Archive for the ‘17th century foodways’ Category
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
Cherries for a Tart-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on October 1, 2020
Burage Pickt Curiously-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on July 23, 2020
Borage: An Edible Flower-A Taste of Hearth Cooking
Posted by: hearttohearthcookery on July 21, 2020
Plum Tart-A Taste of Hearth Cookimg
Posted by: hearttohearthcookery on June 19, 2020
Straw-Berries
Posted by: hearttohearthcookery on June 11, 2019
Bigness of the Frying Pan
Posted by: hearttohearthcookery on May 4, 2017
Green Wheat Blades and More
Posted by: hearttohearthcookery on May 3, 2017
Bites of Food History 