Food and drink
British Beef, French Style: Robert May's Braised Brisket
British beef cooked in a French style: Marissa Nicosia shares an early modern recipe for brisket from “The Accomplisht Cook,” by 17th-century English chef Robert May.
The "American Nectar": William Hughes's hot chocolate
The perfect post for a winter’s day: Marissa Nicosia shares an early modern recipe for hot chocolate, associated with 17th-century author, botanist, and pirate William Hughes.
Savory biscuits from a 17th-century recipe
Interested in adding variety to your Thanksgiving dinner? Try this modernized 17th-century recipe for savory biscuits based on a manuscript in the Folger collection.
In the spirit of Oktoberfest: Food, drink, and changing times in early modern Europe
As October comes to an end, we celebrate food, drink, and culture in the German cities of Shakespeare’s day, including the creation of beer and wine and the harvest festivals each fall, marked by our modern-day tradition of Oktoberfest.
Toil and trouble: Recipes and the witches in 'Macbeth'
Shakespeare’s witches, like nearly all witches of Shakespeare’s time, have their roots in the kitchen more than in the study.
Mince pies and mirth: Transcribed 17th-century recipes
Mince pies and a honey-spiced drink called mirth are just two of hundreds of recipes found in a 17th-century handwritten recipe book once owned by Leticia Cromwell.
A pumpkin pie recipe from 17th-century England
In this pumpkin pie recipe from the late 1600s, you peel and slice the pumpkin into thin wedges, dipping them in egg before frying them. Apples, raisins, currants, and sherry also get added to the pie.
Salmon in pastry: A Renaissance recipe from Shakespeare's Kitchen by Francine Segan
Salmon, oysters, asparagus, and grapes are all ingredients in this unusual pie recipe from Francine Segan’s cookbook “Shakespeare’s Kitchen.”
A recipe for 1610 rose cakes
Francine Segan, a food historian with a taste for the Renaissance, adapts a 1610 handwritten recipe for rose cakes from a recipe book that’s part of the Folger collection.
A Renaissance recipe for citrus tarts
Food historian Francine Segan has a taste for the Renaissance and a love of Shakespeare. Here she adapts a recipe for “Citron pye” from a 1587 cookbook. You’ll find an intense combination of vinegar and pepper in these citrus tarts.
A recipe for Twelfth Night cake
Park’s Shakspearean Twelfth-Night Characters. Handcolored print, ca. 1830. Folger Shakespeare Library. Twelfth Night is a Christian holiday typically celebrated on January 5 or 6, concluding the 12 days of Christmas and celebrating the visit of the Magi (the three kings). Twelfth…
Renaissance cooking: Food historian Francine Segan and a recipe for 'pears' in broth (they're not really pears)
Francine Segan is a food historian with a taste for the Renaissance. She’s the author of six cookbooks, including Shakespeare’s Kitchen (2003) and the Opera Lover’s Cookbook, which was nominated for a James Beard award. This year she’s been spending…