After the onions are boiled, the receipt (recipe) for Onions to Butter is to drain them in a Colander. It was a simple step with this rounded copper reproduction colander (see Food History Sources page) to scoop the onions directly from the kettle and let them drain.
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Posted in colander, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
Onions from the last harvest winter well for several months. A flavorful 18th century receipt (recipe) for onions is Onions to Butter. To begin this receipt, peel them (onions), put them into boiling water.
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Posted in culinary history, food, food history, Food preservation, Onions, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Allium cepa, onion, is a member of the Lily family, and a close relation of leeks, chives and garlic. By medieval times, onions had become a common vegetable through out Europe. European seafarers took them to Asia, Africa and the New World.
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Posted in culinary history, food, food history, Onions | Tags: culinary history, food, food history, foodways
The oysters threaded on the nettle sticks were dried on the drying rack in the sun. The Micmacs would cook the dried oysters in water, well seasoned with the the bear or seal.
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After the oysters were impaled on the center nettle stick with their bodies on alternating sides, two thinner nettle sticks were threaded through the opposite end of the oyster. The oysters are now held in place and spread to dry in the sun.
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Posted in Abenaki, culinary history, drying, food, food history, Food preservation, Native American, Oysters | Tags: culinary history, food, food history, Food preservation, foodways, Native American
Replicating a display at the Abbe Museum on the native technique of drying oysters, I first used my deer bone awl to make a small hole in the oysters to allow the oyster to be threaded onto a center stick alternating the side the body of the oyster was positioned.
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Posted in Abenaki, culinary history, drying, food, food history, Native American, Oysters | Tags: culinary history, food, food history, Food preservation, foodways, Native American
To keep harvested oysters for future use, oysters were dried in the sun by the Eastern Abenaki. In preparation for drying oysters in the sun, I have a grape vine basket with oysters, a deer bone awl in a deer skin holder and nettle sticks.
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Posted in Abenaki, culinary history, drying, food, food history, Food preservation, Native American, Oysters | Tags: culinary history, food, food history, Food preservation, foodways
Once harvested (see previous post) the oysters were either cooked by being placed upon the coals or heated until the shell was easily opened but without cooking the oyster so it could be obtained for drying.
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Posted in culinary history, food, food history, Native American, Oysters | Tags: culinary history, food, food history, foodways, Native American
Nicolas Denys in 1672 described the Mi’kmaqs (Micmacs) catching and cooking oysters in the winter. They are a great manna for the winter when the weather does not permit going on the hunt. … To obtain them the ice is broken and two long poles tied together about half-way up; then this is opened and closed like pincers. The Oysters are drawn from the water and thrown upon the ice.
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Posted in culinary history, food, food history, Native American, Oysters | Tags: culinary history, food, food history, foodways, Native American
In the lower left corner on a wood plate, is the candied rind of a true Citrus Medica (citron), considered the first citrus fruit in the Mediterranean. The apothecary pot is filled with the receipt (recipe) The American Citron which can be used in culinary uses of the candied original citron but it does not have the original’s medicinal properties.
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