Monday, April 24, 2017

Maple Sugar described in Goodrich/Parley books

Generally maple syrup is the end result from the sap tapped from maple trees.  However the following excerpts detail how maple sugar was made.  Samuel Griswold Goodrich (1793-1860)  wrote numerous books (excerpts from 1832-1856) under his name or as 'Peter Parley". 

Tuesday, April 18, 2017

H. L. Barnum's cookbook from Cincinnati

Not the great showman P. T. Barnum, but H. L. Barnum (another of the vast Conn. family), lived in Cincinnati in 1831 when he compiled the 400 page Family Receipts, including an egg and boiling tea substitute for milk. 

Tuesday, April 11, 2017

Good Friday Hot Cross Buns kept for a year

Hot Cross Buns stored for a year?  Cornish folklore- "In some of our farmhouses the Good Friday cake may be seen hanging to the bacon-rack, slowly diminishing..."  Poor Robin's Almanack of 1753 noted it would not get moldy and was used to cure illnesses in humans and farm animals.

Monday, April 3, 2017

Easter in Germany - hares laying eggs?? decorations, egg hunt and toss

It is very interesting, to those of us raised accepting a bunny delivered Easter eggs, that writers outside of Germany and the German areas of the US were perplexed by the tradition.  And surprised by the egg hunt.  The following excerpts and sketches from an 1878 article also show the range of chocolate or sugared figures far exceed our chocolate bunnies and eggs...

Monday, March 27, 2017

Barley Lemonade

Generally found in the foods for the sick section, barley water was often flavored with lemons and sugar, but this recipe was actually named lemonade by famed chef Alexis Soyer.  The pearl barley is boiled in water, strained and added to the sugar water and lemon. Then the lemonade is strained.

Monday, March 20, 2017

Nott's Barley Gruel

John Nott's The Cook's and Confectioner's Dictionary went through four editions from 1723-1733.  His gruel is enriched with cream, wine, sugar, currants and egg yolks. A rather fine gruel!  Other barley recipes in Nott's book are broth, cream, pottage, posset, pudding, and barley sugar.

Monday, March 13, 2017

Melting snow with salt - in Victorian England

"Persons can do few more silly or injurious things than to sprinkle salt upon snow before their doors. The result is to change dry snow or ice at the temperature of 32°, to brine at 0°. So low a temperature affecting the feet of passengers is a prolific source of colds. If, then, any one does sprinkle salt upon snow in the street, he ought to feel it a matter of conscience to sweep it away immediately."

Monday, March 6, 2017

Geometry in food

In the 1841 book The Childs Pictorial Geometry a slice of cake is an equilateral triangle and a sugar loaf is a cone.

Monday, February 27, 2017

Those annoying cries of London

The following excerpt from 1827 describes "the incessant bawling of" street vendors to the annoyance of those "who have not the happiness to be deaf."  From the "muffin man's little bell," the bakers barking dogs, to a "stentorian bawler" for beer bottles until "the characters thicken, and tenfold cries distract the worried ear."

Monday, February 13, 2017

Baker's cart guard dogs

The little dogs under the cart to the left, did not pull the cart, but would protect the contents by wildly barking while the baker delivered his bread.  The image is by the British artist WH Pyne, 1827 and the write up below about terriers in New York is from an 1872  magazine.

Monday, February 6, 2017

Queen Victoria's chef Charles Elme Francatelli

A famed chef and cookbook author appears in the TV series "Victoria" - Francatelli (1805-1876).  Born in London, trained in France by Careme, he became "Chief cook and Maitre d'Hotel" from 1840-1842 for Queen Victoria (crowned 1838). After a "fracas" at Buckingham Palace in 1841, he was let go in and his first, highly popular, cookbook The Modern Cook was released in 1845.

Tuesday, January 31, 2017

Baron von Steuben's French chef at Valley Forge

Cooking beef on a string.  Steuben's "cook of celebrity" couldn't prepare their ration of beef and bread without utensils. He asked their 'wagoner" how to cook the meat and was told "by hanging it up by a string, and turning it before a good fire..."

Monday, January 23, 2017

Cranberry Muffins

This 1908 recipe has a very rich, thick batter loaded with baking powder.  The berries were fresh and softened during the baking. 

Thursday, January 19, 2017

A hard life - gathering & carrying firewood in the winter; start early in the morning

Cooking and heating needed fuel... and it was very labor intensive for the poor.  "In the depth of snow" women and children dragged hacked up stumps, branches or anything the "wood police" allowed.

Monday, January 9, 2017

Richard Dolby's The Cook's Dictionary and the Thatched House Tavern

This extensive 1830 cooking dictionary is remarkable because it was touted as the first cookbook set in alphabetical order.  Also Dolby was the second cook-turned-author from the famed Thatched-House Tavern.  The frontispiece is left.

Monday, January 2, 2017

Food History Conferences, Symposiums, Exhibits and Writings 2017

This year there are conferences/symposiums in Leeds and Oxford, UK; Oxford, Miss; France; Amsterdam. A new exhibit using Getty Institute images "The Edible Monument" is being held in Detroit.  For food history in Pennsylvania, an upcoming special issue on food.