Historicfood

LATEST ARTICLES ( 72 )

• Mrs Agnes Marshall's Cucumber Ice Creams

  

  Agnes Marshall's Parisian Cucumber Cream served on a base of nougat paste and pistachios glazed with boiled sugar. The highly realistic cucunber is flavoured... Read more

  Posted on 12 December 2013 FOOD & DRINK

• 2014 - Some Interesting Food History Conferences and Lectures

  

  Twenty-Eighth Leeds Symposium on Food History and Traditions Saturday 17th May 2014 JACKS AND JAGGERS Kitchen Technology in England from 1600 to the Second Worl... Read more

  Posted on 24 November 2013 FOOD & DRINK

• My 2014 Cookery Courses

  

  Learn to make a Yorkshire Christmas Pie on my A Taste of Christmas Past Course Below is the course diary for the period cookery courses I am offering in 2014. Read more

  Posted on 24 November 2013 FOOD & DRINK

• Towards A True Twelfth Cake

  

  A group of sugar cavalry officers parade round the Prince of Wales Feathers on top of a Regency period twelfth cake It seems ages since I had enough spare time... Read more

  Posted on 23 November 2013 FOOD & DRINK

• Banqueting Stuffe To Go

  

  I have just finished making a table full of early modern period sweetmeats for a BBC production which will chart the arrival of Renaissance culture in England. Read more

  Posted on 11 September 2013 FOOD & DRINK

• Toad-in-a-Hole Biscuits and Friends

  

  Some English biscuits from a recipe book published in the year of the French Revolution. Left: Toad in a Hole Biscuits, Top: Judge's Biscuits, Right: Fine Almon... Read more

  Posted on 07 September 2013 FOOD & DRINK

• A Swan Supper on the Thames

  

  A swan pie I made for the exhibition 'London Eats Out' held at the Museum of London in 2000. I have just listened to a BBC radio news item about the remains of ... Read more

  Posted on 21 August 2013 FOOD & DRINK

• Of Lumbard Pies, Green Puddings and Pennyroyal Dumplings

  

  Pennyroyal (Mentha pulegium L.) has been used as a culinary and medicinal herb since antiquity. One of its popular English synonyms 'Pudding Grass' clearly... Read more

  Posted on 20 August 2013 FOOD & DRINK

• White Currants and Elderflowers

  

  Some Culinary Footnotes For those of you who research the history of food these days, you have a much easier time finding sources than I did when I started... Read more

  Posted on 09 August 2013 FOOD & DRINK

• Jaune Mange

  

  Charlotte Mason's 1773 Jaune Mange made in the form of the sun When I was a child in the 1950s, a common sweet served at our school dinners was blancmange, a... Read more

  Posted on 04 August 2013 FOOD & DRINK

• Block Gingerbread

  

  Recreating a Nineteenth Century Commercial Gingerbread Halfpenny (above) and penny (below) wooden gingerbread blocks formerly belonging to Dundee baker John... Read more

  Posted on 16 July 2013 FOOD & DRINK

• More Edible Artistry

  

  The images on this page are of food produced by attendees on my two most recent courses, with a little help from me! I do try to convey to my students that... Read more

  Posted on 10 July 2013 FOOD & DRINK

• Lattice Top Tarts and Their Precursors

  

  John Thacker's 1758 Marrow Pudding or Poudin de Mouëlle formée with its ornate cut cover A few days ago a researcher working on a TV bakery programme rang to sa... Read more

  Posted on 10 July 2013 FOOD & DRINK

• Frederick Nutt's Millefruit Biscuits

  

  on a small English bobbin stemmed salver from the 1760s. The raised edge around the top of the salver is perfect for stopping small sweetmeats from slipping,... Read more

  Posted on 03 July 2013 FOOD & DRINK

• Go, Bind Thou up Yon Dangling Apricocks

  

  Charles Elmé Francatelli's German Tourte of Apricots is a wonderful tart from the early reign of Queen Victoria Those of you who follow this blog are probably... Read more

  Posted on 03 July 2013 FOOD & DRINK

• To Preserve Green Oranges

  

  The young green fruits of Citrus X aurantium January and early February are the traditional marmalade-making months in Britain. This is because Seville oranges... Read more

  Posted on 02 July 2013 FOOD & DRINK

• Macedoine and Other Eccentric Jellies

  

  A Jelly made using a macedoine mould in my collection Perhaps the most singular culinary expression of the advance of the Industrial Revolution in Victorian... Read more

  Posted on 30 June 2013 FOOD & DRINK, HISTORY

• Fired Puddings

  

  A once extinct, but delicious eighteenth century Scots dish - 'a common potatoe pudding for firing under meat'. If one nation's cuisine is ridiculed in modern... Read more

  Posted on 29 May 2013 FOOD & DRINK

• The Biscuit Break

  

  According to Theodore Garrett in The Encyclopaedia of Practical Cookery (London: 1890s), every cook has their very own built-in biscuit-break. Read more

  Posted on 23 May 2013 FOOD & DRINK

• Some Regency Biscuits

  

  Some Regency period biscuits. In the foreground are millefruit biscuits, sweetmeat biscuits, filbert biscuits and rolled wafers. Read more

  Posted on 21 May 2013 FOOD & DRINK