Wednesday, November 25, 2015

Review by Historical Ken on his Blog "Passion for the Past"

“I would like to tell you about a special cookbook for those of you who have an interest in preparing a period meal over the hearth (or over your back yard fire pit if you haven't a hearth). It's called "A Book of Cookery" by 'A Lady.'

Well, that Lady is none other than Kimberly Walters, small business owner of K. Walters at the Sign of the Gray Horse, where she not only sells her cookbook, but also period-correct 18th century jewelry. Although I'm not much of a cook myself, I do collect information about period meal-making and love to look at books of old recipes, for I do enjoy a period meal, especially if it can be made as authentically as possible.

Tasting the past, you know? 

A Book of Cookery did not disappoint. 

You see, Ms. Walters, a living historian, collects period cookbooks - originals and a few replicas - and has taught herself how to cook over an open hearth at the Washington Headquarters as a housekeeper modeled after George Washington's own, Mrs. Elizabeth Thompson. She has also taken a few open-hearth cooking classes at Gunston Hall Plantation in Virginia.

And this is what makes "A Book of Cookery" worth your hard-earned money, for Walters spent countless hours honing her skills by actually practicing the art of open-hearth cooking first hand, and has also learned, over time, how to apply not only modern measurements and decipher 250 year old directions/instructions, but to also use modern ingredients to allow today's cook access to items a bit more easily accessible to replace those that may not be available today (or pretty hard to get).
And that is quite a feat!

To add to this Ms. Walters includes quite a bit of historical information, also taken from original cookbooks, to allow the reader a better understanding of the process of kitchen and even home life of the colonial period.  

Perhaps my favorite part of this book is the chapter on what was seasonally available by month for such foodstuffs as meat, fish, poultry, fowl, and vegetables.

Then there's the descriptionsof cooking utensils and what each is used for. It would be pretty difficult for even the most novices of cooks to make a mistake.

You see, a book such as this shows the difference between historians (like many of us involved in reenacting/living history and historic presenting) in comparison to so many others who snub their collective noses at us as they wave their very expensive piece of paper in our faces: we as living historians dig deeper into the psyche of the people who lived back then by way of the minute everyday life chores rather than stick with strictly the "history" books most colleges begin and end with, therefore, we have a deeper understanding of life as once lived.

"A Book of Cookery" has my stamp of approval on many different levels and can be purchased through the link above (click on Sign of the Gray Horse link) or HERE at”

Passion for the Past can be found here:  

A Book of Cookery, by a Lady

Earlier this year, I was delighted to discover A Book of Cookery, by a Lady, a guide to 18th century cookery compiled by Kimberly Walters.

The book offers a wonderful insight into life in the 18th century kitchen and is invaluable not only as a research tool, but even as a cookery manual for those who fancy a taste of the Georgian world in the 21st century. I cannot recommend it highly enough, and I think that any 18th century or cookery fan would be delighted to find it in their Christmas stocking!

I'm really delighted to welcome Kimberly to the salon today to discuss what inspired her to compile the book and choose a favourite recipe of her own.


I love living history. While, I don’t live it every day, I do dress up and pretend to be a lady, an indentured, or sometimes a convict servant of the 18th century to support historic sites and events. Those who take part in this hobby have various reasons why they put on “funny” clothes and reenact what our ancestors did on a daily basis. I am a bit of a stickler for historical accuracy. The research aspect of living history of any period is very important in order to get your impression right. Living history is a lot like family history and I think of it as honoring my ancestors whether they were rich or poor, regardless of the social and political norms that they lived under during their lifetimes. Getting my impression right brings history to life so that visitors walk away with a sense that they’ve stepped back in time to catch a glimpse of what it was like to live back then. When I first started participating in 18th century living history I became interested in many things, but hearth cooking became one of my main focuses. I have become passionate about the art of what has been called “historic foodways.” After taking some period cooking classes to correctly learn how to use the equipment and utensils, I then started researching recipes trying to find day-to-day information on how they cooked their food. I know that I had to delve into the period cookbooks. I often got lost in the minutia, trying to remember it all, and knowing that I could not possibly do so. resulted in A Book of Cookery, by a Lady.

During the research process, I found that there were many historic cookery books containing the same information (they had no plagiarism laws before the 20th Century), or some very unique information describing how to set a table or even how to carve meat. Trying to remember where a specific bit of information was located became harder and harder as I was researching. It became apparent that it really needed to be gathered into one compendium for my own personal use. A friend suggested that I share what I had gathered by publishing it. This seemed a great idea as any profits could go to help off-set some of the costs of my rescued horses.

