First, hitting the books The recipes, by century 18th century 1747 To make a Scotch rabbit, toast the bread very nicely on both sides, butter it, cut a slice of cheese about as big as the bread, toast it on both sides, and lay it on the bread. -1747. Hannah Glasse. The Art of Cookery […]
Because there’s more then one way to spell just about everything in the 17th century From Robert May The Accomplist Cook, To make a Haggas Pudding. Take a calves chaldron being well scowred or boiled, mince it being cold, very fine and small, then take four or five eggs, and leave out half the… Read More Haggas
January 25 1759 is the birthday of Robert Burns. Many will celebrate with the piping in of a haggis. Among other things, Burns wrote a Ode, or Address to a Haggis. Address To A Haggis 1786 Fair fa’ your honest, sonsie face, Great chieftain o’ the pudding-race! Aboon them a’ yet tak your place, Painch,… Read More Haggis: Great chieftain o’ the pudding-race!
Squashes – A.N. Duchesne, 18th century (French) ‘A Pumpkin Pie Pare a Pumpkin, and take the seedy part of it out; then cut it into slices; Pare and core a quarter of an hundred apples, and cut them into slices. Make some good Paste with an Egg, and lay some around the Brim of… Read More Pumpkin Pie – 18th & 19th century
Still Life with Fruit – Caravaggio 1601 1653 Tourte of pumpkin. Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it.… Read More Pumpion Pie : 17th century English recipes
Hero and Leander Peter Paul Reubens c. 1605 Oil on canvas, 96 x 127 cm Yale University Art Gallery, New Haven An Hellespont of Cream If there were, O! an Hellespont of cream Between us, milk-white Mistress, I would swim To you, to show to both my love’s extreme, Leander-like, — yea, dive from… Read More Creamapple Pie
Charles I and Henrietta Maria Recipes: AC = Art of Cookery, refined by J. Cooper, cook to the late King http://quod.lib.umich.edu/e/eebo/A34445.0001.001/1:4?rgn=div1;view=fulltext THE ART OF COOKERY REFIN’D AND AUGMENTED. Containing an Abstract of some rare and rich unpub∣lished Receipts of COOKERY: Collected from the practise of that incomparable Master of these Arts, Mr. Jos.… Read More Fit For A King