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Potatoe Balls : "History is Served" presented by Colonial Williamsburg Historic Foodways

Potatoe Balls : "History is Served" presented by Colonial Williamsburg Historic Foodways

Georgian cook-along: Mutton smoured in a frying panne From Jane Austen's World http://janeaustensworld.wordpress.com/2014/03/12/the-royal-kitchens-at-kew/

Georgian cook-along: Mutton smoured in a frying panne From Jane Austen's World http://janeaustensworld.wordpress.com/2014/03/12/the-royal-kitchens-at-kew/

With the food fishery in full swing across Newfoundland and Labrador, the  gang in the Colony’s kitchen figured it was the perfect time for a recipe…

With the food fishery in full swing across Newfoundland and Labrador, the gang in the Colony’s kitchen figured it was the perfect time for a recipe…

In 1805, Jane Austen wrote, "We were greatly surprised by Edward Bridge's company...It is impossible to do justice to the hospitality of his attentions towards me; he made a point of ordering toasted cheese for supper, entirely on my account."    Recipe by Martha Lloyd, Jane Austen’s dear friend: Toasted Cheese - Grate the cheese and add it to one egg, a teaspoonful of mustard, and a little butter. Send it up on toast, or in paper trays.

In 1805, Jane Austen wrote, "We were greatly surprised by Edward Bridge's company...It is impossible to do justice to the hospitality of his attentions towards me; he made a point of ordering toasted cheese for supper, entirely on my account." Recipe by Martha Lloyd, Jane Austen’s dear friend: Toasted Cheese - Grate the cheese and add it to one egg, a teaspoonful of mustard, and a little butter. Send it up on toast, or in paper trays.

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