For the receipt (recipe) Potato-Cakes, first take potatoes, peel them and boil them.
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Posted by: hearttohearthcookery | March 19, 2020
Peel and Boil Them-A Taste of Hearth Cooking
Posted in culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 17, 2020
Essence of Ham-A Taste of Hearth Cooking
The receipt (recipe), To make Essence of Ham, containing lean slices of ham beat, slices of carrot, parsnips, and onions, broth, four mushrooms, one leek, parsley, six cloves and some crusts of bread was served to table on a pewter platter.
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Posted in carrots, culinary history, food, food history, Ham, Leeks, Mushrooms, Onions, Parsnips, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 15, 2020
Season with Mushroom, Leak, Parsley and Clove-A Taste of Hearth Cooking
Season the receipt (recipe), To make Essence of Ham, with three or four Mushrooms, a whole Leek, Parsley, and Half a Dozen Cloves, put in some Crusts of Bread, and let them simmer over the Fire for a Quarter of an Hour.
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Posted in culinary history, food, food history, Ham, Leeks, Mushrooms, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 11, 2020
Moisten with Broth-A Taste of Hearth Cooking
After the slices of ham covered with slices of carrots, parsnips and onions stew until they begin to stick for the receipt (recipe), To make Essence of Ham, then sprinkle on a little Flour, and turn them, then moisten them with Broth.
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Posted in carrots, culinary history, food, food history, Ham, Onions, Parsnips, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 5, 2020
Slices of Carrots, Onions and Parsnips-A Taste of Hearth Cooking
After the lean slices of ham have been beat well for the receipt (recipe), To make an Essence of Ham, lay them in the Bottom of a Stew-pan, with Slices of Carrots, Parsnips and Onions: cover your Pan, and set it over a gentle Fire.
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Posted in carrots, culinary history, food, food history, Ham, Onions, Parsnips, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 3, 2020
Beat Slices Well-A Taste of Hearth Cooking
For the receipt (recipe), To make Essence of Ham, after the fat has been trimmed off the ham and cut in slices beat them well. You can hardly see the slice of ham in the picture as it is being beaten with my wood pounder.
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Posted in culinary history, food, food history, Ham, receipts, recipes, wood pounder | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 29, 2020
To Make an Onion Soup-A Taste of Hearth Cooking
After the fried onions have been boiled with fresh butter, pepper and salt and a French Roule sliced for the receipt (recipe), To make an Onion Soup, then dish it up and put to it a large spoonful of vinegar.
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Posted in culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | February 27, 2020
Have Ready Boyling Water-A Taste of Hearth Cooking
After the onions have been fried till they are a little browne for the receipt (recipe), To make an Onion Soup, have ready boyling two quarts of water. Put your onions to it when well drained from the Butter. Then put a quarter of a Pound of fresh butter, Pepper and Salt, a French Roule sliced. Let it Boyle all slowly together about an hour and a half.
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Posted in culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | February 23, 2020
Fry a Little Browne-A Taste of Hearth Cooking
After the onions have been cut for the receipt (recipe), To make an Onion Soup, then fry them in butter till they are a little browne. The onions are frying in my large spider.
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Posted in culinary history, food, food history, Onions, receipts, recipes, Soups, spider | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | February 21, 2020
Cut Them Indifferent Small-A Taste of Hearth Cooking
After choosing a dozen onions for the manuscript receipt (recipe), To make an Onion Soup, pare them then slice them and cut them indifferent small
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Onions, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
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Heart to Hearth Cookery 