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.
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, Mutton, receipts, recipes, redware stewpot | Tags: culinary history, Dutch, food, food history, foodways
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
Heart to Hearth Cookery 