Catching up on my reading from when I'd been in Europe, I stumbled upon a new blog of old recipes; Cooking in the Archives.
It appears to be only a recent project but the authors of this blog are trawling through collections of text dated 1600 to 1800 looking for old recipes that can be revived. For each recipe they publish, they provide a photo of the original recipe, and a transcript, deciphering the ornate and occasionally smudged handwriting. They then adapt the recipe into a format that is more familiar to modern cooks before making it and providing photos and a commentary of the finished recipe.
This particular one is My Lady Chanworth's Receipt for Jumballs, a dish I'd never heard of before. However the recipe sounded simple and a little like the strange flavourings I usually incorporate into my tea biscuits. As the Cooking in the Archives post made them sound like a refreshing, fragrant combination of flavours I thought I'd give them a go.
It appears to be only a recent project but the authors of this blog are trawling through collections of text dated 1600 to 1800 looking for old recipes that can be revived. For each recipe they publish, they provide a photo of the original recipe, and a transcript, deciphering the ornate and occasionally smudged handwriting. They then adapt the recipe into a format that is more familiar to modern cooks before making it and providing photos and a commentary of the finished recipe.
This particular one is My Lady Chanworth's Receipt for Jumballs, a dish I'd never heard of before. However the recipe sounded simple and a little like the strange flavourings I usually incorporate into my tea biscuits. As the Cooking in the Archives post made them sound like a refreshing, fragrant combination of flavours I thought I'd give them a go.