Daily entries from the 17th century London diary
FOOD DICTIONARY -- 17th, 18th centurieshttp://www.kal69.dial.pipex.com/gloss.htmA-Z LINKS AT BOTTOM OF WEB PAGE
". . . glossaries compiled for six Prospect Books . . . of English cookery texts of the seventeenth and eighteenth centuries."
FOOD DICTIONARY -- Medieval to 1636http://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.
WEIGHTS & MEASURES, 1694http://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.
International words & measurementshttp://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
Ancient & Medieval Cooking, Brewinghttp://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.
"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?
"Food in Shakespeare's England"
Have a look at the following site...http://www.folger.edu/public/exhibit/Fooles/Foo...
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
preserving food: see and read a great book:Salt: A World History at www.amazon.com or BordersBuy Mark Kurlansky's book Now at 30% off. associate$10.50
Salt: A World historySounds 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.
sees Dirks unearthings [recipes etc:]http://www.pepysdiary.com/diary/1661/03/22/#c12842 at
tudor foods helps as a lead inhttp://www.kcs.cambs.sch.uk/depts/history/detai...
Food in merrie olde England see...
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...
Compilation of receipts etc. from the "second Stewart age" (sic) c. 1650 - 1714
John NottThe 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
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.):
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