Food History Jottings

Where else in the world can you learn to make a beautiful nineteenth century water ice like this? Or bake a Strasbourg Pie like this...

Will Verrall's Currant Fritters en surprize 1759 In my last posting I lamented the decline of the standard of food at the White ...

I recently had lunch in the White Hart Inn in the delightful Sussex town of Lewes. In the middle of the eighteenth century the master o...

A spit roast turkey garnished with silver hatelets It is Christmas Day. I have already had more than my fair share of roast geese, pl...

A salver with an arrangentment of minc'd pies from T. Hall. The Queen's Royal Cookery . (London: 1710). It is often said that m...

A panoply of eighteenth century minc'd pies based on designs in Edward Kidder, Receipts in Pastry and Cookery (London: nd. c.1720). ...

Glass collector Tim Udall holding an eighteenth century spouted syllabub glass. Earlier this year I contributed an essay to an exhibiti...