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	<title>Living History Lectures</title>
	<link>http://livinghistorylectures.com</link>
	<description>Just another WordPress weblog</description>
	<lastBuildDate>Wed, 15 Feb 2012 17:57:47 +0000</lastBuildDate>
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	<item>
		<title>Woad</title>
		<description><![CDATA[In Europe, before the mid-19th century, blue dye was extracted by boiling the
leaves of a plant in the mustard family called woad.
]]></description>
		<link>http://livinghistorylectures.com/2012/02/15/woad/</link>
			</item>
	<item>
		<title>Rice Crispies</title>
		<description><![CDATA[Kellogg introduced Rice Krispies in 1928.
]]></description>
		<link>http://livinghistorylectures.com/2012/02/01/rice-crispies/</link>
			</item>
	<item>
		<title>Flan</title>
		<description><![CDATA[
Ingredients

1½ Cups whole milk
1 Cup Half &#038; Half
1 tsp. vanilla extract
½ Cup sugar
6 eggs
Water
Caramel sauce OR Chocolate sauce OR Jams or preserves



Utensils

Measuring cup
 Measuring spoons
8 custard cups or ramekins
Slotted spoon
Bowl
Teakettle
Fine mesh strainer
Spoon
Sauce pan
Whisk or mixer
Knife
Tongs



Mixing bowl OR glass bowl or large measuring cup with spout
Roasting pan large enough to accommodate custard cups with at least [...]]]></description>
		<link>http://livinghistorylectures.com/2012/02/01/flan/</link>
			</item>
	<item>
		<title>First English coffeehouse</title>
		<description><![CDATA[In London in 1652, the first coffeehouse opened in a shed in St. Michael
Cornhill courtyard.
]]></description>
		<link>http://livinghistorylectures.com/2012/01/15/first-english-coffeehouse/</link>
			</item>
	<item>
		<title>Flu</title>
		<description><![CDATA[More people (3% of the world’s population) died in the 1918 influenza
pandemic than in both world wars combined.
]]></description>
		<link>http://livinghistorylectures.com/2012/01/01/flu/</link>
			</item>
	<item>
		<title>Welsh Rabbit</title>
		<description><![CDATA[(Cheese Sauce.  This dish, along with scotch woodcock, was traditionally served when nothing was bagged at a shooting party or hunt.  Every region in the British Isles has its own recipe.  This is a simple microwave version that tastes great.)

Ingredients

8 oz. (2 Cups) shredded cheese
4 Tbs. (1/2 stick) butter
1/4 cup flour
1/8 tsp. [...]]]></description>
		<link>http://livinghistorylectures.com/2012/01/01/welsh-rabbit/</link>
			</item>
	<item>
		<title>Above the salt</title>
		<description><![CDATA[During the Middle Ages and the Renaissance a salt cellar, which was a big
bowl of salt, was placed in the center of the table. If one was of the nobility,
one sat above the salt, and if one was of lower class, one sat below the salt.
]]></description>
		<link>http://livinghistorylectures.com/2011/12/15/above-the-salt/</link>
			</item>
	<item>
		<title>Tramps</title>
		<description><![CDATA[At the end of the 19th century, the population of tramps in America
numbered 50,000, which was larger than Wellington’s army at Waterloo.
]]></description>
		<link>http://livinghistorylectures.com/2011/12/01/tramps/</link>
			</item>
	<item>
		<title>Melópitta (Greek honey and cheese cake)</title>
		<description><![CDATA[(Greek honey and cheese cake)

Ingredients

16 oz. (2 cups) ricotta cheese
1 cup golden honey
4 eggs
2 Tbs. all-purpose flour
ground cinnamon
oil or butter



Utensils

measuring cup
measuring spoons
large mixing bowl
electric mixer
9-inch pie pan



Preheat the oven to 350°F.  Grease the pie pan with oil or butter.  Place the eggs in the mixing bowl and lightly beat them with the electric [...]]]></description>
		<link>http://livinghistorylectures.com/2011/12/01/melopitta-greek-honey-and-cheese-cake/</link>
			</item>
	<item>
		<title>Gingerbread</title>
		<description><![CDATA[Gingerbread was first made on the ancient Greek island of Rhodes and was
spread throughout Europe by Roman soldiers.
]]></description>
		<link>http://livinghistorylectures.com/2011/11/15/gingerbread/</link>
			</item>
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