Archive for the ‘food history’ Category

Three Pound of Currans

Posted by: hearttohearthcookery on March 20, 2019

Quarter of a Peck

Posted by: hearttohearthcookery on March 18, 2019

Yellow Flummery Unmoulded

Posted by: hearttohearthcookery on March 15, 2019

Put It Into Moulds

Posted by: hearttohearthcookery on March 13, 2019

Put in Saucepan

Posted by: hearttohearthcookery on March 11, 2019

Yolks Well Beaten

Posted by: hearttohearthcookery on March 9, 2019

The Rind and Juice of Lemons

Posted by: hearttohearthcookery on March 7, 2019

Over It White Wine

Posted by: hearttohearthcookery on March 5, 2019

Two Ounces Isinglass

Posted by: hearttohearthcookery on March 3, 2019

Cherry-taert

Posted by: hearttohearthcookery on March 1, 2019