Coverart for item
The Resource The curious cookbook : viper soup, badger ham, stewed sparrows & 100 more historic recipes, by Peter Ross ; with a forword by Heston Blumenthal

The curious cookbook : viper soup, badger ham, stewed sparrows & 100 more historic recipes, by Peter Ross ; with a forword by Heston Blumenthal

Label
The curious cookbook : viper soup, badger ham, stewed sparrows & 100 more historic recipes
Title
The curious cookbook
Title remainder
viper soup, badger ham, stewed sparrows & 100 more historic recipes
Statement of responsibility
by Peter Ross ; with a forword by Heston Blumenthal
Creator
Contributor
Subject
Language
eng
Summary
In this day and age of celebrity chefs and "food porn, " the recipes and illustrations from historical cookbooks can appear quaint, bizarre, revolting, or downright absurd. From the frugal to the fantastical, The Curious Cookbook features the most unusual and fascinating recipes from historical cookbooks dating from the Middle Ages to the Second World War. While all of the featured recipes can be recreated, they also offer fascinating insights into the cultural, economic, and regional aspects of the eras. -- Publisher description
http://library.link/vocab/creatorName
Ross, Peter
Dewey number
641.509
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Blumenthal, Heston
http://library.link/vocab/subjectName
Cooking
Label
The curious cookbook : viper soup, badger ham, stewed sparrows & 100 more historic recipes, by Peter Ross ; with a forword by Heston Blumenthal
Instantiates
Publication
Bibliography note
Includes bibliographical references
Contents
  • Machine generated contents note: Recipes -- A medieval lasagne (c. 1390) -- Preparing edible `garbage' (c. 1450) and `compost' (c. 1390) -- Roasted milk (c. 1430) -- Hawthorn flower pudding (c. 1430) -- A mythical beast created from half a pig and half a cockerel (c. 1430) -- An artificial pitcher made of pork, cheese and bread (c. 1430) -- Boiled minnows (c. 1450) -- Porpoise with wheat porridge (c. 1450) -- How to roast a peacock and serve him in his skin (c. 1450) -- Imitation entrails (c. 1450) -- To make one capon into two by blowing up the skin (1468) -- Eggs in moonshine (1545) -- A dishful of snow (1545) -- To cook shoes (1545) -- A rabbit with a pudding in his belly (1591) -- A carp with fruit pudding in his belly (1596) -- Stewed sparrows on toast (1591) -- A cockerel distilled with gold for treating consumption (1591) -- Fruit pudding in a hollowed-out turnip (1591) -- Portuguese puffs (1591) -- Candied sea holly (c. 1602) --
  • Contents note continued: A tart made with a gallon of cowslip flowers (1682) -- A pickle of green ash keys (1696) -- A sea-duck served with a sauce of chocolate, truffles and morels (1702) -- Badger ham anyone? (1736) -- Viper soup, or viper and snail broth (1736) -- A jellied rock pool complete with fish, shells and seaweed (1736) -- Larks, served in a nest of eggs or shaped like a pear with their feet as a stalk (1736) -- Baked wheatears potted in butter (1736) -- Calves feet served with a sweet currant and cream sauce (1736) -- Little dishes of mushroom-stuffed cockscombs in gravy (1747) -- Kebabs of ox palate, pigeon, chicken-peepers, cockscombs and oysters (1747) -- Instant meat-stock `glue' to carry in your pocket (1747) -- Hannah Glasse's poisonous purple pears (1747) -- To cook eggs in a butter whirlpool, make one giant egg using bladders and golden fairy butter to look like vermicelli (1747) -- Artificial asses' milk made with bruised snails (1747) --
  • Contents note continued: Rabbits, woodcock and other animals cast in sugar (c. 1602) -- Thirst-quenching fruit pastilles for ladies (c. 1602) -- Nutmegs candied for three weeks then smashed out of their pots (c. 1602) -- Fruit preserved in pitch (c. 1602) -- A cucumber stuffed with barley to attract flies (c. 1602) -- Butter roasted on a spit (1615) -- Dried instant vinegar for travellers (1615) -- Minnow, tansey, cowslip and primrose omelette (1653) -- Sauteed tortoise with asparagus (1653) -- Whore's farts (1653) -- Barbecued otter (1653) -- Pies containing live frogs and birds, a pastry stag that bleeds, exploding ships and castles (1660) -- Lips, noses, udders, ox-eyes and sparrows on toast (1660) -- Fishy mince pies (1660) -- A cure for the plague (1669) -- To bottle cock ale (1669) -- Slices of bacon imitated in marzipan (1671) -- A great swan pie and a swan-skin stomacher (1682) -- A sweet and spicy potato and fruit pie (1682) --
