Researching Food History

After 1720, the processing of the mustard seeds in a mill resulted in a fine flour - the flower of mustard - known commercially as Durham M...

Mustard Balls were made from pounded mustard seeds, spices, and a binder such as wine, vinegar, honey or raisins. The balls were then dried ...

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 combini...

Beyond Home Remedy: Women, Medicine, and Science exhibit at the Folger Shakespeare Library borrowed the manuscript book which Karen Hess us...

Several heirloom apple orchards offer hard cider workshops.

Marion Harland, the pseudonym of Mary Virginia Hawes Terhune, was born (1830) and raised in Virginia. When married she moved north and conti...

Candy pulls, candy stews, molasses pulls, sorghum-stews, and a taffy-pulling were popular parties in the 19th century.  Numerous descripti...

There are several menus from ships and on-shore facilities listed at: Holiday Menus. Naval History and Heritage Command. DC Navy Yard 1905-1...

Julia Johnson Fisher, 1814-1885, from Camden County, Georgia recounted their 1864 Christmas dinner.

How to cut a long neck pumpkin to make Pumpkin Pickles.

Last Thanksgiving I wrote a bit about Lydia Child, this time I'll present the more well known connection - Sarah Josepha Buell Hale (17...

10  Symposiums, exhibits

The first time I tasted stuffed ham, I thought there was something wrong with the meat! It didn't taste at all like the ham and currie...

There are numerous ways to prepare beets. In addition to Pickled, Salad, or Harvard Beets , beets are delicious fried or used in baking. So...

This year is the 90th anniversary of the 19th Amendment, ratified on August 18, 1920,which declared "The right of citizens of the Uni...

Although botanically different, the three berries were often used interchangeably by cooks, as seen in the following recipes. The White Hous...

A marvelous description of the harvest of cinnamon from the book Oriental Commerce describes the twice a year barking, the rolling into 4 f...

In 1816, John Nash updated the Royal Pavillion at Brighton kitchen with state of the art steam features, while still containing a roasting ...

Salmagundy is a layered salad with colorful greens, meat, anchovies, and eggs among the variety of ingredients, with a vinegar based dressin...

There were several methods, in addition to roasting on a plank or encasing in clay , to prepare fish by a fire. The Lewis and Clarke exped...