Sunday, December 11, 2011

Take Ye the Tureen of Goose Fat

While the content of my blog posts certainly strays from the original title of this blog, I've always felt that the 18th-century ethos still influences how I interpret modern social norms, politics, fashion and food.

Whether it is my unshakable obsession with the admittedly unhealthy bread pudding family, or my annual tribute to my patron authoress, Jane Austen, in the form of her favorite drink, the whipped syllabub, 18th-century food somehow always strikes me as the best comfort food, full of hearty, salty, sweet, creamy, savory ingredients meant to be slowly enjoyed in the days before all of those things were put on Santa's Naughty List.

So I was delighted when this morning I discovered that Colonial Williamsburg's website has launched a digitized version of an 18th century cookbook: "History is Served: 18th-century recipes for a 21st-century kitchen."

For the ambitious, or for the 18th century grad student, you can read the original 18th-century description and interpret as best you can (half the fun!). For the more modern reader, a 21st-century description is provided below, with more straight-forward instructions.

Let the colonial cookery begin!

*photo courtesy of

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