Archive for the ‘17th century foodways’ Category
Pastry-Work with Boxwood
Posted by: hearttohearthcookery on March 30, 2013
Cold Paste for the Lid
Posted by: hearttohearthcookery on March 29, 2013
Ready for the Lid
Posted by: hearttohearthcookery on March 28, 2013
Onion or Two Whole
Posted by: hearttohearthcookery on March 27, 2013
As Big as a Walnut
Posted by: hearttohearthcookery on March 26, 2013
Sturgeon-A Fish of the Past
Posted by: hearttohearthcookery on March 25, 2013
Raising a Coffin
Posted by: hearttohearthcookery on March 24, 2013
Making a Coffin
Posted by: hearttohearthcookery on March 23, 2013
The ‘Banquet’ Course
Posted by: hearttohearthcookery on December 27, 2012
Marrow Tourte Fini
Posted by: hearttohearthcookery on September 26, 2012
Heart to Hearth Cookery 