“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 Image
“Children and fried food; the more you make, the better they come out.” — Francine Segan Copy Share Image
“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 Image
“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 Image
“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 Image
“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 Image
“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 Image
“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 Image
“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 Image
“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 Image
“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 Image
