Traveling within the World
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Recipes and more
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come and share, and enjoy some recipes here.
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Latest Activity: Jun 16, 2015
The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.
There are ancient Egyptians hieroglyphics depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.
Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin.
Some Punic recipes are known in Greek and Latin translation.
Much later, in the 4th or 5th century, appears the large collection of recipes conventionally entitled 'Apicius', the only more or less complete surviving cookbook from the classical world. It chronicles the courses served which are usually referred to as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). The Romans introduced many herbs and spices into western cuisine, Renfrew states that thyme, bay, basil, fennel, rue, mint, parsley and dill were all common in Roman cooking.
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
King Richard II of England commissioned a recipe book called Forme of Cury in 1390, around the same time another book was published entitled Curye on Inglish. Both books give an impression of how food was prepared and served in the noble classes of England at that time. The revival of the European class system at this time brought entertainment back to the palaces and homes of the nobility and along with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing, detailing the recipes of the day. Many of these such as the Harleian MS 279, Harleian MS 4016, Ashmole MS 1429, Laud MS 553 and Dure MS 55 give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.
During the 16th century and 17th century competition between the large houses became common place and numerous books were written on how to manage households and prepare food. In Holland and England competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals. Many of these books have now been translated and are available online.
By the 19th century, cooking had become a passion throughout the world. Using the latest technology and a new concept in publishing, Mrs Beeton (1836–1865) published her famous Book of Household Management in 24 monthly parts between 1857 and 1861. Around the same time the American cook Fannie Farmer (1857–1915) was born and, having devoted herself to cooking, published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1849 recipes.
By the mid 20th century, there were literally thousands of cookery and recipe books available. The next revolution came with introduction of the TV cooks. The first TV cook in England was Fanny Craddock who had her show on the BBC, later followed by chefs such as Graham Kerr (known as the Galloping Gourmet). These TV cookery programs brought the recipes of these cooks to a new audience who were keen to try out new ways of cooking. In the early days, the recipes were available by post from the BBC and later with the introduction of the CEEFAX text on screen system, they became available on the television. The new companies of Channel 4 and S4C also brought recipes to the television with their own text system called ORACLE. Today the television is still a major source of recipe information, with international cooks and chefs such as Jamie Oliver, Gordon Ramsay, Nigella Lawson and Rachael Ray having prime-time shows and backing them up with Internet websites giving the details of all their recipes. Today, despite the Internet, cookery books are as popular if not more so than they have ever been.
Liquid conversion chart
~ 1/8 fluid ounce = 1 dram = 1/2 teaspoon plus 1/8 teaspoon
~ 1/4 fluid ounce = 2 drams = 1 and 1/4 teaspoons or 1/2 tablespoon
~ 1/2 fluid ounce = 4 drams =1 tablespoon
~ 3/4 fluid ounce = 6 drams = 1 tablespoon plus 1/2 tablespoon
~ 1 fluid ounce = 8 drams = 2 tablespoons
Discussion Forum
Panis Militaris* 3 Replies
Started by Dept of PMM Artists & things. Last reply by Dept of PMM Artists & things Jan 31, 2014.
indian-meat-drying by Richard Reynolds
Started by Dept of PMM Artists & things Jan 23, 2014.
Brewery recreates 3,500-year-old Scandinavian alcohol by aprilholloway
Started by Dept of PMM Artists & things Jan 16, 2014.
Medieval Jewish banquet in small Italian town resurrects forgotten menus By Ruth Ellen Gruber
Started by Dept of PMM Artists & things Jan 11, 2014.
-the-middle-english-culinary-recipes-in-ms-harley-5401-an-edition-and-commentary-
Started by Dept of PMM Artists & things Jan 10, 2014.
Unicorn Cookbook Found at the British Library by Julian Harrison
Started by Dept of PMM Artists & things Jan 8, 2014.
Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans
Started by Dept of PMM Artists & things Jan 7, 2014.
SEAFOOD LASAGNA by Cindi McDaniel Hilst
Started by Dept of PMM Artists & things Jan 7, 2014.
