Category : Vegetables

D2013-DMD-0716-1673

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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roots ala creme

Roots a la Crème

Posted on: July 26th, 2013

The pairing of the two classic root vegetables, carrots and parsnips, with a rich cream sauce is fantastic. The herbs and a small amount of garlic are not overpowering, but make this dish mouthwatering.…

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Carrots and French Beans Dressed the Dutch Way

Posted on: April 18th, 2013

A simple dish, this prearation can be used to garnish meats or can be plated by itself. Either way, the cooked carrots or beans add wonderful color to the dinner table.…

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Soup Meagre

Posted on: March 21st, 2013

This soup was made with Lent in mind as there is no meat. Almost as thick as a chowder, this wholesome dish is wonderfully aromatic and pleasing to the eye in any season.…

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ragoo French beans

To Ragoo French Beans

Posted on: February 7th, 2013

This recipe combines two comfort foods in one. The classic elements can be served at a holiday meal, or as a side dish at an everyday supper.…

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Stewed Spinage and Eggs

Posted on: August 23rd, 2012

These two ingredients have gone together for ages. This simple classic combination with the orange added is light fare for breakfast, or as an addition for lunch and dinner.…

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To Make Carrot or Parsnip Puffs

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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asparagus

Asparagus Forced in French Rolls

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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To Force Cucumbers

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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To Make an Onion Soup

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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Buttered Onions Another Way

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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onion pie

To Make an Onion Pie

Posted on: September 22nd, 2011

This recipe is a Historic Foodways favorite. The apples and onions sweeten the potatoes and eggs, and the butter and seasonings tie everything together. This is a pie, which means it has a top crust. A ten-inch pie pan works best.…

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Cabbage and onions

Cabbage, with Onions

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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Potatoe Balls

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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Spinach toasts

To make Spinage Toasts

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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Salmagundy

To Make a Salmagundy

Posted on: March 10th, 2011

Contrary to popular belief, the British ate salads. Usually, meat was the criteria for judging the quality of a meal, and perhaps the host and hostess. Nevertheless, salmagundy was one of those special dishes loved by all. This dish was a centerpiece at a fine table and had the status of the best roasted beef.…

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Forced Cabbage

To Farce a Cabbage

Posted on: February 10th, 2011

This is one of several stuffed cabbage recipes that uses the whole head of cabbage instead of individually stuffed leaves. Cabbages were quite survivable out of the ground, so a family might have used this recipe long after the cabbage was harvested. This recipe’s leftovers make a great hash for breakfast!…

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To Make Pink Colored Pancakes

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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