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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Jerry Thomas’s 1862 Recipe for ‘Bishop a la Prusse’
Looking for a smoking hot, boozy treat to warm your cockles this Christmas season? Look no further.
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Edward Lambert’s 1761 Recipe for ‘Orange Marmalade’
Here’s an eighteenth century version of marmalade that seems very similar to modern marmalade making methods.
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Cassel’s Household Guide’s 1881 Recipe for ‘Orange Apple Jelly (Excellent)’
Here’s a nice little twist on a standard apple jelly recipe that should add a bit of a tang to your toast.
