To Pickle Tomatas, Cooking in the Scripps Archives Part 3
This is the third post featuring a recipe from the Earl of Roden Commonplace Book held at the Scripps College, Denison Library. Read the first post here for information about this manuscript. It’s...
View ArticleTo pickle Cucumbers
I love pickles. I devour jars of them so quickly that I rarely have any in my fridge. I make platters of quick-pickled cucumbers, beets, cauliflower, and fennel for parties. I’m always tempted by the...
View ArticleTo Pickle Purslane or Littice stalks
Purslane is a bitter, wild, edible plant. In June, I didn’t know what it looked like: Now I see it growing in the cracks of sidewalks and spreading out in abandoned flower pots every time I leave my...
View ArticleTo pickell mutton Cow cumbers
This post is adapted from an article that I published in a special issue of the Early Modern Studies Journal on Mary Baumfylde’s recipe book (Folger Shakespeare Library, call number V.a.456). Take a...
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