The Spellcaster's Source Hoodoo and Voodoo Witchcraft Blog of Talia Felix

Many sources online say the oldest pumpkin pie recipe is from the 1670s, but that's because they're specifically seeking American recipes. This 1650s recipe is from a cookbook by "Monsieur Marnette" called  The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. If you like historical cookery the whole text is worth looking at here, at Early English Books Online.  To make a Tart of the mellow of Pumpkins, Gourds, or of Melons.  Take the mellow of a Pumpkin, or of a Gourd, or Melon, cut it into peeces as small as a Nut, let them be half boyled in the same water which they will yeeld, over a gen∣tle fire, and have a care sometimes to turn and stirre them that they may not burn, or stick to the pot. And that you may have the less trouble with them,...

Blancmange isn't just a gothic band , but a gothic food! In its modern form, it's known as a tasty, if plain, pudding dessert... "To Make Blancmange - one pint of milk, half an ounce of isinglass, or a small quantity of gelatine boiled a quarter of an hour; add loaf-sugar, and flavor to taste; strain, and turn out when perfectly cold." -- Godey's Magazine, 1859 ...and yet, an even older version exists, one that could almost be cleped 'gothic' in the sense of being of the Goths . "Blawmanger. Tak þe two del of rys, þe thridde pert of almoundes; wash clene þe rys in leuk water & turne & seth hem til þay breke & lat it kele, & tak þe melk & do it to þe rys & boyle hem togedere. & do þerto whit gres & braun of hennes grounde smale, & stere it wel, & salte it & dresch it in disches. & frye almaundes in fresch gres til þey be browne, & set hem in þe dissches, & strawe þeron sugr...

William Buehler Seabrook, a journalist in the 1920s, set out to live with African cannibals so he could learn the answer to a perplexing question: what does human flesh taste like? Unfortunately, after all that trouble he found that the cannibals he met weren't interested in sharing, so he was reduced to bribing an intern at the Sarbonne Hospital to steal a slice of meat from the corpse of a recent accident victim. It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted. It was so nearly like good, fully developed veal that I think no person with a palate of ordinary, normal sensitiveness could distinguish it from veal. It was mild, good meat with no other sharply defined or highly characteristic taste such as for instance, goat, high game, and pork have. Knowing this much, what then becomes the best wine pairing? According to World Wine , the answer may be, as we've alw...

A while ago I was in a play, that happened to be getting its performance at a large church complex. A couple of the cast members were folks normally involved with the church. One day, when our rehearsal room had just previously been used for a funeral reception and the last of the tables were being cleared, one of the church regulars remarked that it was a little known secret, but the best thing cooked by the kitchens at this place was a dish unofficially called "Funeral Chicken." It was a breaded chicken that happened to be the cheapest thing they offered, so it was often requested at funeral dinners. FUNERAL CHICKEN. 3 skinless, boneless chicken breast halves, cut into 1/2 inch strips 1 egg yolk, beaten 1/2 cup buttermilk 3/4 teaspoon garlic powder 1/2 cup all-purpose flour 1/2 cup seasoned bread crumbs 1/2 teaspoon salt 1/2 teaspoon baking powder 2-3 cups oil for frying Combine the egg yolk, buttermilk and garlic powder in a large bowl. Place the c...

Liven up your holidays with the Gothicest cocktail drink of all! BLOOD Ingredients:
 1 oz. bourbon
 1/2 oz. lime juice
 1 tsp. tequila
 tomato juice

 Collins glass. Pour all ingredients except tequila over ice, 
fill remaining glass with tomato juice.
 Add tequila last. 
 Swiped from http://x-entertainment.com/updates/2011/10/03/halloween-cocktails-you-will-never-drink/ Who in turn swiped it from http://www.countessbloodshalloweenhorror.com/page4/