Two recipes for instant lemonade mixes: one dated 1845, and the other 1893.
Tag: British Food
Mixed Rye and Wheat Bread, 1805
From Abraham Edlin’s book, “A Treatise on the Art of Bread-Making.”
Book Review: First Catch Your Gingerbread by Sam Bilton
Sam Bilton’s book includes over 100 gingerbread recipes! I sampled Scottish Broonie, Swedish Pepparkakor and American Maple Syrup Gingerbread.
Milkemete Custard, c. 1450
This medieval custard pudding is thickened with flour and eggs and can be thickened and sweetened to taste.
Frumenty, a Medieval Wheat Porridge
A simple 14th-century wheat porridge cooked in almond milk.
Book Review- Sweet Slices of History: Baking & Cakes by Marjory Szurko
When I heard about a book written about the history of English baking I just had to add it to my library.
Daryols and Diriola: Two Medieval Custard Pies
One type of medieval custard tart was the Dariole, also known as Daryoles, Dariolles, Daryalys, and Diriola.
Honey Crispels
If you thought deep-fried sweets like funnel cakes, elephant ears/beaver tails and doughnuts were modern inventions for the county fair, think again. Fried pastries have been around since ancient Egypt and China. The Romans ate something called scriblita, a fried pastry dough. Fried doughs were common throughout Asia, the Middle East and Europe in various…
Egredouncye, a Medieval Sweet and Sour Dish
This delicious English pottage (c. 1420) features pork stewed in a sweet and sour gravy.
A Dollop of History 