The Cornucopia: Being a Kitchen Entertainment and Cookbook

Overview


The Cornucopia, published to wide acclaim in 1973, is an exquisitely annotated collection of five centuries of European and American culture as seen through the eyes of both the chef and the gourmet. Drawing on more than 150 sources, beginning with The Forme of Cury (1390), through to the 1890s and some of the most beautiful examples of culinary Victoriana, this richly good-humored book tumbles out a virtual treasury of food lore, commentary and opinion, custom and attitude, and more than three hundred ...
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Overview


The Cornucopia, published to wide acclaim in 1973, is an exquisitely annotated collection of five centuries of European and American culture as seen through the eyes of both the chef and the gourmet. Drawing on more than 150 sources, beginning with The Forme of Cury (1390), through to the 1890s and some of the most beautiful examples of culinary Victoriana, this richly good-humored book tumbles out a virtual treasury of food lore, commentary and opinion, custom and attitude, and more than three hundred delectable recipes, given in their original format.

From a 1598 recipe for "four and twenty blackbirds baked into a pie," to an exquisite 1653 Izaak Walton recipe for stuffed pike, to an 1898 formula for a drink improbably named "the Bosom Caresser" (sherry, brandy, sugar, an egg yolk, and a pinch of cayenne pepper), this unique volume is all the food lover could ask for.

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Product Details

  • ISBN-13: 9780873282130
  • Publisher: Huntington Library Press
  • Publication date: 11/30/2005
  • Edition number: 1
  • Pages: 318
  • Product dimensions: 7.25 (w) x 9.25 (h) x 1.00 (d)

Meet the Author


Judith Herman and Marguerite Shalett Herman, the daughter-mother team that compiled this volume, tested more than a thousand recipes and gathered thousands of pieces of food lore from texts in the Huntington Library's rare book collections.
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Table of Contents

Preface xi
Acknowledgments xiii
Hints and Equivalents xv
Weights and Measures xix
A riddle, a riddle (Potatoes) 1
A soul-cake, a soul-cake (Seed cakes) 8
As I was going o'er London Bridge (Ices and ice creams) 11
As I was walking in a field of wheat (Chickens, ducks, geese and turkeys) 17
As I went over the water (Furmity) 32
Bobby Shafto's gone to sea (Portable foods) 34
Come, butter, come (Butters and butter cake) 40
Come up, my horse, to Budleigh Fair (Figs and elecampane) 47
Cowardy cowardy custard (Mustard) 53
Dance to your daddy (Fish) 57
Doodledy, doodledy, doodledy, dan (Game and meat) 67
Far from home across the sea (Wedding foods) 90
Flour of England, fruit of Spain (Plum pudding) 97
Girls and Boys (Half-hour pudding) 107
Go to bed, Tom (Drunk or sober) 111
Hot cross buns! (Hot cross buns) 125
Humpty Dumpty sat on a wall (Eggs) 131
If you plant turnips on the twenty-fifth of July (Turnips) 145
Knee high (Corn) 148
Little Jack Horner (Mince pies) 157
Little Miss Muffet (Curds and whey) 160
None in August should over the land (Traveling) 169
Onion's skin very thin (Onions) 174
Peter, Peter, pumpkin eater (Pumpkins) 179
Polly put the kettle on (Sweets for tea) 186
Sing a song of sixpence (Live blackbird pie, bread and honey) 199
Sow peas and beans in the wane of the moon (Peas and beans) 206
The fiddler and his wife (Cakes and cakies) 217
The Queen of Hearts (Tarts) 229
There was an old man of Tobago (Rice, gruel, sago and leg of mutton) 235
When Arthur first in Court began (Usquebaugh and toasted cheese) 246
Yankee Doodle came to town (Macaroni and hasty pudding) 251
Bibliography 259
Remember those children 284
Glossary-index 285
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