Food and drink
Food culture and First Chefs: Appreciating the layers of meaning behind food in Shakespeare’s world and our own
In Shakespeare’s The Taming of the Shrew, Petruchio grabs a leg of roast mutton and throws it to the ground. Doing so, he exclaims, “it engenders choler, planteth anger,/ And better ‘twere that both of us did fast.” As food…
Savoring the seasons and Lettice Pudsey’s fritters
Food is intimately connected to climate and season. It was for Shakespeare and his contemporaries, and it is for us today. Beautiful, local produce is once again available in the northeast now that spring is turning into early summer. In…
Taffety Tarts: How Folger manuscript recipes helped a 17th-century pastry make it into the Oxford English Dictionary
Food historian and The Great British Baking Show winner Mary-Anne Boermans writes about piecing together 17th-century manuscript recipes for Taffety Tarts.
Seed cake inspired by Thomas Tusser
See a 17th-century recipe for seed cake inspired by the farmer poet Thomas Tusser. Ingredients include rosewater, caraway seeds, and sherry.
Citrus and sugar: Making marmalade with Hannah Woolley
Hannah Woolley’s 17-century recipe for marmalade captures the flavors of exotic citrus with the preservative power of sugar, which had only recently been made widely available to upper- and middle-class British people.
Akara from Africa: Black-eyed pea fritters, inspired by Hercules
Learn more about black-eyed peas’ place in the early modern world and enjoy this akara recipe inspired by Hercules, a chef enslaved by George Washington.
British Beef, French Style: Robert May's Braised Brisket
British beef cooked in a French style: Marissa Nicosia shares an early modern recipe for brisket from “The Accomplisht Cook,” by 17th-century English chef Robert May.
The "American Nectar": William Hughes's hot chocolate
The perfect post for a winter’s day: Marissa Nicosia shares an early modern recipe for hot chocolate, associated with 17th-century author, botanist, and pirate William Hughes.
Savory biscuits from a 17th-century recipe
Want to add variety to your Thanksgiving? Try this modernized 17th-century recipe from the Folger collection for savory biscuits, fluffy and sweet and savory and firm and spiced all at the same time, recorded around 1672 in Constance Hall’s recipe book.
In the spirit of Oktoberfest: Food, drink, and changing times in early modern Europe
As October comes to an end, we celebrate food, drink, and culture in the German cities of Shakespeare’s day, including the creation of beer and wine and the harvest festivals each fall, marked by our modern-day tradition of Oktoberfest.
Toil and trouble: Recipes and the witches in 'Macbeth'
Shakespeare’s witches, like nearly all witches of Shakespeare’s time, have their roots in the kitchen more than in the study.
Mince pies and mirth: Transcribed 17th-century recipes
Mince pies and a honey-spiced drink called mirth are just two of hundreds of recipes found in a 17th-century handwritten recipe book once owned by Leticia Cromwell.