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