After the sagoe has been boiled thick in milk and water, the receipt (recipe) for Sagoe Pudding directs to put to it half a Pound of Bisket grated, or Bread, and season with Sack, Sugar, Orange Flower, or Rose Water, Salt, Cinnamon, Ginger, and Nutmeg; put in some Citron slic’d, and if too thick, put in a little Cream: work it well together. Orange flower water was selected for this pudding.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Puddings, receipts, recipes, Sago | Tags: culinary history, food, food history, foodways, puddings
After a half a Pound of Sagoe for the receipt (recipe) Sagoe Pudding, is weighed, the receipt directs to boil it in Milk and a little Water; have a care it does not burn to; a Pint of Milk with a little Water will be sufficient, and boil it thick and tender.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Puddings, receipts, recipes, Sago | Tags: culinary history, food, food history, foodways, puddings
Take Sagoe, half a Pound are the first words of the receipt (recipe) for Sagoe Pudding. The equivalent of a half pound of my nested weights were on the balance scales to weigh the sago.
Visit my website at: www.hearttohearthcookery.com
Posted in Balance scales, culinary history, food, food history, Puddings, receipts, recipes, Sago | Tags: culinary history, food, food history, foodways, puddings
Sago or palm starch comes from the pith of stems of palms and has its origin in Southeast Asia. The palm tree is harvested when a flower spike appears, as the development of the flower will deplete the stored starch as it is used by the flower. When the starchy pith is extracted locally it is grated to make a powder and processed into sago meal. For exportation, the sago meal has water added to make a paste and sieves are used to make pearls which typically are used for puddings.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Sago | Tags: culinary history, food, food history, foodways
The receipt (recipe) for Cabbage Soup was prepared with some of the cabbage cut into quarters, cooked tender, bruised to a pulp and some cooked with brown gravy and seasoned with pepper, salt, cloves, mace, thyme, and parsley. Sippets were placed in the bottom of the dish, then the pulped cabbage and then the dish was garnished with Cabbage and slic’d Lemon, and served hot.
Visit my website at: www.hearttohearthcookery.com
Posted in cabbage, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe) Cabbage Soup describes to stove French Manchet for the Bottom of your Dish. A French Manchet is white bread and bread was toasted in front of the fire.
Visit my website at: www.hearttohearthcookery.com
Posted in cabbage, culinary history, food, food history, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
For the receipt (recipe) for Cabbage Soup, some of your Quarters (of cabbage), not too big, put them in a Stew-pan, and stove them up with some brown Meager Gravy thicken’d, and well season’d. Since the beef for the receipt Beef a la Mode was passed off brown and larded with lard seasoned with Pepper, Salt, Cloves, and Mace, Thyme and Parsly minc’d. the gravy was prepared with those drippings.
Visit my website at: www.hearttohearthcookery.com
Posted in cabbage, culinary history, food history, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Some of the Quarters of cabbage that have been boiled for the receipt (recipe) Cabbage Soup are bruised. Take some and bruise it in a Mortar, and pulp it, and put as much of your Stock to it as will fill your Dish.
Visit my website at: www.hearttohearthcookery.com
Posted in cabbage, culinary history, food, food history, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
The cabbage for the receipt (recipe), Cabbage Soup, needs to be boiled down pretty tender. Some of this cabbage will be bruised and some left in Quarters.
Visit my website at: www.hearttohearthcookery.com
Posted in cabbage, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
For the receipt (recipe) for Cabbage Soup, first take some Cabbage, cut it in Quarters, or less, and boil them down pretty tender. You can see two of the cabbage quarters in the kettle over the fire.
Visit my website at: www.hearttohearthcookery.com
Posted in cabbage, culinary history, food, food history, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 