This is one of those cuisines that is a real challenge to research before the 18th century: Jewish food. It’s been a bit of a struggle for me to find what little I have over the years. As I network with other people that are interested in the same historical roots, I’ve been able to find more and more details to my files.
Within the SCA, there was a very resourceful and dedicated researcher (Mistress Judith bas Rabbi Mendel) that put together this document on various types of Passovers throughout the SCA period. It is hosted currently on Stefan’s Florilegium over here
. Since it is that time of the season, I thought it would be a good idea to post this to help anyone out there looking for details like these for pesach.
Posted in 13th Century, 14th Century, 15th Century, 16th Century, 17th Century, bread, German, History, Holidays, Jewish, Middle Eastern, Recipe
Tagged England, germany, holiday cooking, jewish cooking, jewish cuisine, matzah, medieval jewish cooking, medieval jewish holidays, medieval passover, medieval pesach, spain
Google Doodle today features a prominent culinary figure in the 18th century, attributed to writing the first modern cookbook in English.
Hannah Glasse was the author of “The Art of Cookery Made Plain and Easy,” which was published in 1747. In comparison to the other cookbooks previously published over the years, this version was written in easily understood English, far closer to modern English. This made this book highly used and sought after within Great Britain and further.
There are 972 recipes that cover all sorts of standard home cooking fare. Baking, roasting, frying, boiling and everything in between is discussed using locally sourced ingredients (and nothing truly shocking or wild like in much earlier cookbooks for Royalty for Tudor kitchens, and the like). It was made for the home, for servants to use (or to those so inclined that weren’t servants). On top of the recipes for meals, recipes for medicines and housekeeping tips were also included. It seems like a precursor to a Mrs. Beeton that came a century later.
This book was so popular, that it had been reprinted several more times after its first publication. 20 editions in the 18th century were printed and continued to be published until 1843. Many classic English comfort foods are discussed and much of what we understand as traditional English cuisine are in this book.
This cookbook is used fairly extensively for early American cuisine and 18th century food history. It is still available in print currently, but free copies of the book are available throughout the web. Here is one showing the original text that you can download here. You can also pick up her book on Amazon.
Posted in 18th Century, America, bread, General, Great Britain, History, Recipe
Tagged 18th Century Cooking, 18th Century Recipes, Food History, Google Doodle, Hannah Glasse
Soda bread. What is it?
It’s a type of quick bread that us
es a base of 4 ingredients: flour, baking soda, salt, and buttermilk (or a soured milk). The lactic acid from the buttermilk reacts with the baking soda to form tiny bubbles of carbon dioxide, this giving the bread it’s rise. Baking soda was used as it was easier to find during the 19th century rather than raising yeasts. Also, the types of wheat that were used in Ireland worked better with baking soda (soft wheat) and over all, it was a better overall quality bread that was very inexpensive to make. The cost appealed to many for obvious reasons.
Soda Bread is synonymous with the Irish, however the Irish didn’t invent this bread. There are references to American Indian
s making a leaven bread similar, only more of a flat bread than a loaf (using Pearl Ash as well). Whether they invented it or not, they certainly eat and and present it as their own, and especially encouraged to bake this during St. Patrick’s Day.
One of the earliest recipes published was in “The Southern Planter” published in 1843. The recipe was: “how to make bread using 7 pounds of wheaten flour mixed with 350 to 500 grains of carbonate of soda with about 2 3/4 pints of pure water.
Mix separately 3/4 pint of water with pure muriatic acid (420 to 560 grains). Divide the flour into two parts. To one add the soda solution gradually, well stirring and beating the mixture. Then add the other portion of flour and while mixing pour in the diluted acid. Lightly kneed on a board for a short time. Loaves should be 1/2 lb to 1 1/2 lb each. Best baked under tins. Common salt can be added for taste.”
Whatever the recipe you use, Soda Bread is a lovely addition to your kitchen table (and not just for Saint Patrick’s Day, but all year around), whether it is as is, or you add dried fruits, nuts or other add ins. There are many modern recipes available online by googling Soda Bread.
Here are a few modern recipes:
Amazingly Easy Irish Soda Bread
Ina Garden Irish Soda Bread recipe
Irish Soda Bread with Raisins
Thanks to the Society for the Preservation of Soda Breadfor much of my details as well as some tips from Wikipedia.
Posted in 19th Century, bread, History, Recipe
Tagged baking, bread, bread history, Food History, irish bread, irish food, irish soda bread, soda bread