7 meals in this book
“About nine o’clock in the morning the curtains were drawn by the Asafeta, followed by a single valet carrying a basin full of caudle. Hyghens, during my convalescence, explained to me how this caudle was made, and in fact concocted some for me to taste. It is a light mixture of broth, milk, wine (which is in the largest quantity), one or two yolks of eggs, sugar, cinnamon, and a few cloves. It is white; has a very strong taste, not unmixed with softness. I should not like to take it habitually, nevertheless it is not disagreeable. You put in it, if you like, crusts of bread, or, at times, toast, and then it becomes a species of soup; otherwise it is drunk as broth; and, ordinarily, it was in this last fashion the King took it. It is unctuous, but very warm, a restorative singularly good for retrieving the past night, and, for preparing you for the next.”
Mix four ounces of prepared groats or oatmeal with half a pint of cold ale in a basin, pour this into a saucepan containing a quart of boiling ale, or beer, add a few whole allspice, and a little cinnamon, stir the caudle on the fire for about half an hour, and then strain it into a basin or jug; add a glass of any kind of spirits, and sugar to taste.
Recipe from A Plain Cookery Book for the Working Classes of 1852.
“As during the last year of his life the King became more and more costive, Fagon made him eat at the commencement of his repasts many iced fruits, that is to say, mulberries, melons, and figs rotten from ripeness; and at his dessert many other fruits, finishing with a surprising quantity of sweetmeats. All the year round he ate at supper a prodigious quantity of salad. His soups, several of which he partook of morning and evening, were full of gravy, and were of exceeding strength, and everything that was served to him was full of spice, to double the usual extent, and very strong also. This regimen and the sweetmeats together Fagon did not like, and sometimes while seeing the King eat, he would make most amusing grimaces, without daring however to say anything except now and then to Livry and Benoist, who replied that it was their business to feed the King, and his to doctor him. The King never ate any kind of venison or water-fowl, but otherwise partook of everything, fete days and fast days alike, except that during the last twenty years of his life he observed some few days of Lent.”
444. INGREDIENTS.--Trimmings of venison, 3 or 4 mutton shank-bones, salt to taste, 1 pint of water, 2 teaspoonfuls of walnut ketchup. _Mode_.--Brown the trimmings over a nice clear fire, and put them in a stewpan with the shank-bones and water; simmer gently for 2 hours, strain and skim, and add the walnut ketchup and a seasoning of salt. Let it just boil, when it is ready to serve. _Time_.--2 hours. [Illustration: THE DEER.] VENISON.--Far, far away in ages past, our fathers loved the chase, and what it brought; and it is usually imagined that when Isaac ordered his son Esau to go out with his weapons, his quiver and his bow, and to prepare for him savoury meat, such as he loved, that it was venison he desired. The wise Solomon, too, delighted in this kind of fare; for we learn that, at his table, every day were served the wild ox, the roebuck, and the stag.
Recipe from The Book of Household Management of 1861.
“Upon returning from mass, or very shortly after, the dinner was served. It was always in the Queen’s apartment, as well as the supper, but the King and Queen had each their dishes; the former, few, the latter, many, for she liked eating, and ate of everything; the King always kept to the same things--soup, capon, pigeons, boiled and roast, and always a roast loin of veal--no fruit; or salad, or cheese; pastry, rarely, never maigre; eggs, often cooked in various fashion; and he drank nothing but champagne; the Queen the same. When the dinner was finished, they prayed to God together. If anything pressing happened, Grimaldo came and gave them a brief account of it.”
2 eggs ⅔ cup thick cream ½ cup Swiss cheese, cut in small dice ½ cup grated American cheese ⅓ cup grated Parmesan cheese Salt and pepper Few grains cayenne Few gratings nutmeg Add eggs to cream and beat slightly, then add cheese and seasonings. Line the sides of ramequin dishes with strips of puff paste. Fill dishes with mixture until two-thirds full. Bake fifteen minutes in a hot oven.
Recipe from The Boston cooking-school cook book of 1896.
“Unfortunately, De Bar, who had found the precious document, and who had presented it to Cardinal de Bouillon, was arrested and put in prison a short time after this, charged with many forgeries. This event made some stir, and caused suspicion to fall upon the document, which was now attentively examined through many new spectacles. Learned men unacquainted with the Bouillons contested it, and De Bar was so pushed upon this point, that he made many delicate admissions. Alarm at once spread among the Bouillons. They did all in their power to ward off the blow that was about to fall. Seeing the tribunal firm, and fully resolved to follow the affair to the end, they openly solicited for De Bar, and employed all their credit to gain his liberation. At last, finding the tribunal inflexible, they were reduced to take an extreme resolution. M. de Bouillon admitted to the King, that his brother, Cardinal de Bouillon, might, unknown to all of them, have brought forward facts he could not prove. He added, that putting himself in the King’s hands, he begged that the affair might be stopped at once, out of consideration for those whose only guilt was too great credulity, and too much confidence in a brother who had deceived them. The King, with more of friendship for M. de Bouillon than of reflection as to what he owed by way of reparation for a public offence, agreed to this course.”
