The receipt (recipe) for Indian Muffins states to butter some muffin rings: set them on a hot griddle, and pour some of the batter into each. Since I had small tin cake hoops made but no specific “muffin rings”, I substituted the cake hoops. Two of the cake hoops are in a spider and three on a griddle in the back of the picture.
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Posted in Corn, culinary history, food, food history, Muffins, receipts, recipes, tin baking hoops | Tags: corn, culinary history, food, food history, foodways
To the yellow Indian meal and wheat flour (see previous post) are added alternately a quarter of a pound of fresh butter in a quart of milk and four eggs beat very light. The whole must be beaten long and hard.
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Posted in Corn, culinary history, food, food history, Muffins, receipts, recipes | Tags: corn, culinary history, food, food history, foodways
To prepare Eliza Leslie’s receipt (recipe) for Indian Muffins, a pint and a half of yellow Indian meal, and a handful of wheat flour were sifted and mixed together.
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Posted in Corn, culinary history, food, food history, Muffins, receipts, recipes | Tags: corn, culinary history, food, food history, foodways
Strain off the liquor from the chicken and put it back into the sauce pan with a little salt, a scrape of nutmeg, a bit of flour and butter, give it one boil, and when you are going to serve (the Fricasee of Chicken) beat up the yolk of an egg, and half a pint of cream, and stir them over the fire, but don’t let them boil.
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Posted in copper saucepan, food, food history, food history equipment, receipts, recipes | Tags: culinary history, food, food history, foodways
To the cut up chickens and liquor were added a bit of veal, onion, mace, and lemon-peel, white pepper, and a bunch of sweet herbs. The chicken for the Fricasee of Chicken was cooked until tender absorbing the flavors.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the chickens for the Fricasee of Chicken were boiled rather more than half, the receipt (recipe) directs to let them cool, then cut them up, and put them to simmer in a little gravy made of the liquor they were boiled in. The chickens were cooled, the liquor strained and all put in a large tin-lined copper saucepan for simmering. The copper being too full, the chicken and liquor were transferred back to the original boiling kettle for the simmering
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Posted in copper saucepan, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
For the 1806 Mrs. Maria Eliza Rundell receipt (recipe) Fricasee of Chicken, she first states to boil them (chickens) rather more than half in a small quantity of water. Three chickens were boiled in the kettle shown until partially cooked by half.
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Posted in copper kettles, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Once the water was pressed out through the bag (see previous post), the cooked spinach and sorrel were put in a stew pan with a piece of butter, some pepper and salt. The receipt (recipe) directed it to be chopped continually with a spoon till it is quite dry.
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Posted in culinary history, food, food history, pudding bag, receipts, recipes, sorrell, spinach | Tags: culinary history, food, food history, foodways
This is the same linen pudding bag now with the cooked spinach and sorrel as pictured full in the last post. The beauty of the pudding bag is that every cooked green leaf was removed from the kettle with the one-step removal of the bag. The receipt (recipe) for Spinach improved with Sorrell states next to press out all the water which was easy to accomplish with the bag.
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Posted in culinary history, food, food history, pudding bag, receipts, recipes, sorrell, spinach | Tags: culinary history, food, food history, foodways
The receipt (recipe) for Spinach improved with Sorrell directed that the greens be washed, picked clean, drained and thrown in boiling water. Rather than use a straining spoon or colander, all the greens were placed in a linen cloth and tied-a full bag.
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Posted in culinary history, food, food history, pudding bag, receipts, recipes, sorrell, spinach | Tags: culinary history, food, food history, foodways
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