Collar Beef
Although so far our adventures in archival cooking have been mostly meatless, the recipe books in Penn’s collections contain many interesting preparations for meat, poultry, and fish. From a recipe to...
View Articleto make a Brown Frickasey
As the end of November approaches each year, I get increasingly excited about two things: Thanksgiving turkey and the annual re-run of the “Poultry Slam” episode of This American Life. Like it or not,...
View ArticleAn Excellent Cheap Soupe
It’s soup season. I live in southern California and I have absolutely no complaints about winter weather, but I did get a good dose of cold when I visited Alyssa in Philadelphia this month to work on...
View ArticleHerb Soop
A few weeks ago, thanks to my old friend George Leader, I was lucky enough to visit an archaeological dig at an eighteenth-century farmhouse on The College of New Jersey’s campus. I’d never been to a...
View ArticleTo stew Pease the French way
When I’m not cooking archival recipes, I eat a lot of greens. Kale, spinach, chard, green beans, peas, escarole, cabbage, broccoli, or lettuce feature in most of my meals. But many of the vegetable...
View ArticleTo stuff a Shoulder of Mutton with Oysters
It’s an in-between time. I’ve finished teaching my spring courses, but I’m still reading final papers, grading exams, and clearing my desk for summer research (and cooking). The stalls at the farmers’...
View Articleto make (lamb) Cuttlets
Lamb dishes will always have a special place in my heart. From this stuffed shoulder I made last spring to these stuffed eggplants from Yotam Ottolenghi and Sami Tamimi’s Jerusalem that I’m preparing...
View ArticleSorrell with Eggs – For a Plate.
I wanted a snack. I have a planter of herbs growing on my porch. I also wanted to post a new recipe here. Luckily, UPenn MS Codex 1038 has a simple, tasty recipe for “Sorrell with Eggs.” I first...
View ArticleTo boile Chickens on sorrell sops.
I snipped the last leaves of sorrel off the plant on my porch this morning. We’re on the verge of the first frost in Philadelphia and I’m harvesting the last of my summer herbs. I used leaves from this...
View ArticleTo Make sassages
On a windy Friday in February, I travelled to the Folger Shakespeare Library with brilliant Penn State Abington students who have been transcribing the Carlyon manuscript all year as part of my “What’s...
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