Cooking in the Archives: Bringing Historical Recipes to Life in a 21st Century Kitchen


Manuscript recipe books are full of intriguing, strange, and familiar concoctions: recipes for syllabubs, turnip cordial water, jumballs, and carrot pudding. Penn State Abington assistant professor Marissa Nicosia's The Cooking in the Archives project sets out to find, investigate, update, cook, and write about recipes from manuscript recipe books produced between 1600 and 1800. Nicosia shares recipes and explains how she finds, researches, updates, and cooks from these recipe books.

Nicosia is an assistant professor of renaissance literature at Penn State Abington. She runs the historical food website Cooking in the Archives: Updating Early Modern Recipes (1600-1800) in a Modern Kitchen. The site currently provides access to more than eighty transcribed, researched, and tested recipes, and has been featured in The Washington Post, Atlas Obscura, Edible Philly, and more.

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