Hopefully the reader will find lots of useful chapters in my book that are not only interesting from a historical viewpoint, but are also very practical for use in today’s cooking. Some of the information includes food items in season, period cooking terminology, measurements, recipes (known as receipts in the 18th century time period), how to carve meats, needed equipment and utensil terms, how to take tea, and even how to choose produce at the market. During my research I became enamored with an article by Ms. Nancy K. Loane about Elizabeth Thompson, General George Washington’s housekeeper during the Revolutionary war years. Loane published an article about Thompson for the Past Masters in Early American Domestic Arts newsletter. According to the article and my further research, Mrs. Thompson’s contribution to the Washington’s household was tremendous; I therefore decided to dedicate my book to Thompson and to my parents.

With the holiday season fast approaching, readers will even find a chapter on period Christmas dishes. When looking for information about the holidays, I wanted to keep it simple and focus on how Christmas was observed during the 18th century. I found a wonderful description from The History of Newburyport Massachusetts, Volume 2, published by the New Hampshire Publishing Company in 1978, as well as information from the George Washington Papers in the Library of Congress about the General paying for a bank of music. Here is an excerpt from my book from that chapter:
“It is also the custom for the family to go to church and the men may go out and fire their guns all around the house and grounds. Compliments of the season are a courtesy, such as wishing others a “Merry Christmas & all the Compliments of the Season,” or Best Wishes for a Merry Christmas” by the heads of house to all and each other, and he is expected to carve the meat, drink to the health of others, and make conversation at table. All in all, 25 December is just considered another day but it was special. Additionally, the religious customs varied from Colony to Colony and the holiday was celebrated differently based upon those beliefs. On Christmas Day of the year 1779, General Washington paid £15 for a band of music. He also wrote to Robert Morris on 25 December 1776 from Head Quarters in Bucks County, Pennsylvania, “I hope the next Christmas will prove happier than the present to you and to Dear Sir Your sincere Friend and humble Servt.”
 “Christmas Dinner with the Washington’s would typically be simple, but His Excellency was still known to put on an elegant table even during the war years. They were known to have set the table during this time of year with the same intent as if they were home One description says, “in the middle of the table was placed a piece of table furniture of wood gilded, or polished metal, raised only about an inch, with a silver rim round it like that round a tea board; in the centre was a pedestal of plaster of Paris with images upon it, and on each end figures, male and female, of the same. It was very elegant and used for ornament only. The dishes were placed all around, and there was an elegant variety of roast beef, veal, turkeys, ducks, fowls, hams &c.; puddings, jellies, oranges, apples, nuts, almonds, figs, raisins, and a variety of wines and punch. We took our leave at six, more than an hour after the candles were introduced. No lady but Mrs. Washington dined at table. We were waited on by four or five men servants dressed in livery.”

Regardless of what you serve during the holidays, a good ginger bread is always a delicious addition. An article about food should also include a receipt – here is a receipt for Ginger Bread taken from Murray’s Modern Cookery Book, Modern Domestic Cookery based on the well-known work of Mrs. Rundell... by John Murray, While this recipe is taken from the mid-19th century, I found it to be a mini-history:
“THIS is amongst the most ancient species of cake known throughout England and the north of Europe. In this country it is rarely eaten, except by children, but in Holland it is the common accompaniment of the "schnaps;" and in Ghent there are shops as famous for it as our "Leman" for biscuits. The following are selected from amongst the numerous ways of making it - Take 1 lb. of treacle, 1 lb. of butter, 2 lbs. of flour, 1 oz. of ground ginger, sliced candied orange, and a glass of brandy. If not intended to be rich, omit 1/2 the butter, the brandy, and lemon, and make it of rye flour, household flour, or oatmeal. At Leeds it is made with equal quantities of oatmeal and treacle, mixed with an eighth part of melted butter and brown sugar, and 1 oz. of powdered ginger, with 1/2 that quantity of other spice, to 4 lbs. of meal. This is called in that neighbourhood "Parkin," and is made in almost every cottage on the 5th of November, and pieces sent about as presents. The treacle should be perfectly sweet, for, if in the least degree sour or too thick, the bread will be indifferent in flavour and appearance. Ginger, too, should be fresh ground, as it loses much of its strength by keeping. When baked, the tin must be well buttered to make the cake come out; and when done, a fork, if thrust into it, will come out clean.”