  • Contents note continued: A barrel of tripe to take to the East Indies (1747) -- A ketchup that will last you twenty years (1747) and an eighteenth-century Worcestershire sauce (1778) -- How to tell if waders, gulls and dotterels are fresh or stale (1758) -- Chopped brain fritters (1764) -- Hens, fish, eggs, bacon, islands and playing cards in jelly (1778) -- Rabbits with jaw-bone horns, a bunch of myrtle in their mouths and a frothy liver sauce (1800) -- How to turn a live turtle into soup and serve it in its shell (1808) -- A hairy heart for Valentine's Day (1830) -- A Victorian savoury cheese ice cream (1845) -- The swim bladder of a cod served with egg sauce (1845) -- The flavour and texture of mature cheese created with eggs and spices (1852) -- A sweet `cocktail' of sherry, port and chocolate (1852) -- Arctic jelly (1852) -- Mrs Beeton's nourishing soup for the deserving poor (1861) -- Mrs Beeton's extremely economical soup for children (1861) --
  • Contents note continued: Mrs Beeton's stock cubes (1861) -- Making a meal of a cod's head and shoulders (1861) -- A cheap pudding for soldiers and sailors on half-pay (1861) -- To make a pint of gruel for invalids (1861) -- How to avoid making an exceedingly disagreeable beverage (1861) -- How to cook birds nests as white as snow (1869) -- Tendons with all the meat removed served in gravy with peas (1869) -- Kangaroo soup and curry, roast wallaby and parakeet pie (1889) -- Horse artillery pudding, gun troop sauce for puddings and bunny hugs (1912) -- An economical savoury trifle (1917) -- The working-class tea and jazz-age cocktails (1921) -- Hedgehog cooked in a ball of clay (1940) -- Several ways to cook squirrel, including a squirrel-tail soup (1940) -- How to avoid a bitter rook stew (1940) -- Vine-leaf wrapped sparrows or starlings on toast (1940) -- Freshly roasted asparagus coffee (1940) -- A kitchen goes to war (1940) -- Potato Pete and Doctor Carrot (c. 1941) --
  • Contents note continued: The hidden delights of cold porridge (1942) -- Further uses for cold porridge (1944)
Control code
000049190272
Dimensions
22 cm.
Extent
xii, 164 pages
Isbn
9781935613527
Other physical details
illustrations
Label
The curious cookbook : viper soup, badger ham, stewed sparrows & 100 more historic recipes, by Peter Ross ; with a forword by Heston Blumenthal
Publication
Bibliography note
Includes bibliographical references
Contents
  • Machine generated contents note: Recipes -- A medieval lasagne (c. 1390) -- Preparing edible `garbage' (c. 1450) and `compost' (c. 1390) -- Roasted milk (c. 1430) -- Hawthorn flower pudding (c. 1430) -- A mythical beast created from half a pig and half a cockerel (c. 1430) -- An artificial pitcher made of pork, cheese and bread (c. 1430) -- Boiled minnows (c. 1450) -- Porpoise with wheat porridge (c. 1450) -- How to roast a peacock and serve him in his skin (c. 1450) -- Imitation entrails (c. 1450) -- To make one capon into two by blowing up the skin (1468) -- Eggs in moonshine (1545) -- A dishful of snow (1545) -- To cook shoes (1545) -- A rabbit with a pudding in his belly (1591) -- A carp with fruit pudding in his belly (1596) -- Stewed sparrows on toast (1591) -- A cockerel distilled with gold for treating consumption (1591) -- Fruit pudding in a hollowed-out turnip (1591) -- Portuguese puffs (1591) -- Candied sea holly (c. 1602) --
