History is Served, subtitled "18th-century recipes for the 21st-century kitchen" is the blog and recipe index for the Historic Foodways program at Colonial Williamsburg. Current posts include the first in a new series called "What's cooking in the kitchen," which is featuring fall recipes: pea soup and mutton. Another recent post features a 1781 recipe for Oeufs en Caises, or Eggs in Paper-Cases. This post features a scan of the original recipe (which appeared in George Dalrymple's The Practice of Modern Cookery) as well as a modern adaptation of this recipe accompanied by a digital image. Other posts include an announcement for a beer history event called Ales Through the Ages and a post comparing yams to sweet potatoes by outlining the difference with recipes. It's only possible to go as far back as December 2017 by scrolling through blog posts but readers can check out previously posted recipes (which date back to 2011) in the recipe index. Recipes can be browsed by category, such as beverages, main dishes, desserts, or research and Foodways news, and there's also an alphabetical listing. Users should note that this blog will not load if visiting from a mobile device.
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