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 Cooking manuscript, my attention was caught by the recipe for…
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 After last week’s predominance of mollusc-based protein we…
This week Sean is brave enough to attempt a fried snail dish from our recipe book – the complete manuscript is available for viewing on our Digital Collections Portal This week we tried fried snails – seeing as the…
This week we have a guest post from Amanda Zoch in the USA who attempts to make a soup from our recipe book – the complete manuscript is available for viewing on our Digital Collections Portal My previous attempts at…
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 amongst recipes for vinegar-pickled…
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 vnd mäl ein zarteβ teiglin shüt heissen aucken in ein supen blaten, stell die blaten…
This is the second post in the Special Collections mini-series on our Swiss/German Renaissance cookery book (ms38990), and our first attempt at a recipe. Maia Sheridan was this week’s chef. We tried two recipes this…
This is the first post in a new miniseries on historical cooking, in which we will be recreating dishes from a 17th century recipe book. Which archive assistant doesn’t enjoy receiving mysterious packages of historical…