Period Foods.

PERIOD FOODS-ROBERT EASTMAN-1759


"Set off on our journey for Ofwegotchy, against a rapid stream, and being long in it, and our provisions
running short, the Indians put to shore a little before night. My lot was to get wood, others were ordered to get fires and some to hunt.Our Kettle was put over the fire with some pounded Indian Corn, and after it had boiled about two hours, my oldest Indian Brother returned with a She Beaver, big with young, which he soon cut to pieces, and threw into the kettle, together with the guts, and took the four young beavers, whole as they came out of the dam, and put them likewise into the kettle, and when all was well boiled, gave each one of us a large dishful of broth, of which we ate freely, and then part of the Old Beaver, the Tail, of which was divided equally amongst us, there being Eight at our fire; The four young Beavers were cut in the middle, and each of us got half of a Beaver; I watched an oppurtunity to hide my share, having satisfied myself before that tender dish came to hand, which if they had seen, would have much displeased them.
The other Indians catched young Mufk-Rats, run a stick through their bodies, and roafted, without being skinned or gutted, and so eat them."

Cymro Faggot.


Faggots are made of meat fragments left over after pig slaughter, wrapped in membrane that covers the pig's abdominal organs, and shaped like sausages.



Welsh (Cymro) Rabbit.

Grated cheese mixed with ale or wine and mustard. Spread on toast and heat until browning.




English Cake Bread.

Take one Gallon of flowre, two pound of Currans, and one pound of butter or better, a quarter of a pound of sugar, a quarter of a pint of Rose-water, halfe an ounce of nutmeg, & half an ounce of Cinnamon, two egs, then warm cream, break the butter into the flower, temper all these with the creame, and put a quantity of yest amongst it, above a pint to three gallons, wet it very lide, cover your Cake, with a sheet doubled, when it comes hot out of the Oven; let it stand one hour and a half in the Oven.


Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658.




To make an Oatmeal-pudding.

Take a pint of Milk, and put to it a pint of large, or midling Oatmeal, let it stand on the Fire till it be scalding hot, then let it stand by, and soak about half an hour, then pick a few sweet Herbs, and shred them, and put in half a pound of Currans, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs; these put into a bag, and boyled, do make a very good Pudding.


The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675

To make an Oatmeal Pudding boyled.

Take the biggest Oatmeal, mince what herbs you like best and mix with it, season it with Pepper and Salt; tye it strait in a bag; and when it is boyled, butter it and send it up.


The whole Body of Cookery Dissected, 1661