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Ever wonder what people ate back then? Perhaps you're just curious or maybe you want to throw a theme party and wiggle into that corset you bought at renaissance faire and have never worn since. Sometimes it's difficult to adapt a historical recipe to the present day, but now some authors have done the hard work for you, providing a window into historical cooking, along with modernized versions of the recipes!
Cooking with Jane Austen - Bride Cake, almond knots, and Stilton cheese...
Tea With Jane Austen - orange jelly and more...
The Jane Austen Cookbook - pigeon pie...
The Food Journal of Lewis & Clark: Recipes for an Expedition - Portable soup...
American Girls Cookbook - from pioneer breakfasts to Victorian suppers...
The Historical Cookbook of the American Negro - Emancipation Proclamation Breakfast Cake and more...
Victorian Cookbook - Quails roasted in vine leaves, carrot soup a la Crecy, roast leg of lamb with garlic, brown bread souffle, suedoise of peaches...
The Anne of Green Gables Cookbook - Marilla's Plum Pudding, Diana Barry's Favourite Raspberry Cordial and more...
The Medieval Cookbook - Almond Chicken, Golden Leeks and Onions, ...
Traveling Dysshes; Or, Foods for Wars, Peace, and Potlucks - Stewed beef...
Pleyn Delit: Medieval Cookery for Modern Cooks - roasted carrots...
The Medieval Kitchen : Recipes from France and Italy - poached pears in spiced syrup, pumpkin soup, and Stuffed Suckling Pig...
Early French Cookery - honey glazed vegetables, leeks in white leek sauce...
A Taste of Ancient Rome - Duck with Turnips, stuffed dornmice...
Sallets, Humbles & Shrewsbery Cakes - Shrewsbery Cakes and other interesting Elizabethan recipes...
Shakespeare's Kitchen - Individual Meat Pies with Cointreau Marmalade, Lobster Tails with Wildflowers & King James Biscuits...
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How did people keep things cold before fridges were invented?
Well, there were several ways. First, people used root cellars or cold cellars.
A root cellar was an underground room that had a very consistent cool temperature. These cellars were often built in the sides of hills and while they did not keep things freezing, they greatly helped when it came time to have fruits and vegetables in winter. Root cellars have not changed much over the years. Sure, there are better insulation methods now, but the premise is still the same.
But what if you needed ice? Perhaps for making ice cream or to keep the swelling down on a wound?
Then you had to deal with the ice man. The London Canal Museum's website has a great seven slide explanation on the ice trade during the Victorian Period. It covers everything from where the ice was harvested and how it was kept to how it was delivered, much like milk and coal used to be delivered to your doorstep.
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I'm not going to go into a lot of detail on bad breath through the ages here. The thought is rather revolting, really. Instead, I thought I'd share a list of ways people once kept it fresh, either by chewing or in teas.
Greens: Parsley, All mints like Peppermint, spearmint, carrots, celery
Herbs: Cloves, coriander, tarragon, cinnamon bark, eucalyptus, rosemary, cardamom pods
Fruits: Apples, lemon and other citris
Other: Tooth powder, baking soda in water
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