During this holiday season, think about purchasing A Book of Cookery by A Lady to learn more about historical cooking and support my rescued horses. For more information about my book and jewelry please

Written content of this post copyright © Kimberly K. Walters, 2015.

Monday, November 23, 2015

The Dutch Girl

18th Century Runaway Ads with Jewelry

When doing my research, I wanted to look to see if there were any runaway indentured servants or slaves that had on or with them any jewelry.  Here are the entries I have found.  I am also looking up the definition of some of the terms. (These will be updated and added to as I find them.)

The Virginia Gazette:

“ESSEX county, July 31, 1770. RUN away from the subscriber, in the night of the 26th instant, two Irish servants, TERRANCE GAFFNEY and JANE his wife, aged about 30 years each…JANE has a thin visage, and wears gold bobs with stones in them, and black callimanco shoes, with plated buckles...” Virginia Gazette, (Rind), Williamsburg, September 27, 1770.

“HANOVER TOWN, May 6, 1774. RUN away from the Subscriber, in March last, a likely Virginia born Wench named BETTY, about 22 Years of Age, stout and well set, wears Silver Earrings set with white Stone, and carried with her several Suits of Clothes…” Virginia Gazette, (Purdie & Dixon), Williamsburg, May 12, 1774. Postscript.

"RUN away from the subscriber, in Botetourt county, on the 13th instant, a convict servant man named JOHN MURPHEY, about 5 feet 3 inches high…  He was dressed when he went away in a white Russia-drill coat and waistcoat, and leather breeches, but probably will change his clothes (as he took with him a variety of others) and attempt to pass as a freeman…also a silver watch, with a double case, on the inner of which is engraved Stephen May, London, and on the edge of the plate under the case the same...a small pair of almost square silver buckles…”  Virginia Gazette, (Purdie), Williamsburg, November 17, 1775. Supplement.

Wenches, Wives, and Servant Girls, A Selection of Runaways in American Newspapers, 1770-1783, by Don Hagist:

“Two Dollars Reward.  Run away from the Subscriber, a young Negro Girl, about thirteen or fourteen years of age; had on when she went away, a white short gown, a black calamanco skirt, no cap, but a blank bonnet; of a fair completion, with three specks of the small pox on her nose, and has two of her upper teeth out, and a pair of gold bobs in her ears….”  Royal Gazette (New York), 3 August 1782

“Sixteen Dollars Reward.  Ran away, about nine o’clock last evening, a yellow Negro Girl, named Jenny, about 20 years of age, 5 feet 4 inches high, smart and likely, country born; she took with her a bundle of cloaths, consisting of one light chintz gown, a small figure with red stripes, one dark ditto with a large flower and yellow stripes, seven yards of new stamped linen, a purple flower and stripe, a pink coloured moreen petticoat, a new black peeling bonnet, a chip hat trimmed with gauze and feathers, four good shifts, two not made up and two a little wore, four aprons, two white and two check, one pair of blue worsted shoes with white heels.  She is very fond of dress, particularly of wearing queen’s night-caps.  She had in her shoes a large pair of silver buckles…”  Maryland Journal, 17 December 1782

Fifteen Dollars Reward.  Run away on Friday the 13th instant, a negro wench named Luce, about 30 years of age, middling, or rather low in stature; her right cheek stained of a different colour from her natural black, carries her head remarkably high, and seems to have a difficulty to open her eyes…had on when she went away a green striped stuff gown that has been washed, a dark blue moreen petticoat, a gauze cap and pink ribbon, no hat, she had also with her a dark purple callicoe gown…  New York Gazette, 29 June 1783

The John Ash Dictionary of 1775, Volume I and II, defines the following:

“Bob – something suspended so as to play backward and forward, a pendant, an earring, a blow, a gentle stroke.  Also known as a cut wig.”

“Earring – an ornament for the ear.”

"Trinket - ornaments of dress, superfluous, decorations, toys; things of no great value, tackle, small tools."

Sunday, November 22, 2015

Jewelry for 18th Century Revolutionary War Campfollowers

 What Type of Jewelry do I Wear as a Campfollower?

Many come into my shop not knowing what type of jewelry they should wear for certain living history impressions.   There is a persistent myth in the hobby that campfollowers couldn’t afford or did not have jewelry.   

