Eating the past

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Spent the afternoon leafing through this recipe book dated from 1679 at Leeds university, slowly making myself hungry as I went. I hope to return soon to research wild food and hedgerow harvests and experiment with some of the recipes. The entire book is written in beautiful long hand making some of the translations difficult that coupled with the rather colourful spelling, ‘Apricocks’ for example! I hope that Yorkshire based recipe book with open up some traditional recipes for wild food. Some interesting ones were, Walnuts to preserve- white, To preserve Pippins in jelly, syrup of wood sorrel and Syrup of red poppies.

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