Posted on 06/23/2011 5:10:48 PM PDT by dynachrome
Welcome to the history cookbook. Do you know what the Vikings ate for dinner? What a typical meal of a wealthy family in Roman Britain consisted of, or what food was like in a Victorian Workhouse? Why not drop into history cookbook and find out? This project looks at the food of the past and how this influenced the health of the people living in each time period. You can also try some of the recipes for yourself. We have a wide range of historical recipes from Brown Bread Ice Cream to Gruel (Why not see if you would be asking for more - just like Oliver Twist).
(Excerpt) Read more at cookit.e2bn.org ...
I have the book in hardcover. Lot’s of fun stuff besides the recipes, with period music and stories.
“Do you know what the Vikings ate for dinner?”
We can always ask Betty White.
That’s so cool! I just sent the link to my daughter (who I HOPE goes to Stanford in two years but whom I also encourage to branch out into the culinary field since that’s generally a profession that is recession resistant).
Thanks for the link!
See #2 for a fun cookbook from the British v. Napolean era, seafaring style.
My Uncle’s recipe for Sage Chicken stew:
1 medium sized porcupine
6 chopped spuds
8 chopped carrots
2 cans tomatoes
1 large onion
1 cup chopped celery
Italian seasonings, salt, cayenne pepper (to taste)
Throw it all in a pot and cook it till it’s ready.
Note: Hack the porcupine into small enough pieces so as people dinna get suspicious.
Does it taste like chicken?
Will do! Thanks!
It’s a bit greasy, but yes, yes it does (grin).
Can you use the quills as toothpicks after the stew? (Are they even called quills?)
What fun!
I’m going to try the Roman Honeycakes first.
Thanks for the link!
Only if yer holdin’ yer mouth right. Porcupine quills are pretty flexible once you get past the sharp barbed end part. They are more just like really sharp over sized strands of hair.
And you don’t want the ones from down by the creek. Thosun’s get to chewing that willow bark and they can be downright nasty bitter tasting little grubbers.
Whatever they wanted to eat.
:-)
You crack me up!!
“Welcome to the history cookbook. Do you know what the Vikings ate for dinner?”
Well?
:)
But I’m series. You know, the thing is, porcupine is a seasonal meat. And it’s not like we go out of our way to hunt them. But if you are out deer hunting and run across one, might as well bean him with any handy stick.
And a piece of advice on sage chicken. The young ones are best and are usually big enough by August 1. And they love alfalfa. So hunt around hay fields in the early morning or evening. And you do have to watch out for fish cops since the for normal people hunting season isn’t until mid September, and in places it is an endangered species. So be careful.
Fried sage chicken is super yummy.
Some info on this bird.
http://en.wikipedia.org/wiki/Sage_Grouse
I have recipes for squirrel, rat, and now porcupine. As long as the grocery stores are open, I shouldn’t have to resort to them. Rabbit and goat, on the other hand, are right tasty.
It definitely sounds like you know your wildlife and know what is good! I saw the picture of the Sage chicken... I have never seen that bird in my entire life. Must be pretty cool to live in an area with so much wildlife!
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