I have been re-reading Christine Ripault’s Children’s Gastronomique (1966), and was struck by the advice of M. Alex Humbert, chef at Maxim’s. He advised Ripault’s readers thus, The cardinal piece of advice that I give to parents who understand the … Continue reading
Since I have been making and remaking Becky’s Roasted Tomato Sauce I thought I should share some of the history of Tomato Sauce. But before we get to history, a few more pictures of recent versions of Becky’s Sauce… These … Continue reading
In her Home Manual Everybody’s Guide in Social, Domestic, and Business Life (1889) Mrs. Logan makes the following suggestion for an awkward social moment: At an afternoon tea. Strangers have been introduced, and exhausted the convenient subject of the weather, … Continue reading
When I was working my way through some material on ice cream parlors the other day I found this…The New York State Senate appointed a committee to investigate police corruption in New York City in 1895. Nestled among over 5,000 … Continue reading
Two books I have been reading recently have me thinking about food for children and how ideas about nutrition and proper diet have changed. From the 19th through the mid-20th centuries, for example, people thought about food in terms of … Continue reading
While this is not a seasonal recipe, it sounds like it would be delicious. For to make wardens in Conserue. Fyrste make the syrope in this wyse, take a quarte of good romney and putte a pynte of claryfyed honey, … Continue reading
Today I continue with Rowan Wine. In Estonia they make what appears to be a fortified Rowan wine, and Rowan schnaps are quite popular, as in the River Cottage recipe. Oddly, the only recipe for Rowan Wine that I have … Continue reading
It occurs to me that I should include a post on Rowan Berry Wine. Like most fruit wines, today Rowan Berry Wine is made with a base of grape juice, flavored with the berries. Back in 2011 River Cottage forager … Continue reading
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