vegetables
Calves Brains, Syllabub and Bubble and Squeak
From The Anti-Union, February 23, 1799. The Anti-Union was an Irish newspaper published from December 1798 – March 0f 1799 and was hysterically, viciously, relentlessly against the proposed union with Britain. Here a dinner party with many of the main Unionists is described – you need more context than I have to get the whole [...]
Uova agli aparagi
An interesting period in Italian cuisine – Italy was undergoing a painful series of events leading towards complete unification. Most of Italy was rolled up in il Risorgimento in 1861, though Venetia wasn’t added until the Third War of Independence in 1866 when it was ceded from Austria. Beginning during this period, a national cuisine [...]
Candie Carrots vs. Deadly and Stinking Carrots
More from Gerard’s Herball. In 1597 there were candie carrots “soveraigne remedy against…poison” not to mention that you could drink water fixed up with the seeds in it to prevent “the strangurie” (which, regrettably, is difficulty peeing. Still, it would be considerably more entertaining to go to the doctor and say “I’ve got a touch [...]
Rolled, Grilled, Polish Steaks with Sauce Espagnole
Filets de Boeuf grillés à la Polonoise. Vous Prenez un filet de Boeuf motifié, vous le parez, le coupez en deux & en levez plusieurs feuilles, que vous étendez, en les battant; vous avez une farce de foyes gras que vous mettez dessus, & les roulez feuille par feuille, & les mettez griller en les [...]
Chiles verdes rellenos (picadillo)
Recipe taken from Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California itself a translation of Encarnación Pinedo’s, El cocinero español (San Francisco, 1898), the first Spanish language cookery text published in California. Pinedo presents her recipes as Spanish (despite the profusion of Mexican ingredients) and in the European tradition traced from Apicius (whom she names) through [...]
Crudifest, March 2010
Images from crudifest 2010 – in the excitement we seem to have missed taking any pictures of some lovely 1654 apple pyes, but so be it. I’ll give a blow by blow of the recipes and methods soon – the “wild yeast bread” was left overnight to attract wild yeasts to leaven it, but was [...]
Asparagis in Mortario
aliter patina de asparagis: adicies in mortario asparagorum præcisuras quae proiciuntur; teres, suffundes uinum, colas. teres piper ligusticum coriandrum uiridem satureiam cepas uinum liquamen et oleum; sucum transferes in patellam perunctam et si uolueris oua dissolues ad ignem ut obliget. piper minutum asparges. What was initially attractive about this recipe was that it uses the [...]
Bird Turnovers and Asparagus from Sent Soví
Written sometime in the middle of the 14th century, The Book of Sent Soví is one of the earliest records of Catalan cuisine. Bird Turnovers: Si vols fer panades d’aucells o de perdius ab ceba, pren una ceba, la pus gran que tròpies, e mit-la dins, segons que vijares te serà; e mit-hi los ocells [...]
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