Added to the Wheat-flour for the receipt (recipe) for To fry Olie-koecken, from Peter Rose’s translation from the Dutch receipt book, De Verstandige Kock, is a loot Cinnamon, a quarter loot white Ginger, a few Cloves crushed together. A loot is approximately fourteen grams.
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Posted in culinary history, Dutch foodways, food, food history, Olie-koecken, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
The next ingredient to prepare for the receipt (recipe) To fry Olie-koecken is the almonds. Peter Rose’s translation of the Dutch reads: a quarter pond or one and a half (quarter pond: 6 ounces) peeled Almonds. After weighing the almonds, they were added to a kettle of heated water, now draining in my colander, and the skins slip off easily when the almonds are not allowed to completely cool.
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Posted in Almonds, culinary history, Dutch foodways, food, food history, Olie-koecken, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
A cup of the best Apples, is the next ingredient in the receipt (recipe) for To fry Olie-koecken from Peter Rose’s translation of The Sensible Cook. The directions for the apples are to peel them and cut them in very small pieces without the cores. Since this receipt was typically prepared for serving as part of the New Year’s celebration, picking the “best” of the stored apples was important.
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Posted in apples, culinary history, Dutch foodways, food, food history, Olie-koecken, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
In the translation of De Verstandige Kock (The Sensible Cook) into English, Peter Rose translated the receipt (recipe) To Fry Olie-koecken and the first line: For 2 pond of Wheat-flour take 2 pond long Raisins, when they have been washed clean soak them in lukewarm water. The already soaked raisins are drying on the cloth so as not to add additional water to what should be a thick batter.
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Posted in culinary history, Dutch foodways, food, food history, Olie-koecken, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
My table and hearth are filled with the equipment and ingredients needed for the preparation for the Dutch receipt (recipe) To fry Olie-koecken. The wood bake oven drying rack will be used with the cloth for the draining of the fried batter.
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Posted in culinary history, drying racks for bake oven, Dutch foodways, food history, Olie-koecken, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
With the addition of the 19th century receipt (recipe) for Thick Gingerbread in the center of the table, there are now gingerbreads from the 14th to the 19th century presented. The earliest 14th century gingerbread is at the six o’clock position and moving your eyes up symmetrically on both sides are the gilded and non-gilded 16th century gingerbread, 17th century gingerbread and then 18th century.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
While baking in the tin baker ( see previous post: 3/4 to 1 Hour or Longer), the graniteware pan had to be turned several times to attempt an even baking of the receipt (recipe) for Thick Gingerbread. On the wood plate, is the first baked gingerbread.
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Posted in culinary history, food, food history, Gingerbread, GraniteWare, receipts, recipes, Tin baker
After the receipt (recipe) for Thick Gingerbread was poured into the buttered GraniteWare pan, the pan was placed in the tin baker. The receipt states to bake it from 3/4 to 1 hour or longer.
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Posted in culinary history, food, food history, Gingerbread, GraniteWare, receipts, recipes, Tin baker | Tags: culinary history, food, food history, foodways, Gingerbread
For baking this 19th century receipt (recipe), Thick Gingerbread, I chose a GraniteWare pan. GraniteWare was first manufactured in the United States by two German immigrants, William and Fredrick Niedringhaus. They were the founders of the St. Louis Stamping Co. for the mass production of stamped kitchen ware and brought the process of enameled kitchen ware from Germany to the United States. The US Patent for the process is titled “Improvement in Manufacture of Iron-Ware” number 177,953.
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Posted in 19th century foodways, culinary history, food, food history, Gingerbread, GraniteWare, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The leavening for this 19th century receipt (recipe) for Thick Gingerbread comes from dissolving 1 teaspoonful of carbonate of soda into 1/4 pint of milk just warm and adding three well whisked eggs. Just look at the bubbles on the surface of the batter!!
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Posted in 19th century foodways, culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Heart to Hearth Cookery 