After the loose salt from the Cod has been rinsed off and the fish soaked for a day while changing water for the receipt (recipe), Salt Cod with Parsnips, put the fish in a kettle and cover with fresh water and bring to a gentle boil.
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Posted in Cod, culinary history, food, food history, Parsnips, receipts, recipes | Tags: culinary history, Dutch, fish, food, food history, foodways
For this receipt (recipe) translated from a Dutch manuscript as, Salt Cod with Parsnips, the first step is rinse any loose salt from the Cod and soak for a day changing the water once or twice. I am pictured below the salt cod with the fresh cod that I just prepared and ready for the salting process.
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Posted in Cod, culinary history, food, food history, Parsnips, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Pictured is the Dutch receipt (recipe), To prepare Capon in the Spanish Way, served. The cloth with the lemon minced fine was removed before serving.
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Posted in Capon, culinary history, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
For the Dutch receipt (recipe). To prepare Capon in the Spanish way, take the Capon, boil it with 3 or 4 pieces of Beef then take whole blades of Mace, peeled Ginger, Parsley, Carrots, Rosemary, Saffron, and a piece of Butter, whole Pepper, and a Lemon cut fine and tied together in a cloth, place it together in the broth. The string you see in the picture is attached to the tied cloth in the kettle with the finely cut lemon.
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Posted in Capon, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
For the receipt (recipe), Asparagus and Eggs, take a Toast…as big as you would have it for your Dish…: Take six eggs beat them well with a good Piece of Butter, a little Salt, then pour them over the Toast, boil some Grass (asparagus) tender, cut it small, and lay it over the Eggs. This makes a pretty side dish.
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Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
While the toast is toasting for the receipt (recipe), Asparagus and Eggs, boil some Grass tender, cut it small. The asparagus (grass) you cannot see as it is boiling in a pudding bag which makes it so easy to remove from the kettle.
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Posted in asparagus, culinary history, food, food history, pudding bag, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
The first step in the preparation of the receipt (recipe), Asparagus and Eggs, is to Take a toast half an inch thick, toast it brown as big as you would have it for your Dish or Buttering plate. I utilized my bannock toaster to toast a round slice from a penny loaf of bread baked in a bake oven.
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Posted in asparagus, Bannock toaster, Bread, culinary history, food, food history, receipts, recipes | Tags: culinary history, food history, foodways
The asparagus (Grass) as Hannah Glasse refers to it in the body of her receipt (recipe) for Asparagus and Eggs.
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Posted in asparagus, culinary history, Eggs, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
After the mixture of a beet-root beat fine, yolks of eggs, flour, cream, sugar to taste, half a nutmeg and a glass of Brandy has been fried, the receipt (recipe), To make Pink Pancakes, is garnished with preserved Apricots.
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Posted in Apricots, beets, culinary history, food, food history, Pancakes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the Beet-root, is beat fine for the receipt (recipe), To make Pink Pancakes, then add the Yolks of four Eggs, two spoonsful of Flour and three spoonsful of good Cream, sweeten it to your taste, and grate in half a Nutmeg, and put in a glass of Brandy, beat them all together a half hour, fry them in butter.
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Posted in beets, culinary history, food, food history, Pancakes, receipts, recipes | Tags: culinary history, food, food history, foodways
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