The Old Foodie

I have no idea whether or not sugar is derived from potatoes on any commercial scale anywhere in the world in this modern era, but it was ...

On Sunday it will be Saint Dunstan’s Feast Day, and therefore day when the Worshipful Company of Goldsmiths used to hold their annual elec...

Many, many stories here over the years have included a mention of “dripping” and it is an important ingredient in many of the recipes on the...

Yesterday’s post got me thinking about coconut, and how we are both helped and cheated by the easy availability of packaged desiccated coc...

For bacon lovers and coconut lovers: I give you this: Coconut bacon. For this breakfast dish fry some bacon and keep hot. Beat thoro...

As you know, I do love a description of a “foreign” meal. I have a very interesting one for you today from Extracts from a Journal Written...

Milk curds find their way into most of our refrigerators these days in the form of “cottage cheese” – a product with a pure-white, squeaky...

I had reason to look up “luncheon meat” in the Oxford English Dictionary recently. That venerable resource is not always fabulous in its cu...

The New York Times of March 3, 1905 briefly described an interesting dinner held the previous evening: The Canadian Camp had its annual...

Some time ago I gave you a story about piccalilli, and in view of yesterday’s post, I looked it up again. It is here if you want to re-re...