1.
Cookcon3 Class Schedule
Why do we eat off a plate and not a piece of bread such as the medieval "trencher," or, its 18th century re-invention as a "double trencher" by the 4th Earl ...
2.
Serve It Forth! Home Page
Jan 30, 2007 ... Serve It Forth! is a hardcopy newsletter about pre-17th century cooking, culinary sources, culinary history, ingredients, food, and foodways ...
3.
Bread for the Troops
I have also successfully baked this bread in a cast iron baker over an open fire, and in a wood-fired granite oven. Barley & Rye Bread ...
4.
Serve It Forth! Home Page
Jan 30, 2007 ... Take a look at these sample articles: A Review of Tastes of Anglo-Saxon England by David Friedman A Review of A Proper New Book of Cookerye ...
5.
Anglo-Saxon
Inform the autocrat that you cannot do a period Anglo-Saxon feast because the .... or pea bread was actually like, how Anglo-Saxon mead was prepared--I ...
6.
Anglo-Saxon
In this book, Mary Savelli has tried to do it, taking advantage of Anne Hagen's two detailed handbooks of Anglo-Saxon food and a variety of other sources. ...
7.
Proper New Book of Cookery
Bibliographic Information: A Proper Newe Booke of Cokerye. Margaret Parker’s Cookery Book. Edited by Anne Ahmed. Cambridge, U.K.: Corpus Christi College, ...
8.
Pies of Paris
Pies of Paris by Mary Morman. These pies are based mainly on a recipe from A Noble Boke Off Cookry ffor a Prynce Houssolde, an 1882 reprint of a manuscript ...
9.
iPass Download
logo.jpg (15839 bytes). Download the iPass Dial Software. Windows 95/98/ME/2000/XP: NEW! Updated 5/1/2002 -- Please get this update! ...
10.
Serve It Forth! Home Page
Jan 30, 2007 ... Serve It Forth! is a hardcopy newsletter about pre-17th century cooking, culinary sources, culinary history, ingredients, food, and foodways ...
