As mentioned previously, I made small cakes known as “Apees” this past month for use at the Israel Crane House during the annual Essex County (NJ) Holiday Historic House Tour. They seemed to be a big hit with all the folks who came to visit, as there were no leftovers. HUZZAH! Here’s the receipt (recipe) [...]
Archive for the ‘historic cookbooks’ Category
Apees: the receipt
Posted in historic cookbooks, historic cooking/classes/events, Israel Crane House, tagged 75 Receipts for Pastry Cakes and Sweetmeats, annual Essex County (NJ) Holiday Historic Houses Tour, apees, carraway seeds, Conner Prairie, early 19th C foods, Eliza Leslie, small cakes on January 24, 2012 | 6 Comments »
Yorkshire pud II
Posted in historic cookbooks, historic cooking, historic receipts (recipes), jolly ol' England, research & experiments, tagged British foodways, historic cookbooks, historic receipts, The Cook's Oracle (1817), William Kitchiner M.D., Yorkshire pud, Yorkshire Pudding on November 21, 2011 | 7 Comments »
Okay. Back to my Yorkshire Pudding experiment. Sorry for the delay. Although, you didn’t miss too much, as I only did one other! Now, as you may recall (or not!), I used an 18th century receipt (recipe) for the previous pudding (from Hannah Glasse’s The Art of Cookery). I decided to jump ahead a few [...]
receipts: pumpkin pud & apple tarts
Posted in historic cookbooks, historic cooking, historic cooking/classes/events, historic site, Israel Crane House, tagged Amelia Simmons, American Cookery, Apple Tarts, apples, historic cookbooks, historic receipts (recipes), Israel Crane House, Montclair Historical Society (MHS), pompkin, Pompkin Pudding on November 14, 2011 | 2 Comments »
Here are the receipts (recipes) for the pumpkin pudding and the apple tarts that I made recently at the Israel Crane House. Both are from Amelia Simmons’ book American Cookery (1796). As I mentioned previously, the fillings for each were cooked down ahead of time. I used a basic pie crust, as well, rather than [...]
fall treats: Pompkin Pudding and Apple Tarts
Posted in historic cookbooks, historic cooking, historic cooking/classes/events, historic receipts (recipes), Israel Crane House, tagged Amelia Simmons, American Cookery, Apple Tarts, hearth cooking, historic dishes, open fire cooking, Pompkin Pudding, The Israel Crane House on November 8, 2011 | Leave a Comment »
This past Sunday, I was once again cooking at the hearth of the Israel Crane House over in Montclair, NJ. Despite our recent Halloween snow storm and the lack of much color on this area’s trees, it IS still fall! So I made these season-appropriate dishes from American Cookery (1796) by Amelia Simmons: a Pompkin [...]
another experiment: Yorkshire puddings!
Posted in historic cookbooks, historic receipts (recipes), jolly ol' England, research & experiments, tagged British foods, Hannah Glasse, historic receipts (recipes), The Art of Cookery (1747), Yorkshire pud, Yorkshire Pudding on October 24, 2011 | 2 Comments »
It’s not too difficult to locate a receipt (recipe) for Yorkshire pudding in historic (1840s or earlier) British cookbooks. There are even a few in early American works, as well. At the same time, I was rather surprised that there weren’t more, and that, in fact, many of the English books that I consulted (those [...]
shrub!
Posted in historic cookbooks, historic receipts (recipes), tagged American Frugal Housewife, Mrs. Lydia Maria Child, non-alcoholic strub receipt (recipe), raspberry shrub, shrub on July 19, 2011 | 1 Comment »
Shrub is another alcoholic beverage that, like punch, was highly popular in past centuries, particularly the 18th and early 19th. It’s similar to the punches of that time, as well, for it makes use of fruit juice and spirits. According to The Oxford English Dictionary (OED), a shrub is: 1. A prepared drink made with [...]
yo-ho-ho, rum punch…Part II
Posted in historic cookbooks, historic cooking, historic receipts (recipes), tagged Ben Franklin punch, Eliza Leslie, historic rum punch receipt, rum, rum milk punch on July 13, 2011 | Leave a Comment »
Any special occasion was excuse enough to serve punch…. So says Richard J. Hooker, author of Food and Drink in America, A History (1981). Yes, bowls of punch frequently graced many a table during the 18th and early 19th centuries in America, particularly those of the upper class. Of course, it could be made with [...]
yo-ho-ho and a bit o’ rum punch!
Posted in historic cookbooks, historic cooking, historic receipts (recipes), tagged colonial beverages, historic receipts (recipes), rum, rum milk punch on July 8, 2011 | Leave a Comment »
Soon after the Big Ice Cream gig last month, I was asked by Andy Smith, noted food historian and prolific book writer, to brew up a couple of beverages for his continuing ed class at The New School. Specifically, he wanted two American colonial-era drinks, one made with rum and one without. Oddly enough, at [...]
mincing, once again
Posted in Culinary Historians of New York, historic cookbooks, historic receipts (recipes), tagged Culinary Historians of NY, Marc Meltonville, minced meat pie, Mt. Vernon Hotel Museum on June 21, 2011 | 1 Comment »
I’ve made yet another minced meat pie. HUZZAH! This time, it was for the recent (June 16) program “Reconstructing Historic Royal Kitchens,” which was presented by noted food historian Marc Meltonville of England’s Hampton Court Palace. Sponsored jointly by Culinary Historians of New York (CHNY) and NYC’s Mount Vernon Hotel Museum (MVHM), the event took [...]
yum, more ice cream!
Posted in historic cookbooks, historic cooking/classes/events, historic receipts (recipes), tagged "Edible Conversations", 18th century sorbetiere, 75 Receipts for Pastry Cakes and Sweetmeats, Eliza Leslie, historic receipts (recipes), ice cream, raspberry ice cream, Roger Smith Hotel on June 15, 2011 | Leave a Comment »
As I mentioned in my previous post, I also made raspberry ice cream for the recent session of the “Edible Conversations” series that is held regularly at the Roger Smith Hotel. As you may recall, Laura Weiss, author of Ice Cream: A Global History, was the event’s speaker. This time, I used Eliza Leslie’s receipt [...]
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