Recipe Source: Hannah Glasse, The Art of Cookery Made Plain and Easy (London, 1747)
The Art of Historical Cookery is a series of cooking and food history videos presented by food historian, Joyce M. White, of Maryland. These videos are designed to bring yesterday's recipes into today's kitchens and offer advice on cooking techniques, ingredients, and general history facts related to food. Many of these videos were made for Riverdale House Museum in Riverdale, MD, Hammond-Harwood House in Annapolis, MD, Historic Annapolis, Montgomery College, and more.
Recipe Source: Alexis Soyer, The Modern Housewife (Philadephia edition, 1850)
Recipe Source: Consolidated Library of Modern Cooking and Household Recipes, Volume 3: Soups, Chowders & Fish, Meats, Poultry & Game by Christine Terhune Herrick and Marion Harland, eds. (New York, 1904)
Recipe Source: A redaction from multiple recipes with a modern twist, the addition of ale. These were made for the 2017 Tavern Night at Riversdale House Museum.
Recipe Source: Lancelot de Casteau, Ouverture de Cuisine or Opening the Kitchen (Liege, France, 1604)
Recipe Source: Libellus de arte coquinaria, An Early Northern Cookery Book, edited by Rudolph Grewe and Constance B. Hieatt (2001), a translation of the oldest known collections of European recipes written sometime during the Middle Ages.
Recipe Source:Gentyll manly Cokere (England, MS Pepys 1047, c.1500)
Recipe Source:Thomas Dawson's Good Housewife's Jewel, (England, 1596)
A history of this notable food from Cornwall, England with a recipe from English Food by Jane Grigson. Penguin Books, 1974.
Recipe Source: A Propre New Book of Cookrye (London, England, 1545)
Recipe Source: A BOOK OF COOKRYE, Very Necessary for all such as delight therin. Gathered by A. W. And now newlye enlarged with the serving in of the Table. With the proper Sauces to each of them convenient. AT LONDON Printed by Edward Allde. 1591.
Recipe Source:Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman first published in London in 1615.
Recipe Source:A Proper Newe Booke of Cookerye, (England, 1545)
Recipe Source: Amelia Simmons, American Cookery, second edition (Albany, 1796)
Recipe Source: Mary Randolph, The Virginia Housewife, 1824
Recipe Source: The 19th century manuscript receipt (recipe) book of Ann Maria Morris, Baltimore located at the H. Furlong Baldwin Library at the Maryland Historical Society
Recipe Source: Eliza Acton's Modern Cookery for Private Families, Reduced to a System of Easy Practice (London, 1857):
Recipe Source: The Hammond-Harwood House Cook Book (Annapolis, 1963), a Recipe Attributed to Mr. J.B. Bordley, from the Lloyd Papers, Maryland Historical Society (now Maryland Center for History and Culture)
Recipe Source: The Hammond-Harwood House Cook Book (Annapolis, 1963)