Historical recipes

We have occasionally touched on this topic. I just stumbled across an enormous trove of old recipes, old feasts (I read one from 1526), old cooking styles, old eating habits, old travelogues (incl. Persia, thought of you, Frank), and, well, just about anything and everything associated to food as it was.

This blog is aptly named, "The Old Foodie": http://www.theoldfoodie.com/

We have occasionally touched on this topic. I just stumbled across an enormous trove of old recipes, old feasts (I read one from 1526), old cooking styles, old eating habits, old travelogues (incl. Persia, thought of you, Frank), and, well, just about anything and everything associated to food as it was.

This blog is aptly named, "The Old Foodie": http://www.theoldfoodie.com/

What a terrific site! I've bookmarked that, and can't wait to start plowing back through its archives. Thanks!

My own recent favorite site for historical cooking is one run by the James Townsend & Son company. They're in the business of providing historically accurate accouterments for movies, reenactment fans, etc. They concentrate almost exclusively on 18th century America, detailing not just recipes (of which there are plenty) but also things like how to build ovens of the period in the field, the science of the different kinds of leavening (pearl ash is big), etc. Their food-dedicated site is at: http://savoringthepast.net/ and their YouTube channel is: https://www.youtube.com/user/jastownsendandson.

I've made a few of their recipes now, all of which worked. My favorite so far is the "Carolina Snowball" (which I've made a few times, stuffed with various ingredients both sweet and savory). Check it out

[Robin Garr]

This blog is aptly named, "The Old Foodie": http://www.theoldfoodie.com/

Awesome! Added to my daily subscriptions. Thanks, Jeff.

Oh great - there goes the rest of my day.

(Thanks, Jeff!)

Most of we always try to eat new food and recipes to change of taste.

[Jenise]

Emma, welcome! I agree--variety is good.

Emma, welcome! I agree--variety is good.

Thanks for translating!

Jeff, thanks for the "shout out"! I haven't had the time to read it yet…

But we are prepping for Nowruz next weekend. The holiday is always on March 21 (the old Persians were on a solar calendar unlike the Arabs on a lunar calendar which makes their holidays migrate through the calendar). But that is a Monday. So we will be driving down to near Annapolis on Friday. I will be taking lavash bread, French feta, and piles of aromatic herbs for the first course. My brother in law has insisted on taking over the main dishes so he will be making Persian rice, lamb kebabs, and a duck fessenjan (Tehrani, "fessenjoon"). Duck in a sweet pomegranate sauce.

For Friday night I will be doing Pargiyot (chicken thighs on skewers from the Zahav cookbook) and Za'atar chicken thighs. These are middle eastern but not specifically Persian. Although "jujeh kebab" is a very Persian concept as is "chelokebab" (rice with ANY meat cooked on skewers over a flame).

Naturally I will have a box with good wines and the ingredients for the Negroni that Jenise told me about, plus some spherical ice "cubes". These aren't at all Persian but I understand that most Persians behave differently in private than in public these days.