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Derby Porcelain Sweetmeat Stand, circa 1758-1760.

Derby Porcelain Sweetmeat Stand

For Sale on - Painted in blues and pale aqua with two tiers of scallop shell dishes that are decorated with a pattern of blue flowers.

Elizabeth Raffald, "Directions for a Grand Table," illustration from "The Experienced English Housekeeper" (Manchester: Printed by J. Harrep, 1769), p. 361

Elizabeth Raffald, "Directions for a Grand Table," illustration from "The Experienced English Housekeeper" (Manchester: Printed by J. Harrep, p.

L' exposition qui se tient au Musée des Art décoratifs et du Design de Bordeaux jusqu'au 18 mai 2015 a pour objectifs de faire l'histoire du souper et d'

L'heure du souper ou l'art du bien manger aux 17e et 18e siècles

L' exposition qui se tient au Musée des Art décoratifs et du Design de Bordeaux jusqu'au 18 mai 2015 a pour objectifs de faire l'histoire du souper et d'

Fish pond of flummery fish:  Flummery fish were gilded and were floated on a dish of thin lemon jelly or sweet wine.Or embedded in a dome of jelly to make a "fish pond."

Fish pond of flummery fish: Flummery fish were gilded and were floated on a dish of thin lemon jelly or sweet wine.Or embedded in a dome of jelly to make a "fish pond.

The Regency table (of the upper classes) laid for a dinner party. A recreation by food historian Ivan Day, Historic Food, http://www.historicfood.com/portal.htm

The Regency table (of the upper classes) laid for a dinner party. A recreation by food historian Ivan Day, Historic Food, www.

An 18th century epergne and some sweetmeat glasses filled with various items of historical chocolate confectionery, including diablotins (1755), chocolate drops (1789) and the Queen's Chocoladoes - in the central bowl of the epergne. These were candied immature cacao nuts and date from the 1660s.

Get an answer for 'How and when were medieval banquets arranged?' and find homework help for other Medieval Banquets questions at eNotes

Sitting in a forgotten folder, a gold and chrysoprase parure belonging to Archduchess Maria Valerie of Austria

Chrysoprase parure mounted in yellow gold, late century, beonged to Archduchess Maria Valeria of Austria, daughter of Francis Joseph I and Empress Elisabeth (Sisi), auction in

Colonial Cooking: A Look Back. Great article and recipe from good ole' FA

Colonial Cooking: A Look Back

Kitchens : The Colonial Williamsburg Official History & Citizenship Site Most were built outside the homes in separate buildings and food carried in.

This flummery was made from a 1790s Staffordshire cream ware mould. The leaves are coloured with spinach green, the grapes with blackcurrent juice. Unlike the much more vertical moulds of the Victorian period, these early moulded dishes are very low.

This flummery was made from a Staffordshire cream ware mould. The leaves are coloured with spinach green, the grapes with blackcurrent juice. Unlike the much more vertical moulds of the Victorian period, these early moulded dishes are very low.

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