The receipt (recipe), To stew Pears in a Sauce-Pan, makes a pretty dish with one whole, the rest cut in quarters, and the cores taken out. These pears were stewed with a few cloves, a piece of lemon-peel, a gill of red wine, and a quarter of a pound of fine sugar.
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After the pears have been cored and pealed with on left whole for the receipt (recipe), To stew Pears in a Sauce-Pan, put them into a sauce-pan with a few cloves, a piece of lemon-peel, a gill of red wine, and a quarter of a pound of fine sugar, and do them over a slow fire.
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After paring the forelle pears for the receipt (recipe), To stew Pears in a Sauce-Pan, the next step is to either quarter them, or do them whole; they make a pretty dish with one whole, the rest cut in quarters, and the cores taken out.
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The first direction for the receipt (recipe), To stew Pears in a Sauce-Pan, is to pare six pears. This pear, Forelle pear, whose history goes back to the 1600’s in northern Saxony, Germany, is one of the smallest of the varieties of pears and so twelve pears were pared.
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The red cabbage for the receipt (recipe), Red Cabbage dressed after the Dutch Way, is cut small, boiled, drained and simmered with oil, butter, a little water and vinegar, an onion cut small and seasoned with pepper and salt. It is now ready for table.
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After the cabbage is drained for the receipt (recipe), Red Cabbage dressed after the Dutch Way, a sufficient quantity of oil and butter is put to it, and an onion cut small; season it with pepper and salt, and let it simmer on a slow fire till all the liquor is wasted.
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After the red cabbage has been cut small for the receipt (recipe), Red Cabbage dressed after the Dutch Way, the next step is to boil it soft, then drain it.
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The first step in the preparation of the receipt (recipe), Red Cabbage dressed after the Dutch Way, is to Take the cabbage, cut it small.
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After the potatoes are seasoned with nutmeg, cinnamon, ginger and sugar for the receipt (recipe), To make a Potato Pye, add to them the marrow of two or three bones, a handful of stoned raisins of the sun and dates, put butter over it and bake it.
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After the potatoes have been boiled and cut in slices as thick as your thumb; your paste being ready, put them in the bottom and season them with nutmeg, cinnamon, ginger, and sugar.
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Posted in culinary history, food, food history, Pastes (pastry), potato, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 