Historische Rezepte

img_4867To make a seed cake. Aus: Catherine Cotton’s UPenn Ms. Codex 214. Eintrag vom 18.3.2016

Das Blog Cooking in the Archives aktualisiert Rezepte der frühen Neuzeit (1600-1800) für die moderne Küche (via The Scout Report – Volume 22, Number 27):

«According to its About section, Cooking in the Archives «sets out to find, cook, and discuss recipes from cookbooks produced between 1600 and 1800.» The blog is one of two planned products of a project begun in 2014 by Alyssa Connell, Assistant Director, Leadership Communications at the University of Pennsylvania Museum of Archaeology and Anthropology, and Marissa Nicosia, Assistant Professor of English at Penn State Abington. Currently, there are about four dozen recipes on the blog, and in true scholarly fashion, most recipe posts are fully attributed and often include images of the original manuscript on which they are based. For example, My Lady Chanworths receipt for Jumballs (cookies) begins with an image and transcription of the original from LJS 165, a recipe book dated between 1690-1802, located in the Rare Book & Manuscript Library at University of Pennsylvania. This is followed by a modernized version of the recipe, with updated measurements and instructions, and process and finished images of the jumballs. The second product of the project is a «final feast where we will share the fruits of our research with our mentors and peers», although the date of this feast does not seem to appear as of yet on the blog.»


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