From The Olde Cookery Book
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Welcome to The Olde Cookery Book
Still little time for the site, but it will now finally get better. RL issues are being sorted as best they can. I hope.
I've started adding more recipes again. And still ...
Oh and I don't know either what's up with the borked images :( I'll look into it.
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Recent changes:
- 2009 11 03 More recipes
- 2009 10 xx Started adding recipes again
- 2009 09 25 A couple of recipes added
- 2009 07 17 An update of the Rålamb project.
- 2009 07 14 Been some recipes during the past weeks from new books."
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Adventures in Historical Cookery is the accompanying blog for all things historical cooking. We'll try to write a bit about the content of the site there, using the writing help. You can subscribe to the RSS channel if you like. The Olde Cookery Book is dedicated to collecting pre-1900 cooking & home brewing recipes. Read more about the history of the site and find contact info.
tOCB background
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| The origin of potatoe chips
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| The origin of the potatoe chip is usually tied to Cornelius Vanderbilt, Moon Lake Lodge and George Crum. But is it necessarily so?
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| Read more....
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Did you know...
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| Cochineal
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| Cochineal is a traditional red dye of pre-Hispanic Mexico. This precious dyestuff was obtained not from a plant, but from an insect that lives its life sucking on a plant. The host plants are the flattened stems (pads or cladodes) of certain prickly pear cacti (platyopuntias, Opuntia), especially the species called nopales. The insect produces carminic acid which deters predation by other insects. Carminic acid can be extracted from the insect's body and eggs to make the dye. Cochineal is primarily used as a food colouring and for cosmetics.
Cochineal (Coccus cacti L.), is a New World species that grows on cactus. It was first imported to Europe about 1545, and rapidly replaced kermes as a coloring agent. Cochineal is still used for red and pink food coloring, as well as for cloth dye, and was used medicinally to treat whooping cough; it also has many manufacturing uses.
Twigs hosting the insect clusters, called stick-lac, are collected and crushed. This matter is then boiled in water to separate the color from the detritus and resin. (The resin becomes shell-lac, or shellac, and items coated with shellac are lacquer-ware.) The colored water is then evaporated, leaving a powder that is used for cloth dye and food coloring... The word lac has also come to mean the color scarlet or crimson.
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Some of the latest recipes
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Some of the latest bills of fare
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