18th century french food

Ready to discover the most famous food in France and easy recipes so you can recreate them at home? Time to learn about French cuisine.

Syon House 18th century banquet, by Liz Calvert Smith

I’m intrigued by the variety of colonial recipes for stuffed foods, some of them with elaborate “forcing” instructions, as the method was called. Forced cucumber, for example, was…

Galettete Pérougienne by Mimi Thorisson This is a wonderful speciality from the medieval town of Pérouges, near Lyon, made from a lemony yeasted brioche dough that […]

'Asparagus in a crust'. In the 19th century, the area of Yorkshire around Castle Howard was once an important asparagus growing area. The asparagus was cooked in a copper preserving pan to enhance its color and the pastry crust was made with the use of a wooden mould and a pastry jagger. A dish that was served to Queen Victoria.

"The Sense of Taste" by Philip Mercier (circa 1689-1760) Ah, 'tis the season for raising a toast of good cheer or simply sipping something warm and wonderful by candlelight or a crackling fire. The 18th century had its share of Christmas "spirits" whose tasty descendants still grace our tables and tickle our taste buds today. One of these that made its way from 16th century Tudor England into my own 20th century North Carolina childhood is that creamy, luscious concoction known as Syllabub…

Looking for a delicious 18th century fall recipe? Try stewed pears!

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Soupe à l’oignon or simply the French Onion Soup, is a traditional French soup made of Onions and Beef Broth usually served with Croutons or toasted Baguettes with melted Cheese on top. Dating back to Roman times, this was traditionally a peasant's dish though the current version dates back from the 18th century. The soup’s unique flavour comes from the Caramelization of the Onions, which often have brandy or sherry added during the slow-cooking process.

First mentioned in the 18th century this is the king of mountain dishes. A typical heart and body warmer best served next to an open fire. Think ski and snow, log cabin and mountains and you can st…

In preparation for the Blue Grass Regency Society Picnic, I decided to try my hand at an 18th century dish. Specifically, an 18th century ...

SCA, Medieval, Elizabethan/Tudor, Historic Cooking, Medieval Reenactment Recipes, Historic Food, Harleian Manuscripts

Pieter Aertsen (1508-1575) Detail: food, cheese, bread, manchet, waffle, plate, platter, delft plate, pancake, skillet, hanging trivet, pitcher, trammel hook, straw hat, chair, hearth, fireplace, b…

Posts about Colonial Williamsburg written by Angela Hursh, Library Marketing Expert

From a pioneering 1940s ‘gastrography’ to a recent novel about a real-life 18th-century French peasant cursed with an appetite to eat just about everything