The answer is a lot more complicated than that.  I’d like to BUST that myth.  Campfollowers may have had jewelry, and it depended on their station in life as well as at what point in the war they were in.  There was a huge difference in what was taking place between 1776 and 1781 in what was available for purchase, to where people were located, and what was going on during the conflict.  While my personal living history focus is 18th Century, this can also apply to other centuries and other impressions - including the Civil War and even World War II.

Jewelry (and clothing for that matter) equated to wealth, but many also inherited items.  There are so many variables in who you were, where you were, and what station in life you were born into as to what you would have owned.  It would be understandable that by 1781, any jewelry a campfollower owned was traded, sold, stolen, lost, or hidden.

Jewelers, such as James Craig, established himself in Williamsburg at the Sign of the Golden Ball by 1746 (Alexander Kerr before him – 1737).  Craig and his fellow jeweler/goldsmiths, Patrick Beech and James Geddy, combined silversmithing and jewelry making with more importing and repairing items to offer affordable items.  Not all jewelry was made in the colonies, and it is very probable that it was not made by the person wearing it.  Jewelry was made not just for the rich, but for any size wallet.

There were other merchants, including milliner Catherine Rathall, that had a shop in Williamsburg from 1767 to 1775 having come from Fredericksburg, Virginia.  She sold jewelry along with a multitude of items.   Lots of shops that were similar to general stores also sold jewelry.  So, it wasn’t just gold or silversmith shops that jewelry was purchased in.

When researching run-away ads, I found servants that were wearing or had jewelry when they left that do not seem to hint that they had taken it before they left ~

“ESSEX county, July 31, 1770. RUN away from the subscriber, in the night of the 26th instant, two Irish servants, TERRANCE GAFFNEY and JANE his wife, aged about 30 years each…JANE has a thin visage, and wears gold bobs with stones in them, and black callimanco shoes, with plated buckles...” “Virginia Gazette, (Rind), Williamsburg , September 27, 1770.

 “HANOVER TOWN, May 6, 1774. RUN away from the Subscriber, in March last, a likely Virginia born Wench named BETTY, about 22 Years of Age, stout and well set, wears Silver Earrings set with white Stone, and carried with her several Suits of Clothes…” Virginia Gazette, (Purdie & Dixon), Williamsburg , May 12, 1774. Postscript. 

RUN away from the subscriber, in Botetourt county, on the 13th instant, a convict servant man named JOHN MURPHEY, about 5 feet 3 inches high…  He was dressed when he went away in a white Russia-drill coat and waistcoat, and leather breeches, but probably will change his clothes (as he took with him a variety of others) and attempt to pass as a freeman…also a silver watch, with a double case, on the inner of which is engraved Stephen May, London, and on the edge of the plate under the case the same...a small pair of almost square silver buckles…”“Virginia Gazette, (Purdie), Williamsburg, 
November 17, 1775. Supplement.”

The John Ash Dictionary of 1775, Volume II, states the following:

“Bob – something suspended so as to play backward and forward, a pendant, an earring, a blow, a gentle stroke.  Also known as a cut wig.”

“Earring – an ornament for the ear.”

"Trinket - ornaments of dress, superfluous, decorations, toys; things of no great value, tackle, small tools."

So, what do you wear?  My suggestion in general terms are as follows ~

Ears – Go simple when at all possible.  You may already have something in your jewelry box such as gold or silver hoops or possibly pearls or another type of bead.  Or you can wear no earrings.  I would not recommend wearing posts, but do wear earwires (i.e. fishhook) or leverback as they were more generally worn as seen in extant examples.

Neck – A silk ribbon is best, possibly with a small trinket or pendant.  You can also wear a simple beaded necklace, or wear nothing.

Fingers – Simple gold or silver band if you are married or nothing.  Not everyone wore wedding bands or rings so keep that in mind.  Many ladies have never taken off their modern wedding/engagement rings and that is fine but think about taking them off and having a plain band for your impressions to be more accurate.

Waist – If wearing equipage (later known as a chatelaine), I always suggest it to be a simple chain without a lot of things hanging from it.  The top should also be as simple as possible.  You can also wear your watch from it and whatever else you want.  I have not seen a hard and fast rule of what is on equipage.

Shift/Shirt - many shifts for ladies or shirts for civilian men had two button holes in which to close the fabric.  Sleeve buttons (or what we call cuff links) were worn to close them.  Even the lowest servant may have had sleeve buttons.

Shoes – Simple silver or gold colored buckles, ribbon, or string.

Cap – Plain or pearl topped 2 inch pin to keep it secured to your head.  Best to thread it through the cap and your hair.

