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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Posted by: hearttohearthcookery | April 9, 2018
Take the Cabbage
Posted in culinary history, food, food history, receipts, recipes, Red cabbage | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | April 4, 2018
Bones, Stoned Raisins and Dates
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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Posted in culinary history, food, food history, potato, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 31, 2018
Your Paste Ready
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
Posted by: hearttohearthcookery | March 28, 2018
As Thick as Your Thumb
For the receipt (recipe), To make a Potato Pye, the first instructions are to Boil potatoes (not too much) cut them in slices as thick as your thumb.
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Posted in culinary history, food, food history, potato, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 26, 2018
Then Serve It Up
After the celery and cutlets of ham have simmered enough for the receipt (recipe), A Ragoo of Celery and Ham, put in a bit of butter as big as a walnut, worked up with a little flour, and a drop of vinegar, and then serve it up.
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Posted in Celery, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 22, 2018
With Thin Cutlets of Ham
After the celery is boiled and squeezed for the receipt (recipe), A Ragoo of Celery and Ham, then put it into a sauce-pan with thin cutlets of ham, and let it simmer over the fire.
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Posted in Celery, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 14, 2018
Boil your Celery
The first step in the preparation of the receipt (recipe), A Ragoo of Celery and Ham, is to boil your celery and squeeze it.
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Posted in Celery, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 9, 2018
Get Some Sippets
While the onions, seasoned with pepper, salt, clove, mace, vinegar and parsley, are boiling fast for a quarter of an hour for the receipt (recipe), To make an Onion Soup the Spanish Way; get some sippets to cover the bottom of the dish, fried quick, not hard; lay them in the dish , pour in your soup, and send it to table.
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Posted in culinary history, food, food history, Onions, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | March 5, 2018
A Handful of Parsley
After the sliced Spanish onions have boiled in sweet oil for the receipt (recipe), To make an Onion Soup the Spanish Way, then pour on them three pints of boiling water; season with beaten pepper, salt, a little beaten clove and mace, two spoonsful of vinegar and a handful of parsley washed clean, and chopped fine; let it boil fast a quarter of an hour.
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Posted in culinary history, food, food history, Onions, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, soups
Posted by: hearttohearthcookery | February 28, 2018
In a Pint of Sweet Oil
The next step for the receipt (recipe), To make an Onion Soup the Spanish Way, is to peel and slice the two large Spanish onion and let them boil softly in half a pint of sweet oil till the onions are very soft.
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Posted in culinary history, food, food history, Onions, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
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