The English are well known for their love of meat pies. Receipts (recipes) for them can be found in cookbooks of nearly every era. They appeared less and less often as the centuries progressed, however. By the early 19th century, they had pretty much fallen out of favor and so began to disappear from cookbooks. [...]
Archive for April, 2010
Tudor meat pies
Posted in culinary history, historic cookbooks, historic receipts (recipes), jolly ol' England, modern recipe (!), tagged 17th century foods, British foodways, Hampton Court Palace, meat pies, The Taste of the Fire, Tudor foodways, Tudor meat pies on April 27, 2010 | 3 Comments »
heading “home” from Hampton Court
Posted in historic cooking, jolly ol' England, living history museums, tagged British foodways, Cardinal Wolsey, Hampton Court Palace, King Henry VIII, The Taste of the Fire, Tudor cooking, Tudor era, Tudor foodways on April 26, 2010 | Leave a Comment »
I thought I’d share a few more tidbits, and maybe even another Tudor-era receipt, from the book The Taste of the Fire, The Story of the Tudor Kitchens at Hampton Court Palace. Then I’m heading back “home,” back to the time period I know best, namely the early 19th century. If you’re interested in anything [...]
the Goops, past & present
Posted in culinary history, historic cookbooks, up close & personal, tagged childhood, culinary history, Gelette Burgess, Hampton Court Palace, table manners, The Goops, The Taste of the Fire, Tudor manners on April 21, 2010 | 2 Comments »
When I was growing up, some of the best times were spent sitting with my dad and listening to him read “The Goops” from The Children’s Book of Literature. It’s a poem, written by Gelette Burgess (1866-1951), that told of the naughty habits of some mischievous, bald-headed, child-like beings. I think the poem, although quite [...]
water flowed at Hampton Court
Posted in Uncategorized, tagged culinary history, Hampton Court Palace, historic water usage on April 20, 2010 | Leave a Comment »
Water was certainly never a problem at Hampton Court Palace, according to The Taste of the Fire.* After having been collected in large basins just three miles away at springs on Coombe Hill, it was piped through lead conduits under the Thames River and then into the Palace. The difference in elevation between the Hill [...]
what IF they didn’t drink the water…
Posted in culinary history, food myths, research & experiments, tagged food history, historic water usage on April 19, 2010 | Leave a Comment »
Let’s pretend it was true: no one during previous centuries drank water because it was polluted; if they did, they’d get sick and/or die, and so everyone drank beer instead. Okay. Well…what about the animals? If all water was polluted and unsafe, what did the livestock drink? What about domestics such as chickens, goats, sheep, [...]
did they drink water?
Posted in Uncategorized on April 16, 2010 | 1 Comment »
The other day, I heard a supposed “expert” proclaim that people in earlier centuries never drank any water because it was polluted, that if they did they’d get sick and/or die, and so they drank beer instead. Well, I was miffed, to say the least. I squirmed in my seat, struggling not to leap up [...]
good ol’ reliable green peas
Posted in culinary history, historic receipts (recipes), jolly ol' England, modern recipe (!), tagged British foodways, Hampton Court Palace, historic cooking, King Henry VIII on April 14, 2010 | 2 Comments »
Receipts (recipes) for several of the same dishes appear time and time again in cookbooks of every century. The specifics may change slightly, but the basics remain the same. Pea soup is one such dish that’s commonly found throughout the ages. Here’s a receipt using green peas that was possibly served often while Henry VIII [...]
food fit for a king (and a few friends)
Posted in Uncategorized on April 9, 2010 | 1 Comment »
As I mentioned previously, I’ve been reading up on the role of food during Hampton Court’s Tudor years in The Taste of the Fire. I’ve discovered a treasure trove of fascinating information. For instance, Hampton Court’s multi-room kitchen complex was built in 1530. Its staff, numbering at more than two hundred, worked tirelessly to prepare [...]
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