Posted on: April 19th, 2012
Carrot puffs are fritters made with carrots or parsnips. Carrot puffs are more like hush puppies, although they’re leavened with eggs instead of yeast or baking powder. They can seem dense if the oil isn’t hot. A deep fat fryer works well with this recipe.…
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Posted on: April 5th, 2012
In the 18th century, the words “dining” and “entertainment” were interchangeable. Individual dishes were referred to as entertainments. The visual appeal of asparagus spears “growing” out of the dinner roll might have been the catalyst for a lighthearted conversation that further enhanced the dining experience. …
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Posted on: February 23rd, 2012
This unusual recipe uses the cucumber in a way that is a clear departure from modern practice. In the eighteenth century, vegetables were generally cooked or pickled, as opposed to eaten raw. Here, the cucumber is stuffed, stewed and sliced, along with being stitched with thread. The result is quite pleasant.…
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Posted on: February 9th, 2012
The French excelled at egg recipes and came up with seemingly endless varieties of egg combinations. This recipe, along with the omelet, was probably used as a side dish at dinner, and not served at breakfast. …
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Posted on: January 26th, 2012
If you are familiar with French onion soup, you might like this English variant. Both versions rely on dairy combined with onions to carry the flavor, but the English recipe uses an egg yolk liaison and a splash of vinegar to add richness and depth.…
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Posted on: December 1st, 2011
Eighteenth-century cookbooks sometimes listed a mother recipe followed by several variations. Here, the original recipe was simply called “Buttered Onions.” This one combines onions and apples which sweeten while they cook. Serve it as a side dish with roasted chicken or over pork chops as a chutney.…
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Posted on: July 28th, 2011
This recipe is Zen-like in its brevity. There are only five ingredients mentioned, two of which are in the title. The cook is asked to fry them as cakes but without any method suggested. Sweating the cooked vegetables with salt helps to dry them out so the batter adheres better.…
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Posted on: July 14th, 2011
Perhaps the most interesting aspect of this recipe is Mary Randolph’s direction to boil the potatoes with skin on to keep the starch in for frying. In many historic recipes, the technique is not spelled out as one would require in modern recipes. However, 18th century cookbook authors assumed that the reader was already a cook and familiar with a variety of processes. …
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Posted on: June 30th, 2011
This is another great pork accompaniment. You also have the option of throwing away the apples and just drinking the marinade.…
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Posted on: May 19th, 2011
Every 18th-century cook considered broths as essential as beer and bread. The key is to start with cold water and let the broth slowly develop. Skimming the protein that floats on top will ensure a superior result. You know you are successful if your broth has jelled in the refrigerator overnight. …
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Posted on: April 7th, 2011
This recipe is tasty yet unusual for the modern palate. The unexpected spinach and apple combination complement each other wonderfully. These toasts might work for an appetizer or a light lunch. It’s great as a side dish with pork, lamb, or even beef.…
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Posted on: March 24th, 2011
This fine white bread would be rolled up in your napkin when you sat at the table and used to push food on the plate and gather up sauces.…
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Posted on: January 14th, 2011
Why settle for boring old tan pancakes when you can have pink ones? The colonial cook did not yet use baking powder or sodas, so these pancakes are thinner than modern ones. They would have been eaten by hand, rolled up with a little powered sugar.…
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