18thC Cuisine
Never heard of raspberry wine before Carolyn. You got me curious. I'll have to check if we have it up here. Maybe I can even find the brand you recommend.
That wine sounds delicious, as does the pairing.
But it doesn't sound like I can just buy it anywhere?
That cake sounds amazing! and the wine sounds right up my alley..have you ever tried serving meats and such with chocolate? I've always wanted to try that since I watched Chocolat. 
I really enjoy this blog. The concept is so original. I tend to read blogs that are about a totally different culture, I do not think I have seen another food blog that takes us back in time.
Best wishes
Farid
Dear Farid, thanks--I do enjoy this blog, too. And yours interests me as a different way of being French.
Dear Mona, try and see if you can have it specially ordered--it is worth the wait. Also try ordering it online from the vineyard.
Dear Alicat, chocolate was used a lot with meat in the 18thC. It is used as a base for mole sauces in Mexican cuisine. Use powdered (cocoa) or grated unsweetened chocolate melted and stirred into pan drippings for gravies, sauces and to add that indefinable something to game and poultry dishes. It adds a very rich taste you can't put your finger on. Try adding a touch of cinnamon, too.
Dear Carolyn,
You helped me out a few years ago with the more concrete history of this recipe. I can not tell you how many compliments I've gotten on this cake! I use chocolate made from an 1750s recipe and it is really wonderful. Thank you again,
Kate
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