Jun. 9th, 2017

mme_hardy: White rose (Default)
The (sadly) typical historical food blog runs something like "Here's a picture and transcription of an authentic recipe.  Now here's my version, which substitutes baking powder for hartshorn, cinnamon for grains of paradise, and halves the sugar to suit modern tastes!"

Ivan Day is not that blogger.  He uses period techniques, ingredients, and tools to reproduce the historical recipes as accurately is possible.  One of his specialties is perfect reproductions of the elaborate set pieces of sugar, dough, and jelly that were part of upper-class European cuisine from the medieval period forward.
Enjoy!  I have ordered his Cooking in Europe:1650-1850 and am eagerly anticipating it.

Edit: DO take the time to watch the video of a flummery in motion.

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