Archive for the ‘food history’ Category
Three Pound of Currans
Posted by: hearttohearthcookery on March 20, 2019
Quarter of a Peck
Posted by: hearttohearthcookery on March 18, 2019
Yellow Flummery Unmoulded
Posted by: hearttohearthcookery on March 15, 2019
Put It Into Moulds
Posted by: hearttohearthcookery on March 13, 2019
Put in Saucepan
Posted by: hearttohearthcookery on March 11, 2019
Yolks Well Beaten
Posted by: hearttohearthcookery on March 9, 2019
The Rind and Juice of Lemons
Posted by: hearttohearthcookery on March 7, 2019
Over It White Wine
Posted by: hearttohearthcookery on March 5, 2019
Two Ounces Isinglass
Posted by: hearttohearthcookery on March 3, 2019
Cherry-taert
Posted by: hearttohearthcookery on March 1, 2019
Heart to Hearth Cookery 