Edible Archive Today: Shakespeare Salad

In honor of Shakespeares birthday week, we recreated a salad that you might have seen during Shakespearean times. Salad or “Sallet” to writer John Evelyn (1620-1706) was not an elaborate dish piled high with minced capon (like chicken), capers, and lettuces dressed with sugar. To Evelyn, who in 1699 wrote Acetaria: A Discourse of Sallets,… Keep reading

Edible Archive Today: Recipes from Vanderbilt’s History of Medicine Collection

Raspberry Cake To celebrate Valentine’s month, we’d like to pay tribute to the impressive person who donated hundreds of cookbooks to Vanderbilt’s History of Medicine collection. Elizabeth Neige Todhunter is the donor behind the collection, and she has a long history with Vanderbilt University. Elizabeth was born in 1901 in New Zealand, and she became… Keep reading

Edible Archive Today: Recipes from Vanderbilt’s History of Medicine Collection

  Hoppin’ Johns Native to the South Carolina low country, Hoppin’ John is a classic Southern New Year’s dish, but where does the name come from, and why is eating it considered good luck? These questions have intrigued southerners, cooks and food historians for nearly two hundred years. The truth is that nobody really knows… Keep reading

Cooking from the Archive: Figgy Pudding

Ever wondered, what exactly is figgy pudding? You’ve probably heard it (or its cousin, plum pudding) referenced across English literature and popular culture, but how is it made, what does it look like, and how is it different from American pudding? Traditional English puddings consist of animal fat, dairy, eggs, bread, and other ingredients enclosed… Keep reading