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The Lord's Kitchen

You're looking at the latest 10 entries. Then simply jump back 10 entries. March 4th, 2015. Danish cooking, anyone? This is a bit out of period, but still may be of interest to some. I've received from my mother-out-law a copy of "Hedvig Catrines Kaagebog", a Danish cookbook dated to 1763. I haven't translated it yet (and it might take a while as my Danish isn't terribly advanced), but I could either transcribe or scan the recipes as I do so. Would anyone be interested in this? Or Leave a comment. Britis...

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The Lord's Kitchen | sca-cookery.livejournal.com Reviews

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You're looking at the latest 10 entries. Then simply jump back 10 entries. March 4th, 2015. Danish cooking, anyone? This is a bit out of period, but still may be of interest to some. I've received from my mother-out-law a copy of Hedvig Catrines Kaagebog, a Danish cookbook dated to 1763. I haven't translated it yet (and it might take a while as my Danish isn't terribly advanced), but I could either transcribe or scan the recipes as I do so. Would anyone be interested in this? Or Leave a comment. Britis...

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The Lord's Kitchen | sca-cookery.livejournal.com Reviews

https://sca-cookery.livejournal.com

You're looking at the latest 10 entries. Then simply jump back 10 entries. March 4th, 2015. Danish cooking, anyone? This is a bit out of period, but still may be of interest to some. I've received from my mother-out-law a copy of "Hedvig Catrines Kaagebog", a Danish cookbook dated to 1763. I haven't translated it yet (and it might take a while as my Danish isn't terribly advanced), but I could either transcribe or scan the recipes as I do so. Would anyone be interested in this? Or Leave a comment. Britis...

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medievalcooking.livejournal.com

I've started doing experimental cooking, working on different… - Ancient Medieval and Renaissance cooking, in the Southern Hemisphere.

http://medievalcooking.livejournal.com/10159.html

I've started doing experimental cooking, working on different - Ancient Medieval and Renaissance cooking, in the Southern Hemisphere. Ancient Medieval and Renaissance cooking. Jun 5th, 2007 06:46 pm. Ancient Medieval and Renaissance cooking. Rush - Mystic Rhythms. I've started doing experimental cooking, working on different versions of period recipes to see how changes in techniques and ingredients affect the final result. The first one is on my website here. I started with the recipe on Gode Cookery.

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Thoughts from the melancholy

http://orlacarey.livejournal.com/tag/novice

Thoughts from the melancholy. Revised menu for Novice Tourney. May 11th, 2011 at 6:14 PM. Eggs mingled or stirred together ( scrambled eggs ). Savory bread pudding with bacon gravy. Ramequins of cheese (grilled cheese sandwiches ). White puddings (chicken sausages). Cowcombers another way (pickles /home made). Potage of Capon with Rice. Loin of Pork with sauce Robert. Pistachios, Cray Fish, Veal, Spinach, Pumpkin, Pear. Bite sized to be served at court.). Beef a la mode ( beef stew ). Update LJ page links.

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The Lord's Kitchen

You're looking at the latest 10 entries. Then simply jump back 10 entries. March 4th, 2015. Danish cooking, anyone? This is a bit out of period, but still may be of interest to some. I've received from my mother-out-law a copy of "Hedvig Catrines Kaagebog", a Danish cookbook dated to 1763. I haven't translated it yet (and it might take a while as my Danish isn't terribly advanced), but I could either transcribe or scan the recipes as I do so. Would anyone be interested in this? Or Leave a comment. Britis...

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