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“Cooking in the Archives” sets out to find, cook, and discuss recipes from cookbooks produced between 1600 and 1800.
Alyssa Connell and Marissa Nicosia take recipes from the 17th and 18th centuries, and translate them into modern cooking terms, and cook them. Come for the Jumballs, try the Carrot Pudding, stay for the Maccarony Cheese, and wash it all down with some Could Possett. But you may want to skip the Fish Custard.
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