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Medieval to 16th century | 17th - 19th century | Garden Restoration | The Nonsuch Restoration Project

Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.

 

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Medieval Great Pies Leche Fries Dariolles Custard Boiled Ray   Meat Menus from c. 1392 Roasted Swan, Crane, Pheasant and Heron Breast of Mutton in Sauce Boiled Crab or Lobster Salmon Roasted in Sauce Garbage (what every cook needs)

17th and 18th Centuries Cheese How to make Butter Common Cheese Gloucestershire Cheese Stilton Cheese Sage and Spinach Cheese Common Sausages   Meat Recipes Sausages as good as those of Bologna Common Black Pudding Almond Hog's Pudding Roasting a Pig Over an Open Fire   Fish recipes Salmon to pot or bake Trout to Stew Flounder to Fricassée Sturgeon to Boil or Roast     Soups Rice and Chicken Soup Ox Cheek Soup Hare Soup Two recipes for Partridge Soup Calf's Head Soup Pease (Pea) Porridge   Alcoholic Beverages Elder Wine Raisin Wine Sage Wine Strawberry Wine Gooseberry Wine English Mountain Mead Mum

 

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Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

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