The receipt (recipe) for To make Green Sauce states that this sauce is for hen or veal or bacon. The sauce (pictured) made with the juice from the new spring sorrel leaves and spring eggs went very well with the anadromous spring shad.
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Posted in culinary history, Eggs, food, food history, receipts, recipes, Sauces, sorrell | Tags: culinary history, food, food history, foodways
All the ingredients for the receipt (recipe) To make green sauce (sorrel juice, vinegar, sugar, two hard cooked eggs minced small, a little butter and grated nutmeg are set upon the coals till it is hot. The redware skillet with the sauce is being heated on a burner of embers.
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Posted in culinary history, food, food history, receipts, recipes, Redware skillet, Sauces, sorrell | Tags: culinary history, food, food history, foodways, redware
Two hard cooked eggs minced small are being prepared to be added to the butter and nutmeg for To make Green Sauce. The green liquid is the juice of the sorrel.
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Posted in culinary history, Eggs, food, food history, receipts, recipes, Sauces, sorrell | Tags: culinary history, food, food history, foodways
Read an old receipt (recipe) in its entirety prior to starting as they are not like modern recipes written in order of addition of ingredients always. The receipt, To make a green sauce, states to put thereto (to the juice of sorrel), a little vinegar, sugar and two hard eggs minced small, a little butter and grated nutmeg. In the redware skillet, I started with melting a little butter and adding grated nutmeg to infuse the flavor to the butter.
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Posted in culinary history, food, food history, food history equipment, receipts, recipes, Redware skillet, Sauces, sorrell | Tags: culinary history, food, food history, foodways, redware
Common or garden sorrel (Rumex acetosa) is a perennial herb or leaf vegetable whose appearance in the garden is a sign of spring. The smaller leaves are tender and have a fruity, pleasant lemon flavor from a high oxalic acid content.
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Posted in culinary history, food, food history, sorrell | Tags: culinary history, food, food history, foodways
The Tart of three colours, green, yellow and white went in the bake oven with the colors very distinct. My thoughts were that the yellow would not be as distinct after the baking and the “white” would be somewhat browned. I was thrilled that the oven temperature was correct for the tart and the colours remained for presentation to table.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, spinach, tarts | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
After the yellow egg yolk had been applied to the paste (pastry), the Tart of three colours, green, yellow and white was placed in the bake oven. (See previous posts)
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Posted in Bake oven, Coffins, culinary history, food, food history, receipts, recipes, spinach, tarts | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Gulielma Penn’s receipt (recipe) for making A Tart of Spinaige was from a hand-written manuscript and did not include information on the details of the coffin. I referred to Robert May’s To make a Spinage Tart of three colours, green, yellow and white (with diagram) to finish the coffin with a design of fine paste (pastry). I am adding the yellow by using small feathers dipped in egg yolk.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, spinach, tarts | Tags: culinary history, food, food history, foodways
The mixture of yolks of eggs, cream, spinach and sugar (them) was then put in the Coffen (a made baking dish of wheat flour added to boiled lard) to bake in the oven.
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Posted in culinary history, food, food history, receipts, recipes, spinach, tarts | Tags: Bake oven, culinary history, food, food history, foodways
The receipt (recipe) for Too Make a tart of Spinaige calls to take the yeolks of eggs and Crème, strain them with the spinaige through a strainer, and seson it with suger. A wood masher is being used to move the spinach through the straining holes.
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Posted in colander, culinary history, food, food history, receipts, recipes, spinach, tarts, wood masher | Tags: culinary history, food, food history, foodways
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