Making a Tansey
The word Tansy refers to both an aromatic herb that was formerly used both in medicine and cookery and the name of a receipt (recipe). In this receipt (recipe), To make a Tansey–Another Way, the safer Juice of Spinage was used to make it green.
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Posted in culinary history, food, food history, receipts, recipes, spinach, tansy | Tags: culinary history, food, food history, foodways, tansy
Spinach Pudding Presented
The Spinage Pudding (see previous post) was boiled an Hour in a wet and floured Cloth (a pudding bag). The receipt (recipe) states: When it is enough, turn it into your Dish, and pour melted Butter over it; as to Sugar, you must add or let it alone, just to your Taste.
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Posted in Boiled, culinary history, food, food history, Puddings, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways, puddings
A Spinage Pudding
The receipt (recipe) for A Spinage Pudding starts with a quarter of a Peck of Spinage, picked and washed clean, put into a Sauce-pan, with a little Salt and boiled just tender. After it is drained the instructions state to chop it with a Knife, beat up six Eggs, and mix well with it half a Pint of Cream, and a stale Role grated fine, a little Nutmeg, and a quarter of a Pound of melted Butter; stir all well together, put it into the Suace-pan you boiled the Spinage in, and keep stirring it all the time till it begins to thicken.
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Posted in copper saucepan, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Eggs with Lettice
After the Cabbage-lettice is stewed enough (see previous post), lay them in your Dish and fry some Eggs nicely in Butter, and lay them on.
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Posted in cabbage, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Lettice in a Sauce-pan
This lettice is Cabbage-lettice for a receipt (recipe) titled Eggs with Lettice. Scald some Cabbage-lettice in fair Water, squeeze them well, then slice them, and toss them up in a Sauce-pan, with a Piece of Butter, season them with Pepper, Salt, and a little Nutmeg. Let them stew half an Hour…
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Posted in cabbage, copper saucepan, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Beef the French Fashion with Spanish Potatoes
Take a Rump of Beef, boil it Half an Hour, take it up, lay it in a large Stew-pan, cut three or four Gashes in it all along the Side, rub the Gashes with Pepper and Salt, pour into the dish a Pint of Red Wine, as much hot Water, two or three large Onions cut small, the Hearts of eight or ten Lettuces cut small, and a good Piece of Butter roll’d in a little Flour…let it stew. When it is enough, take the Beef, lay it in the Dish, and pour the Sauce over it. The finished receipt (recipe) pictured is garnished with To Broil Spanish Potatoes (see previous post).
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Posted in culinary history, food, food history, French foodways, receipts, recipes | Tags: culinary history, food, food history, foodways
To Broil Spanish Potatoes
Spanish Potatoes is a term found in 18th century receipt books (recipe books) for the sweet potato. To broil the Spanish potatoes, the potatoes were cut across without peeling, in slices half an inch thick.
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Posted in culinary history, food, food history, receipts, recipes, spider, sweet potato | Tags: culinary history, food, food history, foodways
Pettyt Pates-Bake Oven vs Bake Kettle
Both the bake oven and bake kettle were used at the Bolton Mansion Hearth Cooking class to bake the receipt (recipe) for Pettyt Pates (see previous posts). To visually compare, the baking sheet from the bake oven was placed on top of the reproduction of an orginal bake kettle.
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Posted in bake kettle, Bake oven, Bolton Mansion, culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: Bake oven, classes, culinary history, food, food history, foodways, Hearth cooking classes
Pettyt Pates in Bake Oven
These patty pans containing the receipt (recipe) for Pettyt Pates (see previous post) were place on a baking sheet and baked in the bake oven.
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Posted in Bake oven, culinary history, food history, patty pans, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
Pettyt Pates
Take Chicken minced small with a piece of marrow, season this with salt nutmeg and peper if you will have hearbs they must be time parsley sweet marjorame washt and piked and minced, mixe all together, if you love the tast a little shallot dos well, minced in with the herbs these dmay be baked in little potipan moules with past.
Just as the receipt (recipe) states above, the minced mixture has been placed in a fine paste in patty pans for baking.
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Posted in culinary history, food, food festivals, patty pans, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes
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