Category : Dessert

Des Beignets de Gelee de Grosseilles (Fritters of Currant Jam)

Posted on: March 6th, 2015

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!

18th Century

“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 …

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To Make Fairy Butter

Posted on: January 13th, 2015

This fragrant dish is often used on pancakes and scones or as a dessert sauce on gingerbread.


18th Century

“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

21st Century

  • ½ pound butter
  • 2 hard-boiled egg yolks
  • 1 tbsp orange flower water
  • 2 tsp sugar
  1. Put your eggs until hard; let cool and peel them. Remove yolks.
  2. Put the yolks in
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Happy Holidays from Historic Foodways

Posted on: December 24th, 2014


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 where 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.…

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Confectionary and Sugar Work Course with Ivan Day

Posted on: November 26th, 2014

Working in his garden, Ivan Day demonstrates  the proper consistency needed to spin a silver web of sugar.

Working in his garden, Ivan Day demonstrates the proper consistency needed to spin a silver web of sugar.

I traveled to England during the month of October to take a Confectionary and Sugar course taught by noted historic foodways authority Ivan Day.

Mr. Day is a published author of several books on Historic Foodways and he’s lectured and led seminars throughout Europe and the United States. He’s also seen regularly on television and was our key note speaker at the first Foodways symposium in November 2010.

During the intensive weekend course, we learned so much, including:

  • How to make a variety of edible glues and sizing
  • How to guild using beaten gold sheets
  • Making and molding gingerbread and marzipan
  • Making wafers using his 19th-century cast iron stove
  • Learning to use a cot to make satin comfits
  • Making little
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Blown Almonds

Posted on: October 31st, 2014

Gently baked almonds, dipped first in egg white and drenched with sugar, make a simple dessert.

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To make a Hedgehog

Posted on: December 26th, 2013

This type of creation was known as a ‘deceit’ in the 18th century because it was something you would not normally eat yet made from edible food material. Our fun Hedgehog adheres to that description.

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To make Lemon Cheesecakes

Posted on: December 12th, 2013

The word cheesecake conjures up a lot of types and tastes. Those familiar with chess pies will find its mate with these lemony filled, flaky crust delights.…

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Sweet Potato Pudding

Posted on: October 17th, 2013

Pumpkin Pie has been an American favorite for generations and this recipe could be its twin. The Southern Sweet Potato Pie took its cue from this earlier version of the classic 18th-century pudding and is still loved by many.…

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To make Raspberry Dumplings

Posted on: August 8th, 2013

Dumplings are usually thought of as savory in flavor. This recipe sends your taste buds in the opposite direction with raspberry jam, butter and sugar.…

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Syllabubs Three Ways

Posted on: May 30th, 2013

Frothy with cream, wine and citrus, syllabubs are a great palate cleanser. The acids firm the cream, and once separation is achieved, you have a nice two-part dessert blend. Just one never seems quite enough.…

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