Category : Side dish

Making Use of the Marvelous Medlar

Posted on: February 20th, 2017

Still Life with Three Medlars and a Butterfly by Adiaen Coorte, 1705

Still Life with Three Medlars and a Butterfly by Adiaen Coorte, 1705.

Anyone who has ever walked in the Historic Area knows the wonderful job done by our gardeners and groundskeepers in creating and maintaining our vibrant and well-manicured grounds. But you may not know that there are a multitude of historically accurate fruit trees and plants right alongside the tulips and the manicured hedges. Sometimes even we come across a hidden treasure that Historic Foodways staff did not know was there. That is exactly what happened last fall when we stumbled across a medlar tree in full bloom.

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Souffle Biscuits

Posted on: June 28th, 2016

When researching 18th-century recipes one often gets a feeling of deja vu.  Such is the case with our soufflé biscuits.  Though not readily apparent from the title, after making these light, airy little treats we were immediately struck that these could be seen as our modern day oyster crackers.  Easy, light and delicious, these lovely little crackers can be kept for several months in an airtight container. 

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Puffed Eggs

Posted on: April 22nd, 2016

Eggs weren’t just for breakfast in the 18th century.  In fact, they were often a side dish to a meal, and not just relegated to the morning as in today’s modern world.  More than 20 egg dishes can be found in the French Family Cook alone! Our Rare Breeds chickens here in the Historic Area love to give us plenty to work with during the spring and fall months. While they still produce eggs in the  summer, it’s at a much lower rate.  The dish of Puffed Eggs is easy and fun to do.  Try this fancy version of a fried egg for a light supper, along with a salad!

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Puff Pastry 101

Posted on: May 15th, 2015

Lots of 18th century recipes involve placing sweet or savory foodstuff into pastry — or a paste. Today we would call these crusts, or pie crusts.

Most modern cooks use one or two different crusts on a regular basis. Not so in the 18th century. The variety is vast and eclectic — cold, hot, puff, potato, crackling, good, dripping, standing, for custard, for tarts, light, crisp, for covers, for baskets … and the list goes on.

In this post, we’ll learn  to make one of the most feared of all — The Puff Paste.

Today, most people will give up before they even attempt puff pastry because of the myriad of steps, cooling and number of hours it takes to prepare a light, airy and crisp product.

But it does not have to be that difficult.

By following …

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To Bake or Fry Mushrooms in Paste

Posted on: August 26th, 2014

Mushrooms made in this manner can be served in a variety of ways.

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To Make a Hedgehog

Posted on: December 26th, 2013

This type of creation was known as a ‘deceit’ in the 18th century because it was something you would not normally eat yet made from edible food material. Our fun Hedgehog adheres to that description.

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Sweet Potato Pudding

Posted on: October 17th, 2013

Pumpkin Pie has been an American favorite for generations and this recipe could be its twin. The Southern Sweet Potato Pie took its cue from this earlier version of the classic 18th-century pudding and is still loved by many.

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To Farce Mushrooms

Posted on: October 3rd, 2013

Stuffed mushrooms have been a favorite for generations. This savory filled fungi can make a great accompaniment to roasted chicken or stewed beef.

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To Fry Celery

Posted on: September 19th, 2013

Those who love tempura vegetables will find a companion in this recipe. The light coating and frying of this underused vegetable is signature to its taste.

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To Make an Amulet of Green Beans

Posted on: September 5th, 2013

Omelets are a good match with a great number of vegetables. However, when you combine it with green beans in a light sauce it becomes a dish for any meal.

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