When the hen was stewed until it is enough for the receipt (recipe), To stew a Hen with Orange peels, it was dished up together and sprinkled with cinnamon powder.
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Posted by: hearttohearthcookery | March 20, 2015
Hen with Orange Peels
Posted in culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | March 18, 2015
Boiled with Orange Peels
The hen roasted until almost done for the receipt (recipe) To stew a Hen with Orange Peels, is stewed enough with Rhenish wine, Orange peels and Sugar to make it sweet.
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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 17, 2015
Roast then Stew
For the Dutch receipt (recipe), To stew a Hen with Orange peels, first you Take a Hen, roast it almost done. The hen was roasted on a string. The string tied in a fashion so that the bird could be roasted partially on both sides prior to stewing.
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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, roasting on a string | Tags: culinary history, Dutch, food, food history, foodways, Roasting
Posted by: hearttohearthcookery | March 16, 2015
A Class on Dutch
Dutch receipts (recipes) were the focus of this January 17, 2015 hearth cooking class at the Johnson Ferry House. On the table (back row from left) are: To make a Currant Taert, To stew a Hen with Orange peels, To make a Pullet Fricassee, To stew a Hen and To make a Pear-taert. The front row includes To fry Waffles from two different waffle irons and To stew Cauliflower. All receipts were from the translation of the Dutch receipt book, De Verstandige Kock (The Sensible Cook), 1683 edition, translated by Peter Rose.
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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, Waffles | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | March 11, 2015
Fresh Cheese and Cream
The receipt (recipe), To make fresh Cheese and Cream prepared with milk, cream, egg yolk, rose water, salt, sugar and a little nutmeg was served on a plate in a dish with sugar scraped on. The plate is circular, broad-rimmed and decorated with a tulip.
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Posted in cheese, food, food history, pewter plate, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 9, 2015
On a Fine Cloth
After the yolk of an egg, a spoonful of rose-water, some salt, sugar and a little nutmeg have been put to the cheese for the receipt (recipe) for To make fresh Cheese and Cream, the cheese is put on a fine cloth.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 8, 2015
A Spoon of Rose and a Little Nut
In addition to the yolk of an egg, a spoonful of rose-water, some salt, sugar, and a little nutmeg finely beaten were added to the curd of milk and cream to prepare the receipt (recipe) To make fresh Cheese and Cream.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 7, 2015
Put to It the Yolk
After the whey has drained from the curd for the receipt (recipe) To make Fresh Cheese and Cream, put the curd into a bowl-dish, or bason; then put to it the yolk of an egg.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 6, 2015
Let the Whey Drain
After the milk, cream and rennet have stood for two hours for the receipt (recipe) To make fresh Cheese and Cream, the next step is to stir it up and put it in a fine cloth, let the whey drain from it.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 5, 2015
Pottle of Milk and Cream
As it is snowing outside this March, the thoughts of spring dairy products is coming to mind. This receipt, made in Spring 2014, is for To make fresh Cheese and Cream. Take a pottle of milk as it comes from the cow, and a pint of cream, put to it a spoonful of runnet, and let it stand two hours. A pottle is a measure equivalent to two quarts.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
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