Top Posts & Pages
- Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding
- Chocolate: "A Light and Wholesome Breakfast"
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Ship's Biscuit Recipes
- The Overlooked Purslane
- 18th century Sailor's food - Ships Provisions
- Preserved Walnuts
- Pan Perdu (or as we call it "French Toast")
- Delightfully Whipped Syllabubs
Tag Archives: salt
I recently received an email from a fellow historical foodie, who…well, for efficiency sake, I’ll include his email message while respecting his privacy: Good evening, First I’d like to say that I watch your YouTube historical cooking videos quite avidly, … Continue reading
Here’s a link to an excellent resource for best (and worst) cooking, food-preparation, and home-remedy practices of southern England, compiled and published by William Ellis in 1750.