Secrets of the Medici Granducal Pharmacy

By Ashley Buchanan The last line of a recipe for a nerve ointment within Anna Maria Luisa’s (1667 – 1743) collection of culinary, alchemical, and medicinal recipes reads: “this being a balm, and particular secret, which is made only in the S.A.R. fonderia, and not in another location, even if others say they have the … Continue reading Secrets of the Medici Granducal Pharmacy

Early Modern Comfort Foods

By Amanda E. Herbert Today we associate “comfort foods” with tradition, indulgence, and familiarity.  These humble but beloved foods have received a lot of recent attention from cooks and culinary specialists – the Guardian food blog even produced a full-page spread of its favourites last month.  But what were the early modern equivalents of comfort … Continue reading Early Modern Comfort Foods

Tobacco Smoke Enemas in Eighteenth-Century Domestic Medicine

By Katherine Allen Over the holiday I was working on a transcription of an eighteenth-century recipe book and came across an initially humorous recipe for treating ‘the winde & Collick’ (Wellcome, WMS 3500) which goes as follows: And so is tobacco given in A pipe [when] it is well Lighted the small end to be … Continue reading Tobacco Smoke Enemas in Eighteenth-Century Domestic Medicine

Chocolate in Seventeenth-Century England, Part II

In The Queen-Like Closet (1670), Hannah Woolley publishes a second recipe, “To make Chaculato,” that is radically different from her earlier one for chocolate in The Ladies Directory (1662) and from those coming from Spain and the New World.[1] The reconfiguration, I think, indicates the development of English trade systems and colonial ventures in America. This second recipe, … Continue reading Chocolate in Seventeenth-Century England, Part II