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Kitty Calash

~ Confessions of a Known Bonnet-Wearer

Kitty Calash

Tag Archives: recipes

The Charm of the Third Time

03 Thursday Oct 2019

Posted by kittycalash in Events, History, Living History, Making Things, Reenacting, Research

≈ 3 Comments

Tags

18th century, authenticity, Elizabeth Weed, historic medicine, interpretation, living history, Museum of the American Revolution, Occupied Philadelphia, pharmacy, Philadelphia, recipes, Research

One must keep up with the news (and the competition)

I’d call it “three times a lady,” but truly, I’ve only been a lady in Occupied Philadelphia twice. Last year and this year, I portrayed Elizabeth Weed, a widowed pharmacist living on Front Street in 1777 with her son, George. We don’t know why Elizabeth Weed didn’t leave the city along with nearly half the population. Was she a loyalist? Was her son too ill to travel? Or did she choose to stay to protect her property from the British– or the son of her late husband’s first marriage, who withheld a portion of the estate? Whatever the reason, remain she did, advertising her wares in the October 23 edition of the Pennsylvania Evening Post.

New remedies, new box, new ingredients: refining an idea

Last year, with Drunk Tailor’s assistance, I made a number of remedies using 18th century receipts, with some interesting and sometimes successful results. This year, we improved one– the yellow basilicum ointment– and added some new concoctions. The sulphur ointment for the itch (possibly scabies) worked well on the insect bites I got in the Carpenters Hall forecourt. A charcoal-oyster shell-cinchona bark-benzoin tooth powder was a new addition. I used the clove oil-scented pomatum to achieve the highest hair I’ve managed yet, but the truly satisfying work was recreating multiple recipes actually used by Elizabeth Weed.

As Drunk Tailor notes in his entry on this year’s event, we can never truly enter the 18th century mindset. Recreating the clothes, food, daily rhythms, and medicines help us experience the feel of the past, but we can never truly be those people. If you regularly cook 18th century meals, you’ll experience the palate of the past: aromatic, relying heavily on cloves, nutmeg, cinnamon, and allspice. This same range informs the aroma and flavor of the remedies from cough syrup to tooth powder.

Almost undoubtedly one of the ‘smells like Christmas, tastes like death’ tooth powders. Courtesy Jason R. Wickersty/Museum of the American Revolution

It’s a toss up which is less pleasant to the modern tongue, the Syrup of Balsam or the Syrup for the Flux. Both use the “paregoric elixir,” which some of you may recall from the medicine cabinets of old. Camphorated tincture of opium or anhydrous morphine has been used to treat diarrhea for centuries, and the ingredients for the modern version (anhydrous morphine) is remarkably similar to that for Weed’s paregoric elixir:

Weed’s Paregoric Elixir Anhydrous Morphine (Paregoric)
8 ounces opium Anhydrous Morphine, 2 mg
4 gallons spirits of wine, rectified Alcohol, 45%
1 ounce oil of anise seeds Anise oil
2 ounces Flor. Benzoin Benzoic acid
8 ounces camphor Glycerin
Purified water

There are some differences– most of us don’t want to ingest camphor, and “purified water” isn’t quite a thing in 1777– but the active ingredient makes these essentially the same compound. It’s an essential component of both Syrup of Balsam and Syrup for the Flux, so it had to be made first. Over the course of ten days, the elixir cleared from a yellow-orange slightly opaque liquid to a clear yellow liquid, with white sediment at the bottom of the jar (probably the benzoin).

With that in hand, I was ready to tackle Weed’s most famous (and well-protected) remedy. It appears more than once in the daybook, but both listings use the same ingredients and proportions.

One of the original receipts for the syrup for the (Bloody) Flux. UPenn Ms. Codex 1049

Syrup for the Bloody Flux
1.5 pints, simple syrup or molasses
.5 pint, elixir paregoricum
1 drachm each:
Essence of peppermint
Essence of pennyroyal
Essence of anise seed
Essence of fennel seed
tincture aromatic

“Mix them all together, and stop them up in a bottle for life.” (Or, as the other receipt says, “Mix and Digest.”

The resulting mixture is probably meant to soothe the intestinal cramps (with anise, fennel, and peppermint) while the paregoric relieves the endless diarrhea. Licorice-flavored molasses with a peppermint tingle isn’t unpleasant so much as odd to the modern palate.

Syrup of Balsam defied expectations.

On the right: Syrup of Balsam: -10/10 would not taste again.

Syrup of Balsam
1 pint, simple syrup or molasses
.5 print, elixir parigoric
1 ounce each:
Essence of fennel
Essence of anise seed
Royal Balsam
Tincture of Balsam of Tolu

“These must be mixed together, and then put up for use.”

