Pease pudding – how to make this vegan historical dish

The pudding before being cooked. Tied up in its pudding cloth with stout string. The challenge How do you make historical food vegan? I approached my small library of historic cookbooks to search for inspiration. Pease pudding was my solution. Pottage history Pottage is a catch all term which meant anything cooked in a pot. … Continue reading “Pease pudding – how to make this vegan historical dish”

How to cook from a historical recipe

My first historical cookbook had no photos (of course) but also no ingredient list. Many recipes were just long paragraphs of tightly written prose. And then there were these strange instructions and odd phrasing. It felt daunting. It was on the same level as moving to Amsterdam in the 80s and realising I had to … Continue reading “How to cook from a historical recipe”

5 Food History books to get you cooking

There are five books I think anyone interested in food history should read. These are the five books I wish I’d known about when I first started cooking from the past. My own first book Three years ago I found myself in a Regency kitchen. I knew I wanted to cook in it. That bit … Continue reading “5 Food History books to get you cooking”