Angelica plants (Angelica archangelica) commonly grow in subarctic northern European climates but may have originated in Syria. The sharp and bitter-tasting roots of this plant have been used for centuries in culinary and medicinal recipes, particularly during episodes of plague and this fact has something to do with the divine naming of this plant.
In 1753, Charlotte Browne, matron of the general hospital of New York, write a journal documenting an exciting, adventurous, dangerous, and unpredictable phase of her life as a nurse during the French & Indian War. Her journal entries include much about the foods available to her, both on board the HMS London and during the long trek she endured following Braddock's campaign. Click below to learn about these foods.
When trying to recreate historic recipes, the question of ingredients usually creeps up. I am sure you've often asked yourself, "Am I using the right size eggs?", "Is today's sugar the same as in the past?", and, without fail, "What type of wheat flour would be most appropriate for this recipe?" I have done some research on the subject of flour for recreating recipes in the early America south, c.18th-early 19th century. Click the link for more information.
I finally had the opportunity to visit Manhattan's phenomenal bookstore, The Strand, which contains over 18 miles of books, new and used. Of course, I drifted over to the food and cooking section and was happy to find the out-of-print book, The Dictionary of American Food & Drink by John Mariani (New York, 1983). This book contains a lot of terms inspired by American cowboys, loggers, Native Americans, or by region. Below are some of Mariani's entries for culinary terms that are unusual, out-of-use, or just plain interesting. Disclosure: Some of Mariani's history is sketchy or incomplete but the names are fun!