This recipe, which can be used for either peach or apple pies, comes from Lettice Bryan’s The Kentucky Housewife, published in 1839. Along with Mary Randolph’s The Virginia Housewife (1824) and Sarah Rutledge’s The Carolina Housewife (1847), The Kentucky Housewife is known as one of the three “southern housewife” cookbooks. These three books are often considered the earliest American regional cookbooks; although they include a variety of recipes, there is a strong focus on “classical” southern cooking.Read More »
18th century cookbook authors tended towards hyperbole, but this recipe title from Mary Kettilby really takes the cake (or pudding).
But is it really the best orange pudding that ever was tasted? I finally got my hands on some Seville oranges, so it’s time to find out!Read More »
I still remember my first-ever mincemeat pie, served on Christmas Day at the Charles Dickens Museum in London. It tasted warm and Christmas-y, the perfect treat after a cold trek across the city in the snow. Since then, my mind has associated mincemeat pies with a Dickensian, Victorian Christmas – but mincemeat pies actually go back much farther than that.Read More »
This recipe comes from Patrick Lamb’s 1710 cookbook, Royal Cookery, or the Complete Court-Cook. Patrick Lamb served as the master-cook to a succession of British monarchs, starting with King Charles II in 1683 and ending with Queen Anne in 1708. In addition to recipes, his book provides table layouts for some of the elaborate feasts he served at court – including coronation feasts, which he would have needed to prepare three times over the course of his career for three different monarchs.Read More »