Making History Easier to Digest
Originally posted on Molded Memories:
This 1950’s-era Emerald Salad recipe has been on my list for a while now, mostly because I have THREE of them. One of the recipe cards is handwritten by my grandmother and another was typed on a typewriter, probably by my great aunt Nell. My grandma’s name is written at…
This lovely 14th-century English cherry pudding (Chireseye) is delicious and easy to make.
Introducing Molded Memories, a side project about gelatin.
Recipes include Milk Lemonade, Sham Champagne, Fish Skin for Coffee and others!
A history of natural and artificial food dyes in the U.S. and Europe. Featuring recipes for dyeing Easter eggs with Turmeric, red cabbage and beets.
Ugali is a simple dish made only with white cornmeal and water.
This family recipe is made by deep-frying balls of plain yeast dough batter filled with apples and currants.
It might be called French toast, German toast, Arme Riddere, Torrija, Bombay Toast, or any number of other names. We can now add Tostees Dorees to the list!
When I heard about a book written about the history of English baking I just had to add it to my library.
A decorated 14th-century mincemeat pie with pork, cheese and spices.
A Dollop of History 