Archive for the ‘17th century foodways’ Category
Bigness of the Frying Pan
Posted by: hearttohearthcookery on May 4, 2017
Green Wheat Blades and More
Posted by: hearttohearthcookery on May 3, 2017
Puff Paste Lid
Posted by: hearttohearthcookery on April 6, 2017
Chewitts: Out of the Oven
Posted by: hearttohearthcookery on March 24, 2017
A Potato Pie for supper
Posted by: hearttohearthcookery on May 16, 2016
Lemon, Mace and Dates
Posted by: hearttohearthcookery on May 10, 2016
Marrow Rouled in Yolks
Posted by: hearttohearthcookery on May 9, 2016
Season Your Potatoes
Posted by: hearttohearthcookery on May 7, 2016
Three Pound Potatoes
Posted by: hearttohearthcookery on May 4, 2016
First Set the Curd
Posted by: hearttohearthcookery on April 25, 2016
