Posted by: hearttohearthcookery | April 4, 2013

Hearth Cooks in Training

Bolton Mansion Class March 2013

Bolton Mansion Class March 2013

March 16, 2013 this fabulous class prepared the 18th century dinner that you see on the table at Bolton Mansion:  To Boil a Rump of Beef in the French Fashion, Pettyt Pates, Eggs with Lettice, A Spinaage Pudding, To make a Tansey-Another Way, To Broil Spanish Potatoes, A Rich Seed Cake and To make Gooseberry Cream. 

Visit my website at:   www.hearttohearthcookery.com

Posted in 18th century foodways, Bolton Mansion, culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: , , , , ,

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