Posts Tagged ‘food history’
A Quarter Pound Syrup
Posted by: hearttohearthcookery on August 13, 2017
To Make Your Syrup
Posted by: hearttohearthcookery on August 11, 2017
To Every Pound of Cherries
Posted by: hearttohearthcookery on August 10, 2017
Results are Unbelievable!
Posted by: hearttohearthcookery on August 8, 2017
Dry In the Sunn
Posted by: hearttohearthcookery on August 2, 2017
Lay them Out
Posted by: hearttohearthcookery on July 29, 2017
Scalded and Heated Twise
Posted by: hearttohearthcookery on July 26, 2017
4 lb of Apricocks Stoned
Posted by: hearttohearthcookery on July 25, 2017
Take Pound of Lofe Suger
Posted by: hearttohearthcookery on July 22, 2017
Apricocks too Dry
Posted by: hearttohearthcookery on July 20, 2017
