The yolks of four or five eggs were added to the pound of parmesan grated, a pint of fine flower, and as much fine bisket bread beaten for the receipt (recipe), Fritters in the Italian Fashion.
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Posted by: hearttohearthcookery | June 3, 2018
The Yolks
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 26, 2018
Bisket Bread Beaten
After grating a pound of parmesan cheese for the receipt (recipe), Fritters in the Italian Fashion, a pint of fine flower, and as much fine bisket bread beaten to powder is added.
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Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 24, 2018
Parmesan Grated
For the receipt (recipe), Fritters in the Italian Fashion, first take a pound of the best parmesan grated.
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Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 19, 2018
They Make a Pretty Dish
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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Posted in culinary history, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 15, 2018
A Gill of Red Wine
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.
Posted in copper saucepan, culinary history, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 10, 2018
One Whole; Rest in Quarters
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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Posted in copper saucepan, culinary history, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 8, 2018
Pare Six Pears
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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Posted in culinary history, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 23, 2018
Red Cabbage Dressed after the Dutch Way
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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Posted in culinary history, food, food history, receipts, recipes, Red cabbage | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 20, 2018
Sufficient Oil and Butter
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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Posted in cabbage, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 13, 2018
Boil it Soft
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Red cabbage | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 