After picking two handfuls of garden sorrel for the receipt (recipe), Sorrel Sauce, the next step is to boil it for four minutes in water, strain it off, and press the water from it. This receipt is from a receipt book dated 1772 and it is the first instance I have seen of a direction including minutes in an 18th century receipt book. It is indeed a rare four minutes.
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For the receipt (recipe), Sorrel Sauce, pick two handfuls of garden sorrel, wash it clean.
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Posted in culinary history, food, food history, receipts, recipes, sorrell | Tags: culinary history, food, food history, foodways
The sorrel harvested for the receipt (recipe), Sorrel Sauce, is a member of the buckwheat family. The leaves are lance-shaped and add an acidic, lemon-like flavor.
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Posted in culinary history, food, food history, receipts, recipes, sorrell | Tags: culinary history, food, food history, foodways
Take a good deal of spinach and wash it clean. Then boil it in fair water. When it is boiled take it forth and let the water run from it. Then chop it with the back of a knife, and put in some eggs and grated bread. Season it with sugar, cinnamon, ginger and pepper, dates minced fine, and currants. Roll them like a ball and dip them in batter made of ale and flour. The receipt (recipe), To make Fritters of Spinach is presented to table.
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After the boiled, chopped spinach has had eggs, grated bread, sugar, cinnamon, ginger, pepper, minced dates and currants added for the receipt (recipe), To Make Fritters of Spinach, roll them like a ball and dip them in batter made of ale and flour. Pictured the balls are being fried in butter in a spider.
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Posted in culinary history, food, food history, receipts, recipes, spider, spinach | Tags: culinary history, food, food history, foodways
After the boiled spinach has been drained, chopped, and had some eggs and grated bread added for the receipt (recipe), To Make Fritters of Spinach, season it with sugar, cinnamon, ginger and pepper, dates minced fine, and currants.
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Posted in culinary history, food, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
For the receipt (recipe), To Make Fritters of Spinach, first Take a good deal of spinach and wash it clean. Then boil it in fair water. When it is boiled take it forth and let the water run from it.
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Posted in culinary history, food, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
The receipt (recipe), To make an excellent Plum Cake, after being iced with an icing made from egg white, sugar, and orange flower water are placed back in the bake oven so the icing will set but not brown. The cakes are now ready for the table.
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Posted in Cakes, culinary history, food, food history, Great cakes, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
If you ice it (To make an excellent Plum Cake), take half a Pound of Double-refin’d Sugar sifted: then put some of the Sugar, and beat it up with the White of an Egg, and beat it with a Whisk, and a little Orange-flower Water, but do not over-wet it, then strew in all the Sugar by degrees; and beat it all near an Hour; the Cake will take so long a baking; then draw it, and wash it with icing, and put it in again.
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Posted in Bake oven, Cakes, culinary history, food, food history, Great cakes, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
The receipt (recipe), To make an excellent Plum Cake, has just come out of the bake oven and I easily removed the cake hoops. Next step is the icing.
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Posted in Bake oven, Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
Heart to Hearth Cookery 