday, December 29, 2014
Wednesday, December 24, 2014
Cookbook carolers 1912
The three singers are from a delightful children's book - Mary Francis Cook Book; or Adventures among the Kitchen People by Jane Allen Boyer in 1912. HERE
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Labels: Christmas, Cookbooks, Culinary History, Food History
Monday, December 15, 2014
Cranberry Sauce vs. Preserves in the 1840s
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Monday, December 8, 2014
Dr. Johnson takes on Hannah Glasse and women cookbook authors
Women "... cannot make a good book of Cookery." Johnson actually said that to a woman!! (she compared him to Hercules with a spinner's distaff) In addition to discussing Mrs. Glasse's Art of Cookery, which he had "looked into," he proclaimed: "I could write a better book of cookery than has ever yet been written..."
Posted by PBReber at 11:24 AM 1 comment:
Labels: Cookbooks, Culinary History, Food History, Glasse
Monday, December 1, 2014
Food History Conferences, Symposiums, Workshops, Calls for papers. 2015
9 events worldwide and 2 special food issues in upcoming journals...
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Labels: Culinary History, Events, Food History, Symposiums
Monday, November 24, 2014
Continental army's "sumptuous" Thanksgiving of 1777
After having no rations for 2-3 days, Congress "opened her sympathizing heart" and provided ..... 1/4 cup rice and 1T of vinegar.....to eat with "a leg of nothing and no turnips."
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Monday, November 17, 2014
Pumpkin candies made from pumpkin pickles or chips
Several past posts have dealt with pumpkin chip recipes from 1770 and 1840 and how to cut pumpkins into chips HERE. Chips or sweet pickles can be made into candies by rolling them in sugar.
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Labels: Culinary History, Food History, Pumpkin Chips, Pumpkins
Monday, November 10, 2014
Soup makes the soldier
Leopold Beyer (1789-1877) sketched French soldiers cooking soup in a pot in 1813. A contemporary wrote that the French soldiers were better cooks than the English. "...six French troopers fling their messes into the same pot, and extract a delicious soup ten times more nutritious..." while the English soldiers toss their meat onto the coals and burn it.
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Labels: Culinary History, Food History, Military, Soup
Monday, November 3, 2014
When a Steam Kitchen is not a kitchen using steam
Well, actually it used steam and was in the kitchen but steam kitchens were apparatus (after 1790) which heated water and then used the resulting steam to cook food.
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Labels: Culinary History, Food History, Steam Kitchen
Monday, October 27, 2014
Halloween - Cake Night, Soul Cake, Seed Cake
The history of Halloween involves many traditions. Giving out cakes on All Hallows Eve (the night before All Saints Day, Nov 1) or on All Souls Day (Nov 2) was an old tradition by 1511. On 'All halowen daye,' brade was given to all crysten [Christian] soules. [Brand, 1813] The sketch shows a group a-souling for Soul or Soule cakes or other name variations: Soul mass cake, Somas-cake, Soul-mas-cake, Soul-masse-Cakes (1656) or Seed Cakes.
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Labels: Cake, Cookies, Culinary History, Food History, Halloween
Saturday, October 25, 2014
18th century earthen camp kitchen at Mount Harmon
If you are near northeast Maryland (Earleville) tomorrow (Sunday) you can still see the freshly dug camp kitchen and enjoy the Revolutionary War encampment and battle at Mt Harmon Plantation HERE.
Posted by PBReber at 10:25 PM 1 comment:
Labels: Kitchen, Maryland, Military, Revolutionary War
Monday, October 20, 2014
"Eating pork-marrow will make a person stupid" was an 1825 saying. Beef marrow from within the bones was clarified over very low heat to be used as a substitute for butter and to store for longer periods.
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Labels: Culinary History, Food History, Recipes
Monday, October 13, 2014
Men doing the shopping - in late 1820s Cincinnati
6 days a week at dawn the men went to the market - even "those of the highest standing." Mrs. Francis Trollope (1780-1863) wrote Domestic Manners of the Americans, 1832 about her travels and travails in the United States with some of her children. They settled for several years in the growing city of Cincinnati, Ohio where she opened a large store - the Bazaar. And like NYC, HERE, pigs cleaned refuse from the streets.
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Labels: Cincinnati, Markets, Pigs
Monday, October 6, 2014
Barbegal: a SUPER Roman flour mill complex
16 overshot wheels - using water from an aqueduct - ground an estimated four and a half tons of flour per day! If that was not enough, the Romans cut through solid rock on top to connect the aqueduct they built to the mill troughs. AND they built the stone complex on a steep hill in Gaul (France). All this during the 1st century.
Posted by PBReber at 12:03 AM 1 comment:
Labels: Culinary History, Flour, Food History, Mills
Monday, September 29, 2014
Smelly beef steak pie by the Thatched House Tavern cook and his 1824 cookbook
Michael Willis, as the cook for many years at the Thatched House Tavern, prepared meals for members of the prestigious clubs which met there. He wrote Cookery Made Easy in 1824 and another in 1831.
