After the flour, cinnamon, coriander seeds and anise seeds have been mixed together for the receipt (recipe) To make Cinamon Bisket add 3 eggs whisked. I am preparing one third of the receipt so what is pictured is one egg whisked.
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Posted in confectionery, culinary history, food, food history, receipts, recipes | Tags: food history, confectionery, foodways, culinary history, food
After added the cinnamon to the fine flour for the receipt (recipe) To make Cinamon Bisket add two ounces of coriander seeds and halfe an ounce of anny seeds. Anny seeds are anise seeds.
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The next step in the preparation of the receipt (recipe) To make Cinamon Bisket is to add two ounces of cinamon finely beaten. The cinnamon used was Ceylon cinnamon.
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Posted in Biscuits, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
This next receipt (recipe) To make Cinamon Bisket is from a 17th century manuscript receipt book. The first step is to take halfe A peck of fine flower. I made one third of the receipt so pictured is one third of a peck of flour.
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The receipt (recipe) for To stew Cucumbers, H. Glasse, 1747: Take six large Cucumbers, slice them, take six large Onions, peel and cut them in Slices, fry them both brown, then drain them, and pour out the Fat, put them into the Pan again, with three Spoonfuls of hot water, a quarter of a Pound of Butter rolled in Flour, a Tea Spoonful of Mustard, Season with Pepper and Salt and let them stew a quarter of an Hour softly, shaking the pan often; when they are enough; dish them up.
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After the butter rolled in flour, a teaspoonful of mustard are added to the three spoonfuls of hot water in the pan for the receipt (recipe) To stew Cucumbers Season with Pepper and Salt. Now the sliced cucumbers and onions friend brown should be added back to the pan and let them stew a quarter of an Hour softly.
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Posted in Cucumbers, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
After the three spoonfuls of hot water and quarter of a pound of butter rolled in flour is added to the pan for the receipt (recipe) To stew Cucumbers add a Tea Spoonful of Mustard. The mustard was prepared by grinding mustard seed and mixing it with white wine vinegar.
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Posted in Cucumbers, culinary history, food, food history, Mustard, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
After draining the fat from the pan and before putting the drained cucumbers and onions back in for the receipt (recipe) To stew Cucumbers add a quarter of a Pound of Butter rolled in Flour to the pan.
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Posted in Cucumbers, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
After the sliced cucumbers and onions have been fried brown for the receipt (recipe) To stew Cucumbers then drain them, and pour out the fat, put theminto the Pan again with three Spoonfuls of hot water.
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Posted in Cucumbers, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
After butter has been heated to sizzling in the cast iron pan for the receipt (recipe) To stew Cucumbers fry them both brown. The sliced cucumbers with peel and onions were mixed together and fried to all were browned.
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Posted in Cucumbers, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
