May Menu ~1808

Screen Shot 2018-04-28 at 2.02.11 PM

Welcome May!

Here’s is a seasonal menu from 1808. What I like about this particular publication, is that the dishes are arranged as you would find them on the table for service. It gives the home cook a visual image of how the dishes are to be presented. Notice, for example, the flowers in the center of the table for the Third Course.

Screen Shot 2018-04-28 at 2.01.37 PM

First Course: Giblet Soup, Mullets Broild, Turbot, Spring Soup

Screen Shot 2018-04-28 at 2.01.49 PM

Second Course: Chickens, Compotte of Pidgeons (?), Potatoes Each Way, Haunch of Mutton, Vegetable Puffs, Ham Glaiz’d, Beef Tails

Screen Shot 2018-04-28 at 2.01.57 PM

Third Course: Green Goose Roast, Goosberry Tart, Artichoack Bottoms, White Blancmange, Turkey Plouts, Jelly wth. Strawberrys, Asparagus, Pine Apple Tartlets

Screen Shot 2018-04-28 at 2.02.03 PM

More Fun Discoveries

Source: Art of Cookery, John Mollard. 1808.

Witty Remarks and Insights Welcome~

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Website Built with

Up ↑

%d bloggers like this: