Elizabeth Raffald in 1769 describes her receipt (recipe), A very good way to fry Beefsteaks, as the best way of dressing beefsteaks. The beefsteaks are served in their gravy and with a shallot among them.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the steaks have been fried a light brown for the receipt (recipe), A very good way to fry Beefsteaks, take them out of the pan, put them in a hot pewter dish, slice a shallot among them, put a little in your gravy that was drawn from them.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the gravy has been produced over a very slow fire for the receipt (recipe), A very good way to fry Beefsteaks, fry them a light brown over a quick fire. Take them out of the pan, put them in a hot dish.
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After the steaks have been put in a stewpan with butter for the receipt (recipe), A very good way to fry Beefsteaks, set them over a slow fire, keep turning them till the butter is become a thick gravy; pour all the gravy into your basin.
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After the steaks have been cut about half an inch thick for the receipt (recipe), A very good way to fry Beefsteaks, put them into a stewpan with a good lump of butter.
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For Elizabeth Raffald’s 18th century receipt (recipe), A very good way to fry Beefsteaks, cut your steaks as for broiling. Cut your steaks off a rump of beef about half an inch thick.
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The Dutch receipt (recipe), To bake an Apple Fritter, was baked in a Dutch brass bake kettle with a fire on the lid.
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Posted in apples, Brass Dutch Baking Kettle, culinary history, Dutch foodways, food, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
After the cinnamon, sugar and crushed rusk mixture is placed in the bottom of the true Dutch oven for the receipt (recipe), To bake an Apple Fritter, place the Apples on top.
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Posted in apples, culinary history, Dutch bronze bake kettle, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Butter was placed in the heated Dutch oven for the receipt (recipe), To bake an Apple Fritter, and when the Butter starts to fry sprinkle a thick layer of finely crushed Rusk on it to cover the bottom…, mixed with Cinnamon and Sugar.
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Posted in apples, culinary history, Dutch bronze bake kettle, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
The broken pieces of rusk are in a cloth to be finely crushed for the Dutch receipt (recipe), To bake an Apple Fritter.
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Posted in apples, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
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