As you know, I found a curd fritter receipt to use out at Wyckoff this coming Saturday in E. Smith’s The Compleat Housewife (1727). I also looked “to the future,” if you will, to see what I might find in early 19th century works (turns out, not much). Then later, I wondered, “What might I [...]
Archive for June, 2010
curd fritters, future and past
Posted in culinary history, historic cookbooks, historic receipts (recipes), research & experiments, tagged 18th century foods, culinary history, curd fritters, curds, fritters, historic recipes, pre-18th century foods on June 9, 2010 | 1 Comment »
curds for kids
Posted in research & experiments, tagged culinary history, curd dishes, historic cooking, historic recipes, historic seasonal foods, Wyckoff on June 6, 2010 | Leave a Comment »
About a week or so ago, I started thinking about what to cook out at Wyckoff during the “Kinderdag: A Children’s Day” program. I browsed through various historic cookbooks with the goal of finding an appropriate receipt. I wanted one that would make alot of whatever, in a short amount of time, with lots of [...]
can’t forget the strawberry!
Posted in Culinary Historians of New York, historic cookbooks, historic receipts (recipes), tagged culinary history, historic ice cream recipe, strawberry ice cream, The Kentucky Housewife on June 3, 2010 | Leave a Comment »
In addition to parmesan and Jefferson’s vanilla, I also made strawberry ice cream for the Culinary Historians of New York’s recent program. I found the perfect historic receipt in Mrs. Lettice Bryan’s The Kentucky Housewife (1839). However, it was a bit more involved than I wanted. Plus, it was yet another custard-based concoction. My plan [...]


