Goode Eates
Historical recipes, techniques, and general foodie fun.
Sunday, April 15, 2012
Brawn en Peverade -- Pork in Pepper Sauce
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My favorite receipt book for medieval cookery is Pleyn Delit ("plain delight"), which has the subtitle of "Medieval Cookery ...
Sunday, April 1, 2012
Tarte Goyere -- A Cheese Tart
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The recipe is from the same book as the Baked Stuffed Pumpkin (page 20). The name of the recipe tells you it is an old version! The text i...
Thursday, March 15, 2012
Tudor Kitchen, Part 3
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As I mentioned in Part 1, in 2007 I was fortunate enough to visit London, England. The number one item on my "to do" list was to ...
2 comments:
Thursday, March 8, 2012
Tudor Kitchen, Part 2
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As I mentioned in Part 1, in 2007 I was fortunate enough to visit London, England. The number one item on my "to do" list was to ...
Thursday, March 1, 2012
Tudor Kitchen, Part 1
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In 2007 I was fortunate enough to visit London, England. The number one item on my "to do" list was to visit the Hampton Court Pa...
Wednesday, February 15, 2012
Baked Stuffed Pumpkin
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I'm not sure where or when I picked up this cookbook. I know I've had it since before 1993. Its title is Early American Cooking a...
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