91. IT HAS BEEN ASSERTED, that English cookery is, nationally speaking, far from being the best in the world. More than this, we have been frequently told by brilliant foreign writers, half philosophers, half _chefs_, that we are the _worst_ cooks on the face of the earth, and that the proverb which alludes to the divine origin of food, and the precisely opposite origin of its preparers, is peculiarly applicable to us islanders. Not, however, to the inhabitants of the whole island; for, it is stated in a work which treats of culinary operations, north of the Tweed, that the "broth" of Scotland claims, for excellence and wholesomeness, a very close second place to the _bouillon_, or common soup of France. "_Three_ hot meals of broth and meat, for about the price of ONE roasting joint," our Scottish brothers and sisters get, they say; and we hasten to assent to what we think is now a very well-ascertained fact.
Recipe from The Book of Household Management of 1861.
“The gout of which the King had had long attacks, induced Fagon to swaddle him, so to say, every evening in a heap of feather pillows, which made him sweat all night to such an extent that it was necessary in the morning to rub him down and change his linen before the grand chamberlain and the first gentleman of the chamber could enter. For many years he had drunk nothing but Burgundy wine, half mixed with water, and so old that it was used up instead of the best champagne which he had used all his life. He would pleasantly say sometimes that foreign lords who were anxious to taste the wine he used, were often mightily deceived. At no time had he ever drunk pure wine, or made use in any way of spirits, or even tea, coffee, or chocolate. Upon rising, instead of a little bread and wine and water, he had taken for a long time two glasses of sage and veronica; often between his meals, and always on going to bed, glasses of water with a little orange-flower water in them, and always iced. Even on the days when he had medicine he drank this, and always also at his meals, between which he never ate anything except some cinnamon lozenges that he put into his pocket at his dessert, with a good many cracknels for the bitches he kept in his cabinet.”
If treated at once such stains seldom give much trouble. Place the stained part over a large bowl and pour boiling water upon it until the stain disappears. If, however, the stains be of long standing, and have been washed with soap, it will be difficult to get rid of them. Javelle water (which can be made at home or bought of a druggist) will do it. Put about half a pint of Javelle water and a quart of clear water into an earthen bowl; let the stained article soak in this for several hours; then rinse thoroughly in three waters. It is only white goods that can be treated in this manner, as the Javelle water bleaches out the color. Another way to do is to put a little of the Javelle water in a saucer or small bowl, and soak the spot in this until it disappears. Rinse thoroughly.
Recipe from Miss Parloa's Young Housekeeper of 1893.
“The chief physician nearly every day provided new remedies in case of need, and yet administered none to me, except in giving me, as my sole beverage, water, in which, according to its quantity, oranges were thrown, cut in two with their skins on, and which gently simmered before my fire; occasionally some spoonful of a gentle and agreeable cordial during the height of the suppuration, and afterwards a little Rota wine, and some broth, made of beef and partridge.”
Take half a chest of Seville oranges, pare off the rinds as thin as possible, put two-thirds of them into six gallons of water, and let them remain for twenty-four hours. Squeeze the oranges (which ought to yield seven or eight quarts of juice) through a sieve into a pan, and as they are done throw them into six gallons more of water; let them be washed well in it with the hands, and then put into another six gallons of water and left until the following day. For each gallon of wine, put into the cask three pounds and a quarter of loaf sugar, and the liquor strained clear from the rinds and pulp. Wash these again and again, should more liquor be required to fill the cask; but do not at any time add raw water. Stir the wine daily until the sugar is perfectly dissolved, and let it ferment from four to five weeks; add to it two bottles of brandy, stop it down, and in twelve months it will be fit to bottle.
Recipe from Modern cookery for private families of 1845.
“Upon returning, the King gave his orders. If they had not partaken of a collation in the coach, they partook of one upon arriving. It was for the King, a morsel of bread, a big biscuit, some water and wine; and for the Queen, pastry and fruit in season, sometimes cheese. The Prince and the Princess of the Asturias, and the children, followed and waited for them in the inner apartment. This company withdrew in less than half a quarter of an hour. Grimaldo came and worked ordinarily for a long time; it was the time for the real work of the day. When the Queen went to confession this also was the time she selected. Except what related to the confession, she and her confessor had no time to say anything to each other. The cabinet in which she confessed to him was contiguous to the room occupied by the King, and when the latter thought the confession too long, he opened the door and called her. Grimaldo being gone, they prayed together, or sometimes occupied themselves with spiritual reading until supper. It was served like the dinner. At both meals there were more dishes in the French style than in the Spanish, or even the Italian.”
BREAD AND BREAD-MAKING. 1668. AMONG the numerous vegetable products yielding articles of food for man, the Cereals hold the first place. By means of skilful cultivation, mankind have transformed the original forms of these growths, poor and ill-flavoured as they perhaps were, into various fruitful and agreeable species, which yield an abundant and pleasant supply. Classified according to their respective richness in alimentary elements, the Cereals stand thus:--Wheat, and its varieties, Rye, Barley, Oats, Rice, Indian Corn. Everybody knows it is wheat flour which yields the best bread. Rye-bread is viscous, hard, less easily soluble by the gastric juice, and not so rich in nutritive power. Flour produced from barley, Indian corn, or rice, is not so readily made into bread; and the article, when made, is heavy and indigestible. 1669.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from Memoirs of Louis XIV and His Court and of the Regency, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — ochre cloth, grapes stamp.