Archive for the ‘17th century foodways’ Category
Soaked in Claret-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 23, 2023
Toasts of Manchet-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 21, 2023
Chafing Dish-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 13, 2023
A Quartern of Sugar-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 7, 2023
Quarter Pint of Claret-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 5, 2023
Eggs Fresh and New – A Taste of Hearth Cooking
Posted by: hearttohearthcookery on May 3, 2023
Silly Bubbles-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on February 21, 2023
Forelle Pears-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on January 11, 2023
Lay on Slised Lemon-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on October 7, 2022
A Coffin-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on September 27, 2022
Bites of Food History 