If I attempt this again– to be fair, I have enough ingredients and more knowledge– I’ll try to get the Balsam of Tolu to dissolve more fully into the main mixture, though I doubt the separation is why the taste is so unforgettable. While it did mellow after several days, the basic flavor remained licorice cough drops dissolved in corn liquor with an afterburn of turpentine. Fortunately, the dosage is not by the spoonful, but rather ten or more drops in a wine glass of water, depending on the constitution of the patient. As a “cure for the whooping cough,” the syrup with fennel and anise was probably intended to soothe the throat, and paregoric might have helped the pain of damaged lungs. Living in the post-DTaP era, I’ve never had whooping cough, or been around anyone who did, so it’s much harder for me to imagine treating it without antibiotics (or simply not getting it).

“No, really, no antibiotics!” Photo by Jason R. Wickersty/Museum of the American Revolution

That was really illuminating to some people: antibiotics weren’t invented until 1928 (in the case of penicillin) and were not available for civilian use until March, 1945. Until then, diseases like strep throat could be fatal. Often, the best medicine in the 18th century was to help a patient be comfortable, and ease their symptoms.

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Gingerbread (in the) House

21 Sunday Dec 2014

Posted by kittycalash in Clothing, Food, Making Things, personal

≈ 2 Comments

Tags

cats, cooking, gingerbread, Gingerbread cake, Holidays, preparations, recipe, recipes, Rhode Island, Rhode Island history, Tasha Tudor

Illustration by Tasha Tudor

Illustration by Tasha Tudor

Here we are again, at the time of year known as Impending Parental Visit, which causes a variety of reactions ranging from full-on repaint the kitchen and both baths freak out (whilst nursing an 8-week-old Young Mr) to Eh, she’s got a dog acceptance.

This year, Mr S had the freak out, and has undertaken a living room painting project which he has carried out on weekends since Thanksgiving. It does look good, and I am grateful for his persistence, because this year’s late fall and early winter brought me a serious case of the blues.

That's a happy cat!

happy cat!

I’m in the midst of trying to finish a dress before my mother arrives (my sewing area is really our dining table, with the Strategic Fabric Reserve stowed in sideboards and cupboards). Yesterday, I tried it on: it fits, and looks rather nice (grey wool, and when it’s done, you’ll see it). But it fails in intention: clearly, it is no maid’s dress.

But I felt so much happier in my stays and petticoat that I dug up the wool dress made for farm adventures, put on my apron, and made ginger bread.

The cat approves of my reading material.

The cat approves of my reading material.

The recipe, which I shared recently with a friend, is an old Rhode Island family receipt, and very similar to the Tasha Tudor cookbook receipt. (The Howling Assistant approved of Tasha’s Roast Chicken receipt. She is a poultry fan.)

When copying over the receipt for my friend, I forgot the hot water, and failed to warn him that this gingerbread cake is best eaten with a fork. Delicious, but sticky, here it is:

1/4 cup butter, room temperature or a little softer
1 cup sugar
1 teaspoon baking soda
1 cup boiling water
Combine the last two ingredients and pour over the butter & sugar.
Add 3/4 cup molasses
Combine well.

Sift into the liquid mixture:
1.5 cups flour
1/2 teaspoon ginger (I use a heaping 1/2 tsp)
1 teaspoon cinnamon
pinch salt

Combine gently. Into the mixture drop one unbeaten egg.
Beat the whole with a hand-cranked eggbeater or whisk.

Pour into greased 9×13 pan, and bake at 350F for 35 to 40 minutes, or until a toothpick comes out clean.

Gingerbread cake

Gingerbread cake

Good with tea, coffee and clementines. I’ve made this perhaps a dozen times, once without the egg, and it’s always edible. (The egg provides some leavening, so made without it, the cake is dense and extra sticky.) Baking it makes the whole house smell good and it’s a simple, one-bowl receipt. For an easy holiday treat to share, I recommend this Rhode Island Gingerbread Cake.

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More historical receipts online

22 Friday Aug 2014

Posted by kittycalash in Food, History, Research

≈ Leave a comment

Tags

American Antiquarian Society, cooking, hearth cooking, history, New England, recipe, recipes, resources

server

Thanks to the American Antiquarian Society and a grant from the Pine Tree Foundation, you can now access digitized versions of the AAS’s manuscript recipe/receipt/cookery books. Pretty cool, right? Because I know you want to experiment with every variation possible of carrot pudding. (Mr S got a stomachache just now and doesn’t know why…)

I first read about this in a twitter link to the MassLive article, and I’d like to point out up front that you go to the AAS GIGI portal and search in the box for Pine Tree Foundation. That’s the quickest way to access the books. I also searched for cookery or recipe and ended up in some interesting places with carrot pudding recipes.

