As Winter settles around our shoulders, I like to consider what was considered seasonal fare in the eighteenth century. I’m a big fan of eighteenth century table maps (see my post on Winterthur’s Robert Jocelyn dinner journal here and visit the Winterthur digital interactive feature here). In The British Housewife (1756) I found this table map noting how the dishes for the first course should be laid out, complete with engravings of the food itself. Protein is the order of the day.
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