The receipt (recipe), Salt Cod with Parsnips presented to table. The cod was rolled in rice flour, pepper and nutmeg and baked with chunks of cooked parsnips, and bay leaves.
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Posted by: hearttohearthcookery | October 15, 2019
Salt Cod with Parsnips
Posted in Cod, culinary history, food, food history, Parsnips, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 13, 2019
Lay in Bay Leaves
After the parsnips have been cooked soft and cut in chunks for the receipt (recipe), Salt Cod with Parsnips, add the Cod Parsnip chunks, strain over a little of the cooking liquid, add butter and lay in Bay leaves. This receipt was baked in a bake oven.
Posted in Bake oven, Cod, culinary history, food, food history, Parsnips, receipts, recipes
Posted by: hearttohearthcookery | October 10, 2019
Cook Parsnips and Chunk
For the receipt (recipe), Salt Cod with Parsnips, cook Parsnips in water until just soft and cut the Parsnips in chunks.
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Posted in Cod, culinary history, food, food history, Parsnips, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 8, 2019
Rice Flour, Pepper and Nutmeg
After the cod has been soaked, put in a kettle for a gentle boil, and soaked until soft for the receipt (recipe), Salt Cod with Parsnips, roll the pieces of Cod in Rice flour, Pepper, and Nutmeg.
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Posted in Cod, culinary history, food, food history, Parsnips, receipts, recipes | Tags: culinary history, Dutch, fish, food, food history
Posted by: hearttohearthcookery | October 6, 2019
Fish in a Kettle
After the loose salt from the Cod has been rinsed off and the fish soaked for a day while changing water for the receipt (recipe), Salt Cod with Parsnips, put the fish in a kettle and cover with fresh water and bring to a gentle boil.
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Posted in Cod, culinary history, food, food history, Parsnips, receipts, recipes | Tags: culinary history, Dutch, fish, food, food history, foodways
Posted by: hearttohearthcookery | October 4, 2019
Rinse Loose Salt
For this receipt (recipe) translated from a Dutch manuscript as, Salt Cod with Parsnips, the first step is rinse any loose salt from the Cod and soak for a day changing the water once or twice. I am pictured below the salt cod with the fresh cod that I just prepared and ready for the salting process.
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Posted in Cod, culinary history, food, food history, Parsnips, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | October 2, 2019
Capon-Served
Pictured is the Dutch receipt (recipe), To prepare Capon in the Spanish Way, served. The cloth with the lemon minced fine was removed before serving.
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Posted in Capon, culinary history, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | September 30, 2019
Capon in the Spanish Way
For the Dutch receipt (recipe). To prepare Capon in the Spanish way, take the Capon, boil it with 3 or 4 pieces of Beef then take whole blades of Mace, peeled Ginger, Parsley, Carrots, Rosemary, Saffron, and a piece of Butter, whole Pepper, and a Lemon cut fine and tied together in a cloth, place it together in the broth. The string you see in the picture is attached to the tied cloth in the kettle with the finely cut lemon.
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Posted in Capon, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | September 24, 2019
Asparagus and Eggs
For the receipt (recipe), Asparagus and Eggs, take a Toast…as big as you would have it for your Dish…: Take six eggs beat them well with a good Piece of Butter, a little Salt, then pour them over the Toast, boil some Grass (asparagus) tender, cut it small, and lay it over the Eggs. This makes a pretty side dish.
Visit my website at: www.hearttohearthcookery.com
Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 19, 2019
Boil Some Grass
While the toast is toasting for the receipt (recipe), Asparagus and Eggs, boil some Grass tender, cut it small. The asparagus (grass) you cannot see as it is boiling in a pudding bag which makes it so easy to remove from the kettle.
Visit my website at: www.hearttohearthcookery.com
Posted in asparagus, culinary history, food, food history, pudding bag, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
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