After the preserved plums were rubbed through a sieve for the receipt (recipe), To make a Plum-Taert, dress them with Egg yolks…and Cinnamon, Cloves , and melted Butter. The receipt has the plums dressed with sugar but this is omitted in the winter as the plums were preserved in sugar.
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Posted in culinary history, food, food history, Plums, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
In plum season fresh plums would be boiled and then rubbed through a sieve for the Dutch receipt (recipe), To make a Plum-Taert, but in the winter plums preserved with sugar and stored in a gally pot are rubbed directly through a sieve.
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Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, Dutch, food, food history, Food preservation, foodways
The first step to prepare the Dutch receipt (recipe) To make a Plum-taert, is to take Plums, cook them until done. In the middle of winter when fresh plums are not available this becomes take your gally pot of preserved plums that have been preserved with an equal weight of sugar.
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Posted in culinary history, Dutch foodways, food, food history, Gally pot, Plums, receipts, recipes | Tags: culinary history, Dutch, food, food history, Food preservation, foodways
After the dumpling is boiled in a cloth for the receipt (recipe), To make a Raspberry Dumpling, take it up and cut it in five slices, and lay one in the middle and the other four around it. As you can see in the picture, in order to create the flower-like design to fit my pewter serving plate, the dumpling was cut in seven slices. A little good melted butter was poured in the dish and fine sugar grated around.
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Posted in culinary history, food, food history, raspberries, receipts, recipes | Tags: culinary history, food, food history, foodways
After a cold paste pie crust) is rolled and spread with preserved raspberries and both rolled up for the receipt (recipe), To make Raspberry Dumplings, boil it in a cloth for one hour at least. Two dumplings were made per this receipt and each wrapped in a cloth and then both wrapped in a yard square pudding cloth. The pudding bag was tied with a string, hung by the trammel so the cloth would not touch the bottom of the kettle, and placed carefully into water that was already boiling.
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Posted in culinary history, food, food history, pudding bag, raspberries, receipts, recipes | Tags: culinary history, food, food history, foodways
After a good cold paste has been rolled to a quarter of an inch thick for the receipt (recipe), To make Raspberry Dumplings, roll it up. This receipt is rolled the same way as if you were making a jelly roll and use moisture to seal the paste.
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Posted in culinary history, food, food history, raspberries, receipts, recipes | Tags: culinary history, food history, foodways
For the receipt (recipe), To make Raspberry Dumplings, make a good cold paste, roll it to a quarter of an inch thick, and spread over it raspberry-jam to your own liking. A cold paste is what is called now pie crust and in the gally pot is preserved raspberries from my garden.
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Posted in culinary history, food, food history, Gally pot, Pastes (pastry), raspberries, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe), Cauliflowers dressed the Spanish Way required that the cauliflower be slightly boiled, fried, and then stewed in sweet oil (olive oil was used), garlic, pepper, salt and vinegar. I love cauliflower but this was the best I have ever eaten.
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Posted in Cauliflower, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
To complete the receipt (recipe), Cauliflowers dressed the Spanish Way, to a large cauliflower put a pint of sweet oil, and two or three cloves of garlic; then season them with pepper and salt, two or three spoonfuls of vinegar; cover the pan close, and let them simmer over a very slow fire an hour. Instead of one large cauliflower, two smaller cauliflowers were substituted to fit the pan which was kept at a slow fire but keeping it over a small burner of embers and replenishing as needed.
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Posted in Cauliflower, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the cauliflower were slightly boiled and drained well for the receipt (recipe), Cauliflowers dressed the Spanish Way, let them fry till brown. The cauliflowers are being browned in a spider in sweet oil over a “burner” of glowing embers.
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Posted in Cauliflower, culinary history, food, food history, receipts, recipes, spider | Tags: culinary history, food, food history, Food preservation, foodways
Heart to Hearth Cookery 