Lots of 18th century recipes involve placing sweet or savory foodstuff into pastry — or a paste. Today we would call these crusts, or pie crusts.
Most modern cooks use one or two different crusts on a regular basis. Not so in the 18th century. The variety is vast and eclectic — cold, hot, puff, potato, crackling, good, dripping, standing, for custard, for tarts, light, crisp, for covers, for baskets … and the list goes on.
In this post, we’ll learn to make one of the most feared of all — The Puff Paste.
Today, most people will give up before they even attempt puff pastry because of the myriad of steps, cooling and number of hours it takes to prepare a light, airy and crisp product.
But it does not have to be that difficult.
By following …See the full post
At Historic Foodways, we’re venturing into new territory. But the subject is all about nostalgia. Some 30 years ago, the smell of freshly baked gingerbread cookies filled the air at the Raleigh Tavern.
Now we’ve been asked to re-create fresh baking at the tavern kitchen We’ve spruced it up and we’re baking gingerbread cookies by the hundreds.
Our friends at the Making History blog were there to record the first fragrant morsels that came out of the oven.
So come by and see us — and try our cookies.
And if you’re curious about the recipe. ……See the full post
OK, did they have mint juleps in the 18th century ?
The short answer is no with a but. …
Let’s talk about the mint julep that they serve at Kentucky Derby Day. The exact history of this drink is somewhat of a mystery, but there are a number of factors that lead me to think that it is a early 19th-century creation.
First, this drink is typically made by taking mint leaves and mashing them up in a sugar syrup. then adding bourbon and shaved ice. The first problem is bourbon whiskey. Bourbon whiskey is named after Bourbon County in Kentucky, which was established in 1768.
It is different from other whiskeys of that time in several ways:
One, by law Bourbon must contain at least 51 percent corn.
And two, it is made with a particular type of …See the full post
On Wednesday, March 18, Royal Food Historian Marc Meltonville presented a fascinating lecture, The Rediscovery of a Royal Chocolate Kitchen, at the Hennage auditorium.
Marc said the occasionally during his 20-year stint as chief food historian for all of the Royal Palaces, employees would stop him and say: “You know there is a chocolate kitchen.” When he asked where it was, they would answer: “Over there somewhere,” waving their hand toward a corner of the William and Mary addition to Hampton Court Palace.
An intern named Polly eventually solved the mystery by going through old records. She found a list of rooms around the courtyard, all numbered — and one of them was the chocolate kitchen.
Found at last, the room was being used as a closet for floral arrangements.
Once the room was …See the full post
These pockets of pastry filled with currant jam are delectable, whether you purchase puff pastry or make your own. But be careful when biting into a hot beignet. The jam inside will be very hot!
“Of these there are several sorts; but the favorites of Mr. Clouet were one of the pastry sort, and the other I’ll shew in my next. Provide a nice rich paste, and roll out very thin; brush it all over with egg, and lay your jelly down in little lumps as many as you want for a little dish; prepare another sheet of paste and lay it over, pressing well between that it may not come out in frying; make your lard pretty hot, and dry of a fine yellowish colour, and dish them up with some fine sugar sifted over.”
—William …See the full post
This fragrant dish is often used on pancakes and scones or as a dessert sauce on gingerbread.
“Take the yolks of two hard eggs in a mortar with a large spoonful of orange flower water, and two tea spoonfuls of fine sugar beat to a powder; beat all together till it is a fine paste then mix it up with about as much fresh butter out of the churn and force it through a fine strainer full of little holes into a plate. This is a pretty thing to set of a table at supper.”
—The Art of Cookery made Plain and Easy
- ½ pound butter
- 2 hard-boiled egg yolks
- 1 tbsp orange flower water
- 2 tsp sugar
- Put your eggs until hard; let cool and peel them. Remove yolks.
- Put the yolks in
The Governor’s kitchen is preparing for a Twelfth Night ball.
We are making a cake and lots of sweetmeats.
Sweetmeats are candied fruits and nuts that were often served for desert.
They come in two form: One is wet sweetmeats like jellies and jam.
Then there are dry sweetmeats, candies and sugar coated nuts.
We wish you and yours the very best holidays, full of lots of great food.
And we look forward to a wonderful New Year, full of lots more recipes and photos on the History is Served blog!
Cheers from the entire Historic Foodways staff.…See the full post
Last June, I traveled to Calgary in Alberta, Canada, to take part in the 2014 Association of Living History Farms and Agricultural Museums annual workshop.
I was asked to be a presenter at one session, where I shared the story of researching and developing an interpretive plan for the James Anderson Armory Kitchen.
For interpreters, the need for historical research is the first step in a lengthy process of developing a storyline for explaining the site to visitors. The snippets of information that are uncovered through historical research must be analyzed, viewed from different viewpoints and then placed in a timeline to help the overall story to unfold.
This can often be a daunting task for historic sites — and it can sometimes even be abandoned for fear of being “too much trouble.”
My session to provided a working guideline …See the full post
Historic Foodways is always looking for new ways to bring the taste of the past to the present. To this end, we have teamed up with our products and restaurants to create a line of historically inspired condiments.
Let me introduce an old way to spice up your meal.
Some background on the products:
Many chocolate makers used their mills in the off season to grind mustard. The powder was often rolled into balls and sold to be mixed up with water, wine or in this case old stitch beer to form a paste.
- The term catsup seems