A Taste of History 
with Joyce White
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    • HOME
    • ABOUT
    • FOOD HISTORY CONSULTING
    • FAUX FOOD SHOP
    • HISTORIC RECIPES
    • EDUCATIONAL PRESENTATIONS
      • PROGRAM TOPICS
      • BOOKING A PROGRAM
A Taste of History 
with Joyce White
  • HOME
  • ABOUT
  • FOOD HISTORY CONSULTING
  • FAUX FOOD SHOP
  • HISTORIC RECIPES
  • EDUCATIONAL PRESENTATIONS
    • PROGRAM TOPICS
    • BOOKING A PROGRAM

CHESHIRE PORK PIE

VIDEO: CHESHIRE PORK PIE BY HANNAH GLASSE, 1747

VIDEO: CHESHIRE PORK PIE BY HANNAH GLASSE, 1747

Recipe Source: Hannah Glasse, The Art of Cookery Made Plain and Easy (London, 1747)

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VIDEO: CHESHIRE PORK PIE BY HANNAH GLASSE, 1747

VIDEO: CHESHIRE PORK PIE BY HANNAH GLASSE, 1747

VIDEO: CHESHIRE PORK PIE BY HANNAH GLASSE, 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.

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ALEXIS SOYER'S GROUSE PIE

ALEXIS SOYER'S GROUSE PIE

ALEXIS SOYER'S GROUSE PIE

ALEXIS SOYER'S GROUSE PIE

Recipe Source: Alexis Soyer, The Modern Housewife (Philadephia edition, 1850) 

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MEAT AND POTATO PIE

ALEXIS SOYER'S GROUSE PIE

ALEXIS SOYER'S GROUSE PIE

meat and potato pie

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)

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BEEF STEAK PIES

TO MAKE A PIE OF FRESH PARSNIPS, A FRENCH RECIPE FROM 1604

TO MAKE A PIE OF FRESH PARSNIPS, A FRENCH RECIPE FROM 1604

Beef steak pies

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.

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TO MAKE A PIE OF FRESH PARSNIPS, A FRENCH RECIPE FROM 1604

TO MAKE A PIE OF FRESH PARSNIPS, A FRENCH RECIPE FROM 1604

TO MAKE A PIE OF FRESH PARSNIPS, A FRENCH RECIPE FROM 1604

Recipe Source: Lancelot de Casteau, Ouverture de Cuisine or Opening the Kitchen (Liege, France, 1604)

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MEDIEVAL CHICKEN PASTY

A (CHEESE) TARTE OWT OF LENTE

A (CHEESE) TARTE OWT OF LENTE

medieval chicken pasty, Libellus de arte coquinaria, An Early Northern Cookery Book

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.

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A (CHEESE) TARTE OWT OF LENTE

A (CHEESE) TARTE OWT OF LENTE

A (CHEESE) TARTE OWT OF LENTE

A (CHEESE) TARTE OWT OF LENTE

Recipe Source:Gentyll manly Cokere (England, MS Pepys 1047, c.1500) 

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A TART OF GREEN PEAS

A (CHEESE) TARTE OWT OF LENTE

A TART OF GREEN PEAS

A TART OF GREEN PEAS

Recipe Source:Thomas Dawson's Good Housewife's Jewel, (England, 1596)

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CORNISH PASTIES

Tartes of Apples Without Covers (16th century)

A TART OF GREEN PEAS

Cornish pasties

A history of this notable food from Cornwall, England with a recipe from English Food by Jane Grigson. Penguin Books, 1974.

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A TART OF GOOSEBERRIES

Tartes of Apples Without Covers (16th century)

Tartes of Apples Without Covers (16th century)

a tart of gooseberries

Recipe Source: A Propre New Book of Cookrye  (London, England, 1545)           

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Tartes of Apples Without Covers (16th century)

Tartes of Apples Without Covers (16th century)

Tartes of Apples Without Covers (16th century)

Tartes of Apples Without Covers,A BOOK OF COOKRYE, 1591

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.

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APPLE TART BY GERVASE MARKHAM

TO MAKE A COVER TART AFTER THE FRENCH FASHION

TO MAKE A COVER TART AFTER THE FRENCH FASHION

APPLE TART BY GERVASE MARKHAM

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.

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TO MAKE A COVER TART AFTER THE FRENCH FASHION

TO MAKE A COVER TART AFTER THE FRENCH FASHION

TO MAKE A COVER TART AFTER THE FRENCH FASHION

TO MAKE A COVER TART, Proper Newe Booke of Cookerye, (England, 1545)

Recipe Source:A Proper Newe Booke of Cookerye, (England, 1545) 

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18th . PUMPKIN PIE

TO MAKE A COVER TART AFTER THE FRENCH FASHION

18th . PUMPKIN PIE

Amelia Simmons, Pumpkin Pie

Recipe Source: Amelia Simmons, American Cookery, second edition (Albany, 1796)

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SWEET POTATO PIE

Fantaisies de Fées (Fairy Fancies)

18th . PUMPKIN PIE

Mary Randolph's Sweet Potato Pudding Pie

Recipe Source: Mary Randolph, The Virginia Housewife, 1824

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COCONUT PUDDING PIE

Fantaisies de Fées (Fairy Fancies)

Fantaisies de Fées (Fairy Fancies)

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

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Fantaisies de Fées (Fairy Fancies)

Fantaisies de Fées (Fairy Fancies)

Fantaisies de Fées (Fairy Fancies)

Recipe Source: Eliza Acton's Modern Cookery for Private Families, Reduced to a System of Easy Practice (London, 1857):

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MR. BORDLEY'S CHRISTMAS PIE

MR. BORDLEY'S CHRISTMAS PIE

MR. BORDLEY'S CHRISTMAS PIE

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)

ONION PIE

MR. BORDLEY'S CHRISTMAS PIE

MR. BORDLEY'S CHRISTMAS PIE

Recipe Source: The Hammond-Harwood House Cook Book (Annapolis, 1963) 

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tin & copper raised pie moulds


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