Monthly Archives: April 2014

A Ragout of French Beans

I find it serendipitous to stumble upon a familiar term in a centuries-old text — a term I use in my modern conversation, yet, one that has retained its meaning throughout the centuries. As a young boy, I would go out to the cornfields … Continue reading

Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Recipe | 1 Comment