“White potatoes, although introduced into England during Shakespeare’s lifetime, were not commonly eaten until late in the eighteenth century. White potatoes originated… — Francine Segan South america Copy Share Image
“Children and fried food; the more you make, the better they come out.” — Francine Segan Children 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… — 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
“Romans introduced the practice of gelding to England, changing chickens into tender, plump capons. In The Castle of Health, William Elyot wrote,… — 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
“The Elizabethans used many more herbs than we do today, including those rarely seen in modern kitchens, such as hyssop, pennyroyal, tansy,… — 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… — Francine Segan Bad temper 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
“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
“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
“Damson plums were a favorite Elizabethan fruit and “eaten before dyner, be good to provoke a mans appetyde.” They were also popular… — Francine Segan King henry Copy Share Image
“Salmon with Violets SERVES 4 I know a bank where the wild thyme blows, Where oxlips and the nodding violet grows … A… — Francine Segan Beauty Copy Share Image
“must have saffron to colour the warden pies; mace; dates?— none, that’s out of my note; nutmegs, seven; a race or two… — Francine Segan Middle ages Copy Share Image
“Orange-Scented Rice SERVES 4 … Rice,—what will this sister of mine do with rice? But my father hath made her mistress of the… — Francine Segan Orange juice 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 Twelfth Night 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
“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
“I picked and cut most of their festival purses; and had not the old man come in with whoo-bub against his daughter… — Francine Segan Change 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 Salad dressing 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 Best time 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
“Since the Middle Ages, pieces of toasted bread have been added to beer and wine to improve the beverages’ flavor. It is… — Francine Segan Beer and wine Copy Share Image
“THE ELIZABETHANS ATE all sorts of fowl, including quail, crane, heron, buzzards, and pigeons. Partridge, like many of the other birds, was… — Francine Segan Copy Share Image
