After the pieces of Capon are well-done, the crumbs of White-bread, Cinnamon, Ginger, Saffron, Sugar, Marrow , Dates, and slices of lemon are combined with the Capon for the receipt (recipe), To make a Hutspot from a Capon; let it stew for half an hour in a pan.
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Posted in Capon, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
For the Dutch receipt (recipe), To make a Hutspot from a Capon, after the Capon has been chopped into pieces and cooked well-done, take then crumbs of White-bread, Cinnamon, Ginger, Saffron, Sugar, and Marrow from Marrow-bones with some Dates from which the stones have been removed and slices of lemon.
Visit my website for the listing of 2017 hearth cooking classes and workshops: www.hearttohearthcookery.com
Posted in Capon, culinary history, Dates, Dutch foodways, food, food history, Marrow, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
For the Dutch receipt (recipe), To make a Hutspot from a Capon, the Capon is first chopped into pieces, and then cooked in water until well done.
Visit my website for the listing of 2017 hearth cooking classes and workshops: www.hearttohearthcookery.com
Posted in Capon, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
For the Dutch receipt (recipe), To make a Hutspot from a Capon, the first step is Take a capon, which is a castrated domestic rooster fattened for eating. Those of us that have plucked many roosters know that only one is necessary for a flock and the flesh needs to be stewed. By castrating the males early, the flesh is much improved and more tender.
Visit my website for the listing of 2017 hearth cooking classes and workshops: www.hearttohearthcookery.com
Posted in Capon, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
When the slices of Jerusalem Artichokes, onion, are fried with very fresh butter, salt, butter and vinegar are well fried for the receipt (recipe) of the same name Jerusalem Artichokes, it is served with a little nutmeg.
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Posted in culinary history, food, food history, French foodways, Jerusalem artichokes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the Jerusalem artichokes have been roasted in the embers, and cut in slices, the next step for the French receipt (recipe) named, Jerusalem Artichokes, is to fry them with very fresh butter, an onion, salt, pepper and vinegar.
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Posted in culinary history, food, food history, French foodways, Jerusalem artichokes, receipts, recipes, spider | Tags: culinary history, food, food history, foodways
After the Jerusalem artichokes have been well baked in the embers for the French receipt (recipe) with the same name, Jerusalem Artichokes, the directions state to pare and cut them in round slices.
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Posted in culinary history, food, food history, French foodways, Jerusalem artichokes, receipts, recipes | Tags: culinary history, food, food history, foodways
The first step in the French receipt (recipe) for Jerusalem Artichokes is to bake them in the embers. A fresh coal shovel full of glowing embers was laid on the hearth and the tubers rotated every so often until tender.
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Posted in culinary history, food, food history, French foodways, Jerusalem artichokes, receipts, recipes | Tags: culinary history, food, food history, foodways
The Jerusalem artichoke, (Helianthus tuberosus L.), also known as sunchoke, is a member of the sunflower family spreading by an edible tuber which is best harvested for food in late fall or winter. These tubers I dug from my garden in January for the French receipt (recipe), Jerusalem Artichokes.
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Posted in culinary history, food, food history, French foodways, Jerusalem artichokes, receipts, recipes | Tags: culinary history, food, food history, foodways
The cabbage leaf cover has been removed from the redware stewpot of Gumbis. This is a very old traditional receipt (recipe) from Canton, Zurich where it was called Gumbistopfel (pot Gumbis) and consists of a mixture of apples, cabbage, onions and ham hocks. All the basic elements of a Pennsylvania German meal combined in one pot.
Visit my website for the listing of 2017 hearth cooking classes and workshops: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Gumbis, Pennsylvania German foodways, receipts, recipes, redware stewpot | Tags: culinary history, food, food history, foodways
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