After the Butter starts to fry in the Dutch bake kettle, the next step in the preparation of the receipt (recipe), To bake an Apple fritter, is to sprinkle a thick (layer of) finely crushed Rusk to cover the bottom of the pan, mixed with Sugar and Cinnamon.
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Posted in apples, culinary history, Dutch bronze bake kettle, Dutch foodways, food, food history, receipts, recipes, Rusk | Tags: culinary history, Dutch, food, food history, foodways
After the beaten Eggs are mixed with the done sliced apples in the Dutch skillet (left of picture) for the receipt (recipe), To bake an Apple fritter, butter was added to my Dutch oven. The next step will occur when the Butter starts to fry.
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Posted in apples, culinary history, Dutch bronze bake kettle, Dutch foodways, Dutch skillet, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
The finely crushed Rusk for the Dutch receipt (recipe), To bake an Apple Fritter, is mixed with Sugar and Cinnamon before being added to the Dutch oven.
Visit my website for the listing of 2017 hearth cooking classes and workshops: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, Rusk | Tags: culinary history, Dutch, food, food history, foodways
For the next step in the preparation of the Dutch receipt (recipe), To bake an Apple fritter, requires rusks finely crushed. The basket contains the rusks, twice baked rye bread, and I am crushing them fine with the use of a rolling pin.
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Posted in apples, culinary history, Dutch foodways, food, food history, receipts, recipes, Rusk | Tags: culinary history, Dutch, food, food history, foodways
When the cut pieces of apple for the Dutch receipt (recipe), To bake an Apple fritter, start to get done in the Dutch skillet mix in 4 to 6 beaten Eggs. I used four very large newly laid eggs.
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Posted in apples, culinary history, Dutch foodways, Dutch skillet, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
The prepared apples for the Dutch receipt (recipe), To bake an Apple fritter, are added to the good piece of butter with some sugar to the skillet. The translation of the receipt by Peter Rose states to shake often but do not stir when they (the apples) start to get done.
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Posted in apples, culinary history, Dutch foodways, Dutch skillet, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
A flat reproduction Dutch skillet has a good piece of Butter in readiness to cook the cut apples for the receipt (recipe), To bake an Apple fritter. The receipt actually indicates to use a flat earthenware pot but I had none that would hold the quantity of apples.
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Posted in apples, culinary history, Dutch foodways, Dutch skillet, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
For the Dutch receipt (recipe), To bake an Apple fritter, as translated by Peter Rose, the first step is to Take 12 apples, cut them in pieces as you would for a Taert.
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Posted in apples, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
To present the receipt (recipe), To stew Mutton, to table; Wheat bread has been cut beforehand and placed in the serving dish and then the stew consisting of mutton, parsnips, and all sorts of greens served on top. What needs to be added is some of the broth from the stewpot.
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Posted in culinary history, Dutch foodways, food, food history, Mutton, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
The Mutton cut into large pieces, long pieces of Parsnips, all sorts of greens coarsely chopped, and some Pepper and Salt have all been added to the redware stew pot to cook until the Mutton is done. Notice how the fire is opened to expose the hot coals for increasing the heat to the stew pot which has to be turned regularly.
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Posted in culinary history, Dutch foodways, food, food history, Mutton, receipts, recipes, redware stewpot | Tags: culinary history, Dutch, food, food history, foodways
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