The flavor and aroma of the mace, verjuice, sorrel and lemon wafted through the kitchen as the Dutch receipt (recipe)-To stew a Hen with Sorrel– was presented for table with some broth. See previous post for receipt.
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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, sorrell | Tags: culinary history, food, food history, foodways
In the hemispherical kettle is a hen which until almost done stewed in water. The Dutch receipt (recipe) states: When your Hen is almost done take Sorrel which has been washed clean with some whole blades of Mace and whole Pepper then add to these, a Lemon cut into slices combined will all the above and thus let stew together with Butter and Verjuice.
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Posted in culinary history, Dutch foodways, food, food history, hemispherical kettle, receipts, recipes, sorrell | Tags: culinary history, food, food history, foodways
The borage leaves that have been washed, dipped in beaten egg and fitted together with two leaves back-to-back, are now fried in butter in a spider for the Dutch receipt (recipe)-To Fry green Leaves. The fried leaves are served with sugar grated over them.
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Posted in Borage, culinary history, Dutch foodways, food, food history, receipts, recipes, spider | Tags: culinary history, food, food history, foodways
The next step in the preparation of the Dutch receipt (recipe) To Fry Green Leaves, after dipping the borage leaves in well-beaten eggs, is to fit two leaves together, the backs on the outside.
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Posted in Borage, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Once the borage leaves are drained dry for the Dutch receipt (recipe) To Fry Green Leaves, place beaten Eggs in a flat dish and dip the leaves in it.
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Posted in Borage, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
For the Dutch receipt (recipe) To Fry Green Leaves, take young leaves of Borage and break off the stem. Note that the best leaves have been selected from the borage plant pictured in the previous post. Once freshened in cool water, the leaves improve in appearance.
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Posted in Borage, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The 17th century English physician, Nicholas Culpeper, in his 1814 edition of Culpeper’s Complete Herbal failed to describe borage as these are so well known in every garden that I hold it needless to describe them. Borage is a known bee attractant in a garden but is edible. Young borage leaves have a flavor that is typically described as similar to cucumber.
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Posted in culinary history, Dutch foodways, food, food history, Herbs | Tags: culinary history, food, food history, foodways
The Dutch receipt (recipe) for To make Egg-fritters which are good (see previous posts) were fried with butter in a spider (an iron frying pan with attached legs).
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Posted in culinary history, Dutch foodways, food, food history, food history equipment, Herbs, receipts, recipes, spider | Tags: culinary history, food, food history, foodways
The Fennel, Violet leaves, Tansy, Sorrel, Spinach, Catnip, Beet, some Leeks were cut fine together and mixed with Eggs and finely crushed Rusk to create the Dutch receipt (recipe) for To make Egg-fritters which are good.
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Posted in culinary history, Dutch foodways, food, food history, Herbs, receipts, recipes | Tags: culinary history, food, food history, foodways
To make the Dutch receipt (recipe) To make Egg-fritters which are good, first you take all sorts of herbs: Fennel, Violet leaves, Tansy, Sorrel, Spinach, Catnip, Beet and some Leeks and cut them fine together.
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Posted in culinary history, Dutch foodways, food, food history, Herbs, receipts, recipes | Tags: culinary history, food, food history, foodways
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