Ladies and gentlemen Quote by Francine Segan

“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

“Children and fried food; the more you make, the better they come out.”

— Francine Segan

“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

“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

“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

“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

“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

“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

“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

“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

“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

“...fundamental Italian cookery rule that less is more!”

— Francine Segan