Recipe: A 17th-century potato pie with marrow and dates
Sweet potato pies, a beloved staple of North American fall and winter cooking, are baked out of mashed or blended sweet potatoes mixed with condensed milk, eggs, and spices such as cinnamon, nutmeg, cloves, mace, and allspice. Few Americans and…
Early modern sleep care: Recipes for restful sleep
Thomas Sheppey devoted several densely written pages of his 17th-century manuscript to the topic of sleep — how to trigger it, how to interrupt it, how to influence its depth and length, and even how to stop people talking in…
The turkey’s journey from the Atlantic to the early modern Islamic world
Follow the turkey on its fascinating journey from America to Europe to the Mughal and Ottoman empires, through early modern trade networks.
The early modern precursor to turducken: Adapting an old recipe to make mini pies
Learn about the early modern precursor to turducken (a huge turkey pie with duck but no chicken) and make your own mini pies using this adapted recipe.
Before the Thanksgiving turkey came the banquet peacock
Lavish dinners—and the cookbooks and instruction manuals for how to execute them—were popular during the Renaissance, and they emphasized the art of food, in addition to—and at times, over—its taste. Peacocks were thus an ideal banquet food because their colorful…
Hating on star-gazing: Early modern astrology and its critics
Where do you turn for answers to pressing questions? You might glance at a weather forecast, the latest political polls, a book of theology or philosophy—or flip a coin. People living in the early modern period likewise had their ways…
Eggs in moonshine and spinach toasts: Two early modern recipes for a sweet breakfast
Even though the combination of eggs and sugar along with butter and flour forms the cornerstone of baking, the idea of poaching eggs in sweet wine, or adding sugar to your scrambled eggs, might seem heretical to many. But this…
How to control dreams and avoid nightmares… and the ghost visitations in ‘Richard III’
Richard III, act 5 scene 3, in the tent, Richard asleep, ghosts of persons he had murdered. Painted by J. Opie, R.A. ; engraved by W. Sharp. Published 1794. Folger Shakespeare Library. Nightmares and ominous dreams are used to…
“Ambiguous and dangerous meat:” Herpetophagy in the early modern world
Why was herpetophagy (eating reptiles and amphibians) linked with madness in Shakespeare’s “King Lear”? Unpack the cultural anxieties involved in early modern English encounters with unfamiliar dietary norms.
“As luscious as locusts”: Othello and locust-eaters in the early modern world
Hiob Ludolf, Iobi Lvdolfi Dissertatio de locvstis anno praeterito immensa copia in Germania visis, 1694 (Wellcome Images, Public Domain) Folger 250379 (folio) In Act 1, Scene 3 of Othello, the manipulative Iago urges Roderigo, a wealthy Venetian recently disappointed in…
Possets, drugs, and milky effects: A look at recipes, Shakespeare's plays, and other historical references
Shakespeare’s plays are full of references to food and cookery, but they’re not always very appetizing. In Hamlet, the ghost of elder Hamlet describes the effect of the poison that Claudius pours into his ears, how it winds its way…
What were women reading? A dive into the Folger vault
Peer with me into the books left behind by women readers in the sixteenth, seventeenth, and eighteenth centuries. What kind of books were they reading? What sort of notes did they write in them? What can we learn about their…