For the receipt (recipe), To make Raspberry Dumplings, make a good cold paste, roll it to a quarter of an inch thick, and spread over it raspberry-jam to your own liking. A cold paste is what is called now pie crust and in the gally pot is preserved raspberries from my garden.
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Posted in culinary history, food, food history, Gally pot, Pastes (pastry), raspberries, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe), Cauliflowers dressed the Spanish Way required that the cauliflower be slightly boiled, fried, and then stewed in sweet oil (olive oil was used), garlic, pepper, salt and vinegar. I love cauliflower but this was the best I have ever eaten.
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Posted in Cauliflower, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
To complete the receipt (recipe), Cauliflowers dressed the Spanish Way, to a large cauliflower put a pint of sweet oil, and two or three cloves of garlic; then season them with pepper and salt, two or three spoonfuls of vinegar; cover the pan close, and let them simmer over a very slow fire an hour. Instead of one large cauliflower, two smaller cauliflowers were substituted to fit the pan which was kept at a slow fire but keeping it over a small burner of embers and replenishing as needed.
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Posted in Cauliflower, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the cauliflower were slightly boiled and drained well for the receipt (recipe), Cauliflowers dressed the Spanish Way, let them fry till brown. The cauliflowers are being browned in a spider in sweet oil over a “burner” of glowing embers.
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Posted in Cauliflower, culinary history, food, food history, receipts, recipes, spider | Tags: culinary history, food, food history, Food preservation, foodways
After the cauliflower have been boiled slightly for the receipt (recipe), Cauliflowers dressed the Spanish Way, they are drained well. In the picture, a reproduction colander is being used for draining.
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Posted in Cauliflower, colander, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
The first step in the preparation of the receipt (recipe), Cauliflowers dressed in the Spanish Way is to boil them but not too much. Many times I use a pudding bag (a yard square of linen) for cooking vegetables for the ease of removing them from the kettle but not for this receipt in which the cauliflower needs to remain firm and intact for the next steps.
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Posted in Cauliflower, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
This is the receipt (recipe), Potato-Cakes prepared potatoes boiled and beat in a mortar mixed with yolks of egg, sack, sugar, mace, nutmeg and butter. Then are then molded and fried in butter and laid on a plate for service. A sauce of melted butter, sack and sugar will be poured over them.
Posted in Cakes, culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the receipt (recipe), Potato-Cakes, has been formed into shapes using molds fry them brown in fresh Butter.
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Posted in Cakes, culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
After a Paste has been made from potatoes (mashed), egg yolks, sack, sugar, mace, nutmeg and melted butter for the receipt (recipe), Potato-Cakes, then make them into Cakes, or in just what Shapes you please with Molds.
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Posted in Cakes, culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
After the potatoes are boiled for the receipt (recipe), Potato-Cakes, beat them in a Mortar, mix them with Yolks of Eggs, a little Sack, Sugar, a little beaten Mace, a little Nutmeg, a little melted Butter, work it up into a Paste.
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Posted in culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 