This week, Elizabeth writes about New Year’s baking. Tartan tins of shortbread, optionally adorned with romantic depictions of Eilean Donan castle, Scottie dogs, or Bonnie… Read More »Shortbread for New Year: the Evolution of a Recipe
In our final post in this Historical Cooking series, Ines tries Almond Porridge. After being lured by my colleagues and my curiosity into the Renaissance… Read More »Historical Cooking, Week 9: Almond Porridge
This week Sean attempts to make an apple-based dish from our recipe book – the complete manuscript is available for viewing on our Digital Collections… Read More »Historical Cooking, Week 8
This week Catherine attempts to make Filled Pears using a recipe from book – the complete manuscript is available for viewing on our Digital Collections Portal… Read More »Historical Cooking, Week 7: Filled Pears
This week we have a guest post from Amanda Zoch in the USA who attempts to make a soup from our recipe book – the… Read More »Historical Cooking, Week 5: Soup
This week Miriam Buncombe takes on a mysterious recipe from our historical cookbook – the complete manuscript is available for viewing on our Digital Collections Portal Nestled… Read More »Historical Cooking, Week 4: Maiden’s Mystery
This week Fiona Menzies has a go at ‘Dish Cake’. Ein guten theil eyer klopft wol in einer blaten, auch milch darunder, mach mit saltz… Read More »Dish Cake, Blaten Küchlin
Well, this week’s post has been more challenging than expected. It started life as a blog about decorating churches for Easter. Although I have no… Read More »52 Weeks of Historical How-To’s, Week 25: Easter Baking
