Early Modern Recipes

[Tudor MercWench Smith]

So, today during downtime at work I did a quick Google search for some more period correct recipes for delicious Nom-noms for me to make, (as per the vice royal writ I received at 1721) and I came across this gem of a blog!

https://rarecooking.com/

Recipes are all from 1600-1800, and source/original recipe is listed, mostly from the archives at Penn State apparently (who knew my old home states pride and joy school actually had a historical collection worth the time of day??)

Of particular interest to me are the recipes for donuts, sugar biskets, strawberry preserves, lemmon cream....but even more important of all, a period appropriate method of brewing coffee!!!!

Might try some of these in practice in the coming weeks and post the experiments here 

 

 

[madPete]

Definitely takes practice with period recipes, especially finding modern substitutes for ingredients. Good luck!

[Tudor MercWench Smith]

43 minutes ago, madPete said:

Definitely takes practice with period recipes, especially finding modern substitutes for ingredients. Good luck!

The nice thing about this particular blog is they post the original recipe and then they post a modern adaptation the author developed, so the hard work is already done. Just need to figure out where the heck to buy rosewater since it's in like EVERYTHING lol...

[michaelsbagley]

Ohhhh, I love the rarecooking.com site. I tried making an "almond pudding" recipe a couole of years ago, which turned out to basically be an almond custard pie with a lot of citrus rind to zip up the flavours.

It was great. In fact I am looking at taking another crack at that recipe in the coming weeks for a different event.

But yeah, I love how the rare cooking site gives a recipe, shows the source, and more often than not, privides a modern interpretation as well.

Rose water is easiest found on Amazon.... I don't care to buy things there, but it is what it is. If you live in an area with a lot fo ethnic grocery stores (especially Eastern Medditeranean or Arabic or Persian based ethnic grocers) it can often be found there.... but II ended up having to go to the online order.

Edit: The post I made when I tried the recipe... I made it as a whole pie whereas the rare cooking site did it as tarts.

https://www.facebook.com/michael.s.bagley/posts/pfbid0Gv5G4Lk88AN6jpgFPUkWCmrEa8DZB6CPdy7sXspnS6ykPctaw4KCjVA1CBenJ9Grl

Edited May 16 by michaelsbagley
Correct some typos and add link

[Mary Diamond]

On 5/15/2024 at 6:47 PM, Tudor MercWench Smith said:

So, today during downtime at work I did a quick Google search for some more period correct recipes for delicious Nom-noms for me to make, (as per the vice royal writ I received at 1721) and I came across this gem of a blog!

https://rarecooking.com/

Recipes are all from 1600-1800, and source/original recipe is listed, mostly from the archives at Penn State apparently (who knew my old home states pride and joy school actually had a historical collection worth the time of day??)

Of particular interest to me are the recipes for donuts, sugar biskets, strawberry preserves, lemmon cream....but even more important of all, a period appropriate method of brewing coffee!!!!

Might try some of these in practice in the coming weeks and post the experiments here 

 

 

Ah, His Grace will be most pleased! 😊❤️

[Tudor MercWench Smith]

Finally (!!) got around to testing a recipe. Whipped up some "Chacolet" today on a break from work. (https://rarecooking.com/2016/01/28/chacolet-from-rebeckah-winches-receipt-book-at-the-folger-shakespeare-library/)

I did the cocoa powder version of the modernized recipe (trying to price shop/online for nibs was proving a weird sticking point for me).

I, much to my historical shame, cheated and ground up the red pepper flake in my handy dandy bullet blender. What's the old, much maligned bad reenactor catch-phrase "If they had it they would have used it!!" lol. . .

Notes and observations.

• Mixing up the powder would be a stupidly easy display for events. Actually goes together quick - though obviously would be slower having to hand grind nibs and chili.
• Flavorwise - I was worried about the cinnamon overpowering the chocolate flavor, but it doesn't at least not too badly, so maybe key it back just a tiny little bit.
• The spice level is higher then I expected, but definitely not unpleasant (at least to me who's idea of a good curry is a Vindalooo spice blend referred to as "Thermonuclear".) I understand from the recipe notes that the the spice mellows as the flavors meld if the powder is stored for a few months. I meant to start this process in September, so I won't be able to really test that theory.
• It drinks best after it cools just a touch, at which time it becomes delightfully warming and decadently chocolatey.
• Will have to figure out best way to prevent/remove the film that forms when heating milk. 

At any rate, a large jar of this will be coming to Fort King George in December for all the hot beverage needs of those un-enamored of coffee or tea. 

[madPete]

Excellent way to celebrate the holidays in 1721!

[madPete]

The Quartermaster has asked the cook to whip up some more period Hardtack for the event using his new found historical flour. I will be shipping it to someone prior to the event

[Tudor MercWench Smith]

11 minutes ago, madPete said:

Excellent way to celebrate the holidays in 1721!

That's what I thought! Even more exciting is the fact that whipped cream is entirely period appropriate (perchance not in a spray can, though) so we could make the drink even more festive!!

[Mary Diamond]

Oooh, that sounds lovely! I have some of the Williamsburg hot chocolate, looking forward to sampling yours!