Discover and read the best of Twitter Threads about #EarlyModernPeriod
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What are ovaries made of? & what do they produce?
Authors of 17th century midwifery books had many ideas about internal ‘stones’ or ‘testicles.’ John Pechey argued that the round protrusions on ovaries were eggs “analogous to those of Fowl”
#EarlyModernPeriod🩸1/5
Authors of 17th century midwifery books had many ideas about internal ‘stones’ or ‘testicles.’ John Pechey argued that the round protrusions on ovaries were eggs “analogous to those of Fowl”
#EarlyModernPeriod🩸1/5
Pechey called these bumps/protrusions ‘bladders’ arguing that they were, in fact, eggs: “if you press [the bladders]..nothing will pass out of them; therefore.. they are truly Eggs..the Stones [ovaries]..are indeed an Ovarium, wherein these eggs are nourished” 2/5
“If you boyl these Eggs [they] will have the same..taste & consistency with the white of birds eggs, & their..wanting shells is of no moment; for Birds eggs have need of a shell because they..are exposed to external injuries; but these..have no need of other fence than the Womb”
Welcome to day 2 of the #EarlyModernPeriod🩸 cooking challenge. Today's recipe is Hannahg Glasse's Short Gingerbread (1747). After yesterday's Pork-Pye success, I have high hopes for this one.
.@solveig_hanson and I were unsure if the ginger in this recipe would be powdered or fresh. Thankfully @rare_cooking had the answer: around the time this recipe was written, most ginger in England came from Jamaica, either fresh or pickled. 2/ rarecooking.com/2015/12/09/to-…
If you've baked before, you'll notice that this recipe is missing 2 key cookie ingredients: eggs and leavening agent. This means the dough is dry & won't rise much in the oven. The huge amount of ginger (almost 50g) does bring just enough moisture that the dough comes together.3/
Hey everybody and welcome to my first #EarlyModernPeriod cooking thread. As @solveig_hanson tweeted, we will be making Cheshire Pork-Pye from Hannah Glasse's The Art of Cookery (1747)! 1/
For this recipe you will need:
- a pie crust
- pork loin
- apples
- sugar
- white wine
- butter
I'll get started on the cooking process a little later (I'm making this for dinner), but feel free to cook along and share pictures of what comes out. 2/
- a pie crust
- pork loin
- apples
- sugar
- white wine
- butter
I'll get started on the cooking process a little later (I'm making this for dinner), but feel free to cook along and share pictures of what comes out. 2/
My pie crust is Hannah Glasse's Puff-Paste (I was going to make her good Crust for great Pies but don't have any suet). I reduced her recipe down to 2 cups of flour and 1/8 cup of butter (plus about another 1/4 cup on top for the lamination). 3/
