Pictured is the finished receipt (recipe), To make Current Soup. To complete the dish place White-bread in a dish, pour (the soup) over it so that the bread gets soggy, and then sprinkle with Sugar and Cinnamon.
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Posted in culinary history, Currants, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
To the red currants for the receipt (recipe) To make Current Soup the following ingredients were added: take Rhenish wine, a little water, and a little Butter, sweeten with Sugar.
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Posted in culinary history, Currants, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
For the Dutch receipt (recipe) To make Currant Soup, one first takes red Currants and strips them from the stems.
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Posted in culinary history, Currants, Dutch foodways, food, food history, receipts, recipes | Tags: chocolate lectures, culinary history, food, food history, foodways
Currants are small, delicious berries borne on bushes that belong to the genus Ribes and native to the northern latitudes of both Europe and North America. Currant canes are spineless and bear 8 to 30 clusters of fruit.
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Posted in culinary history, Currants, food, food history | Tags: culinary history, food, food history, foodways
The stewed fava beans were flavored with chopped Parsley with Butter and Salt, a spoonful or two of mutton broth cooked a bit, then added to the beans. The receipt (recipe) for To stew Fava Beans was served garnished with parsley leaves.
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Posted in culinary history, Dutch foodways, Fava (broad) bean, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
For the receipt (recipe) To stew Fava Beans, the fava beans are cooked until done, then drained. The beans are then cooled and peeled. There are a few fava beans already peeled on the pewter plate.
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Posted in colander, culinary history, Dutch foodways, Fava (broad) bean, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
This is the first in a series of Dutch receipts (recipes)-To stew Fava Beans. The first step is to remove the beans from their pods and cook until done. These beans are in a kettle in water over the fire to cook.
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Posted in copper kettles, culinary history, Dutch foodways, Fava (broad) bean, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
It was in the 16th century that fava beans came to the New World and they were planted by Spanish colonists in Central and South America. The New World native beans (Phaseolus)which provided complementary protein for the indigenous peoples of North America, crossed the Atlantic at the same time as the fava beans and were well accepted by the Europeans who colonized North America.
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Posted in beets, culinary history, Fava (broad) bean, food, food history | Tags: culinary history, food, food history, foodways
The Vicia fabia or broad bean was the bean of European agriculture until the New World bean arrived. They are best eaten harvested early when still young and tender.
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Posted in culinary history, Fava (broad) bean, food, food history | Tags: culinary history, food, food history, foodways
The strawberry bread (a mixture of Lenape white flour corn ground and mashed strawberries) was removed from the trade kettle and placed in a grape vine basket to drain.
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Posted in Bread, Corn, culinary history, food, food history, grape vine basket, Lenape, Native American, Strawberries, trade kettle | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American, strawberries
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