A 19th-century Creole recipe for sliced beef tongue encased in tongue broth jelly.
Month: September 2020
Scotch Barley Broth, 1755
An 18th-century version of a classic Scottish barley stew.
Chinese Almond Tea, 1792
This Qing Dynasty-era recipe is still enjoyed as a classic Chinese dessert.
A Dollop of History 