Last week I cooked a semi-authentic Regency dinner using recipes from an 18th century cookbook. Pease-porridge, onion pie, fried sausages and potato cakes, yum! I’m blogging about it over at History Hoydens today.
strong heroines, adorable heroes
Last week I cooked a semi-authentic Regency dinner using recipes from an 18th century cookbook. Pease-porridge, onion pie, fried sausages and potato cakes, yum! I’m blogging about it over at History Hoydens today.
Nifty! I like this recipe for sausages and apples from 1604, which also adds onions and wine:
http://www.medievalcookery.com/search/display.html?ouver:8:APL
Oh wow, that looks DELICIOUS.