Strawberry Cheesecake Salad by Joannie Bryant
Started by Dept of PMM Artists & things Jan 6, 2014.
Cheesy Tomato Bread by Jenni Thomason
Started by Dept of PMM Artists & things Jan 6, 2014.
Hamburger Soup (Recipe from Pioneer Woman)
Started by Dept of PMM Artists & things Jan 6, 2014.
Chicken and Dumplings by Jenni Thomason
Started by Dept of PMM Artists & things Jan 6, 2014.
~~~~~ BEEF-and-CHEESE BURGERS ~~~~~
Started by Dept of PMM Artists & things Jan 3, 2014.
King Richard II's recipe book to go online By Nicole Martin
Started by Dept of PMM Artists & things Jan 3, 2014.
~~~~~ BLUEBERRY MARMALADE ~~~~~
Started by Dept of PMM Artists & things Jan 2, 2014.
CHURRO CHEESECAKE
Started by Dept of PMM Artists & things Jan 2, 2014.
Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce
Started by Dept of PMM Artists & things Jan 2, 2014.
Kielbasa Chili Recipe
Started by Dept of PMM Artists & things Jan 2, 2014.
Tortilla Chicken Casserole
Started by Dept of PMM Artists & things Jan 2, 2014.
Cheese and Garden Herb Stuffed Chicken Breast
Started by Dept of PMM Artists & things Jan 2, 2014.
Comment Wall
Comment
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Comment by Dept of PMM Artists & things on February 15, 2011 at 2:28pm
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Substitutes, Recipes for Hard Times, And Cooking Ideas
Baking Soda - Very soon after the onset of the Civil War, baking soda became a thing of the past. Some creative person came up with the idea of using the ashes of burned corn cobs in its stead and it worked. Sweep away the ashes from the fire place and light/burn the dried corn cobs (corn removed). Put the ashes into a glass jar and cover with water. Use this as you would baking soda in your baked goods.
Sugar- Sugar was also relatively scarce and so the homemakers boiled down the juices pressed from watermelons to make syrups and even sugars. Naturally, they pickled the rinds and the seeds were saved to plant the next season..... waste not want not.
Chips- A friend introduced the idea of dehydrating zuchini chips and serving them with homemade salsas and dips. She will often "salt" them (prior to dehydrating) with powdered cheeses, season salts or herb powders also. One more idea for the ever abundant zuchini...with limitless variations. Store well for several months in gallon zip-lock bags.
Eggs- If you're one egg short in a recipe, substitute one tsp of cornstarch.
by Dona Inman
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Cherry Mallow Cake
4 cups mini marshmallows
1 package yellow cake mix
1 21oz can cherry pie filling
1. Preheat oven to 350. Spray a 13x9 baking pan with vegetable spray, and place marshamllows evenly in the bottom of the pan.
2. Prepare cake mix according to package instructions. Pour batter over the marshmallows. Spoon cherry filling evenly over the cake batter.
3. Bake in oven 45 to 50 minutes. The top of the cake will be bubbly and the marshmallows will be sticky on top of the cake. Let cool in pan, then cut into squares.
Enjoy!!
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Texican Caldo
basically chicken soup with lots of veggies, plus i've added chunks of sausage, fresh jalapeno, and sliced avocado thrown in cold on the top. this would be a slight hybrid between texas caldo and louisiana gumbo. gumbo is more "red" this is "yellow". but it is hot as a mf, and really CHEAP. its got corn, carrots, potatoes, cabbage, green beans, pinto beans, cilantro, celery, chiles, chicken, sausage, and avocado... and i'm breaking out in a sweat from the pepper heat. also, i think i'm eating about 2 quarts of it. great "blow it out your ass" material! oh, i mean "high fiber"... excuse me for being a bachelor.
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CAJUN YARDBIRD
Its not really a recipe, just a guy thing.
one fire - let it burn down to coals, make it hot!
some chicken - leave the skin on, turn it often, don't overcook
fajita seasoning - pepper, salt, garlic, etc.
cajun seasoning - cayan pepper, etc.
cover the chicken with seasoning, use a lot!!!
