Mulacolong, from Sarah Rutledge’s The Carolina Housewife:

With a name like that, of course, I couldn’t resist the recipe. “Mulacolong.” What on earth did that mean? It seems that no one else knew either, thanks to a Google search and more. So I decided to split up the word, to look at components rather the whole. One tantalizing bit of information kept … More Mulacolong, from Sarah Rutledge’s The Carolina Housewife:

Introducing Sarah Rutledge, a Cookbook Author You’re Going to Get to Know Very Well!

I’d like to introduce you a most interesting woman, Sarah Rutledge. Call her Miss Sally, as did her kin and her friends. She wrote a cookbook, The Carolina Housewife, published in 1847, which tells a most remarkable story. Unlike Mary Randolph’s The Virginia Housewife (1824), which tended to focus more on the victuals cooked and … More Introducing Sarah Rutledge, a Cookbook Author You’re Going to Get to Know Very Well!

What’s That You Say??? Medieval Culinary Terminology Unmasked*

If you’ve ever tried to read Chaucer in the original language, you know what you’re up against when you tackle a recipe dating from the poet’s time period. Actually, when you read The Canterbury Tales, you have it fairly easy, for there’s a multitude of resources to help you as you plunge through Chaucer’s Middle … More What’s That You Say??? Medieval Culinary Terminology Unmasked*

Keep on Feasting! For Lovers of “Game of Thrones”

Fans of the popular TV series “Game of Thrones” must be feeling bereft. And why shouldn’t they? The curtain finally fell on the last episode of that long-running megahit. Unless they love reruns, that’s it for those fans. I, on the other hand, have barely made it through the first episode so far, “Winter is … More Keep on Feasting! For Lovers of “Game of Thrones”

Transcription of Medieval Documents, or, What an Online Resource!

As I mentioned, albeit briefly, in “A Hastiness of Cooks”: A Practical Handbook for Use in Deciphering the Mysteries of Historic Recipes and Cookbooks, For Living-History Reenactors, Historians, Writers, Chefs, Archaeologists, and, of Course, Cooks, transcription is one of those things that makes all the difference when you’re trying to recreate historic recipes or analyzing … More Transcription of Medieval Documents, or, What an Online Resource!

Pignagoscé sur chapons (Pignagoscé on Capons), Plus Some Words on Paleography

In my latest book, “A Hastiness of Cooks”, I deliberately skimmed over France and her culinary heritage. Not because I thought her culinary heritage not worth acknowledging, but because I wanted to savor that heritage in a different medium or venue. With that sentiment in mind, I pulled Terence Scully’s treatise – The Vivendier – … More Pignagoscé sur chapons (Pignagoscé on Capons), Plus Some Words on Paleography