  • Contents note continued: A tart made with a gallon of cowslip flowers (1682) -- A pickle of green ash keys (1696) -- A sea-duck served with a sauce of chocolate, truffles and morels (1702) -- Badger ham anyone? (1736) -- Viper soup, or viper and snail broth (1736) -- A jellied rock pool complete with fish, shells and seaweed (1736) -- Larks, served in a nest of eggs or shaped like a pear with their feet as a stalk (1736) -- Baked wheatears potted in butter (1736) -- Calves feet served with a sweet currant and cream sauce (1736) -- Little dishes of mushroom-stuffed cockscombs in gravy (1747) -- Kebabs of ox palate, pigeon, chicken-peepers, cockscombs and oysters (1747) -- Instant meat-stock `glue' to carry in your pocket (1747) -- Hannah Glasse's poisonous purple pears (1747) -- To cook eggs in a butter whirlpool, make one giant egg using bladders and golden fairy butter to look like vermicelli (1747) -- Artificial asses' milk made with bruised snails (1747) --
  • Contents note continued: Rabbits, woodcock and other animals cast in sugar (c. 1602) -- Thirst-quenching fruit pastilles for ladies (c. 1602) -- Nutmegs candied for three weeks then smashed out of their pots (c. 1602) -- Fruit preserved in pitch (c. 1602) -- A cucumber stuffed with barley to attract flies (c. 1602) -- Butter roasted on a spit (1615) -- Dried instant vinegar for travellers (1615) -- Minnow, tansey, cowslip and primrose omelette (1653) -- Sauteed tortoise with asparagus (1653) -- Whore's farts (1653) -- Barbecued otter (1653) -- Pies containing live frogs and birds, a pastry stag that bleeds, exploding ships and castles (1660) -- Lips, noses, udders, ox-eyes and sparrows on toast (1660) -- Fishy mince pies (1660) -- A cure for the plague (1669) -- To bottle cock ale (1669) -- Slices of bacon imitated in marzipan (1671) -- A great swan pie and a swan-skin stomacher (1682) -- A sweet and spicy potato and fruit pie (1682) --
  • Contents note continued: A barrel of tripe to take to the East Indies (1747) -- A ketchup that will last you twenty years (1747) and an eighteenth-century Worcestershire sauce (1778) -- How to tell if waders, gulls and dotterels are fresh or stale (1758) -- Chopped brain fritters (1764) -- Hens, fish, eggs, bacon, islands and playing cards in jelly (1778) -- Rabbits with jaw-bone horns, a bunch of myrtle in their mouths and a frothy liver sauce (1800) -- How to turn a live turtle into soup and serve it in its shell (1808) -- A hairy heart for Valentine's Day (1830) -- A Victorian savoury cheese ice cream (1845) -- The swim bladder of a cod served with egg sauce (1845) -- The flavour and texture of mature cheese created with eggs and spices (1852) -- A sweet `cocktail' of sherry, port and chocolate (1852) -- Arctic jelly (1852) -- Mrs Beeton's nourishing soup for the deserving poor (1861) -- Mrs Beeton's extremely economical soup for children (1861) --
  • Contents note continued: Mrs Beeton's stock cubes (1861) -- Making a meal of a cod's head and shoulders (1861) -- A cheap pudding for soldiers and sailors on half-pay (1861) -- To make a pint of gruel for invalids (1861) -- How to avoid making an exceedingly disagreeable beverage (1861) -- How to cook birds nests as white as snow (1869) -- Tendons with all the meat removed served in gravy with peas (1869) -- Kangaroo soup and curry, roast wallaby and parakeet pie (1889) -- Horse artillery pudding, gun troop sauce for puddings and bunny hugs (1912) -- An economical savoury trifle (1917) -- The working-class tea and jazz-age cocktails (1921) -- Hedgehog cooked in a ball of clay (1940) -- Several ways to cook squirrel, including a squirrel-tail soup (1940) -- How to avoid a bitter rook stew (1940) -- Vine-leaf wrapped sparrows or starlings on toast (1940) -- Freshly roasted asparagus coffee (1940) -- A kitchen goes to war (1940) -- Potato Pete and Doctor Carrot (c. 1941) --
  • Contents note continued: The hidden delights of cold porridge (1942) -- Further uses for cold porridge (1944)
Control code
000049190272
Dimensions
22 cm.
Extent
xii, 164 pages
Isbn
9781935613527
Other physical details
illustrations

Library Locations

    • Lionel Bowen Library and Community CentreBorrow it
      669-673 Anzac Parade, Marouba, NSW, 2035, AU
      -33.938111 151.237977
Processing Feedback ...