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

Soups & Stews

SOUP MAIGRE OF RICE & LENTILS

SOUP MAIGRE OF RICE & LENTILS

SOUP MAIGRE OF RICE & LENTILS

Recipe Source: Anne Cobbett, The English Housekeeper, or Manual of Domestic Management (London, England, 1835)

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BRUNSWICK STEW

SOUP MAIGRE OF RICE & LENTILS

SOUP MAIGRE OF RICE & LENTILS

BRUNSWICK STEW

Recipe Source: A redaction from a variety of historic recipes.

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CHICKEN FRICASSEE, WHITE

SOUP MAIGRE OF RICE & LENTILS

MARY RANDOLPH'S c.1824 CHICKEN CURRY

CHICKEN FRICASSEE, WHITE

Recipe Source: A redaction based on many historic recipes.

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MARY RANDOLPH'S c.1824 CHICKEN CURRY

MARY RANDOLPH'S c.1824 CHICKEN CURRY

MARY RANDOLPH'S c.1824 CHICKEN CURRY

Recipe Source: Mary Randolph, The Virginia Housewife, 1824

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SOUP A LA CRECY (CARROT SOUP)

MARY RANDOLPH'S c.1824 CHICKEN CURRY

SOUP A LA CRECY (CARROT SOUP)

Recipe Sources: Soup a la Crécy recipes date back centuries. I used these two recipes to make my redaction:


Mrs. Beeton's Household Management, London, 1861 

&

Consolidated Library of Modern Cookery and Household Recipes, vol. iii by Christine Terhune Herrick, New York: 1904.

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entrees

TO ROAST VENISON WITH A CULLIS

FRANCATELLI'S VEAL CUTLETS AND BACON

TO ROAST VENISON WITH A CULLIS

TO ROAST VENISON WITH A CULLIS,ohn Nott's, The Cook's and Confectioner's Dictionary, 1723

Recipe Source: John Nott's, The Cook's and Confectioner's Dictionary: Or, the Accomplish'd Housewife's Companion published in 1723 in London by C. Rivington. 


John Nott was the cook to His Grace the Duke of Bolton.  

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COLD VEAL LOAF

FRANCATELLI'S VEAL CUTLETS AND BACON

TO ROAST VENISON WITH A CULLIS

Cold Veal Loaf, Estelle Woods Wilcox, Buckeye Cookery (Minneapolis, Minnesota, 1877)

Recipe Source: Estelle Woods Wilcox, Buckeye Cookery (Minneapolis, Minnesota, 1877), 

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FRANCATELLI'S VEAL CUTLETS AND BACON

FRANCATELLI'S VEAL CUTLETS AND BACON

TO BRAISE EGGPLANT, c.1570 ITALIAN RECIPE

FRANCATELLI'S VEAL CUTLETS AND BACON

Recipe Source: A Plain Cookery Book of the Working Classes by Charles E. Francatelli (London, 1852 edition reprinted in 1978). 

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TO BRAISE EGGPLANT, c.1570 ITALIAN RECIPE

TO BRAISE EGGPLANT, c.1570 ITALIAN RECIPE

TO BRAISE EGGPLANT, c.1570 ITALIAN RECIPE

TO BRAISE EGGPLANT, c.1570 The Opera by Bartolomeo Scappi RECIPE

MY RECIPE ADAPTATION WAS CHOSEN TO BE FEATURED IN AN ARTICLE IN THE GUARDIAN NEWSPAPER: https://www.theguardian.com/lifeandstyle/2014/aug/26/18-recipes-for-leftover-mint


Recipe Source: The Opera by Bartolomeo Scappi (1570), The Art and Craft of a Master Chef, Translated with Commentary by Terence Scully, University of Toronto Press, 2008.

