How to Pickle a Peach
The Regency Town House was full of Italian artists when I made this recipe for the first time.
How to make Seed cake (Elizabeth Raffald’s way)
The particular recipe I have chosen is flavoured with caraway seed
How do you make Fanchonettes (and what are they?)
Imagine a pastry case filled with almond and lemon custard, topped with meringue
Fennel Pickle and Pickled Grapes
Hannah Glasse, the 18th-century cook I often turn to, had these wise words to say about pickles
How to make historic Hot Cross Buns
We could have gone out to the shops and bought them but where is the fun in that?
What is a peck of flour?
Prior to 1800 a peck of wheat flour weighed 14 pounds. However…
How to convert an historical recipe
Here are some tips to get you started
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