Thank you for joining us on our first (and come to find out only) year of Historical Food Fortnightly. It was a crazy experience. Often we weren't on schedule or even in the correct order, but our whole crew made a good go of it and had fun too. Even though HFF is no longer in existence, we will continue to share recipes as we learn and expand our cookbooks for the Green Whale. Hopefully you've enjoyed yourself as well and might venture to try some of our experiments, or some of your own in the future.
Here's a recap of our culinary education for the year:
Challenge #1 - 1849, A Beef Pie
Challenge #2 - 1777, Beer Cakes
Challenge #3 - 1860, French Apple Bread
Challenge #4 - 1747, Orange Creams
Challenge #5 - 1844, Pig to Barbicue
Challenge #6 - 1860, Lemon Cakes
Challenge #7 - 1942, A Gelatine Mold
Challenge #8 - 1769, A Sago Pudding Another Way
Challenge #9 - 1877, Mock Crab
Challenge #10 - 1858, Kidney
Challenge #11 - 1865, Veal Cake
Challenge #12 - 1778 - A Syrup of Quinces, 1778 - A Cake of Qunices, 1859 - Raspberry (Quince) Vinegar
Challenge #14 - 1861, Pickled Tongue
Challenge #15 - 1836, Tavern Biscuit
Challenge #17 - 1800s, Toasted Cheese
Challenge #18 - 1882, Beetroot with Cream
Challenge #21 - 1824, Fondus
Challenge #22 - 1860s, Brown Flour Soup
Challenge #23 - 1836, Pound Cake
Challenge #24 - 1851, Sago Jelly
Challenge #25 - 1841 - Sherbet
Challenge #26 - 1882, Nun's Sighs
Saturday, 6 May 2017
HFF Challenge #12 - In a Jam, or Jelly, or Pickle
Friday, 10 March 2017
Tuesday, 17 January 2017
HFF Challenge #23 - Sweet Sips and Potent Potables
Join Mel and try your hand at a tasty cake with a splash of brandy and red wine!
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