Open Hearth Cooking

17th and 18th century open hearth cooking recipes, life around the colonial table and hearth cooking classes.

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Monthly Archives: March 2016

Opening for Workshop

Posted on March 4, 2016 by Sandie
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MARCH 19th

I have just had an unfortunate cancellation for the up-coming  Coffin Workshop on March 19th. If there is anyone who wishes to attend let me know.  colonialtable.com

 

Sandie

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  • Hearth Cooking Workshops
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    • Beef
      • Carbonadoes of Beef
      • Roast Fillet of Beef
      • To make minc’d of Tongue
    • Bread
      • Of baking Manchets
    • Desserts
      • A Boiled Plumb Pudding.
      • A Nice Indian Pudding
      • Apple Fritters
      • Banniet Tort
      • Bisquite du Roy
      • Bread Pudding.
      • CHEESECAKE – PLIMOTH PLANTATION 1627
      • Gooseberries in Imitation of Hops
      • To ftew Apples.
      • TO MAKE A DOUBLE TART
      • To make Blanched Manchets in a Frying-Pan
      • TO MAKE CHEESCAKES – Martha Washington
      • TO MAKE CREAM TOASTS
      • To make poore knights
      • To make Sauce for a Goose
      • Walnuts Artificial
    • Drinks
      • TO MAKE SHRUB
    • Fowl
      • Pidgeon Pears
      • Sattoot of Turkeys, or Capons, or Pullets
      • To Fricaffee Chicken By Mary Smith
      • To Fricaffey Chicken By Robert Smith
      • To Roast Duck
    • Lamb
      • Roast Lamb with Oysters
    • PASTA
    • Pasta
      • Pasta
    • Paste
      • Coffin Dough
      • Hot Butter Paste
      • Puff Paste
    • Pork
      • 17TH Century Portuguese Pork Sausages
      • Black Pudding
      • Scotch Collops
      • To force Cabbage
      • To Stuff a Chine of Pork.
    • PYE
      • An Onion Pye
    • Salads
      • Of Salad
      • A SALLETT
    • Sauces and Broth
      • Sauce Madame II
      • Sawse Madame
      • To make a Stock of Strong Broth of Flesh.
    • Sea Food
      • A Lobster. Pie, Sweet
      • Oysters
        • Oysters an Otherway
        • TO FRY OYSTERS
      • To Boil a Cod’s Head
      • TO BOIL PRAWNS
      • To make a Lobster-Pie
    • Soup
      • Pottage of Pease, with Flesh
    • Starches, Pastas, Legumes
      • Stuffed Pumpkin – Sabra
      • To Boyle Rice
    • Vegetables and Fungi
      • Asparagus Forced in French Rolls
      • fcollop Potatoes.
      • Morel and Fiddlehead Fern Ragout
      • Morels a~la Cream
      • To fry Beets
    • Venison
      • Venison Pasty
      • Venison Stew

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