18th Century recipe – Cake Icing
[1747] ”To Ice a great Cake:
Take two Pound double refin’d Sugar, beat and sift it very fine,
and likewise beat and sift a little Starch and mix with it,
then … Continue reading →
18th Century recipes – Main meal
Mutton Hams To dry a leg of mutton like ham: Cut it like a Ham and take 2 oz. salt-petre and rub the Mutton all over and let it lie … Continue reading →
18th Century recipe – French Canadian Pea Soup
French Canadian Pea Soup: Yield: 8 servings
Ingredients 1 pound yellow peas 1/2 pound salt pork or ham bone 2 3/4 quarts water 3 onions 2 carrots, diced into small … Continue reading →