When the pot covered with paste (pastry) was removed from the bake oven for the receipt (recipe) To Butter Onions Otherways the paste had sunk and there was a tear but the aroma of the mixture of minced onions and sliced apples was heavenly.
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Posted in apples, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
After the pot full of minced onions and sliced apples is covered with a paste lid (pastry) for the receipt (recipe) To Butter Onions Otherways bake them with household bread.
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Posted in apples, Bake oven, culinary history, food, food history, Onions, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
After the pot has been filled with apples and onions but more apples than onions for the receipt (recipe) To Butter Onions Otherways close up the pot with paste. Paste is what would be termed pastry today but the proportions of flour, fat, and water are different to create a tougher product.
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Posted in apples, culinary history, food, food history, Onions, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
After the onions are minced and the apples are sliced for the receipt (recipe) To Butter Onions-Otherways put them in a pot but more apples than onions.
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Posted in apples, culinary history, food, food history, Onions, receipts, recipes, redware stewpot | Tags: culinary history, food, food history, foodways
After the onions are minced for the receipt (recipe) To Butter Onions Otherways, the next step is to slice the apples.
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Posted in apples, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
The first step in the preparation of the receipt (recipe) To Butter Onions Otherways is to mince the onions.
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Posted in culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
All my equipment is in readiness to prepare the receipt (recipe) To Butter Onions which requires mincing, slicing and a paste to close the baking pot.
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Posted in Baking pot, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
The roast chicken that is garnished with carrots (To pickle anythinge greene) was placed on a the receipt (recipe) Several Sauces for roast Chickens 6 prepared by slicing onions and boiling them with claret, gravy and salt. This receipt gives a wonderful color to the presentation to table.
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Posted in culinary history, food, food history, Onions, receipts, recipes, Sauces | Tags: culinary history, food, food history, foodways
The carotts pickled using the receipt (recipe) To pickle anythinge greene: my second Cousen Clerke was presented to table as a garnish for this roasted fowl.
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Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Pickle poured over the carotts
After the salt-glazed crock had been filled with the sliced carrots for the receipt (recipe) To pickle anythinge greene: my second Cousen Clerke, the pickle prepared with vinegar, water, salt, nutmeg, cloves and mace was poured to cover all.
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Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes, Salt-glazed crock | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Heart to Hearth Cookery 