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.
Monday, October 27, 2014
Halloween - Cake Night, Soul Cake, Seed Cake
Posted by PBReber at 11:04 AM No comments:
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.
Posted by PBReber at 9:14 PM No comments:
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.
Posted by PBReber at 10:36 PM 1 comment:
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
Subscribe to: Posts (Atom)