The Old Foodie

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

I have a mystery for you today. What, pray, is ‘wick-a-wack’? ‘German’ wick-a-wack, to be specific. I have a recipe for it, and my inference...

There have been numerous attempts throughout history to regulate personal extravagance in food and drink on the basis of religious, politica...

I had numerous (admittedly vague) ideas for the one-thousandth post at The Old Foodie but the event has been eclipsed by the even more momen...

A third, and for the time-being final, foray into Receipts for the Table from the New York Times of 1876 (December 3) gives the following ...

I have something for you just for fun today, while your system recovers from yesterday’s idea of Tomato Marshmallow. It is from a fascin...

May 1 ... My old friend Samuel Pepys gives me my story today, as he has done so often in the past. It was common in his time to give and...

April 14 ... The Editor of The Cultivator – the journal of the New York Agricultural Society –made a ‘polite invitation’ to Farmers’ wi...

October 23 rd The eighteenth century French gourmand Grimod de la Reynière hosted a most unusual dinner party in 1783 which has gone do...

Today, October 15 .. Firstly …. Before I tell you today’s story, I want to make a little announcement. Small changes are afoot on this blog...

Today, June 26 th … Alexis Soyer was a famous French-born chef in Victorian England who cooked for aristocrats and gentlemens clubs, ...

Today, February 8th … The eighteenth century English country parson James Woodforde enjoyed a comfortable living from his curacy in Norfolk...

Today, December 21st … There are many reasons to celebrate today, all linked somehow with the Solstice – one of the two turning points of th...