To make Sara Josepha Hale’s receipt (recipe) for Rich Onion Soup put into a stew-pan 12 onions, 1 turnip, and a head of celery, sliced, 1/4 pound of butter, and a quart of water. A large copper saucepan on a trivet is being used to prepare the soup.
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Posted in copper saucepan, culinary history, food, food history, receipts, recipes, Sara Josepha Hale, Soups | Tags: culinary history, food, food history, foodways
Sara Josepha Hale’s receipt (recipe) for Apple Pancakes after it was fried on both sides was served strewed with pounded cinnamon and sugar very hot.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
A large wood plate was utilized for the Apple Pancakes receipt (recipe) directions to fry it on both sides. The “pancake” flavored with cinnamon, grated lemon-peel, currants and chopped apple was nicely browned.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe) is named Apple Pancakes (plural) by Sara Josepha Hale but the directions state after melting some butter in a frying-pan, when hot pour the whole mass in. So essentially one large pancake is made.
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Posted in apples, culinary history, food, food history, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways
For the Sara Josepha Hale receipt (recipe) for Apple Pancakes, the next step after mixing flour, milk, eggs, cinnamon, lemon peel, currants and chopped apples, is to melt some butter in a frying-pan.
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Posted in apples, culinary history, food, food history, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways
The receipt (recipe) for Sara Josepha Hale’s Apple Pancakes states: Mix 2 large spoonfuls of flour in a cup of milk; when smooth add 8 eggs, some pounded cinnamon, grated lemon-peel, a handful of currants, and 6 or 8 apples peeled and chopped: mix it all well together.
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Posted in apples, culinary history, food, food history, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways
Mrs. Sarah J Hale’s receipt (recipe) for Bread Pudding published in Mrs. Hale’s New Cook Book, Philadelphia, 1857, was served on a beautiful Rockingham serving dish. See previous posts for ingredients and preparation.
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Posted in culinary history, food, food history, Puddings, receipts, recipes, Rockingham, Sara Josepha Hale | Tags: culinary history, food, food history, foodways, puddings
After the receipt (recipe) for Sara Josepha Hale’s Bread Pudding boiled for exactly an hour and ten minutes, the pudding bag was opened to reveal the filled mould covered with paper and tied.
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Posted in culinary history, food, food history, pudding bag, Pudding mould, Puddings, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways, puddings
After the mould containing the receipt (recipe) for Bread Pudding is tied with paper over it, a cloth (pudding bag) is placed tightly over and Sara Josepha Hale writes to boil the pudding exactly an hour and ten minutes.
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Posted in culinary history, food, food history, pudding bag, Pudding mould, Puddings, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways, puddings
After the batter for Sara Josepha Hale’s Bread Pudding, is poured into the mould quite full, the receipt (recipe) directs to tie a paper over it. It was a challenging task with my six pointed star mould!
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Posted in culinary history, food, food history, Pudding mould, Puddings, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways, puddings
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