New peas (fresh peas in cream sauce)
New peas with cream and other yummy ingredients.
Adventures in historic cooking
Recipe
Tart pastry cases
Assemble these tart cases from pre-made puff pastry (or homemade, if you are adventurous), then let loose with the fillings!
Dessert Cream
Dessert cream has multiple uses, and it’s even delicious by the spoonful out of the fridge!
Lemon meringues
This is a sweet (and lemony) way to use egg whites when you’ve made a recipe that only takes the yolks!
Candied lemon peel
Candied lemon peel is hard to find in stores but easy to make! It’s useful for many 18th-century recipes.
Frangipan pie (cream, almond flour, and candied lemon peel)
A delicious and yet unusual pie – once you have the ingredients on hand, this is straightforward and popular with both kids and adults.
Eggs au fromage (soft-scrambled eggs with cheese and wine)
Like soft-scrambled eggs and cheese fondue in one amazing dish. Great recipe for weeknight dinner or weekend brunch!
Eggs à la jardinière (egg and Béchamel bake)
Easy and decadent-tasting. If you ever wished that eggs and Béchamel could be intertwined, this is the baked egg dish for you!
Fortress of Louisbourg Soldier Bread
Soldier bread is a dense and rustic loaf that sustained soldiers at the Fortress of Louisbourg.
Eggs à la bourgeoise (an easy egg/bread/cheese bake)
A very quick and very tasty dish – simply eggs, bread, cheese, butter, and seasonings, layered and baked. Try it!