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