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Gode Cookery    ~A

Gode Cookery ~A

The Historical Cookery Page--VERY interesting collection of historically accurate recipes of food by era

The Historical Cookery Page--VERY interesting collection of historically accurate recipes of food by era

http://acozinhamedieval.blogspot.com.es/2014/09/um-simples-livro-de-culinaria-para-as.html

http://acozinhamedieval.blogspot.com.es/2014/09/um-simples-livro-de-culinaria-para-as.html

Gode Cookery - Modern Recipes for Beginners

Gode Cookery - Modern Recipes for Beginners

Elaborate white wedding cake. Photo by Taylor Lord Photography.

Bolo de casamento com flores naturais

Elaborate white wedding cake. Photo by Taylor Lord Photography.

Dr. William Bradford Smith, OU history professor - At the Table: Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe

Dr. William Bradford Smith, OU history professor - At the Table: Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe

Roasted vegetables soup with rosemary and pine nuts.

Roasted vegetables soup with rosemary and pine nuts.

A Worcestershire historian has compiled a book of recipes used by Benedictine monks of Evesham Abbey.

Medieval recipe book reveals wealth of Evesham's monks

A Worcestershire historian has compiled a book of recipes used by Benedictine monks of Evesham Abbey.

Papo de Anjo: Portuguese for “angel’s double chin”, this baked egg yolk pastry is also known as an “angel’s teat”. Back in the 14th or 15th century, Portuguese convents and monasteries took in laundry.  The nuns and monks used egg whites for starching the clothes, so they ended up with a surplus of egg yolks. Not wanting these to go to waste, they whipped the yolks into a thick batter, and baked them into little cakes that were then boiled lightly in syrup.

Papo de Anjo: Portuguese for “angel’s double chin”, this baked egg yolk pastry is also known as an “angel’s teat”. Back in the 14th or 15th century, Portuguese convents and monasteries took in laundry. The nuns and monks used egg whites for starching the clothes, so they ended up with a surplus of egg yolks. Not wanting these to go to waste, they whipped the yolks into a thick batter, and baked them into little cakes that were then boiled lightly in syrup.

Chewy No-Bake Granola Bars with Coconut Oil ~ quick and easy to make with all natural ingredients | FiveHeartHome.com

Coconut Oil (Organic, Virgin, Cold-Pressed, Pure & UnRefined)

Chewy No-Bake Granola Bars with Coconut Oil ~ quick and easy to make with all natural ingredients | FiveHeartHome.com

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