Early Modern Recipes (1600-1800) in a Modern Kitchen
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Early Modern Recipes (1600-1800) in a Modern Kitchen
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Re: Early Modern Recipes (1600-1800) in a Modern Kitchen
#2There is a group in San Francisco called the Guild of Cookery[1] that is doing this with old recipes and running pop-up dinners based on Game of Thrones feasts. I went to one and it was fascinating to hear them talk about finding old recipes and sourcing ingredients as authentic as they could get. Interesting stuff.
[1] https://www.facebook.com/guildofcookery - sorry, they only have Facebook
Re: Early Modern Recipes (1600-1800) in a Modern Kitchen
#3The image presentation on the site is beautiful. Is that a native feature of wordpress?
Re: Early Modern Recipes (1600-1800) in a Modern Kitchen
#4The image presentation on the site is beautiful. Is that a native feature of wordpress?
It is indeed, you can pick from a number of image templates. They have single images, carousels, mosaics, grids among others off the top of my head.
Re: Early Modern Recipes (1600-1800) in a Modern Kitchen
#5Boy, that beef roll looks great. I definitely need to give that one a try.
These kinds of historical recipes are always fascinating to me. Some survive and are still quite good - my girlfriend made a middle eastern dish that apparently hasn't changed in a long, long time (shakshouka) and it turned out surprisingly complex and wonderful.
Re: Early Modern Recipes (1600-1800) in a Modern Kitchen
#6If you like deciphering ancient recipes, you may interested in "The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390": http://www.amazon.com/The-Forme-Cury-Ancient-Compiled/dp/142...
It's remarkable that English written over six centuries ago is still more or less comprehensible, albeit with a little effort.
Re: Early Modern Recipes (1600-1800) in a Modern Kitchen
#7The SCA do a lot of this sort of thing, so if you're interested, then the links at http://www.medievalcuisine.com/favorites/cookery-pages-by-pe... might be to your liking.
Re: Early Modern Recipes (1600-1800) in a Modern Kitchen
#8I am not much of a cook but everytime I cook, recipes never work.
Sometimes, it seems like that if you follow the receipes measurements exactly, your food almost never tastes like what you expect. There always needs a bit of human discretion.
As such, I find video recipes to be far more effective. You can see them cook and get a feel of what "cook meat until brown" really means, or what is a "sprinkle of green onion"
Re: Early Modern Recipes (1600-1800) in a Modern Kitchen
#9I am not much of a cook but everytime I cook, recipes never work. Sometimes, it seems like that if you follow the receipes measurements exactly, your food almost never tastes like what you expect. There always needs a bit of human discretion. As such, I find video recipes to be far more effective. You can see them cook and get a feel of what "cook meat until brown" really means, or what is a "sprinkle of green onion"
For a lot of ingredients it's simply not going to be possible to follow exactly. For instance, suppose it calls for "1 jalapeno, chopped" - jalapenos will vary greatly in size and heat. Other ingredients will lose potency over time, so who knows how yours compare to theirs.
Another problem is that many recipes use the wrong metric for ingredients in the first place - most things should be done by weight, not volume.
But yes, in terms of cooking (as opposed to baking) one should never expect to follow a recipe exactly, no matter what. Everything should be tasted and modified to adjust along the way. Eventually one gets a sense of what those phrases really mean, particularly if you see the same person's recipes repeatedly.
Re: Early Modern Recipes (1600-1800) in a Modern Kitchen
#10The image presentation on the site is beautiful. Is that a native feature of wordpress?
Sort of. WordPress provides the gallery; the carousel comes from the Jetpack plugin [1] which is included on wordpress.com sites and can be installed [2] on self-hosted sites.