Archive for the ‘18th century foodways’ Category
Duck Pye from Dinner
Posted by: hearttohearthcookery on December 12, 2010
“Larding” a Lamb Roast
Posted by: hearttohearthcookery on December 8, 2010
Sauce for Venison Collops
Posted by: hearttohearthcookery on November 24, 2010
Venison in Collops
Posted by: hearttohearthcookery on November 21, 2010
A Taste of Stenton
Posted by: hearttohearthcookery on November 17, 2010
To make Meade
Posted by: hearttohearthcookery on November 5, 2010
Pudding in Ye Belly
Posted by: hearttohearthcookery on October 28, 2010
Painted Wafers are Done!
Posted by: hearttohearthcookery on October 20, 2010
To Pott Hare
Posted by: hearttohearthcookery on October 16, 2010
To pickle Red Cabbage
Posted by: hearttohearthcookery on October 2, 2010
Heart to Hearth Cookery 