Heart to Hearth Cookery

This is the ingredient table from my April 1, 2016 workshop at Historic St Mary’s City re-creating receipts (recipes) from a receipt book published in England in 1653.  The receipts included: An exceeding good way to stew Chickens, Frigase of Veal, A Potato Pie for supper, and To make Curd-Cakes.

Visit my website at:   www.hearttohearthcookery.com