Fresh from the Past: Recipes and Revelations from Moll Flanders' Kitchen

Front Cover
Taylor Trade Publications, 2004 - Cooking - 387 pages
"A gateway to the culinary culture of eighteenth-century Britain and early America, with a full host of recipes and fascinating details about domestic life in the 1700s. The author gives readers a thoroughly modern look at the trends of Moll Flanders' day and describes how historic families learned to cook with seasons. Cooks experiemented with new imports such as peppers, pineapples, and pistachio nuts, combining flavors and textures in creative ways to produce, sophisticated dishes. Hundreds of cookbooks appeared to bring these recipes to the average home cook". ... "More that 100 original recipes from eighteenth-century cookbooks are included here along with contemporary translations that offer step-by-step instructions for cooks at any level".--BOOKJACKET.
 

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Fresh from the Past : Recipes and Revelations from Moll Flanders Kitchen

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Sherman, a food and cultural historian and professor of British literature (Univ. of Arkansas), became interested in British recipes of the 18th century when she wrote an earlier book on the food ... Read full review

Contents

SOUPS
39
MEATS
55
POULTRY AND GAME BIRDS
93
FISH AND SEAFOOD
111
FRUITS AND VEGETABLES
129
PIES TARTS AND PASTIES
167
DAIRY AND EGGS
189
PUDDINGS
209
PICKLING CONDIMENTS AND SPREADS
321
DRINKS AND CORDIALS
337
BILLS OF FARE
357
REMEDIES AND COSMETICS
361
NOTES ON INGREDIENTS AND PREPARATIONS
367
SELECTED BIBLIOGRAPHY
371
ILLUSTRATIONS
375
CONVERSION TABLES
379

BREADS CAKES AND QUICK BREADS
231
CONFECTIONS
263
FROZEN DESSERTS AND ICE CREAM
283
CULLISES AND GRAVIES
303
INDEX
381
ABOUT THE TYPE
Copyright

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Page 16 - What wondrous life is this I lead! Ripe apples drop about my head; The luscious clusters of the vine Upon my mouth do crush their wine; The nectarine and curious peach Into my hands themselves do reach; Stumbling on melons, as I pass, Ensnared with flowers, I fall on grass.
Page 14 - When mighty roast beef was the Englishman's food, It ennobled our hearts and enriched our blood ; Our soldiers were brave and our courtiers were good. Oh ! the roast beef of Old England ; And oh ! for Old England's roast beef.
Page 32 - Andrews the smuggler brought me this night about 1 1 o'clock a bagg of Hyson Tea 6 pound weight. He frightened us a little by whistling under the parlour window just as we were going to bed. I gave him some Geneva and paid him for the tea at 10/6 per pound.

About the author (2004)

Sandra Sherman is a food historian and British literature scholar, specializing in the Restoration and the eighteenth century, with a professorship at the University of Arkansas. She is a member of the International Association of Culinary Professionals and a writer for Food History News, and she has lectured and been interviewed on British culinary history. Originally from New York City, Sherman lives in Fayetteville, Arkansas. For the 2003-2004 academic year she is a Visiting Fellow at the University of Wisconsin, Madison. Karen and Henry Chotkowski, who translated the recipes, are professional and locally renowned caterers in Fayetteville, Arkansas.

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