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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Posted by: hearttohearthcookery | November 19, 2019
Cut Your Steaks
Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 14, 2019
A Fire on the Lid
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
Posted by: hearttohearthcookery | November 12, 2019
The Apples on Top
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
Posted by: hearttohearthcookery | November 8, 2019
Rusk with Cinnamon and Sugar
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
Posted by: hearttohearthcookery | November 5, 2019
Finely Crushed Rusk
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
Posted by: hearttohearthcookery | November 2, 2019
Shake the Pot Often
After the apples have been cut into pieces as you would for a Taert for the Dutch receipt (recipe), To bake an Apple Fritter, place them with a good piece of Butter in a Pot, add some Sugar, shake the Pot often but do not stir.
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Posted in apples, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | October 30, 2019
A Dutch Apple Fritter
The first step in this Dutch receipt (recipe) translated by Peter Rose, To bake an Apple Fritter, is take apples, cut them in pieces as you would for a Taert.
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Posted in apples, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | October 27, 2019
Soldiers in a Green Meadow
The spinach for the Dutch manuscript receipt (recipe), Spinach with Soldiers, is seasoned with plenty of Butter, Salt, Pepper, Nutmeg, Mace and Garlic to taste then served with strips of fried Bread standing up in the Spinach like Soldiers in a green meadow.
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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, spinach | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | October 24, 2019
Fried Bread as Soldiers
Bread was fried on the griddle to serve as the Soldiers for the receipt (recipe), Spinach with Soldiers.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, spinach | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | October 22, 2019
Nutmeg, Mace and Garlic to Taste
After the spinach for the receipt, Spinach with Soldiers, has been washed, tossed dry, cooked in a kettle covered and strained of liquid, put the dry Spinach in a pan with plenty of Butter, Salt, Pepper, Nutmeg, Mace and Garlic to taste. Stir on a low fire.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
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