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Jennie Hood @jenniehood.bsky.social · 4h

Today, I'll be cooking (with a group of food historian friends) in the baroque kitchen of the Bellaria Summer Palace in Český Krumlov castle. Will hopefully have time to get some photos!

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Jennie Hood @jenniehood.bsky.social · 1d

After lunch in Salzburg, we drove to Czechia and ended up in the beautiful medieval town of Český Krumlov.

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Jennie Hood @jenniehood.bsky.social · 1d

What a day. Breakfast in Bavaria, lunch in Austria, dinner in Czechia. This is our midday stop in Salzburg.

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Jennie Hood @jenniehood.bsky.social · 4d

Mrs Frazer arrived in the post today. I'll just be over here chilling with my Edinburgh ladies 🥰

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Jennie Hood @jenniehood.bsky.social · 6d

Not me deliberately making too much mashed potato for dinner on Friday night so we can have homemade tattie scones for breakfast on Saturday...🤭

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Jennie Hood @jenniehood.bsky.social · 7d

Visited the Georgian House in Edinburgh. Really lovely, and the kitchen was a treat! When I visit places like this, I always get a strong sense of how much my place would have been below stairs. I don't think any of my past lives involved society dances or genteel dinner parties. 🤷‍♀️

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Jennie Hood @jenniehood.bsky.social · 13d

In a change from historical cookery, I went over to a friend's house today and helped out with some historical costume making. How lovely is this material? 🥰

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Jennie Hood @jenniehood.bsky.social · 14d

Making my granny's stovies and thinking about how much I loved her. A traditional Scottish stew, originally just onion and potato with the dripping off roasting meat. Then, people started to add leftover meat. Scottish people can be opinionated about what goes into stovies, but I like it all ways.

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Jennie Hood @jenniehood.bsky.social · 15d

It's "Jennie can't resist Halloween tat" season again. This bottle of wine doesn't just have Frankenstein's monster on the label - it animates when you scan the QR code! Sold!

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Reposted by Jennie Hood

Medieval Food With Jennie @medievalfoodjennie.bsky.social · 17d

Tasty vegetarian food isn't always the first thing people think about when they think about medieval cookery. Join me from Oct 1st for a week of (hopefully tasty) medieval vegetarian recipes for National Vegetarian Week 2025.

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Jennie Hood @jenniehood.bsky.social · 21d

Tonight's tea spans centuries. Mrs MacIver's late 18th-century recipe for rice-covered lamb served with funges, leek and mushroom from the Forme of Cury, c.1390. Not the best food photo ever, it's literally just my dinner.

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Jennie Hood @jenniehood.bsky.social · Sep 9

There's not much better than being sent a photo of your homemade apple jelly and apple cheese out in the wild and being enjoyed by friends. Love this 🥰

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Jennie Hood @jenniehood.bsky.social · Sep 9

Surely one of the biggest lies in all of food history...

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Jennie Hood @jenniehood.bsky.social · Aug 27

Found the site of Mrs MacIver's Cookery School which was in Stephen Law's Close on the High Street in Edinburgh in the 1770s. They have a thing marking the site and it has two of her recipes!

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Jennie Hood @jenniehood.bsky.social · Aug 27

Yes, it's sliceable but spreadable. When you strain the pulped apples, you boil the juice with sugar to get clear apple jelly but then, if you sieve the pulp to make a smooth puree and boil that with sugar for 45 mins to an hour, you get this.

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Jennie Hood @jenniehood.bsky.social · Aug 27

Recreating the crab apple cheese mentioned in letters by the Brontë sisters. In Oct 1847, Anne Brontë wrote to Ellen Nussey to thank her: "The crab-cheese is excellent." In Dec 1848, Charlotte Brontë did the same: "The crab cheese arrived safely, Emily has just reminded me to thank you for it."

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Jennie Hood @jenniehood.bsky.social · Aug 21

Doodling labels is half the fun! 🍎

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Jennie Hood @jenniehood.bsky.social · Aug 20

Got given crab apples. Jelly and cheese plans are afoot.

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Jennie Hood @jenniehood.bsky.social · Aug 20

Who knows what these are? Spotted at my local fruit and veg shop. I had to ask, and then I bought one to try. His hand in the first pic, mine in the second. I bought a big one! 😆

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Jennie Hood @jenniehood.bsky.social · Aug 18

Some pictures from yesterday's entertaining talk on Yorkshire food, but especially gingerbread, by Ivan Day at Ryedale Folk Museum. With tasting samples! 😋

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Jennie Hood @jenniehood.bsky.social · Aug 17

The ingredients list contains maize starch and pork gelatine, with sugar and flavourings. It's the stuff you add to boiling milk to thicken and gelatinise it into a blancmange style dessert. Anybody anywhere remember this? 2/2

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Jennie Hood @jenniehood.bsky.social · Aug 17

Spotted in Ryedale Folk Museum today. Symington's Ideal Table Cream "contains neither milk nor cream." Looked it up, it's a sort of blancmange/Angel Delight dessert that was around until quite recently, although I don't recall ever seeing it in Scotland. 1/2

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Jennie Hood @jenniehood.bsky.social · Aug 16

Been a busy week, but now I'm sitting outside a village pub in the sun, doing my bit for the North Yorshire Moors economy. Just the ticket.

Jennie Hood @jenniehood.bsky.social · Aug 11

From Mrs MacIver's Cookery and Pastry from 1789. Apple and potato pie, with orange and lemon zest. Looks amazing, tastes okay, but a mouthful of potato when you're eating apple pie is definitely weird. I think more sugar next time and maybe smaller bits of potato. Even medieval food isn't this odd.

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Jennie Hood @jenniehood.bsky.social · Aug 10

Haggis from Mrs MacIver's 'Cookery and Pastry', Edinburgh 1789. One of the earliest recipes that's recognisable as a modern haggis. Oatmeal, suet, a few scraps of beef mixed in with the offal. Spices and lots of pepper. It's really good and I'm pretty proud that I made haggis from scratch 🎖

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