Hat – Single ribbon or nothing.  Use of plain hat pins or a hat pin with one single bead on the end would be very appropriate.

I will be writing more about what type of jewelry to wear for certain impressions as well as what to wear with specific outfits over time, including at balls and dances!  If you have specific questions or want to see certain topics, just e-mail me.

I have many of the very items you need for sale on my Etsy page!



Tuesday, November 10, 2015

A Book of Cookery by A Lady

I wanted to make a posting regarding my book.  It has its own page on my website (here), but it should be noted that the following historic sites are currently selling it.  

Virginia ~
Colonial Williamsburg, Virginia
Gadsby's Tavern Museum, Historic Alexandria, Virginia
The Lyceum, Historic Alexandria, Virginia
Prince William County Preservation, Brentsville, Virginia

Maryland ~
Historic Annapolis, Maryland
Mount Clare Museum House, Baltimore, Maryland

Pennsylvania ~
Washington Crossing Historic Park, Pennsylvania
Fort Pitt Museum, Pittsburgh, Pennsylvania
Fort Ligonier, Ligonier, Pennsylvania

If you have not received or purchased this book yet, support the site you are visiting which helps my rescued horses.  If you do not see it in their bookstore, ask for it by name and recommend that they carry it.  You can also purchase it from or Barnes and  I would ask if you have purchased it from Amazon or Barnes and Noble, if you could leave a review as a verified purchaser?  That would go a long way to also promote my work.

For those Historic Sites or Bookstores that are interested in carrying my book, just contact me at for rates.  My publisher is Ingram.

Tuesday, September 15, 2015

Jane Austen and her Sister, Casssandra's, Crosses

It is said that Jane Austen and her sister, Cassandra, were given crosses by their brother, Charles, as gifts.  The original crosses, shown below, were lovely topaz set in gold.  This is mentioned in a letter from Jane Austen to her sister Cassandra on May 27, 1801.  I've been able to simulate them at a very affordable price and in several colors.  These are as close as you can really get without paying a fortune for a custom order piece, or trying to find an antique that you are afraid to wear.  I am using vintage findings and crystals versus making something new in a cheaper material - they just don't make things like they used to! 

Check out my Etsy shop for those available in brass or silver.

My Yellow Topaz Cross - a repro of Jane's

My reproduction of Cassandra's Cross in a darker topaz

Original Jane and Cassandra Cross
(Information taken from Hermitage 100)

