In England October 15th is National Roast Pheasant Day! This ring-necked or common pheasant lives at a farm close to where I live. Pheasants are native to Asia and became popular to roast in Europe and the thirteen colonies in the 18th century. The next receipt (recipe) is To roast Pheasants, 1747.
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Posted in culinary history, food, food history, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
The 18th century receipt (recipe) To make Wigs in a presentation for the table. The ingredients are flour, butter, new milk, new ale yeast, caraway seeds, nutmeg and sugar.
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Posted in 18th century foodways, Ale yeast, Caraway, culinary history, food, food history, receipts, recipes, Wigs
After the receipt (recipe) To make Wigs was laid before the fire to rise a quarter pound of sugar was worked in, the paste rolled in small balls and marked with a knife to form wedges. The word wig has a Dutch origin meaning wedge. The first wigs baked in a tin baker are cooling on a sieve.
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Posted in culinary history, food, food history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
After a light paste has been made with flour, butter, new milk and ale yeast for the receipt (recipe) To make Wigs put in carraway-seeds and what spice you please. The spice used was nutmeg grated.
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Posted in Caraway, culinary history, food, food history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
After the warm milk and ale yeast (barm) were added to the flour and butter for the receipt (recipe) To make Wigs make it into a light paste.
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Posted in Ale yeast, Barm, culinary history, food, food history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
After the milk had been warmed for the receipt (recipe) To make Wigs half a pint of new ale yeast and the warmed milk were added to the flour with rubbed in butter. Ale yeast (barm) was produced during the fermentation process of ale. Barm was used in liquid form and was a leavening for baked products until the mid-1800’s.
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Posted in Ale yeast, Barm, culinary history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
After the butter has been rubbed into the flour so that none can be seen for the receipt (recipe) To make Wigs take a pint or more of milk and make it very warm. The milk is being heated at the hearth in an everted rim saucepan.
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Posted in culinary history, Everted rim sauce pan, food, food history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
After the flour has been measured for the receipt (recipe) To make Wigs rub butter into the flour until none of it be seen. Since I prepared one-third of the actual receipt, the picture shows a quarter pound of butter.
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Posted in culinary history, food, food history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
The first step in the preparation of the receipt (recipe) To make Wigs is to weigh the flour. The receipt reads to take three pounds and a half of flour but I made one third the quantity and weighed the flour on balance scales.
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Posted in culinary history, food, food history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
My table is set in readiness to prepare the E. Smith 18th century receipt (recipe) To make Wigs.
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Posted in culinary history, food, food history, receipts, recipes, Wigs | Tags: culinary history, food, food history, foodways
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