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.
Monday, June 30, 2014
Saddle, griddle and oatmeal for oatcakes
Posted by PBReber at 11:59 PM 1 comment:
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.
Posted by PBReber at 3:08 PM No comments:
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.
Posted by PBReber at 8:57 AM No comments:
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...
Posted by PBReber at 10:08 AM 1 comment:
Labels: Cherries, Cries, Culinary History, Food History
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