Recipes from the Past
3 Classic Recipes for Puddings from the Georgian Era. Today we have three distinct pudding recipes. I'm adding them to the blog as a sort of indexed reminder as I would very much like to come back and try them. The lemons are in season here and I pass several trees tucked away in the... Continue Reading →
How Books Were Printed in the 1700s. Looking for Character Names? In the Introduction to The Art of Cookery Made Plain and Easy (1747), written by A Lady, the authoress includes a list of names of subscribers. Here's what the interwebs have to say about subscribers, credit to U Penn Library for writing about the... Continue Reading →
Welcome November! This is actually the second November menu today. Why another menu? Because the first was from the 20th century and this one is from the 18th century - and that's just cool. Let's interpret the options. Chine of Pork. Fantastic spelling. Beef Collops is beef stew. Actually Scottish beef stew. But we'd recognize... Continue Reading →
