“Children and fried food; the more you make, the better they come out.” — Francine Segan Copy Share Image
“Place a mound of the onion in the center of each plate and top with a piece of salmon. Drizzle the remaining… — Francine Segan Copy Share Image
“Cauliflower Chowder SERVES 4 TO 6 VERJUICE, THE JUICE of unripe grapes now available in most gourmet grocers, adds a lovely touch… — Francine Segan Copy Share Image
“The original recipe calls for “periwinkles,” the snail-like mollusk. Taking poetic and culinary license, I chose to reinterpret this ingredient as the… — Francine Segan Copy Share Image
“Renaissance Rice Balls SERVES 10 (APPROXIMATELY 36 RICE BALLS) RICE BALLS like these, today known as “arancine,” or little oranges, are still… — Francine Segan Copy Share Image
“PEASE PORRIDGE in the pot, nine days old” fairly well summarizes the technique of stew preparation in Shakespeare’s day. A thick soup… — Francine Segan Copy Share Image
“Crisp Fried Baby Artichokes SERVES 4 Green indeed is the colour of lovers … LOVE’S LABOUR’S LOST, 1.2 IN SHAKESPEARE’S TIME artichokes were… — Francine Segan Copy Share Image
“A curious fact surfaces in reading these Elizabethan cookbooks. The English did not thicken their sauces with flour. According to some scholars,… — Francine Segan Copy Share Image
“Oddly, recipes came with warnings that to eat reheated cabbage was fatal. “Twice cooked cabbage is death,” an ancient adage popular in… — Francine Segan Copy Share Image
“ORIGINAL RECIPE: To make pursses or Cremitaries Take a little mary, small raysons, and Dates, let the stones bee taken away, these… — Francine Segan Copy Share Image
“Spring Pea Tortellini SERVES 8 TO 10 (APPROXIMATELY 80 TORTELLINI) … and I remember the wooing of a peascod instead of her, from… — Francine Segan Copy Share Image
“Dried Plums with Wine and Ginger–Zest Crostini SERVES 8 TO 10 Sir, she came in great with child; and longing, saving your… — Francine Segan Copy Share Image
“THIS FRENCH-INFLUENCED dish calls for “lemon cut in square peeces like dice,” which makes a beautiful and flavorful addition to the sauce.… — Francine Segan Copy Share Image
“Carbonado was a method of cutting and notching meat for more even cooking. The term was derived from carbone, the Italian for… — Francine Segan Copy Share Image
“Not only was the best time of day to eat outlined, but also what foods to eat at the different times of… — Francine Segan Copy Share Image
“Sweet Pea Purée with Capers SERVES 4 SIR ANDREW AGUECHEEK: Faith, I can cut a caper. SIR TOBY BELCH: And I can… — Francine Segan Copy Share Image
“Chefs strived to entertain guests with their culinary feats, creating such whimsical concoctions as the mythical creature the “cockatryce,” a combination of… — Francine Segan Copy Share Image
“ORIGINAL RECIPE: An other [Sallets for fish days] Salmon cut long waies with slices of onyons upon it layd and upon that… — Francine Segan Copy Share Image
“White potatoes, although introduced into England during Shakespeare’s lifetime, were not commonly eaten until late in the eighteenth century. White potatoes originated from South… — Francine Segan Copy Share
“Elizabethan cookbooks included not only carving instructions, but the proper terminology for each type of meat such as “breake that deer, leach that brawn,… — Francine Segan Copy Share
“Renaissance Rice Balls SERVES 10 (APPROXIMATELY 36 RICE BALLS) RICE BALLS like these, today known as “arancine,” or little oranges, are still made in… — Francine Segan Copy Share
“Romans introduced the practice of gelding to England, changing chickens into tender, plump capons. In The Castle of Health, William Elyot wrote, “The capon… — Francine Segan Copy Share
“PEASE PORRIDGE in the pot, nine days old” fairly well summarizes the technique of stew preparation in Shakespeare’s day. A thick soup would have… — Francine Segan Copy Share
“The Elizabethans used many more herbs than we do today, including those rarely seen in modern kitchens, such as hyssop, pennyroyal, tansy, and rue.… — Francine Segan Copy Share
“Here on this grass-plot, in this very place, To come and sport: her peacocks fly amain … THE TEMPEST, 4.1 Peacock, long a symbol of… — Francine Segan Copy Share
“Cauliflower Chowder SERVES 4 TO 6 VERJUICE, THE JUICE of unripe grapes now available in most gourmet grocers, adds a lovely touch to this… — Francine Segan Copy Share
“ORIGINAL RECIPE: To make pursses or Cremitaries Take a little mary, small raysons, and Dates, let the stones bee taken away, these being beaten… — Francine Segan Copy Share
“Oddly, recipes came with warnings that to eat reheated cabbage was fatal. “Twice cooked cabbage is death,” an ancient adage popular in the Renaissance,… — Francine Segan Copy Share
“Damson plums were a favorite Elizabethan fruit and “eaten before dyner, be good to provoke a mans appetyde.” They were also popular dried into… — Francine Segan Copy Share
“Salmon with Violets SERVES 4 I know a bank where the wild thyme blows, Where oxlips and the nodding violet grows … A MIDSUMMER NIGHT’S… — Francine Segan Copy Share
“must have saffron to colour the warden pies; mace; dates?— none, that’s out of my note; nutmegs, seven; a race or two of ginger,… — Francine Segan Copy Share
![“ORIGINAL RECIPE: An other [Sallets for fish days] Salmon cut long waies with slices of onyons upon it layd and upon that to cast Violets, Oyle and Vineger. THE GOOD HUSWIFES JEWELL, 1587 Spring Pea Tortellini SERVES 8 TO 10 (APPROXIMATELY 80 TORTELLINI) … and I remember the wooing of a peascod…” quote by Francine Segan](https://sms4smile.com/q/img-quotes/2aa/francine-segan-18202_old-english_original-recipe-an-other-sallets-for-fis_2069960.jpg)
