To pour over the receipt (recipe), To hash Chickens, the directions are: to the Yolks of six Eggs, add a little Nutmeg, Vinegar and Ketchup, and a good piece of Butter, warm all these together. The ketchup used was mushroom ketchup.
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Posted in Chicken, culinary history, food, food history, receipts, recipes, Sauces | Tags: culinary history, food, food history, foodways
For the receipt (recipe), To hash Chickens, six Chickens are cut into Quarters, cover them almost with Water, and season them with Salt, Pepper, a Handful of shred Parsly, half a Pint of White-wine; boil them enough.
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Posted in Chicken, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe), Too make Chees Cake, starting from raw milk made into a fresh cheese from rennet, with butter, currants, sugar, nutmeg, rose water, egg yolks and cream added, was baked in a bake kettle.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Too this curd and butter blended for the receipt (recipe), Too make Chees Cake, take Corants (currants), sugar, nutmegs, and Rose water. The receipt was placed in the paste which was decorated with the yolk of a goose egg.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The curd is blended with butter in a mortar and pestle for the receipt (recipe),Too make Chees Cake.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
In order to replicate the receipt (recipe), Too make Cheese Cake,( in a much smaller amount than starting with 15 quarts of new milk), I started with 2 quarts of raw milk and set the curd with Rennett. This is the curd that I made just after being in my cheese cloth (linen) and hung to drain the whey.
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Posted in cheese, culinary history, dairying, receipts, recipes | Tags: culinary history, dairying, food history, foodways
For the receipt (recipe), Too Make Chees Cakes, the first instructions are to make the cheese: Take New milke from the cow, then put in a pint of new Creme, sweet, then put in a Litel Rennet to make it Cum then Lett it stand one houre and gather youre Curd as you doe a Cheese, and take up the Curd and put it inot a Course strainer, a Litell at a time, but doe not Crush them but Lett the whay drop from them Clene.
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Posted in cheese, cheesemaking, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The shad (which was planked) is served with Sorrel Sauce and served with To make Spinage Fritters and Too make Chees Cakes.
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Posted in culinary history, food, food history, receipts, recipes, Sauces, shad, sorrell | Tags: culinary history, food history, foodways, shad
After the sorrell for the receipt (recipe), Sorrell Sauce, has been chopped fine put it in a stew-pan, with a piece of butter, a little flour, two tea-cups of gravy, and a little pepper and salt, and set it on the fire.
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Posted in culinary history, food, food history, receipts, recipes, sorrell | Tags: culinary history, food, food history, foodways
After the two handfuls of garden sorrel have been boiled for four minutes in water for the receipt (recipe), Sorrel Sauce, strain it off, and press the water from it, and chop it fine.
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Posted in culinary history, food, food history, receipts, recipes, sorrell | Tags: culinary history, food, food history, foodways
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