It’s never too early to start planning for next year! Come help
prepare, cook, AND eat a typical meal of the early 19th century.
I think you’ll agree that there’s just nothing like food that’s been
cooked over an open fire. HUZZAH!
Posts Tagged ‘hearth cooking class’
Posted in historic cookbooks, historic cooking, historic cooking/classes/events, Israel Crane House, tagged hearth cooking at The Israel Crane House, hearth cooking class, hearth cooking in New Jersey, Monclair NJ on December 12, 2013 | Leave a Comment »
It’s never too early to start planning for next year! Come help
Posted in historic cooking/classes/events, historic receipts (recipes), Israel Crane House, tagged custards, hearth cooking class, parsnip puffs, spinach & eggs, Spring mid-day meal, The American Frugal Housewife by Mrs. Child (12th ed.1833/1st 1832), The Art of Cookery Made Plain & Easy (1747) by Hannah Glasse, The Art of Cookery Refin’d and Augmented (1654) by Joseph Cooper, The Compleat Housewife by Eliza Smith (1727), veal olives on August 18, 2013 | Leave a Comment »
…at the end of the second hearth cooking class I conducted
this past spring at The Israel Crane House. HUZZAH!
Held in April, this session was totally different menu-wise.
It consisted of dishes that reflected the bounty of the new
season, including veal, eggs, and milk. Of course, this class
was just as jam-packed with eager participants as the first,
and we all had a blast preparing, cooking, AND eating our
spring-time “Simple Mid-day Meal.”
Photos and receipts (recipes) from the first class held
back in February have already been shared. So now,
without further ado, here are scenes from April’s class,
along with the receipts we used, in all their original,
as-they-were-written and unaltered-in-any-way glory,
and found in assorted historic cookbooks.
First up, our main dish, “Olaves of Veale,” which are made
of meat slices that’re topped with an herb mix, rolled up,
and then roasted:
Some of our “Olaves of Veale” were roasted on a gridiron
placed atop the bake kettle:
And others were set on a tin tray in the reflector oven:
Both cooking methods worked well.
Below is the receipt, from The Art of Cookery Refin’d and
Augmented (1654), by Joseph Cooper:
How to make Olaves of Veale.
Slice your Veal into slices, but as broad
and as long as you can cut out of a leg
or fillet of Veale, and provide for them
grated Bread, Cloves, Nutmeg, Mace
beat, Sweet Herbs minced, Currans
and Salt; mixe all these together with
Verjuice and raw Egg, with a little Sugar,
and roul it into the slices of Veale as close
as you can, and spit them the convenient
way to keep the meat in, and roast them
browne for the sauce, mixe Verjuice, Sugar,
Butter, Cynamon and Ginger; beat it up thick
together and dish it with your meat being
Our cooks prepared one of the side dishes, parsnip puffs:
And fried ‘em up:
For the puffs, we used Eliza Smith’s receipt from her book,
The Compleat Housewife (1727):
To make Carrot, or Parsnep Puffs.
Scrape and boil your carrots and parsnips
tender; then scrape or mash them very
fine, add to it a pint of pulp, the crumb
of a penny loaf grated, or some stale
bisket, if you have it, some eggs, but
four whites, a nutmeg grated, some
orange-flower water, sugar to your
taste, a little sack, and mix it up
with thick cream; they must be fried
in rendered suet, the liquor very hot
when you put them in: put in a good
spoonful in a place.
We also made a spinach ‘n egg dish, with eggs from the Crane
House Hens. Alas, I have no photos of it. dagnabit! However,
here’s the receipt we followed, as given in Hannah Glasse’s
The Art of Cookery, Made Plain and Easy (1747):
Stewed Spinage and Eggs.
Pick, and wash your Spinage very clean,
put it into a Sauce-pan, with a little Salt,
cover it close, shake the Pan often, when
it is just tender, and whilst it is green,
throw it into a Sieve to drain, lay it
into your Dish. In the mean time have
a Stew-pan of Water boiling, break as
many Eggs into Cups as you would poach.
When the Water boils, put in the Eggs,
have an Egg-slice ready to take them out
with, lay them on the Spinage, and garnish
the Dish with Orange cut into Quarters,
with melted Butter in a Cup.
And finally, we concluded our meal with a custard:
Our guide was a receipt from Mrs. Lydia Child’s cookbook,
The American Frugal Housewife (1832):
Custard puddings sufficiently good
for common use can be made
with five eggs to a quart of milk,
sweetened with brown sugar,
and spiced with cinnamon, or
nutmeg, and very little salt. It
is well to boil your milk, and set
it away till it gets cold. Boiling
milk enriches it so much, that
boiled skim-milk is about as good
as new milk. A little cinnamon,
or lemon peel, or peach leaves,
if you do not dislike the taste,
boiled in the milk, and afterwards
strained from it, give a pleasant
flavor. Bake fifteen or twenty minutes.
A creamy and delicious cup o’ custard:
A few of our intrepid cooks, enjoying the fruits of their labors:
HUZZAH for a job well done!
Additional hearth cooking classes will be held in the future.
Be sure to check the “Carolina’s Calendar” page for dates
and times. Come join the fun! HUZZAH!
