Petits choux et poupelains

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I was intrigued by the name of this delicacy fit for a king:"poupoulains." From the brief description it appeared to be an...
Posted by : Alex Ketchum
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Du pain.

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(Les transcriptions du livre de Bonnefons sont en italiques. Les 's' en forme de 'f' ont été changés en 's.' L...
Posted by : Carolynn McNally
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Pâté français au 17e siècle

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Pour notre deuxième rencontre, le groupe de cuisine historique a choisi un livre intitulé Les d é lices de la campagne. Publié en 1...
Posted by : Kathleen Gudmundsson
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Give me a 17th century Tansy over a savoury Tourte any day!

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I was excited to see recipes for vegetables. For despite a wealth of fruit varietals and recipes for fruit in books of the period in En...
Posted by : Alex Ketchum
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A Flip rather than A Flop: Waffles from 1654

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I worried that this week’s recipe would be a flop. However, the second installment of Alex Cooks Historical Recipes for Current Break...
Posted by : Alex Ketchum
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Les Délices de la Campagne de Nicolas de Bonnefons (1654)

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"Je vous ai dressé ce petit Livret qui s'intitule, Les Delices de la Campagne , à cause que de tous les sens, il n'y en ...
Posted by : Carolynn McNally
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Home roasted coffee to end the night

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Parr Traill recommends New Jersey Tea, Labrador Tea, Hemlock Tea (no, not that kind) and Dandelion Coffee as readily available herbal su...
Posted by : Carolynn McNally
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Traill's Wild Rice Pudding

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I chose the recipe for the “wild rice” or “riz sauvage” because I had never heard of this kind of rice before. In Colombia, where I co...
Posted by : Alex Ketchum
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