The receipt (recipe), To make Pink Pancakes, stated beat it fine (referring to the large Beet-root) in a marble mortar. I looked at my lovely white marble mortar and pestle used in my confectionery work and the beet. The decision was made use a masher in a redware bowl without creating a hard to clean pink mortar.
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Posted in beets, culinary history, food, food history, Pancakes, receipts, recipes | Tags: culinary history, food, food history, foodways
The first step in the preparation of the receipt (recipe), To make Pink Pancakes (1786), is to Boil a large Beet-root tender.
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Posted in beets, culinary history, food, food history, Pancakes, receipts, recipes | Tags: culinary history, food, food history, foodways
Take a good Cabbage; cut off the Stalk, with a little of the Body, and let it be well scalded. Take it out of the Water and prepare your Cabbage to be stuff’d with this Farce made of Flesh of Fowl, a piece of Veal, some parboil’d Bacon, Parsly and a clove of Garlick; the whole mixture being season’d with fine Herbs and Spice, with some Bread-crum, two whole Eggs, and two or three Yolks, all well minc’d. Your Cabbage being stuff’d with this Farce, let it be clos’d, neatly tied up and put into a Pot or Stew-pan. The Court and Country Cook, 1702
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Posted in Bacon, cabbage, culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
After the cabbage has been stuffed with a farce prepared from fowl, veal, bacon, parsley, garlic, bread crumbs, eggs, herbs and spices for the receipt (recipe), The Manner of Dressing a farc’d Cabbage for a Side-Dish, let it be clos’d, neatly tied up and put int a Pot or Stew-pan. The stuffed cabbage is pictured tied in a pudding bag.
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Posted in cabbage, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After a good Cabbage is well scalded for the receipt (recipe), The Manner of Dressing a farc’d Cabbage for a Side-Dish, prepare the Cabbage to be stuff’d with this Farce made of Flesh of Fowl, a piece of Veal, some parboil’d Bacon, Parsly and a clove of Garlick; the whole mixture being season’d with fine Herbs and Spice, with some Bread-crum, two whole Eggs, and two or three Yolks, all well minc’d.
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Posted in Bacon, cabbage, culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
In addition to the fowl, veal, and bacon (well minc’d) in the Farce for the receipt (recipe), The Manner of Dressing a farc’d Cabbage for a Side-Dish, Parsley, a clove of Garlick…fine Herbs and Spice, some Bread-crum, two whole Eggs and two or three Yolks were added.
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Posted in cabbage, culinary history, food, food history, Parsley, receipts, recipes | Tags: culinary history, food, food history, foodways
After the cabbage has been well scalded for the receipt (recipe), The Manner of Dressing a farc’d Cabbage for a Side-Dish, prepare your Cabbage to be stuff’d with this Farce made of Flesh of Fowl, a piece of Veal, some parboil’d Bacon, Parsly and a clove of Garlick…all well minc’d.
Visit my website at: www.hearttohearthcookery.com
Posted in Bacon, cabbage, culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
Once you take a good Cabbage, for the receipt (recipe), The Manner of Dressing a farc’d Cabbage for a Side-Dish, cut off the stalk with a little of the Body, and let it be well scalded. Notice that a pudding cloth was used for the scalding.
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Posted in cabbage, culinary history, food, food history, pudding bag, receipts, recipes | Tags: culinary history, food, food history, foodways
For the receipt (recipe), The Manner of Dressing a farc’d Cabbage for a Side-Dish, first take a good Cabbage. In addition to the cabbage, you will need Flesh of Fowl, a piece of Veal, and bacon.
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Posted in Bacon, cabbage, culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
Take a Quart of pick’d Gooseberries, scald them in a Quart of Water ’till they are tender, mash them in the Water, and boil them with three Pound of fine Sugar ’till it be pretty thick, put to it a Pint and half of Cream, and the Yolks of eight Eggs. Stir these well together over a slow Fire, when it is enough, pour it into a deep Dish, and eat it Cold. John Nott, 1726
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Posted in culinary history, food, food history, Fool, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 