Archive for the ‘culinary history’ Category
Ingredients for “An Excellent Pottage”
Posted by: hearttohearthcookery on October 13, 2012
A Bowl of Pounded Vension
Posted by: hearttohearthcookery on October 12, 2012
Chestnuts Boiled and Peeled
Posted by: hearttohearthcookery on October 11, 2012
They make an Excellent Pottage of It
Posted by: hearttohearthcookery on October 10, 2012
The Main Fire
Posted by: hearttohearthcookery on October 9, 2012
Bean Harvest
Posted by: hearttohearthcookery on October 8, 2012
Heat at the Hearth
Posted by: hearttohearthcookery on October 4, 2012
Barley Bannock
Posted by: hearttohearthcookery on October 3, 2012
Barred Girdle and Emmer
Posted by: hearttohearthcookery on October 2, 2012
Spelt Flatbread
Posted by: hearttohearthcookery on September 29, 2012
Heart to Hearth Cookery 