Apricot Ice Cream from the 18th Century
When you think about food in the 18th century you probably don’t think about ice cream, do you? You will after reading this post about an 18th-century apricot ice cream! While ice cream may...
Category: 18th Century
“To Make Sausages,” from Court Cookery: Or, the Compleat English Cook
I like cooking, but I like having kitchen tools even more. I think. A couple of months ago I got into pasta making (not historical) and was determined to grind my own meats for...
To Make An Orange Pudding
Last year, sometime during the fall semester, I was reading a book about the colonial American Southeast and came across a brief reference to an illicit orange trade between Spanish Florida and some of...
A Tasty Indian Pudding
I had every intention of making an effort on the Historical Food Fortnightly, but reality happens. This semester is the the semester when I am writing the big research paper that the department requires...
Historical Food Fortnightly #12 If They’d Had it… : To Make Cheesecakes
The Challenge: “Have you ever looked through a cookbook from another era and been surprised at the modern dishes you find? Have you ever been surprised at just how much they differ from their...
Amelia Simmons Pompkin Pudding No. 1
After I made the American Cookery Pompkin Pudding No. 2, I still had quite a bit of pumpkin puree and pie pastry left, so I decided to tackle the other pumpkin pudding recipe in...
Amelia Simmons Pompkin Pudding No. 2
It’s Fall in the Northern Hemisphere and it seems everyone in the United States becomes obsessed with pumpkin as soon as the first leaves turn. It’s pumpkin lattes, pumpkin muffins, pumpkin cookies, pumpkin all...
Pound Cake Project, Part 1
Pound cake gets its name from the original composition of the cake, which was nothing more than one pound each of sugar, butter, eggs and flour. It is difficult to make this connection today,...