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Labels: Culinary History, Dining, Food History, Glasse, Pie
Monday, September 22, 2014
Sargent's The Dinner Party - Mystery object
Does anyone have a guess what the small object on the floor near the sideboard is and why is it at that location? (closeup below) I would think a stool, heater (food, dish), brazier bottom or whatever would trip up the servers. The Dinner Party by Henry Sargent (1770-1845) was painted c1821 in Boston.
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Labels: Culinary History, Dining, Dinner, Gentlemen's Dinner
Monday, September 15, 2014
Woman Guard your Kitchen!
The dog - wish I could say 'hot dog' (dachshund) - is stealing Mrs. Weiser's sausages in this watercolor by Lewis Miller.
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Labels: Cooks, Culinary History, Food History, Pennsylvania, Sausage
Thursday, September 4, 2014
Jefferson's handwritten list of the Vegetable Market in Washington City
Artichokes, Broccoli, Eggplants, Sprouts and Watermelon were just some of the 37 vegetables and fruits sold from 1801-1809 and written down by Thomas Jefferson. An avid gardener and collector, Thomas Jefferson kept records of the wide variety of plants in his gardens, but as President he also kept track of the vegetable market in Washington, D.C., charting the first and last days the vegetables were available.
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Labels: Culinary History, Food History, Jefferson, Markets, Watermelon
Tuesday, September 2, 2014
Dutch Oven - Iron or Tin or ... Brick?
What's in a name...? Several types of ovens have been called Dutch Ovens. They were generally cast iron bake ovens, or metal (tin or copper) reflector ovens. Some inventories specified – “2 iron dutch ovens with only one lid” or “tin dutch ovens” while others listed only “oven” or “dutch oven.” And then the brick...
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Labels: Culinary History, Food History, Ovens
Monday, August 25, 2014
Spiced Peaches and Pickled Peaches
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Monday, August 18, 2014
They came, they ate, they burned the house down - the British burning the White House in 1814
On August 24, 1814, food was prepared for a 3:00 dinner for forty. There were cut glass decanters of ale, cider and wine placed in coolers, plate warmers by the fire and a variety of meats on the spits. The British troops sat down to a fine repast... then immediately set fire to the President's House. A nice thank you for the meal.
Posted by PBReber at 9:48 AM 1 comment:
Labels: African American, Culinary History, Food History, Military, White House
Monday, August 11, 2014
Civil War salt works - 500 bushels a day - destroyed
Salt was important to preserve meat (like salt pork) in order to feed the soldiers. Thus, the Union navy conducted raids on Confederate salt-works, as illustrated and described in Harper's Weekly, Nov. 15, 1862.
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Labels: Civil War, Culinary History, Food History, Military
Monday, August 4, 2014
Food History Symposiums, Exhibits 2014 part 3
8 activities in Washington, D.C., Williamsburg VA, MS, NJ, Russia and Italy...
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Labels: Culinary History, Food History, Symposiums
Monday, July 28, 2014
Thomas Jefferson and Ice Cream
Balls of ice cream encased in warm pie crust made by Jefferson's French chef were novel enough to stir comment by TWO Congressmen attending a Presidential dinner. Among Jefferson's few handwritten recipes is one for vanilla ice cream. A 1786 French book of ice creams, an early British cookbook with recipe - which he owned - ice cream freezer in his inventory, and more...
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Labels: Culinary History, Food History, Glasse, Ice Cream, Jefferson
Monday, July 21, 2014
Madeira - a Pot and a Quern
Madeira, the island off the coast of Portugal, not the fortified wine made there, was the subject of the 1821 book A History of Madeira. Porridge is in the iron pot and grinding "Indian corn" in a quern is depicted below.
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Labels: Culinary History, Food History, Madeira, Quern
Monday, July 14, 2014
Ice Cream Man in 1845 New York City and 1815 London
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Labels: Cries, Culinary History, Food History, Ice Cream
Monday, July 7, 2014
Roll out the barrel ...on a sled
Foodstuffs and other items were stored in sacks, boxes, crates, jars and barrels of all sizes. Smaller barrels could easily be put in wagons, but how did they transport the larger barrels? The Madeira barrel on a sled (1821) is described below.
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Labels: Culinary History, Food History, Madeira
Monday, June 30, 2014
Saddle, griddle and oatmeal for oatcakes
Traveling with "a broad plate of metal" (a 'girdle' or griddle) "under the Haps [cover, wrap] of his saddle," the fourteenth century Scottish soldier could make thin oat cakes from water and oatmeal over a fire. This would warm and strengthen their stomachs after eating too-freshly butchered cattle, which was scavenged.
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Labels: Culinary History, Food History
Monday, June 23, 2014
The Drunken Botanist
This entertaining and well researched book details how all alcoholic beverages are composed of plants. Actually, it is the focus on each plant and how it is made into different drinks, instead of the usual writings on the composition of beer, wine, etc., which makes this an interesting read. Beer is generally barley, wheat, and flavored with hops. But going from plant to drink - barley is also for whiskey; wheat is in vodka, whiskey and Maker’s Mark bourbon.
