Fricassee is an old technique that is pretty much unheard of today, but it still makes a delicious meal.
I’m sure a lot of folks looking at the name of this site are wondering, what is so significant about “butter the size of an egg?”
A simple yet surprisingly tasty 19th Century cabbage dish.
This is a ledger book I picked up a while back, the first part consisting of old business accounting records,…
The name may be unusual, but the recipe for Arbolettys(1) will seem pretty recognisable. Basically, it’s fancy scrambled eggs. The…
It is my intent in these articles to provide accurate and honest information about historic recipes. I am not a…
When I turned my attention to cooking historic recipes, I never realized how different it would be. It is nowhere…