After the long pieces of parsnips have been added to the cut mutton for the Dutch receipt (recipe), To stew Mutton, the translated receipt states and furthermore all sorts of greens coarsely chopped. I used the late fall greens still in my garden, spinach and parsley.
2017 Hearth Cooking Workshop and Classes (Gift Certificates available) now posted on my website: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, Mutton, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
After the mutton is cut into large pieces for the Dutch receipt (recipe), To stew Mutton, the translated receipt states to add to it long pieces of Parsnips.
2017 Hearth Cooking Workshop and Classes (Gift Certificates available) now posted on my website: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mutton, Parsnips, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
For the Dutch receipt (recipe) for To stew Mutton, the first line as translated by Peter Rose is to Take Mutton; cut into large pieces, well cooked and skimmed.
2017 Hearth Cooking Workshop and Classes (Gift Certificates available) now posted on my website: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, Mutton, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
The table is ready with the ingredients to prepare two Dutch receipts (recipes): To stew Mutton, and To bake an Apple (egg) fritter. Both receipts are from Peter G Rose’s, The Sensible Cook, which includes the translation of the seventeenth century De Verstnadige Kock.
2017 Hearth Cooking Workshop and Classes (Gift Certificates available) now posted on my website: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
The graniteware pan needed to be rotated in the tin baker to bake the gingerbread prepared from the receipt (recipe), Miss James Gingerbread, from Ellen Emlen’s manuscript receipt book.
2017 Hearth Cooking Workshop and Classes (Gift Certificates available) now posted on my website: www.hearttohearthcookery.com
Posted in culinary history, Ellen Emlen, food, food history, Gingerbread, GraniteWare, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
After all the materials were combined for Ellen Emlen’s receipt (recipe), Miss James Gingerbread, the individual gingerbreads were baked using a graniteware pan in a reflective tin baker.
2017 Hearth Cooking Workshop and Classes (Gift Certificates available) now posted on my website: www.hearttohearthcookery.com
Posted in culinary history, Ellen Emlen, food, food history, Gingerbread, GraniteWare, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Ellen Emlen writes in her manuscript receipt book for the receipt (recipe), Miss James Gingerbread, to mix the butter + sugar together, then the other materials, adding the milk and soda just before it is baked. She wrote initially for a teaspoon of soda dissolved in a cup of milk and later added that sour cream is better.
2017 Hearth Cooking Workshop and Classes (Gift Certificates available) now posted on my website: www.hearttohearthcookery.com
Posted in culinary history, Ellen Emlen, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The receipt (recipe), Miss James Gingerbread, was used by Ellen M Emlen after she wrote it in her manuscript receipt book as she entered adjustments to the materials. She changed a tablespoon all spice to use only just a tea, and increased the cinnamon from a teaspoon to a tablespoon. There was no adjustment to the tablespoon of ginger and wine glass of brandy.
2017 Hearth Cooking Workshop and Classes (Gift Certificates available) now posted on my website: www.hearttohearthcookery.com
Posted in culinary history, Ellen Emlen, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The receipt (recipe) for Miss James Gingerbread starts with: 1. cup molasses, 1. of sugar, 1. of butter, 3. of flour- 3 eggs. I heated the molasses at the fire in the log cabin so it would flow.
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Posted in culinary history, Ellen Emlen, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
This is my table for the preparation of the receipt (recipe), Miss James Gingerbread, from the manuscript receipt book of Ellen M Emlen. Ellen was born in 1814 and married in 1840.
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Posted in culinary history, Ellen Emlen, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Heart to Hearth Cookery 