Susan Adair's Relevant History

A Book of Cookery by a Lady

Kimberly Walters author photoRel­e­vant His­tory wel­comes Kim­berly Wal­ters, a liv­ing his­to­rian, author, and owner of K. Wal­ters at the Sign of the Gray Horse, which offers historically-inspired jew­elry. Kim is a proud horse mom first and fore­most. She is a mem­ber of the National Soci­ety Daugh­ters of the Amer­i­can Rev­o­lu­tion, cur­rently of the Fin­cas­tle Chap­ter of Louisville, Ken­tucky, as well as the Asso­ci­a­tion of Liv­ing His­tory, Farm, and Agri­cul­tural Muse­ums. She also serves her coun­try as a Fed­eral employee. Sales from A Book of Cook­ery by a Lady help sup­port her res­cued Colo­nial Williams­burg horse. To learn more, check out her web site.
Fire, frying pan, and potsWhen I started par­tic­i­pat­ing in liv­ing his­tory events, a friend rec­om­mended that I look into hearth cook­ing to give me a pur­pose and some­thing to do. I was skep­ti­cal, but I am not one to sit around and do noth­ing, no mat­ter where I am. Wasn’t that hot and sweaty work? With five res­cue horses, I’m not a light­weight, so I am used to work­ing hard, but this was a dif­fer­ent kind of work. Nev­er­the­less, I was not pre­pared for what I was get­ting myself into! I did start my research with pas­sion and immersed myself into the sub­ject. What’s not bet­ter to like than food?
First and second course layoutAfter I stud­ied period cook­ery books and actu­ally cooked over a fire, I com­piled appro­pri­ate recipes (also known as receipts in the time period). I was so enam­ored with how they did things in the kitchen and in din­ing, I couldn’t stop. My orig­i­nal con­cept was to find the most com­mon things of the time period that would assist me with inter­pret­ing this part of his­tory to the pub­lic with­out a bunch of notes tucked away in my pocket (or hav­ing to remem­ber it). It was all really meant for me. That sounds kind of self­ish but it is true! How­ever, many of us that do research cher­ish the lit­tle bits of infor­ma­tion that we find that are not well known and like to keep them close to us like the “Gol­lum” did of the “One Ring” of the The Hob­bit by J.R.R. Tolkien. They are precious!
18th-century mealFive years later, I decided to pub­lish my find­ings as A Book of Cook­ery by a Lady. I did so on what would have been my Mom’s birth­day as a trib­ute to her. I was also enam­ored with an arti­cle writ­ten about Mrs. Eliz­a­beth Thomp­son, George Washington’s house­keeper dur­ing the war years, by Ms. Nancy K. Loane. Mrs. Thompson’s ser­vice is not really well known, yet she deserves to be remem­bered for run­ning the great general’s house­hold and feed­ing his staff. I have com­piled a his­tory on her as a memo­r­ial of her ser­vice. It is a high­light of the book.
A lot of chap­ters are inter­est­ing from a his­tor­i­cal viewpoint—but also very prac­ti­cal for today. This includes items in sea­son, cook­ing terms, mea­sure­ments, receipts, how to carve meats, set­ting a table for one to thirty dishes, and even how to choose your pro­duce at the market.
Kitchen clean­li­ness and safety in the 18th cen­tury
One of the other areas that I think is highly impor­tant and under­rep­re­sented is clean­li­ness and safety in the 18th-century kitchen. What was really con­sid­ered, done, and writ­ten down? I’m always asked if I am going to use bleach, soap, and san­i­tizer when cook­ing. No. I use 18th-century meth­ods, and they work. Gen­eral obser­va­tions for cooks and what they needed to do to ensure they did not poi­son or make any­one sick were also noted in my book. This focused on uten­sils and equipment.
The types of met­als that the equip­ment was made from and how they were cleaned was very impor­tant. If a cook wanted to poi­son some­one, they could do so by using a cer­tain type of pot that had verdi­gris on it and serv­ing it right up! Cooks did not know that some of the met­als were deadly that they used, but they at least knew that if they were not cleaned cor­rectly, they could be deadly.
I cau­tion the reader not to use an orig­i­nal pot or uten­sil to cook for demon­stra­tion or at home. We may not be able to iden­tify the type of metal it is made from today. By focus­ing on M. Rad­cliffe, I high­lighted this very issue. Rad­cliffe talks about lead and its haz­ards, which is some­what unique, but by this time well known. Here is an excerpt from her book:
Lead is a metal eas­ily cor­roded, espe­cially by the warm steams of acids, such as vine­gar, cider, lemon-juice, Rhen­ish wine, &c. and this solu­tion, or salt of lead, is a slow and insid­i­ous, though cer­tain poi­son. The glaz­ing of all our com­mon brown pot­tery ware is either lead or lead ore; if black, it is a lead ore, with a small pro­por­tion of man­ganese, which is a species of iron ore; if yel­low, the glaz­ing is lead ore, and appears yel­low­ish by hav­ing some pipe or white clay under it. The colour of the com­mon pot­tery ware is red, as the ves­sels are made of the same clay as com­mon bricks. These ves­sels are so porous, that they are pen­e­trated by all salts, acid or alka­line, and are unfit for retain­ing any saline sub­stances. They are improper, though too often used, for pre­serv­ing sour fruits or pick­les. The glaz­ing of such ves­sels is cor­roded by the vine­gar: for, upon evap­o­rat­ing the liquor, a quan­tity of the salt of lead will be found at the bot­tom. A sure way of judg­ing whether the vine­gar or other acid have dis­solved part of the glaz­ing, is by their becom­ing vapid, or los­ing their sharp­ness, and acquir­ing a sweet­ish taste by stand­ing in them for some time; in which case the con­tents must be thrown away as pernicious.
Rad­cliffe, M., A Mod­ern Sys­tem of Domes­tic Cook­ery: or, The Housekeeper’s Guide, Arranged on the Most Eco­nom­i­cal Plan for Pri­vate Fam­i­lies. Orig­i­nally pub­lished in 1823, dig­i­tized on Google Books Aug 15, 2007.
A Book of Cookery by a Lady book cover imageA big thanks to Kim­berly Wal­ters. She’ll give away a copy of A Book of Cook­ery by a Lady to some­one who con­tributes a com­ment on my blog this week. I’ll choose the win­ner from among those who com­ment by Fri­day at 6 p.m. ET. Deliv­ery is avail­able within the U.S.