Historic Foodways Society of the Delaware Valley

Dedicated to the Preservation and Understanding of Food History

Spotlight on Food History

This page will highlight Historic Sites, Suppliers, Food Festivals, interesting information and organizations throughout the HFSDV member areas. 


We hope you will take an opportunity to check out some of the locations on your travels and support the historic sites & vendors around the region!


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Category Archives: Domestic service



In Georgian England, cooks bought live chickens from street sellers



Text Box: In Georgian England, cooks bought live chickens  from street sellers

There are a couple of antiquated terms in the recipe, which are worth explaining:

A print of butter

Dairies would use a carved wooden stamp to ‘print’ their pats of butter. The print design could feature a simple emblem, such as a thistle, or even comprise the producer’s initials. As well as being decorative, it marked the butter as the work of a particular producer. Once stamped, each pat of butter would be wrapped in linen for sale.








           Butter Molds                                           Butter Pats or ‘Prints’

A ‘nagin’ of white wine

A nagin or ‘noggin’ was a measurement of spirits, equivalent to ¼ of a pint.



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Updated  Aug. 9, 2018


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Susan Luczu—Webmaster—2014-2018

Fall 2018


A white frygasy of chickens  


‘Take 3 large chickens, skin them & cut them joynts & wash them very white & rub them with a dry cloath & then boyl very well in water whitend with a little flower. When the are boild enough poure of the water & take a little cream & stire them a little in it & then take near half a pint of cream & thicken it up with 3 yolks  & 2 or 3 prints of butter drawn thick. Beat all these together. When the chickens have stued a while in the cream, put about a nagin of white wine wth some cloves & mace & when it is near redy, put in the thickning.’