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.
Monday, September 29, 2014
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.
Posted by PBReber at 12:00 PM No comments:
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.
Posted by PBReber at 10:32 AM No comments:
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.
Posted by PBReber at 4:22 PM No comments:
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...
Posted by PBReber at 7:58 PM No comments:
Labels: Culinary History, Food History, Ovens
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