Results 1 - 8 of 8 for 14th century food

Mix dry ingredients. Cream butter and sugar; add beaten eggs, molasses, and chocolate. Add dry ingredients alternately with cream. Fold in raisins, ...

Blend dry ingredients before adding water and eggs. Bake at 350 degrees until done which would be light brown/gold and bounces back when finger ...

Boil the pears in their juice together with the ginger, 10 to 15 minutes. Let pears cool in the syrup. Serve with real whipped cream, flavored with a ...

Cut veal into 6 to 8 pieces. Sprinkle with salt and pepper. Beat egg with 2 tablespoons water. Dip veal in egg, then roll in mixture of parmesan ...

Mix the ingredients in the order listed. Make sure that the honey is well dissolved before adding the oil. Leave at room temperature for a day before ...

Mix all ingredients together thoroughly. Bake in a greased and floured tube pan at 350 degrees for 45 minutes. Sprinkle with powdered sugar or ...

What has sauerkraut ... In the third century B.C., when the ... good low calorie food for weight reduces, ... also include protein supplied by other foods.

18th Century - Rub two ... ginger, one pint milk, four spoons rose water, bake 15 minutes. 20th Century - Adaptation: Bake at 350 degrees for 20 to 30 minutes.


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