The Steampunk Empire

The Crossroads of the Aether

Gaslight Gastronomy and Recipe Revels

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Gaslight Gastronomy and Recipe Revels

A group for those who like to cook--and EAT! Please share your historical or steampunk-inspired recipes-- cocktail formulas too! Entertaining tips are welcome!

Members: 125
Latest Activity: 6 hours ago

Discussion Forum

SteamPunk Birthday & Wedding Cakes

Started by Captain. Last reply by Captain Feb 25. 11 Replies

There were just too many good ideas in this forum thread to not crosspost:…Continue

Tags: sabre, reception, party, stories, tea

Mrs. Beeton's Book of Household Managment

Started by Luveday Tyreman. Last reply by Captain Nov 20, 2014. 5 Replies

http://www.mrsbeeton.com/index.htmlFrom the introduction:"Comprising Information for theMistress, Housekeeper, Cook, Kitchen-maid, Butler,…Continue

Searching for the perfect steampunk cocktail

Started by Amelia Bedingfield. Last reply by J XD Oct 5, 2014. 36 Replies

What constitutes the perfect steampunk cocktail? Is it historically-inspired ingredients? Classic or archaic formulae? Do you go more German or more British? What goes into the presentation? A stiff…Continue

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Comment by Captain on February 25, 2015 at 11:37am

You are correct about molded foods in the middle ages too.  But before packaged gelatin (c. 1845) it had to be cooked down from bones and tendons which was tedious and pricey.  http://www.thesteampunkempire.com/group/wondrous-inventions-of-the-...  Antique tinned copper mold pans are still fairly cheap and findable for experimental Victorian chefs.

http://cookingwiththemasters.com/2010/06/molded-food/

Just an option for the next SP gathering. 

Comment by Ryan Grimm on February 25, 2015 at 5:10am

Not just Victorian....if you watch A MAN FOR ALL SEASONS about Henry the VIII's period, one scene has a molded dish on the table.

Comment by Captain on February 24, 2015 at 4:20pm

A little more on the Victorian rage of molding food:  http://www.historicfood.com/moulds.htm

Comment by Captain on February 24, 2015 at 3:44pm

A good article on ice cream making:  http://www.history.org/foundation/journal/spring10/icecream.cfm

Molded foods were fashionable especially molded ice cream.

Comment by Professor Argon Bats on January 1, 2015 at 11:43am

Most excellent! So definitely Edwardian then - my mistake. But still, this would make a nice steamy dinner, perhaps a Sherlock Holmes theme. I will take notes in my kitchen notebook.

Comment by Captain on January 1, 2015 at 11:16am

http://www.foodnetwork.com/recipes/alton-brown/crown-roast-of-lamb-...

This has a pretty straight forward video showing how to make the lamb crown.  The origin of the crown cut seems to be about 1905(?)

Comment by Professor Argon Bats on December 31, 2014 at 10:03pm

Hmm - that's an idea. The lamb with couscous looks fantastic.

Comment by Captain on December 31, 2014 at 3:46pm

Professor Argon Bats - I must begin with the requisite "Bless your heart but you must be a Yankee to not love pork.

You can also make crown roast of lamb, beef, or most other large beast like deer and bear.  I would like to make a lamb crown roast stuffed with couscous for Easter-ish.  http://www.epicurious.com/recipes/food/views/Crown-Roast-of-Lamb-wi...

I have tried doing a little research on the history of crown roasts but about the only references to Victorian crown roasts seem to be lamb.  Oh well, I love lamb. 

Maybe lamb with Persian Jeweled Rice: http://fxcuisine.com/Default.asp?language=2&Display=93&reso...

Comment by Professor Argon Bats on December 31, 2014 at 2:55pm

Nice! Thanks for sharing. Pork does not agree with me, so I will not attempt, but it does look ever so late Victorian / Edwardian. Especially with the little frilly paper cuffs on...

Comment by Captain on December 31, 2014 at 10:48am

Ryan Grimm - that is basically the same recipe that I just and it came out great.  I did make an olive oil, pink salt, pepper, thyme, basil, sage, and paprika paste/rub that made a really good crust especially starting at 450F.

I made the stuffing separately and stuffed the roast after it was out of the oven. 

There were not many drippings to make gravy and the gravy came out very herby so it disappeared fast. 

 

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