Posts Tagged: recipes

“Thorny hedgehogs, be not seen”: Hedgehogs in Shakespeare’s plays and the early modern imagination

While the global population of European hedgehogs (Erinaceus europaeus) is stable, their numbers have been rapidly declining in the UK for decades, especially in rural areas. This has led to a huge upswell of conservation efforts as people try to protect the UK’s only spiny mammal, and one of these efforts is centered in Shakespeare’s… Continue Reading »



Knots, cookies, and women’s skill

A plate of beautifully baked cookies is a wonderful thing. It is a welcoming gesture for guests, it signifies a holiday or a special meal, and it is a demonstration of a baker’s skill at making something pleasing to the eye and the palate. In Shakespeare’s England, bakers in elite households prepared sugar sculptures, confectionary,… Continue Reading »


Much Ado About Stuffing: Recreating an early modern stuffing recipe

Today, turkey and stuffing are central fare on the holiday table. But turkeys weren’t even known in England until the 1520s, when they were introduced by explorers returning from the Americas. Turkey was immediately popular in England; within a hundred years, turkeys had become a common Christmas food. The story with stuffing is less clear…. Continue Reading »


Savoring the seasons and Lettice Pudsey’s fritters

Food is intimately connected to climate and season. It was for Shakespeare and his contemporaries, and it is for us today. Beautiful, local produce is once again available in the northeast now that spring is turning into early summer. In Shakespeare’s Love’s Labor’s Lost, Berowne insists that all things have their season: “At Christmas I… Continue Reading »



Seed cake inspired by Thomas Tusser

See a 17th-century recipe for seed cake inspired by the farmer poet Thomas Tusser. Ingredients include rosewater, caraway seeds, and sherry.


Citrus and sugar: Making marmalade with Hannah Woolley

Hannah Woolley’s 17-century recipe for marmalade captures the flavors of exotic citrus with the preservative power of sugar, which had only recently been made widely available to upper- and middle-class British people.