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Labels: Book review, Culinary History, Food History
Monday, June 16, 2014
Midsummer Eve dining with newcomers
New residents in some parts of England held a dinner in front of their home on Midsummer Eve to meet their neighbors. This custom was still observed in the Georgian and Regency periods as described in an 1814 book.
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Labels: Culinary History, Dining, Food History
Monday, June 9, 2014
"Fifty Years in a Maryland Kitchen"...and Belvidere
Tuesday, June 3, 2014
Cherries on a stick
Cherries were tied with white thread to sticks in addition to being sold by weight. Some sticks held up to eleven bunches (1825) and 350 years earlier “Cheryes in the ryse…a twig.” Numerous sketches of cherry 'kabobs' and info below...
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Labels: Cherries, Cries, Culinary History, Food History
Tuesday, May 27, 2014
A day at White Sulphur Springs... in 1869
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Labels: Culinary History, Food History
Monday, May 19, 2014
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Labels: Cookies, Culinary History, Food History, Petticoat Tails
Tuesday, May 13, 2014
Two Spring Cakes, one with candied violets, and angelica stems from 1920, and a Regency recipe, Gateau de Mai (Cake of May) which is not sweet... using udder, suet, herbs, spices and served with stewed greens or sharp sauce.
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Labels: Cake, Culinary History, Food History
Monday, May 5, 2014
Stuffing stomachs for Haggis and Hog Maw
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Labels: Culinary History, Food History, Haggis and Hog Maw, Sausage
Monday, April 28, 2014
Food History Symposiums, Talks, Workshops 2014. part 2
11 Activities in Virginia, Maryland, Ireland, Amsterdam, UK, Italy, Mass., Miss., and Ill.
Posted by PBReber at 7:11 PM No comments:
Labels: Culinary History, Food History, Symposiums
Monday, April 21, 2014
A wig for the cook - 1776
Posted by PBReber at 10:26 PM No comments:
Labels: Culinary History, Food History, Gridiron, Spits and jacks
Monday, April 14, 2014
Eggs and onion skins
The marvelous mahogany hues of hard-boiled eggs boiled in onion skins make a wonderful backdrop to etch with a needle or knife, as seen in the eggs done by Tom Martin at Landis Valley Museum in Lancaster, Pa. 1826 and 1876 directions...
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Labels: Easter Eggs, Eggs, Family
Monday, April 7, 2014
Saratoga Chips - Potato Chips
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Tuesday, April 1, 2014
Egg shell perfumed bombs - 1685
Egg shells filled with scented rose-water were to be thrown by the ladies during banquets... after the cannons were fired on board pastry boats... to cover the smoke smell. Then live birds and frogs came out of the pies. Robert May described how to make these and other incredible dishes in his The Accomplisht Cook, 1685. ...
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Labels: Culinary History, Eggs, Food History, Pie, Twelfth Night
Monday, March 24, 2014
Food prices were lower in Federal America than Regency England
In 1818 Cobbett listed the many “groceries” the Americans paid half or even a third the price that the British paid. Furthermore, everyone was able to partake of chocolate “which is a treat to the rich in England.” The British people paid to keep the Indies, and yet, “What a hellish oppression must that people [Americans] live under!”
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Labels: Chocolate, Culinary History, Food History, Pigs
Tuesday, March 18, 2014
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Labels: Culinary History, Food History, Mangles
Monday, March 10, 2014
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Labels: Culinary History, Food History, Ovens, Radiator
Monday, March 3, 2014
Flip 'n pancakes
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Labels: Culinary History, Food History, Pancake Day, Pancakes
Monday, February 24, 2014
In Meat We Trust
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Labels: Book review, Culinary History, Food History
Thursday, February 20, 2014
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Labels: Cake, Coffee, Culinary History, Food History
Wednesday, February 12, 2014
More snow - Snow Pancakes and Fritters
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Monday, February 3, 2014
Jelly and fruits
Three centuries of fruit in jelly and jelly shaped as fruit. The early receipts used a base of jelly from calves feet, issinglass or hartshorn. One jelly using "a Gang of Calf's Feet" from 1769 is given at the end of this posting. Powdered gelatin, created about 1840, made the process less laborious.
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Labels: Culinary History, Food History, Jelly, Kentucky, Kentucky Housewife, Recipes
Tuesday, January 28, 2014
You are what you wear
Posted by PBReber at 10:38 PM No comments:
Labels: Butter, Culinary History, Food History, Gridiron
Tuesday, January 21, 2014
Carrots in Art
A mother peeling carrots while the son eats one in "A Family Seated Round a Kitchen Fire" by Brekelenkam, 17th century (in Manchester City Galleries). This Dutch painting is among many images at Carrots in Fine Art Works.
Posted by PBReber at 11:19 AM No comments:
Labels: Carrots, Culinary History, Food History
Monday, January 13, 2014
Free range pigs ... in New York City
Posted by PBReber at 8:30 AM 1 comment:
Labels: Culinary History, Food History, Ham, Pigs
Monday, January 6, 2014
Twelfth Night Cake Serviette
Posted by PBReber at 7:45 AM 2 comments:
Labels: Table setting, Twelfth Night
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