The receipt (recipe), Cale-Cannon, a dish of potatoes mashed and minced cabbage, is served to table in a Rockingham serving dish.
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Posted by: hearttohearthcookery | January 21, 2018
Cale-Cannon
Posted in cabbage, culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 20, 2018
Twice As Much
After the cabbage has been minced small for the receipt (recipe), Cale-Cannon, mash the potatoes, and mix them gradually but thoroughly with the chopped cabbage, adding butter, pepper and salt. There should be twice as much potato as cabbage.
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Posted in cabbage, culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 19, 2018
Then Some Potatoes
After the cabbage was boiled, drained, squeezed, chopped and minced small for the receipt (recipe), Cale-Cannon, then some potatoes that had been boiled separately were mashed.
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Posted in cabbage, culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 17, 2018
Boil Cabbage
For the receipt (recipe), Cale-Cannon, the first step is to boil separately some cabbage and potatoes. What is in the linen cloth is the cabbage boiling which facilitates removing the cooked cabbage from the kettle.
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Posted in cabbage, culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 7, 2018
Beef-steak Pudding
The receipt (recipe), Beef-steak Pudding, is ready to be served at the table in its pudding basin. The pudding with rollers of steaks, seasoned with shredded onion, boiled in a cloth tied close.
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Posted in Beef, culinary history, food, food history, Pudding basin, Puddings, receipts, recipes | Tags: culinary history, food, foodways, puddings
Posted by: hearttohearthcookery | December 31, 2017
Cloth Tied Close
The receipt (recipe), Beef-steak pudding, is prepared in paste in a pudding basin and then for cooking it is directed to cover with a cloth tied close, and let the pudding boil slowly, but for a length of time.
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Posted in Beef, culinary history, food, food history, Pudding basin, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 30, 2017
Pinch the Edges
After a paste has been laid in a basin and the rollers of steaks placed in for the receipt (recipe), Beef-steak Pudding, cover the basin with a paste, and pinch the edges to keep the gravy in.
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Posted in Beef, food, food history, Pudding basin, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 28, 2017
Paste in a Basin
After all the thin slices of beef have been rolled with fat and shredded onion for the receipt (recipe), Beef-steak pudding, the next step is to lay a paste in a basin and put in the rollers of steaks. The pudding basin used is a Mason Cash pudding basin.
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Posted in culinary history, food, food history, Pudding basin, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 26, 2017
If Approve Shred Onion
After the thin slices of beef have been beat with the blade of a knife for the receipt (recipe), Beef-steak pudding, roll them with fat between, and if you approve shred onion, add a very little.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 24, 2017
Beat with the Blade
After the thin slices of beef have been divided into pieces three inches long for the receipt (recipe), Beef-steak Pudding, the slices are beat with the blade of a knife.
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Posted in Beef, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways
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