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Category: Historic Recipes


Wassail, wassail, all over the town …

I ordered up a festive document to read in the Map and Large Document Reading Room at The National Archives, to celebrate today as the first day of Winter and toast Yuletide in style: a Tudor-Stuart era Recipe for “Eppocras” (a mulled wine, more usually spelled as Ypocras or Hippocras), sized to fill the largest… Read more »

Inky Fingers, part 2

Inky Fingers, part 2 – read part 1 here Middle English Dictionaries confirm that context should provide the key to filling in the measure, which in this case must logically be a weight. Shifting to a microfilm reader in the Map and Large Document Reading Room at The National Archives, I transcribed a second recipe,… Read more »

Inky Fingers, part 1

29 May being Oak Apple Day – the anniversary of the Restoration of King Charles II, honouring the ‘Royal Oak’ at Boscobel House which shielded him from Cromwell’s men after the Battle of Worcester – it feels appropriate to spare a thought for the humble oak apple, which plays such a large part in my… Read more »