Historical Recipe Reconstruction — Recipes

“To make fine Bysket bread.” From Thomas Dawson, The good husvvifes ievvell VVherein is to be found most excellent and rare deuises for conceits in cookerie … (London, 1587). “To make a Tart of Hippes.” Ibid. “Chocolate.” From Antonio Colmenero de Ledesma, Chocolate, or An Indian drink … (1652). “To make a Potatoe Pie.” From Joseph Cooper, The Art of Cookery Refin’d … (London, 1654). “To make an Excellent Cake.” From MS 7745, “English Recipe Book,” late 17th c., Wellcome Library. “To make [G]umballs [?].” Ibid. “Excellent Mustard,” BNF Ms. Fr. 640 * Images were used from the Wellcome Library, London, … Continue reading

Spicy Double-Chocolate-Stout Chili with Poblano, Pasilla, and Chipotle Peppers

Here is my award-winning (Chemical Heritage Foundation Pope of Chilitown, Meat Category) chili recipe. Ingredients 2 small (or 1 large) yellow onions, diced 1/4 cup olive oil 1.5-2 lbs. stew-beef (shoulder roast or bottom round), small cubes 1 clove garlic 3 cans (16 oz.) black beans 1 can (16 oz.) dark kidney beans 2 cans (16 oz.) diced or crushed tomatoes 1/2 can tomato paste 1 can (12 oz.) stout beer (or any ol’ beer you have) 2 tablespoons brown sugar 1.5 tablespoons ancho chili powder (avail. at Whole Foods) 1 tablespoon standard red chili powder 1 diced dried and … Continue reading