This past winter was long and extremely cold, the geese were laying but there was very little tansy to harvest. The few inch long sprigs are on the table to the right of the cracked goose egg. The receipt (recipe) for To make a Tansie the best way: Otherways had to be prepared with the strained juices from stamped spinach.
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Posted in culinary history, Eggs, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Happy Easter! This 17th century receipt (recipe) for To make Omlets divers Ways: The Twelfth Way was garnished with triangular pieces of another spring receipt, A Tansie for Lent and presented to the table.
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Posted in culinary history, Eggs, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
On the sippets, is the receipt (recipe) for To dress hard Eggs divers ways, The Fifth Way in the Portugal Fashion. When the parsley, leeks, hard eggs cut into rounds, mushrooms slic’t…being almost fried, put some vinegar to them, dish them, and grate nutmeg on them.
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Posted in culinary history, Eggs, food, food history, Leeks, Mushrooms, receipts, recipes, Sippets | Tags: culinary history, food, food history, foodways
Bread was toasted at the hearth to produce sippets for the receipt (recipe), To dress hard Eggs divers ways, The Fifth Way in the Portugal Fashion.
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Posted in culinary history, Eggs, food, food history, receipts, recipes, Sippets, Toasting fork | Tags: culinary history, food, food history, foodways
The next ingredient added to the spider for the receipt (recipe) To dress hard Eggs divers ways: The Fifth Way in the Portugal Fashion is a handful of mushrooms well picked, washed and slic’t.
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Posted in culinary history, Eggs, food, food history, Leeks, Mushrooms, receipts, recipes, spider | Tags: culinary history, food, food history, foodways
The next step in preparing the receipt (recipe) To dress Hard Eggs divers ways,The Fifth Way in the Portugal Fashion is after the leeks and parsley are half fried, put into them hards eggs cut into rounds. (And yes there is an “s” on hard)
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Posted in culinary history, Eggs, food, food history, Leeks, receipts, recipes | Tags: culinary history, food, food history, foodways
There are many receipts (recipes) for the bounty of the spring egg. Fry some parsley small minced, some leeks in fresh butter, is the first line of the receipt for To dress hard Eggs divers ways, The Fifth Way in the Portugal Fashion.
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Posted in culinary history, Eggs, food, food history, Leeks, receipts, recipes | Tags: culinary history, food, food history, foodways
The To make a Pear-pudding is done with a small Stick of Cinnamon in the small end for the Stalk, and a Clove in the Top to make the image of a dish of pears more complete. See previous posts for ingredients and preparation.
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Posted in culinary history, food, food history, Pears, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The receipt (recipe) for To make a Pear-Pudding are baking in the Shape of a Pear. Each “pear” was stuck with a small Stick of Cinnamon in the small end for the Stalk.
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Posted in culinary history, food, food history, Pears, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The center original bake kettle was used to bake the receipt (recipe) To make a Pear Pudding. Note that the original kettle has taller legs, distinctive ears (handles) and is without a bail. A reproduction original bake kettle to the right has the same characteristics but is much shallower in depth. On the left, a standard bailed bake kettle with short legs.
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Posted in bake kettle, Cast iron, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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