A Few Notes on Seventeenth Century Fruit Carving Techniques
Back in the C17th, elaborate forms of carved fruit were apparently all the rage at high-status banquets, or so several sources suggest.
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Giles Rose’s 1682 Recipe for ‘A Melon Tart in Slices’
Tired of the same old slice-and-scoff melon eating method? Looking for something a little different? Giles Rose has a C17th suggestion.
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Giles Rose’s 1682 Recipe for a “Pippen Composte”
What this C17th recipe boils down to – quite literally – is a dish of cooked apples in apple jelly, which sounds pretty good to me.
