The History and Significance of Kickshaws in 17th and 18th Century Cuisine

Kickshaws is a word that was used in the 17th and 18th centuries to describe a small, insignificant dish or snack. It is believed to have originated from the Middle English word "kickshaw," which referred to a small, light meal or snack. The term was often used to describe a dish that was served as a side course or an after-dinner treat.

Kickshaws were typically made with leftover ingredients or scraps of food, and they were often served at informal gatherings or parties. They were considered to be a humble or lowly type of food, and they were not considered to be a main course or a serious meal. Instead, they were seen as a lighthearted and casual way to enjoy food and socialize with others.

Some examples of kickshaws that were popular in the 17th and 18th centuries include small pies filled with meat or vegetables, sweet pastries filled with fruit or cream, and simple salads made with leftover vegetables. These dishes were often served with a side of bread or crackers, and they were intended to be eaten quickly and easily while socializing with others.

Overall, kickshaws were a common feature of 17th and 18th century cuisine, and they played an important role in the social and cultural life of the time. They were seen as a way to bring people together and enjoy good food and company, without the need for formal or elaborate meals.