The Old Foodie

The Easter food theme continues today with three very different versions of Easter Pudding. Firstly, from The Original Buckeye Cookbook (19...

Yesterday’s recipe for ‘Brewet Of Almony’ reminded me that I have been intending to talk about almond milk for some time. It is difficult to...

Today I want to consider one more of the classic compound butters – made with anchovies - before I move on to another topic tomorrow. Peop...

No-one utters the phrase ‘milk soup’ anymore, which I guess means that no-one makes it. If one did want to make milk soup, one would first o...

Part of the fun of exploring this week’s cookery book choice ( Adam's Luxury and Eve's Cookery, or, the Kitchen-Garden display’d , p...

I have been revisiting one of my favourite cookery books recently. It is A collection of above three hundred receipts in cookery, physick, a...

The title of the following article from the South Australian Advertiser , of September 21, 1858, was irresistible - as was the urge to share...

I fear I am leaning towards posts on food trivia, rather than food history of late, but this semi-retired life is incredibly hectic, and to ...

I can answer the question “What in the (food) world is cangeraux?” I cannot, however, confidently explain the word itself. ‘Cangeraux’ is,...

It will be here on Monday, folks – that day of romance, sweethearts, kisses and gifts, or, if you are not a true believer, of crass commerci...

Yesterday I gave you some extracts from a recent Google Books find - Popular Errors Explained and Illustrated (John Timbs) published in Lon...

I remember as a child growing up in the North of England in the 1950’s being told – and wholeheartedly believing – that the spaghetti belove...

Yesterday I talked about the two different sorts of cloves we use regularly in cooking. As I puddled around in the Oxford English Dictionary...