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CUTLETS OF PEAS A LA COMET DE PARIS

TO BRAISE EGGPLANT, c.1570 ITALIAN RECIPE

CUTLETS OF PEAS A LA COMET DE PARIS

Recipe Source: Agnes Marshall, Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes (London, 1902)

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Savoury Entremets/Side Dishes

CARDOONS & ARTICHOKES: Tasty Thistles for the Table and a Recipe for a c.1604 Artichoke Pie

CARDOONS & ARTICHOKES: Tasty Thistles for the Table and a Recipe for a c.1604 Artichoke Pie

CARDOONS & ARTICHOKES: Tasty Thistles for the Table and a Recipe for a c.1604 Artichoke Pie

CARDOONS & ARTICHOKES: Tasty Thistles for the Table and a Recipe for a c.1604 Artichoke Pie

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

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FRIED ARTICHOKE BOTTOMS

CARDOONS & ARTICHOKES: Tasty Thistles for the Table and a Recipe for a c.1604 Artichoke Pie

CARDOONS & ARTICHOKES: Tasty Thistles for the Table and a Recipe for a c.1604 Artichoke Pie

FRIED ARTICHOKE BOTTOMS/Hearts

Recipe Source: Mason, Charlotte, The Lady's Assistant for …Complete System of Cookery (London, 1777)

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GNOCCHI ALLA ROMANA, c.1922

CARDOONS & ARTICHOKES: Tasty Thistles for the Table and a Recipe for a c.1604 Artichoke Pie

EASTERN SHORE WILD DUCK CROQUETTES FROM THE ANCHORAGE ON THE MILES RIVER, TALBOT COUNTY

GNOCCHI ALLA ROMANA

Recipe Source: Foods of the Foreign Born in Relation to Health by Bertha M. Wood, Boston: 1922

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EASTERN SHORE WILD DUCK CROQUETTES FROM THE ANCHORAGE ON THE MILES RIVER, TALBOT COUNTY

EASTERN SHORE WILD DUCK CROQUETTES FROM THE ANCHORAGE ON THE MILES RIVER, TALBOT COUNTY

EASTERN SHORE WILD DUCK CROQUETTES FROM THE ANCHORAGE ON THE MILES RIVER, TALBOT COUNTY

Recipe Source: Maryland's Way, The Hammond-Harwood Cook Book (Annapolis, 1963)

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A FRESH CHEESE OF ALMONDS

EASTERN SHORE WILD DUCK CROQUETTES FROM THE ANCHORAGE ON THE MILES RIVER, TALBOT COUNTY

A FRESH CHEESE OF ALMONDS

A FRESH CHEESE OF ALMONDS, Martha Washington’s Book of Cookery,

Recipe Source: Martha Washington’s Book of Cookery, edited by Karen Hess (New York: Columbia University Press, 1995)

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MACARONI & CHEESE

EASTERN SHORE WILD DUCK CROQUETTES FROM THE ANCHORAGE ON THE MILES RIVER, TALBOT COUNTY

A FRESH CHEESE OF ALMONDS

Recipe Source: The c.1824 Manuscript Receipt Book of Ann Maria Morris, Baltimore, located at the H.Furlong Baldwin Library, Maryland Center for History and Culture

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TO POT CHEESE

ASPARAGUS BUNDLES WITH LEMON & NUTMEG

TO POT CHEESE

To Pot Cheshire Cheese by Hannah Glasse

Recipe Source: The Art of Cookery, Made Plain and Easy by Hannah Glasse, 1747

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ORANGE BUTTER

ASPARAGUS BUNDLES WITH LEMON & NUTMEG

TO POT CHEESE

Orange Butter,Court Cookery, or the Compleat English Cook by R. Smith, London, 1725.

Recipe Source: Court Cookery, or the Compleat English Cook by R. Smith (cook to King William and the Duke of Buckinghamshire), London, 1725.

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ASPARAGUS BUNDLES WITH LEMON & NUTMEG

ASPARAGUS BUNDLES WITH LEMON & NUTMEG

ASPARAGUS BUNDLES WITH LEMON & NUTMEG

Recipe Source: a c.1848 recipe from Maryland's Way, The Hammond-Harwood House Cook Book (Annapolis, 1963) 

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