Archive for the ‘18th century foodways’ Category
Almond Cream
Posted by: hearttohearthcookery on April 25, 2012
Cabbage Forcemeat
Posted by: hearttohearthcookery on April 22, 2012
Scald the Cabbage for a Pudding
Posted by: hearttohearthcookery on April 21, 2012
The Pudding Bag
Posted by: hearttohearthcookery on April 20, 2012
To Bake Chickens Presented to Table
Posted by: hearttohearthcookery on April 18, 2012
Removing the Cabbage Leaves
Posted by: hearttohearthcookery on April 17, 2012
Rooking the Rutchers
Posted by: hearttohearthcookery on April 16, 2012
Baking Chickens in 18th Century Fashion
Posted by: hearttohearthcookery on April 15, 2012
Heating the Rutchers
Posted by: hearttohearthcookery on April 13, 2012
Preparing the Rutchers
Posted by: hearttohearthcookery on April 11, 2012
Heart to Hearth Cookery 