After the cauliflower have been boiled slightly for the receipt (recipe), Cauliflowers dressed the Spanish Way, they are drained well. In the picture, a reproduction colander is being used for draining.
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Posted in Cauliflower, colander, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
The first step in the preparation of the receipt (recipe), Cauliflowers dressed in the Spanish Way is to boil them but not too much. Many times I use a pudding bag (a yard square of linen) for cooking vegetables for the ease of removing them from the kettle but not for this receipt in which the cauliflower needs to remain firm and intact for the next steps.
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Posted in Cauliflower, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
This is the receipt (recipe), Potato-Cakes prepared potatoes boiled and beat in a mortar mixed with yolks of egg, sack, sugar, mace, nutmeg and butter. Then are then molded and fried in butter and laid on a plate for service. A sauce of melted butter, sack and sugar will be poured over them.
Posted in Cakes, culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the receipt (recipe), Potato-Cakes, has been formed into shapes using molds fry them brown in fresh Butter.
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Posted in Cakes, culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
After a Paste has been made from potatoes (mashed), egg yolks, sack, sugar, mace, nutmeg and melted butter for the receipt (recipe), Potato-Cakes, then make them into Cakes, or in just what Shapes you please with Molds.
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Posted in Cakes, culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
After the potatoes are boiled for the receipt (recipe), Potato-Cakes, beat them in a Mortar, mix them with Yolks of Eggs, a little Sack, Sugar, a little beaten Mace, a little Nutmeg, a little melted Butter, work it up into a Paste.
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Posted in culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
For the receipt (recipe) Potato-Cakes, first take potatoes, peel them and boil them.
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Posted in culinary history, food, food history, potato, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe), To make Essence of Ham, containing lean slices of ham beat, slices of carrot, parsnips, and onions, broth, four mushrooms, one leek, parsley, six cloves and some crusts of bread was served to table on a pewter platter.
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Posted in carrots, culinary history, food, food history, Ham, Leeks, Mushrooms, Onions, Parsnips, receipts, recipes | Tags: culinary history, food, food history, foodways
Season the receipt (recipe), To make Essence of Ham, with three or four Mushrooms, a whole Leek, Parsley, and Half a Dozen Cloves, put in some Crusts of Bread, and let them simmer over the Fire for a Quarter of an Hour.
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Posted in culinary history, food, food history, Ham, Leeks, Mushrooms, receipts, recipes | Tags: culinary history, food, food history, foodways
After the slices of ham covered with slices of carrots, parsnips and onions stew until they begin to stick for the receipt (recipe), To make Essence of Ham, then sprinkle on a little Flour, and turn them, then moisten them with Broth.
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Posted in carrots, culinary history, food, food history, Ham, Onions, Parsnips, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 