Posted in historic cookbooks, historic cooking, historic cooking/classes/events, historic receipts (recipes), Israel Crane House, tagged Amelia Simmons, Ashfield Family manuscript cookbook, Hannah Glasse, hearth cooking class, historic cookbooks, historic receipts, Israel Crane House, Master Cooks of King Richard II on May 2, 2012 | 4 Comments »
We had a great group of folks
at the recent (April 15) hearth
cooking class at the Israel Crane
House. Everyone worked diligently
on all the various dishes, and I think
it’s safe to say that a fun time was
had by all. Of course, the absolute
BEST part was sitting down to enjoy
a lovely meal of delectable goodies
straight from the open fire. HUZZAH!
So, without further ado, here are a few scenes, and some
receipts (recipes), from that day. Let the fun begin!
First up, from Amelia Simmons’ American Cookery (1796):
To stuff and roast four Chickens.
Six ounces salt pork, half loaf bread,
six ounces butter, 3 eggs, a handful
of parsley shredded fine, summer-
savory, sweet marjoram; mix the
whole well together, fill and sew
up; roast one hour, baste with
butter, and dust on flour.
Next, from the Ashfield Family’s (of New York and New Jersey)
manuscript cookbook (1720s-1780s)*:
81. To make a Tansey to Bake
Take 18 Eggs and beat them well.
Put to them a quart of Cream and
the Crumb of a Stale penny Loaf
grated fine, one Nutmegg grated,
a little Salt, a Spoonfull of Orange
flower water, as much juice of Spinage
and Tansey as will make it green.
Sweeten it to your tast and put it
in your dish. Strew over it a quarter
of a pound of melted Butter. Put it
into a moderate Oven. Half an hour
will bake it. When you take it out,
Strew it with loaf Sugar and garnish
your dish with Oranges cut in Quarters.
Then it was on to:
Peeres in Confyt. XX. VI. XII.
Take peeres and pare hem clene.
take gode rede wyne &. mulberes
oper saundres and seep pe peeres
perin & whan pei buth ysode,
take hem up, make a syryp of
wyne greke. oper vernage with
blaunche powdour oper white
sugur and powdour gyngur & do
the peres perin. seep it a lytel
& messe it forth.
from The Forme of Cury, the published version of the manuscript
compiled by the Master Cooks at the Court of England’s King
Richard II (1399-1420):
Ahhh, there’s just nothing like a crackling fire:
Finding an original, historic receipt for cornbread has always
been mighty difficult. So I usually fall back on my recollections
of what we did when I worked at Conner Prairie long ago.
Thus, our somewhat “mo-dern” cornbread (made according
to my own recipe)**:
In addition, we cooked one of my favorites, “Salmon in Cases,”
courtesy of Hannah Glasse’s The Art of Cookery, made [sic] Plain
and Easy. We also churned butter.
Finally, our sumptuous mid-day meal is served. Let’s eat!:
‘Til next time!
* Published as Pleasures of Colonial Cooking, by The New Jersey
Historical Society, Newark, NJ (1982).
**There’s been a discussion about this very subject on one
of Plimoth Plantation’s blogs. I wanted to provide a link to it,
but, dagnabit, I can’t remember which one it was!
Posted in historic cookbooks, historic cooking, historic cooking/classes/events, Israel Crane House, tagged A Simple Mid-Day Meal, hearth cooking class, hearth cooking in NJ, open fire cooking, The Israel Crane House on February 27, 2012 | Leave a Comment »
As many of you probably know by now, I’ll be teaching “A Simple Mid-Day Meal,”
an open-hearth cooking class, this coming
Saturday at The Israel Crane House.*
I’m so excited! It’s gonna be fun.
Naturally, there have been alot of things
to deal with beforehand. I’ve been quite
busy off ‘n on for the past month or so
planning everything, whether putting
together the menu or doing research
on the historic receipts (recipes) to be
used or finding specific ingredients.
I decided early on that we’d prepare four
or five dishes, consisting of at least a meat,
one or two sides, and a bread. As usual,
I just started looking through one historic
cookbook and then another and another, jotting down ideas and potential
choices as I went. Of course, in doing this, I had to be aware of several
factors, including our time limit, the equipment available at the Crane
House, and the likely range of the skill levels of those attending. And
I wanted to try to be as true to the current season as possible, just as
a family like the Cranes would’ve been back in the early 19th century.
I tell ya, that list of potential dishes changed daily at the beginning!
Eventually, I settled on the following: roasted chicken; carrot pudding;
biscuits, with freshly churned butter; and clove cake.
Interestingly, after I’d typed up my “Receipt Sheets” that I give to each
participant, and which contain all pertinent information for the above
dishes, I suddenly noticed that the selected receipts were from not
one, but from three different centuries: the 17th; 18th; and the 19th.
So our “Simple Mid-Day Meal” will be a culinary journey through time!
And it’ll be a delicious trek, I’m sure. HUZZAH!
*“A Simple Mid-Day Meal” hearth cooking class will be held
at the Israel Crane House in Montclair, NJ, from 11 a.m. to 3 p.m.
on March 19, 2011. For more information or to register please visit
the Montclair Historical Society’s website: www.montclairhistorical.org.