Archive for the ‘17th century foodways’ Category
Sugar: Beaten and Serced-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on December 1, 2023
Table for White Gingerbread-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on November 27, 2023
Pudding of French Barley-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on October 25, 2023
Soaked in Claret-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 23, 2023
Toasts of Manchet-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 21, 2023
Chafing Dish-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 13, 2023
A Quartern of Sugar-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 7, 2023
Quarter Pint of Claret-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 5, 2023
Eggs Fresh and New – A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 3, 2023
Silly Bubbles-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on February 21, 2023
Heart to Hearth Cookery 