{"id":2213,"date":"2007-08-21T21:45:56","date_gmt":"2007-08-21T21:45:56","guid":{"rendered":"http:\/\/philobiblon.co.uk\/?p=2213"},"modified":"2007-08-21T21:45:56","modified_gmt":"2007-08-21T21:45:56","slug":"extreme-cookery","status":"publish","type":"post","link":"https:\/\/philobiblon.co.uk\/?p=2213","title":{"rendered":"Extreme cookery"},"content":{"rendered":"<p>The 18th-century cookery writer <a href = \"http:\/\/en.wikipedia.org\/wiki\/Hannah_Glasse\">Hannah Glasse<\/a> recommended that &#8220;to save Potted Birds, that begin to be bad&#8221; required dunking the birds in boiling water for 30 seconds, then retopping with new butter.<\/p>\n<p>To make her potted beef taste like venison, she added salprunella (melted <a href = \"http:\/\/en.wikipedia.org\/wiki\/Nitre\">nitre<\/a> &#8211; saltpetre &#8211;  reacted with charcoal dust). Even some of her contempotaries were horrified; William Ellis, author of <i>The Country Housewife&#8217;s Companion<\/i> of 1750 complained this treatment made food &#8220;unpleasantly dry&#8221;. Today we know it was also carcinogenic.<\/p>\n<p>Sometimes you wonder how our ancestors survived&#8230;.<\/p>\n<p>(From Emily Cockayne, <i>Hubbub, Filth, Noise and Stench in England 1660-1770<\/i> p. 101-2. Which  had been really looking forward to, but which I found disappointing &#8211; something about the catalogue nature &#8212; chapters are headed &#8220;ugly&#8221;, &#8220;itchy&#8221; &#8220;mouldy&#8221; etc, and I felt a bit like I was reading a trainspotter text.)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The 18th-century cookery writer Hannah Glasse recommended that &#8220;to save Potted Birds, that begin to be bad&#8221; required dunking the birds in boiling water for 30 seconds, then retopping with new butter. To make her potted beef taste like venison, she added salprunella (melted nitre &#8211; saltpetre &#8211; reacted with charcoal dust). Even some of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-2213","post","type-post","status-publish","format-standard","hentry","category-history","author-natalieben"],"_links":{"self":[{"href":"https:\/\/philobiblon.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/philobiblon.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philobiblon.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philobiblon.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/philobiblon.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2213"}],"version-history":[{"count":0,"href":"https:\/\/philobiblon.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2213\/revisions"}],"wp:attachment":[{"href":"https:\/\/philobiblon.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philobiblon.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philobiblon.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}