16 Annotations

David Quidnunc   Link to this

FOOD DICTIONARY -- 17th, 18th centuries
http://www.kal69.dial.pipex.com/gloss.htm
A-Z LINKS AT BOTTOM OF WEB PAGE

". . . glossaries compiled for six Prospect Books . . . of English cookery texts of the seventeenth and eighteenth centuries."

David Quidnunc   Link to this

FOOD DICTIONARY -- Medieval to 1636
http://www.thousandeggs.com/glossary.html

This glossary takes words from books in various languages from (about) 1380, 1415, 1450, 1569, 1594, and, apparently, several manuscripts. One source is an anonymous English work published in 1636. See bottom of their web page for details.

David Quidnunc   Link to this

WEIGHTS & MEASURES, 1694
http://www2.misnet.com/~jliferjr/hereare.htm

"Here are six pages from the Gauger showing weights and measures from 1694."
Without much explanation, the site shows copies of a book giving some little-known weights and measures. For instance, 20 grains make a scruple, 3 scruples make a dram and 8 drams make an ounce. The pages are legible -- just -- and make for interesting browsing.

David Quidnunc   Link to this

International words & measurements
http://www-2.cs.cmu.edu/~mjw/recipes/cooking-faq

"The primary purpose of this document is to help cooks from different countries communicate with one another. The problem is that measurements and terms for food vary from country to country, even if both countries speak English."

CONTEMPORARY -- NOT HISTORICAL

David Quidnunc   Link to this

Ancient & Medieval Cooking, Brewing
http://www.thousandeggs.com/

Web site of Cindy Renfrow, an author of books on this subject.

"Cindy Renfrow delights in making historic recipe books more widely available to the modern reader for study and re-discovery."

Her web page of links is enormous, and many of the sites she links to are applicable to Pepys's day.

CULINARY LINKS:
http://members.aol.com/renfrowcm/links.html

David Quidnunc   Link to this

"THE FOOD TIMELINE"
http://www.gti.net/mocolib1/kid/food.html

Loads of links, all put on a timeline that you scroll down. Great concept.
Did you know that lemon meringue pie was around in 1692?

dirk   Link to this

"Food in Shakespeare's England"

Have a look at the following site...
http://www.folger.edu/public/exhibit/Fooles/Foo...

vincent   Link to this

Besides eating, foods when mortered in the pestle are also good for ailments[hence the adage yer are wot yu ate]http://www.bootlegbooks.com/NonFiction/Culpeper/Herbal/Default.htm

vincent   Link to this

preserving food: see and read a great book:
Salt: A World History at www.amazon.com or Borders
Buy Mark Kurlansky's book Now at 30% off. associate
$10.50

Carolina   Link to this

Salt: A World history
Sounds dull - is not !

Spookily enough, I had stopped reading this book about a year ago, and my bookmark was on page 208 where it talks about the 17th and 18th centuries, and fleets of British ships would meet in Barbados and, accompanied by warships would go to one of the salt islands and the crews would work for months to load their ships.In 1684 Bermuda finally became a British colony and the first governor was given instructions to "proceed to rake salt"

Just about Sam's time in the Navy ?

A thoroughly interesting book.

vincent   Link to this

sees Dirks unearthings [recipes etc:]
http://www.pepysdiary.com/diary/1661/03/22/#c12842 at

vicente   Link to this

tudor foods helps as a lead in
http://www.kcs.cambs.sch.uk/depts/history/detai...

Pedro.   Link to this

Food in merrie olde England see...

http://www.westonaprice.org/traditional_diets/m...

dirk   Link to this

Menu of the Month

Over the diary year 1661/1662 I posted (more or less) regular monthly annotations with a Menu of the Month. These were taken from "The Gentlewoman's Companion: or, A Guide to the Female Sex", 1675 -- roughly contemporary to our Sam.

It would be a useless exercise to repeat these menus again for 1662/1663 and following years. But those who want to have another look at them, and to compare them with what Sam's having at any particular time of the year, can use the following (long) link:
http://chaucer.library.emory.edu/cgi-bin/sgml2h...

Michael Robinson   Link to this

Compilation of receipts etc. from the "second Stewart age" (sic) c. 1650 - 1714

John Nott
The Cooks and Confectioner's Dictionary, 1726. Introduction and glossery by Elizabeth David. London: Lawrence Rivington, 1980

the introduction published also in Elizabeth David Is there Nutmeg In The House NY: Viking, 2001 pp. 183-193

Todd Bernhardt   Link to this

Sam and the Diary feature prominently in this interesting examination by Michael Quinion (author of several books on the English language and of the excellent World Wide Words site) about "messes in pots" (which looks at the history of pottages, gravies, soups, etc.):

http://www.worldwidewords.org/nl/prbv.htm

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