Bringing Centuries-Old Recipes to Modern Kitchens

Jan 7, 2015

Set up the lead, stew in yr sugar and flower, and add two spoonfuls of sack. 

While this may seem like nonsense in 2015, 300 years ago, those phrases were recipe instructions. During this Talk of Iowa interview, Charity Nebbe talks with Alyssa Connell, a graduate student at the University of Pennsylvania, and Marissa Nicosia, a visiting professor of English at Scripps College.

Together, the two have created a blog that’s trying to bring recipes from the 17th and 18th centuries into modern-day kitchens. Find their blog here.