After the lean slices of ham have been beat well for the receipt (recipe), To make an Essence of Ham, lay them in the Bottom of a Stew-pan, with Slices of Carrots, Parsnips and Onions: cover your Pan, and set it over a gentle Fire.
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Posted in carrots, culinary history, food, food history, Ham, Onions, Parsnips, receipts, recipes | Tags: culinary history, food, food history, foodways
For the receipt (recipe), To make Essence of Ham, after the fat has been trimmed off the ham and cut in slices beat them well. You can hardly see the slice of ham in the picture as it is being beaten with my wood pounder.
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Posted in culinary history, food, food history, Ham, receipts, recipes, wood pounder | Tags: culinary history, food, food history, foodways
After the fried onions have been boiled with fresh butter, pepper and salt and a French Roule sliced for the receipt (recipe), To make an Onion Soup, then dish it up and put to it a large spoonful of vinegar.
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Posted in culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways, Soup
After the onions have been fried till they are a little browne for the receipt (recipe), To make an Onion Soup, have ready boyling two quarts of water. Put your onions to it when well drained from the Butter. Then put a quarter of a Pound of fresh butter, Pepper and Salt, a French Roule sliced. Let it Boyle all slowly together about an hour and a half.
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Posted in culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways, Soup
After the onions have been cut for the receipt (recipe), To make an Onion Soup, then fry them in butter till they are a little browne. The onions are frying in my large spider.
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Posted in culinary history, food, food history, Onions, receipts, recipes, Soups, spider | Tags: culinary history, food, food history, foodways, Soup
After choosing a dozen onions for the manuscript receipt (recipe), To make an Onion Soup, pare them then slice them and cut them indifferent small
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Posted in culinary history, food, food history, Onions, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
The first step in the preparation of this 18th century receipt (recipe), To make an Onion Soup, is take a dozen onions.
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Posted in 18th century foodways, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways, soups
After the receipt (recipe), To make a White Pot, has been baked in the bake kettle and cooled slightly, gently remove it from its baking tin. This delicious White Pot is filled with bread, butter, raisins, sliced dates, nutmeg and cream and served with a sauce prepared from cream, sugar and sack.
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Posted in culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways
The finished White Pots from the receipt (recipe), To make a White Pot, have just been removed from the bake kettle. The receipt consists of layers of bread alternated with raisins, sliced dates, and grated nutmeg. Then cream is poured over all before the last layer of buttered bread.
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Posted in bake kettle, culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways
The two dishes containing the receipt (recipe), To make a White Pot, are baked in a bake kettle set on a “burner” of embers and after the lid is placed, more embers on the lid.
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Posted in bake kettle, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 