I swore I'd never do a name that _____ question. Name this blog anyway.

November 13, 2014 3:21 PM

I'm thinking of doing a blog of recipes found in very old public domain cookbooks. I will likely register a domain name. Can you help me come up with a good domain name/blog name?

Most of my cookbooks are 19th-century, but with a good showing from the early 20th century as well. The cookbooks and recipes have no common theme other than that they're old and in the public domain. The blog will mostly just be a repository of interesting recipes (Salad of Yarmouth Bloater, anyone?), maybe with some food history research thrown in when I have time.

Any ideas for a good blog name and a domain name that goes with it (and is available)?

posted by mudpuppie to Computers & Internet (24 answers total)

...is it wrong of me to want you to name the blog Salad of Yarmouth Bloater now?
posted by nebulawindphone at 3:30 PM on November 13, 2014 [1 favorite]

Repast Masters
posted by jamjam at 3:33 PM on November 13, 2014 [4 favorites]

I am very much of the philosophy that you have to name it after something catchy you find among the recipes you're starting from - an ingredient or a recipe title.

If you'd like to throw a list of your best finds out here, we could help you pick one.
posted by Lyn Never at 3:47 PM on November 13, 2014 [2 favorites]

Olde Snacks!
posted by dulce_ex_machina at 4:29 PM on November 13, 2014

BLAST FROM THE (RE)PAST

VINTAGE VICTUALS or VENERABLE VICTUALS

YE OLDE COMESTIBLES
posted by magstheaxe at 4:32 PM on November 13, 2014

I love jamjam's "repast" suggestion.

Common Repasts?

"I have always thought that there is no more fruitful source of family discontent than a housewife's badly-cooked dinners and untidy ways." -- Mrs. Beeton

Fruitful Repasts?

Vintage Feasts?

Kitchen Domain?
posted by MonkeyToes at 4:33 PM on November 13, 2014

Recipe Flashbacks
posted by jabes at 4:44 PM on November 13, 2014

Response by poster: Heh, Mrs. Beeton is a source of a great many recipes for me. In addition to being an expert on all things housekeeping, she also seems to me to be the quasi-Paula Deen of her day -- "add a gill of cream" is a prominent step in many of her recipes.

"A Gill of Cream" is the best name I've come up with so far, but I look forward to suggestions that can beat it.
posted by mudpuppie at 4:47 PM on November 13, 2014 [3 favorites]

Kitsch In Table
posted by DMelanogaster at 4:47 PM on November 13, 2014 [2 favorites]

Time's Marrow
The Sandwiches of Time
The Roast is History
The Haunted Plate
Cookin' It Old School
posted by univac at 5:11 PM on November 13, 2014 [1 favorite]

A Gill of Cream is the one to beat, IMHO.
posted by univac at 5:13 PM on November 13, 2014 [6 favorites]

Repast to the future/present
(that may go the wrong way)

Past Pantry

Century Cookbook (maybe if all recipes are at least 100 yrs old)

I like "repast masters" but that might not hit the same note with everyone.
posted by BlackLeotardFront at 5:20 PM on November 13, 2014

There are several good suggestions here. Repast Masters is a great one.
But the best one here is A Gill of Cream, partly because it is just really good, but also because it means something to you.
posted by Flood at 5:21 PM on November 13, 2014 [1 favorite]

Riffing on Hannah Glasse...

The Gooseberry Fool
Through a Glasse Darkly
Sauce for Larks
posted by MonkeyToes at 5:37 PM on November 13, 2014

Bygone Appetit!
posted by argonauta at 5:38 PM on November 13, 2014 [3 favorites]

Public Ptomaine
posted by under_petticoat_rule at 5:54 PM on November 13, 2014 [2 favorites]

Wayback recipes
posted by stray thoughts at 6:08 PM on November 13, 2014

CookingItOldSchool

Sorry, -1 for "A Gill of Cream". The juxtaposed mental images of a fish's breathing part (probably on a barely-alive fish, slowly opening and closing as the poor thing dies on a filthy table somewhere) and a ton of fatty liquid are...unappetizing to me. Don't mean to be a downer, but it might give the impression that your recipe collection is meant as a vaguely-icky joke or something.

Something similar with better associations (conscious or not) might be truly charming, though.
posted by amtho at 6:16 PM on November 13, 2014 [1 favorite]

Can Ye Eat It
posted by dawkins_7 at 6:31 PM on November 13, 2014

Provender of Yesteryear

Historical Victuals

Victual Reality

Oculus Grits
posted by SpacemanStix at 7:47 PM on November 13, 2014

If I were you, I'd just pick a name of one of the weirder dishes. Or ingredients.
posted by NoraReed at 9:23 PM on November 13, 2014

+1 for "A Gill of Cream." It's so succinct, yet it says so much. "Salad of Yarmouth Bloater" slightly less so, but I think it's number two of the offerings here... NoraReed is quite right, the answer is inside of you!
posted by mumkin at 11:11 PM on November 13, 2014

Some random ideas:

freecipes, or recifrees

pasttheexpirationdate.com

culinarytimemachine

publicptomaine (okay skip that one)
posted by JHarris at 1:14 AM on November 14, 2014

Wunderkammer Kitchen?
posted by contraption at 8:10 PM on November 14, 2014