Forelle pears have a history that goes back to 17th century Germany. Forelle means trout in German and the coloring of the skin of a forelle pear appears similar to a Rainbow trout. I used forelle pears in the 17th century receipt (recipe) Marmelett of popling-pare.
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Posted in 17th century foodways, culinary history, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
After the receipt (recipe) Stewed Salsify was baked in a bake kettle in scallop shells, they were served two per pewter plate symmetrically on the table.
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Posted in culinary history, food, food history, receipts, recipes, salsify, scallop shells | Tags: culinary history, food, food history, foodways
After the receipt (recipe) Stewed Salsify was put in scallop shells, the filled shells were placed in a bake kettle and baked on a burner of embers and with embers on the lid to create an oven.
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Posted in bake kettle, culinary history, food, food history, receipts, recipes, salsify | Tags: culinary history, food, food history, foodways
After the boiled, cut salsify has been mixed with grated bread crumbs and butter for the receipt (recipe) Stewed Salsify fill scallop shells with the mixture.
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Posted in culinary history, food, food history, receipts, recipes, salsify, scallop shells | Tags: culinary history, food, food history, foodways
After some bread has been grated into crumbs for the receipt (recipe) Stewed Salsify mix the salsify and bread crumbs together with a spoonful of butter.
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Posted in Bread, culinary history, food, food history, receipts, recipes, salsify | Tags: culinary history, food, food history, foodways
After the salsify is boiled and cut up for the receipt (recipe) Stewed Salsify grate some bread.
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Posted in culinary history, food, food history, receipts, recipes, salsify | Tags: culinary history, food, food history, foodways
After the salsify is half boiled for the receipt (recipe) Stewed Salsify cut it up. A rocker knife was very efficient for this process.
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Posted in culinary history, food, food history, receipts, recipes, Rocker knife, salsify | Tags: culinary history, food, food history, foodways
After the salsify has been scraped and kept from discoloring for the receipt (recipe) Stew Salsify, put it in a stew pan with very little water.
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Posted in culinary history, food, food history, receipts, recipes, salsify | Tags: culinary history, food, food history, foodways
Immediately after scraping the salsify for the receipt (recipe) Stewed Salsify immerse it in water. The root discolors just as soon as the salsify is peeled so it must be scraped quickly and then completely immersed in water.
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Posted in culinary history, food, food history, receipts, recipes, salsify | Tags: culinary history, food, food history, foodways
The first step in preparing the receipt (recipe) Stewed Salsify is to quickly scrape the salsify to the white root.
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Posted in culinary history, food, food history, receipts, recipes, salsify | Tags: culinary history, food, food history, foodways
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