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Crust:
16oz. pound cake mix
1 stick butter, melted
2 eggs, slightly beaten
Filling:
8oz. cream cheese, softened
16oz. powdered sugar (one box)
2 eggs
1 1/2 Tbsp. pure vanilla
Preheat oven to 350 degrees. For the crust, combine pound cake mix, melted butter, and 2 eggs until moist. Spread into an ungreased 9x13 pan. Pat crust mixture down and slightly up the sides of the pan.
In a separate mixing bowl combine cream cheese and powdered sugar for 3 minutes with electric mixer on high. Turn mixer down to low and add eggs and vanilla. Mix until well blended and pour over crust. Bake for 35-40 minutes. If desired sprinkle powdered sugar over top of cake after cooled.
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Chamomile and Catnip(Catmint) Tea:
1 tsp Chamomile Flower
1 tsp Catmint
Simmer, strain and add a little honey or even better stevia to sweeten as it will not stimulate the metabolism.
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Comment by Rev. Allen M. Drago ~ Traveler on August 29, 2009 at 9:38pm
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An old kitchen for you
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Comment by The Killer on August 21, 2009 at 6:31pm
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cooking >? or cookies ? :D
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People have reasons for what they do. Here it is a reenactment type idea look at http://www.pbm.com/~lindahl/food.html and you will see what I typed of. As long as you show the where why and then your sytle of it I have no problem. The history of a food is just as important as the making of it at times. This is just one of the places where you can find examples of things. And then make your own. Most places now are getting upset of people taking from internet site and calling there own. So if you back up each with three sources and histories of than you are covered. Just at the bottom place where you got your data and then your recipe will be covered. And make it that all need to do so. It will be a much informative group and full of facts and data. Also it will make others not 'jump' upon it as a posting frenzy like I have seen in past of other groups. Family recipes are passed down for a reason and some come with stories those are welcome and looked for. I hope that helps to define more of what looked for . Just it is a bit of difference but it will make yours not the common 'cookbook' group and show history and knowledge instead of just 'Oh, Martha what page is that recipe on again".
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Culture time period or of festival for yearly things? Traditional and family.
Events
Birthdays
Birthdays Tomorrow
Important (read & understand)
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Patchwork Merchant Mercenaries had its humble beginnings as an idea of a few artisans and craftsmen who enjoy performing with live steel fighting. As well as a patchwork quilt tent canvas. Most had prior military experience hence the name.
Patchwork Merchant Mercenaries.
Vendertainers that brought many things to a show and are know for helping out where ever they can.
As well as being a place where the older hand made items could be found made by them and enjoyed by all.
We expanded over the years to become well known at what we do. Now we represent over 100 artisans and craftsman that are well known in their venues and some just starting out. Some of their works have been premiered in TV, stage and movies on a regular basis.
Specializing in Medieval, Goth , Stage Film, BDFSM and Practitioner.
Patchwork Merchant Mercenaries a Dept of, Ask For IT was started by artists and former military veterans, and sword fighters, representing over 100 artisans, one who made his living traveling from fair to festival vending medieval wares. The majority of his customers are re-enactors, SCAdians and the like, looking to build their kit with period clothing, feast gear, adornments, etc.
Likewise, it is typical for these history-lovers to peruse the tent (aka mobile store front) and, upon finding something that pleases the eye, ask "Is this period?"
A deceitful query!! This is not a yes or no question. One must have a damn good understanding of European history (at least) from the fall of Rome to the mid-1600's to properly answer. Taking into account, also, the culture in which the querent is dressed is vitally important. You see, though it may be well within medieval period, it would be strange to see a Viking wearing a Caftan...or is it?
After a festival's time of answering weighty questions such as these, I'd sleep like a log! Only a mad man could possibly remember the place and time for each piece of kitchen ware, weaponry, cloth, and chain within a span of 1,000 years!! Surely there must be an easier way, a place where he could post all this knowledge...
Traveling Within The World is meant to be such a place. A place for all of these artists to keep in touch and directly interact with their fellow geeks and re-enactment hobbyists, their clientele.
© 2025 Created by Rev. Allen M. Drago ~ Traveler.
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