Chocolate in Seventeenth-century England, Part I
By Amy Tigner From the 1640s, recipes for chocolate drinks had been printed in English language books about chocolate; however, Hannah Woolley’s “To make Spanish Chaculata” in The Ladies Directory...
View ArticleChocolate in Seventeenth-Century England, Part II
In The Queen-Like Closet (1670), Hannah Woolley publishes a second recipe, “To make Chaculato,” that is radically different from her earlier one for chocolate in The Ladies Directory (1662) and from...
View ArticleTeaching Recipes
Nearly every year, I teach a senior seminar in the English department at the University of Texas, Arlington (near Dallas) that changes thematically each time. With the recent proliferation of both...
View ArticleLiquorice: “The Spoonful of Sugar that Helps the Medicine Go Down”
By Sandra Jergensen If you wish “To make Juise of Liquorish in the beginning of Maye” à la Jane Baber you need to do some advance planning.[i] Chances of finding suitable fresh liquorice root are slim;...
View ArticleTo Make Muske Cakes
By Casey Mitchell From a cultural perspective, odd foods are a common occurrence in the world today. Individuals from America might be horrified to eat something as foreign as monkey brains–a delicacy...
View ArticleAn Early Modern Medicine for a Re-emerging Disease
By Glennda Bayron In Mrs. Jane Baber’s cookbook (Wellcome MS 108), there is a medicinal recipe “For the Ricketts” tucked between a recipe to treat rheumy eyes and another for preserving raspberries....
View ArticleMaking Ink
Making Ink By Amy L. Tigner I had been thinking for a couple of years that I would like to try to make ink the early modern way. I had run across several recipes for ink over the years in my research...
View ArticleTeaching Chocolate from the Bean to Drink
By Amy L. Tigner Making chocolate from bean to bar has become fashionable both in cottage industries, such as the delightful husband and wife shop, El Buen Cacaco, in Idyllwild, California that creates...
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