Kathy J. (KathyJ) reviewed Antique Dinner Recipes: For all seasons: An 18th century Selection on + 60 more book reviews
Here's the introduction to the book which I will quote:
Here's a bouquet of culinary delights from prosperous, romantic 18th century Britain. Celebrated traditional dishes and new creations from the hands of native cooks and imported French chefs. Temptations and promised pleasures for late twentieth century palates. Dinner in that leisured world was very generous in quantity and high in quality. Appetites were larger than those of today and a typical meal comprised at least two elaborate courses of assorted meats, fish, fowl, vegetables and sweets. Artistic presentation of each dish was also a requisite. Our collection of recipes comes from cookbooks published in England and Scotland between 1700 and 1800. Many Colonial American families were familiar with the recipes.
The contents page shows two courses for each season - Spring, Summer, Autumn, and Winter - with each course having six dishes.
Some recipe names include:
Spring: A Thatched-House Pye, A Fricasey of Kidney Beans
Summer: Fry'd Crabs, Chicken with Pease and Lettuce
Autumn: Cabbage Pudding, A Fine Saffron Cake, Souffle of Rice and Apples
Winter: Petit Patties, Cheese and Almond Cakes
Drinks: Lamb's Wool
As you can tell from the names, they have kept the original spellings of the recipes, however, they updated the ingredients and the directions to contemporary language and spellings. I think I would have preferred them to be original. Although, I must admit, it
is nice to have clear measurements and directions. It also has a reference page in the back listing the cookbooks they consulted.
This book is a joy to read. Some of the recipes actually sound good and surprisingly simple. Even to me, who is not a gourmet cook by any means. (But I could be wrong on the simple part.) There are quite a few recipes that I would like to try.
Here's a bouquet of culinary delights from prosperous, romantic 18th century Britain. Celebrated traditional dishes and new creations from the hands of native cooks and imported French chefs. Temptations and promised pleasures for late twentieth century palates. Dinner in that leisured world was very generous in quantity and high in quality. Appetites were larger than those of today and a typical meal comprised at least two elaborate courses of assorted meats, fish, fowl, vegetables and sweets. Artistic presentation of each dish was also a requisite. Our collection of recipes comes from cookbooks published in England and Scotland between 1700 and 1800. Many Colonial American families were familiar with the recipes.
The contents page shows two courses for each season - Spring, Summer, Autumn, and Winter - with each course having six dishes.
Some recipe names include:
Spring: A Thatched-House Pye, A Fricasey of Kidney Beans
Summer: Fry'd Crabs, Chicken with Pease and Lettuce
Autumn: Cabbage Pudding, A Fine Saffron Cake, Souffle of Rice and Apples
Winter: Petit Patties, Cheese and Almond Cakes
Drinks: Lamb's Wool
As you can tell from the names, they have kept the original spellings of the recipes, however, they updated the ingredients and the directions to contemporary language and spellings. I think I would have preferred them to be original. Although, I must admit, it
is nice to have clear measurements and directions. It also has a reference page in the back listing the cookbooks they consulted.
This book is a joy to read. Some of the recipes actually sound good and surprisingly simple. Even to me, who is not a gourmet cook by any means. (But I could be wrong on the simple part.) There are quite a few recipes that I would like to try.