One of the AAS staff members has been trying out the various recipes, and blogging about them here. There appear to be manuscript books as early as the late 17th or early 18th century, which is very cool (and still about puddings!).

 

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Eating in the Field: Single-Day Events

28 Thursday Mar 2013

Posted by kittycalash in Events, Food, Living History

≈ 5 Comments

Tags

18th century, Battle Road 2013, Events, food, recipes, resources

Tea Time at Nathan Hale, 2013

I’m not an expert, and your results may vary, but here’s what I’ve learned.

Single Day Events without Fires

(e.g. Battle Road, parades, Fort Lee)
For single-day, warm-weather events, ice packs covered in cloths at the bottom of a basket or slipped into a market wallet can keep food cold.

Pasties are self-contained, period appropriate, and require no “hardware” to eat. I wrap them in parchment or plain white paper and tie them with string, or wrap them individually in plain white cloths. Because the filling is cooked and then baked in the pastry, they keep and travel very well. I have a basic receipt here for pork pies; they’re good with chicken, too. Keep the filling a little on the dry side, and  you won’t need a plate. I’ve never made an all-vegetable pasty, because I live with T-Rex in a hoodie, but I imagine it would be delicious with parsnips, squash, and maybe even kale.

Another single-day-event solution is bread and cheese. John Buss of the 10th Massachusetts was all about cheese. He writes home longing for cheese, and writes, too, that he can eat cheese again because he’s recovered from the small pox. (That’s one of those historic statements that I try not to imagine too much about.) I’ve never had the time to bake bread from the Amelia Simmons’ cookbook, but I’ve had bread made from it, and it’s great. Pressed for time? Worked later than you thought you’d have to? Whole Foods Take-and-Bake baguettes have played the role of home-made bread, as have various loaves from other grocery stores.

The Hive blog has some good recommendations to fill your basket, so with some repackaging and artful packing, you can assemble an 18th century pick-a-nick basket, or stuff a market wallet with suitable foods. Just please, please: peel stickers off the fruit, and don’t pack bananas, which aren’t seen in the U.S. much before 1880.

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Baking with the Cursing Sewing Mommy

16 Tuesday Oct 2012

Posted by kittycalash in Events, Food, History

≈ 1 Comment

Tags

food, lavender, recipes, tea bread

Meet the cursing baking mommy! On Friday last, she started a full day of work that included a reenacted regiment backing out of the major event at work, a panic attack during her physical, a camera crisis during the visit of an Ambassador, as well as the full complement of broken things, paperwork, Section 106 reviews, and requests for meetings. So of course she came home with a plan to bake, in addition to packing up a full kit of 18th century camping equipment and finishing buttonholes and hems on overalls and that devil dress.

I did bake, actually. I tried a recipe I found on Let’s Burn Something, lavender tea bread.

Nooning with the Reg’t. They enjoyed the tea bread.

The recipe is pretty simple; the cursing part came in when I discovered that baking distracted has its dangers. Yes, I forgot to chop the lavender blossoms before steeping them in the milk. I did it after wards, and then tipped them back into the milk. You’d think the final result would look like, well, a loaf of pound cake with mouse excrement baked in, but it doesn’t. The little flowers look like seeds, so if you’re OK with a Rich Seed Cake, this will be fine, too.

Oh, I also used too much butter. Fortunately, that turned out to be fine, as too much butter usually is. And no, I don’t know my cholesterol levels, but let’s eat some more cake before the test results come back!

The Receipt, from Mom’s a Witch , via Let’s Burn Something :

Lavender Tea Bread

Ingredients:

  • 3/4 cup milk
  • 2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 6 Tbsp. butter, softened
  • 1 cup sugar
  • 2 large eggs

Method:

  • Grease a 9x5x3 inch loaf pan.
  • Preheat oven to 325 degrees.
  • Heat milk with lavender almost to a boil, then steep until cool.
  • Mix flour, baking powder and salt together in bowl.
  • In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy.
  • Add flour mixture alternately with lavender milk, in three parts. Mix until batter is just blended, do not overbeat.
  • Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes, then remove to a wire rack to cool.
  • When completely cool, drizzle with a simple sugar glaze or sprinkle with confectioners’ sugar. Garnish with sprigs of fresh lavender.

I skipped both the sugar glaze and the confectioners’ sugar on the basis of sugar being expensive in the 18th century, and because I thought the final result would be less conducive to transport. It seemed fine, though with white linen uniforms, you wouldn’t notice the powdered sugar if it spilled. It’s just be the informal markings of the Second Helping Regiment.

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