
A guest post by April Fuller and Laurel Bassett
In her early eighteenth-century recipe, “A Drink for the Gout,” Mary Kettilby’s list of ingredients contain both homegrown roots and objects of empire “pressed into service” for the recovery of the English subject against “Sharp Humours that occasion that dismal Tormenting Distemper.” The availability of spices, in quantity and at more affordable prices in the eighteenth-century, made it possible for men and women up and down the social ladder to take familiar English recipes and add an international twist.… Continue Reading