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Breads

Virginia Tavern Biscuits, illustration by Craig Payst

Virginia Tavern Biscuits

To two Cups of Flour, add one Cup of Sugar, one Cup of Butter, fome Mace and Nutmeg powdered, and a Glafs …

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Fermented Honey Cakes, Illustration by Craig Payst

Fermented Honey Cakes

This recipe derives from a passage in Maguelonne Toussaint-Samat’s A History of Food that describes spice cakes made in Reims in the 15th …

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