Cider Punch

This punch recipe comes from Henrietta Nesbitt’s The Presidential Cookbook: Feeding the Roosevelts and Their Guests. Mrs. Nesbitt served as Franklin and Eleanor Roosevelt’s housekeeper in the White House for 13 years. She writes in her chapter on teas and punches that two hundred guests would be considered a small tea party for Eleanor Roosevelt – many White House teas would include over a thousand guests. “When the guest list reaches the thousand mark…the only solution is fruit punch, and plenty of it.”

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Whipped Syllabub

Syllabub was a popular dessert drink in England from the 16th to the mid-19th century. There are a few different ways to make it; in early versions, a cow was milked directly into the mixture to make it foamy.

Since I am lacking a cow, I’ll be making whipped syllabub, a variation from Hannah Glasse’s 1747 book The Art of Cookery Made Plain and Easy. The whole book is available on archive.org. The full title of her book, by the way, is The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Ever Yet Published. So modest. So humble.

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