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Food for body and spirit

On the last page of James Doak’s 1760s Art of cookery, following recipes for ketchup and pickled mushrooms, we find what appears to be a catalog of his library, an impressive collection for the time. He lists the classics: Shakespeare, Pope, Cato, Milton, the Bible, as well as some intriguing titles: Whytt on Lyme water,Continue reading “Food for body and spirit”

Of brain bags and turtle toenails

Our voracious DIY History volunteers continue to transcribe their way through the Szathmary culinary manuscripts collection, turning up recipes like the ones for calves’ head soup and terrapins featured here. Local readers interested in recreating such historic dishes are invited to a kick-off meeting for our cooking club tomorrow; remote users, stay tuned for a blog where youContinue reading “Of brain bags and turtle toenails”