“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.