Food History Jottings
Tuesday, 16 July 2013
Block Gingerbread
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Recreating a Nineteenth Century Dundee Gingerbread Halfpenny (above) and penny (below) wooden gingerbread blocks formerly belonging to D...
5 comments:
Wednesday, 10 July 2013
More Edible Artistry
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The images on this page are of food produced by attendees on my two most recent courses, with a little help from me! I do try to convey t...
8 comments:
Tuesday, 9 July 2013
Lattice Top Tarts and Their Precursors
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John Thacker's 1758 Marrow Pudding or Poudin de Mouëlle formée with its ornate cut cover A few days ago a researcher working on a T...
9 comments:
Wednesday, 3 July 2013
Frederick Nutt's Millefruit Biscuits
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Frederick Nutt's Millefruit Biscuits on a small English bobbin stemmed salver from the 1760s. The raised edge around the top of the s...
7 comments:
Tuesday, 2 July 2013
Go, bind thou up yon dangling apricocks
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Charles Elmé Francatelli's German Tourte of Apricots is a wonderful tart from the early reign of Queen Victoria Those of you who f...
8 comments:
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