Exploring Retro Recipes: A Journey Through Time

My Adventures with Charles Carter's The Complete Practical Cook

One of my most memorable culinary adventures was when I made a recipe from The Complete Practical Cook by Charles Carter, published in 1730. The recipe I chose was Prunella and Tamarind Tort.

I decided to prepare this dish for an 18th-century themed potluck attended by living historians. Initially, I aimed for a quick, easy dessert, but it certainly took some effort and patience, particularly when I had to start with tamarind beans in their pods rather than pre-processed tamarind. While the experience was enjoyable, it's doubtful that I will be whipping up this dessert again anytime soon, especially considering the time and effort involved.

Despite its challenges, the experiment was a worthwhile experience. It highlighted the difference in cooking techniques and ingredients from the 18th century compared to today.

Pioneer Cooking: Preparing a Meal from Apicius De re coquinaria

Another memorable culinary journey I embarked on was more than five decades ago, when I prepared a complete dinner using recipes from Apicius De re coquinaria. Unfortunately, I can no longer quite recall the specific dishes I included, though I know that they included a boar soup and a dessert. I was living with three friends in a country house near Pisa, and we had more guests than usual, which made for an impressive meal.

The ingredients for our dinner were a testament to the culinary knowledge of that era. I even used Worcestershire sauce as a substitute for garum, the ancient fermented fish sauce. The book was borrowed from the University library, with no internet to guide me during that time.

From Charity to Culinary Tradition: The 'Household Hints and Tips' Book

I also have a little book called 'Household Hints and Tips,' printed and sold for charity in the 1880s. Inherited from my grandmother and mother, this book is more than a cookbook; it's a collection of wisdom on kitchen recipes, cleaning, gardening, and even horse care.

Within its pages, you'll find not only time-tested recipes but also practical tips, such as using a red parasol to prevent freckles. While the idea may seem somewhat far-fetched today, it's intriguing to consider that these tips were believed to be scientifically sound back then.

Family Heirlooms: Continued Legacy

The inheritance of cookbooks doesn't stop there. My great-grandmother left a cookbook to my mother, and now I have it. Published in 1886, it remains a valuable resource for me. One fascinating aspect of this cookbook is the use of fresh ingredients, such as fresh butter straight from the churn and fresh meat, which may have been a testament to the freshness of local provisions.

An even older cookbook in my possession is my grandmother's mother's cookbook from 1901. This book offers a window into a bygone era, with recipes that are simple and straightforward, possibly due to the lack of a separate list of ingredients. For example, a recipe might instruct, 'Put 3 cups of water in a pan, then add 5 potatoes cut up.'

These family heirlooms serve not only as treasures passed down through generations but also as a reminder of the rich history and tradition of cooking. Each page, each recipe, tells a story of a bygone era and the knowledge and skills of those who have come before us.

Through these retro recipes, we reconnect with the past, explore different culinary traditions, and appreciate the evolution of cooking methods and ingredients. Whether you're a history buff, a cooking enthusiast, or simply looking for a new way to enjoy your culinary adventures, these books offer a unique and enriching experience.

Keywords: cookbook, historical recipes, 18th century cooking