After bacon has been neatly laid in rows in the rutcher for the receipt (recipe) Veal Collops another way do them (veal collops) over with the yolk of an egg, season them with pepper, salt, mace and nutmeg.
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Posted in Bacon, culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
The first step in the preparation of the receipt (recipe) Veal Collops another Way is to slightly fry bacon which will be used to neatly line the baking pan which is the redware rutcher. The bacon will be arranged in rows both under and over the veal.
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Posted in Bacon, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: culinary history, food, food history, foodways
After the receipt (recipe) An Asparagus-pan-pie is baked, cream is added and the Tops reserved for garnishing arranged on the pie. The pie is now ready for table.
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Posted in asparagus, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
After the cut asparagus has been dress’d in a pie with marrow, parsley, thyme, leeks, pepper, salt and nutmeg for the receipt (recipe) An Asparagus-pan-pie the pie ought to be cover’d with a lid and baked.
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Posted in asparagus, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
After the marrow has been removed from the marrow bones for the receipt (recipe) An Asparagus-pan-pie herbs (thyme and parsley), chopped leeks, salt, pepper and nutmeg are added to dress the asparagus.
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Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
After the tender parts of the asparagus is scalded in water for the receipt (recipe) An Asparagus-pan-pie, they are dressed in a pie with marrow. The marrow spoon is ready to be used to remove the marrow from the bones.
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Posted in asparagus, culinary history, food, food history, Marrow, Marrow spoon, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
The first step in the preparation of the receipt (recipe) An American-pan-pie is to let the tender part of the Asparagus be cut, and the Tops be reserved for garnishing.
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Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
The asparagus, leek and herbs (thyme and parsley) are ready on the table for the preparation of a 1702 receipt (recipe), An Asparagus-pan-pie.
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Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
After the white gingerbread (prepared from the receipt (recipe) To make White Gingerbread) has been dried, the confectionary would be stored in boxes until needed at a banquetting table. Pictured is my white gingerbread in candlelight served in the evening with other confections.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
After the layers of sugar plate and almond paste have been strewn with ginger above and beneath and molded for the receipt (recipe) To make White Gingerbread the cakes were laid on white paper on a drying rack to dry.
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Posted in confectionery, culinary history, drying, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, food history, foodways, Gingerbread
Heart to Hearth Cookery 