From Fraise to Fricassee: Seventeenth Century Cooking in Commonwealth Kitchens
Posted by William Weaver on Nov 30, 2013 in | Comments Off on From Fraise to Fricassee: Seventeenth Century Cooking in Commonwealth Kitchens Bakemeat, Fricassee, Frais, Rye Pie, Oat Cake – These were once common terms in the vocabulary of the early Pennsylvania housewife. Indeed, her cookery would seem very strange to us today, quite as remote and curious as that of the Middle Ages. Traditional cooking underwent many changes in the second half of the eighteenth century and industrialization in the nineteenth century altered it...read more