Historical foods

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18th Century Tavern Biscuits
Meat Pies and Onion Gravy
When I think of the old King Arthur or any medieval movie, it seems they talk a lot about eating meat pies. For years I thought these ba...
Chicken and Red Currant Pie
Chicken and red current pie. Looks really good!
Jaune Mange
"Jaune Mange" from Food History Jottings - Blancmange was a common white milk pudding made from the 17th century onwards. Jaune mange (from the French "jaune" for "yellow") was an 18th century variation of the recipe that included egg yolks, which gave the end product its distinctive colour. It could be flavoured with either Seville orange juice or lemon juice - food historian Ivan Day prefers the former.
Colonial Williamsburg | The World's Largest Living History Museum
A stuffed pumpkin appears as first course on the dining table in the family-focused Powell House on Waller Street. Colonial Williamsburg