Recipes
Renaissance cooking: Food historian Francine Segan and a recipe for 'pears' in broth (they're not really pears)
Francine Segan is a food historian with a taste for the Renaissance. She’s the author of six cookbooks, including Shakespeare’s Kitchen (2003) and the Opera Lover’s Cookbook, which was nominated for a James Beard award. This year she’s been spending…
Feasting on (Second) Shepherd's Pie
Tending to the flock, stealing sheep, walking to Bethlehem, playing the music that underscores it all…the company of The Second Shepherds’ Play does this and more, night after night. It’s no wonder, then, that such a hectic schedule helps them work…
From the archive to the oven: How to make a sweet potato pudding
Folger researchers recently uncovered a very early European potato recipe in our archives in a collection kept by the Grenville family from c. 1640-1750. “To make a potato puding” shows the growing popularity of this New World food in England.
Recipe: How to make a sweet potato pudding
The Folger is home to the largest collection of early modern western European recipe books in the United States, and a team of Folger researchers recently uncovered a very early European potato recipe in our archives. This recipe, “to make a…
A perfect pairing: A recipe for almond jumballs and a podcast episode on "Recipes for Thought"
Early modern kitchens, food, and recipes offer an intriguing window on the world in which Shakespeare lived. Our new Shakespeare Unlimited podcast episode is a fascinating interview with Wendy Wall, who explores the role of food, kitchens, and other related subjects in…
Chacolet
a Guest Post by Marissa Nicosia and Alyssa Connell Since we launched Cooking in the Archives in 2014 we’ve been looking for chocolate. We love chocolate, our friends and family who taste our recipes love chocolate, and we were pretty…