The Old Foodie

  I am going to start today at my usual end-point – the recipe for the day. To make a Marjoram Pudding . Take the Curd of a Quart o...

Last week I mentioned the first ever English book devoted to salads - Acetaria , by John Evelyn, published in 1699.  I remembered, as I w...

I was tempted yesterday to give you the complete title of Nathan Bailey’s Dictionarium Domesticum , published in 1736, which was our resour...

It was inevitable, over the last few days of wandering about in eighteenth century food and cookery books, to be reminded of a popular beve...

One good lead leads to another I often find, and my forays over the last couple of days into  The complete family-piece: and, country gen...

Yesterday we looked at a recommended bill of fare for the month of November, from The complete family-piece: and, country gentleman, and ...

Modern magazines and newspaper columns which focus on food and dining sometimes give recommendations for daily menus, especially for holi...

Recently I used an interesting book on the salt and fishing industries as a source of inspiration for a post, and I want to return to it to...

There was a generic flavour to aristocratic and diplomatic dinners in Europe in the nineteenth century. Menus were generally-speaking, writ...

Today is (or was) Guy Fawkes’ Night when Britons used to celebrate the failed plot to blow up the houses of Parliament in 1605 with bonfi...

I have a little puzzle for you today. It begins (and ends too, I suppose) with an article (or maybe not an article) in the Kingston Gleaner...