tag:blogger.com,1999:blog-81887702702162640022024-03-05T01:59:29.971-08:00Time Travel KitchenJanahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.comBlogger214125tag:blogger.com,1999:blog-8188770270216264002.post-52666080265384617192022-01-23T13:54:00.002-08:002022-01-23T13:54:22.877-08:00Nottingham Pudding [1831]<p> <a href="https://d.lib.msu.edu/fa/55/datastream/FULL_TEXT/view/">The Cook Not Mad; or Rational Cookery by Mary McKelvey</a></p><p><br /></p><p>Yorkshire pudding + baked apples? How could I resist? </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2AOU1fKML50qbaMXvGLlEvzKcHM7EhnL7IE4G_i5J2zo5XYvkdSKpTuI-WDb1MVDX0sONY3LixfoBo9T_8xiAgN4anDtaRf_92610qTguP5OcIjnsOESioP9ZybR4WZVGyd64phvlnYVlsAiG3RPhVmJxH5WHrZhMq9UzCAe9SziIRcpq4HhlVI4cfw=s3021" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3021" data-original-width="2639" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2AOU1fKML50qbaMXvGLlEvzKcHM7EhnL7IE4G_i5J2zo5XYvkdSKpTuI-WDb1MVDX0sONY3LixfoBo9T_8xiAgN4anDtaRf_92610qTguP5OcIjnsOESioP9ZybR4WZVGyd64phvlnYVlsAiG3RPhVmJxH5WHrZhMq9UzCAe9SziIRcpq4HhlVI4cfw=s320" width="280" /></a></div><br /><p><br /></p><p><br /></p><p>No 100. Batter Pudding. Six ounces of flour, salt, three eggs, beat up well with milk thick as cream either to boil or bake. </p><p><br /></p><p>No 101. Nottingham Pudding. Pare six good apples, take out the cores with the point of a small knife, leave your apples otherwise whole, fill up where you take out the core with sugar, place them in a dish and pour over them batter prepared as batter pudding, bake one hour. </p><p><br /></p><p>Redaction: </p><p><br /></p><p>Nottingham Pudding</p><p>4-6 baking apples (Granny Smith is easiest to find, others will do fine, but don't use Red Delicious! </p><p>Brown sugar </p><p>1/2 C. butter, melted</p><p>2 C. All purpose flour</p><p>2 C. milk </p><p>4 eggs </p><p>1 1/2 t. salt </p><p><br /></p><p>Core 4-6 apples, making sure not to cut all the way through the bottom, so that the yummy stuff doesn't leak out. Fill with sugar. Coat a 9x13 pan with half of the melted butter, then place apples in the pan. Put flour, remaining butter, flour, milk, eggs, and salt in a blender, blend for 30 seconds, and pour over the apples. Cook at 400 F. for 35-40 minutes.</p><p><br /></p><p>Verdict: It sounded delicious, and it was delicious! Kids and husband yummed it up and requested to see it again. </p>Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com5tag:blogger.com,1999:blog-8188770270216264002.post-59553361211263761872017-08-12T20:46:00.002-07:002017-08-12T20:46:31.455-07:001940 Murder Mystery PartyI found<a href="https://www.amazon.com/How-Host-Murder-Train-Paris/dp/B00000IVSX"> a murder mystery game</a> at the thrift store! And that means an opportunity to inflict period food on friends and loved ones. "Last Train from Paris" takes place in 1940, on the last train... uh... leaving... Paris. Fortunately for me, my grandma was a home ec major in 1940, and I have all her books. Oh yes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcENc2g9MltCkIEqnCTJsG3LLFZ8nviZKYjrH0kRzEaCj9D9NBLm7g9VyUUZ_Q8uNhyphenhyphen898LVtO7Xqm1qhMqwyqHf7GMoFpLq74XSkMueSB3QnoRZcjmCw29SQ6XCIbEh7p27e0u6Yw-HU/s1600/IMG_20170811_164845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="925" data-original-width="694" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcENc2g9MltCkIEqnCTJsG3LLFZ8nviZKYjrH0kRzEaCj9D9NBLm7g9VyUUZ_Q8uNhyphenhyphen898LVtO7Xqm1qhMqwyqHf7GMoFpLq74XSkMueSB3QnoRZcjmCw29SQ6XCIbEh7p27e0u6Yw-HU/s320/IMG_20170811_164845.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the face that will feed you ham and peanut butter sandwiches with 0 guilt or regret</td></tr>
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<br />I'm going to kick myself now, because once the party started rolling, I was having too much fun to remember to take pictures of all the food!<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50dNQYNQp_i7YrSmxEKL9b79cxWpmKTxpAc2zm9QmjrcSdsidtKWOV2B-aTFUCWNQAZ4Vr8aXoJolC3SCdJpqWKlaqzSizoDyJeEOeWIygea-HUB1wWI3gnVtIZU6Yuwwf_w9wqfHdAWv/s1600/221e9d2bf5ee770324e9450910ca9017--lm-montgomery-anne-shirley.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50dNQYNQp_i7YrSmxEKL9b79cxWpmKTxpAc2zm9QmjrcSdsidtKWOV2B-aTFUCWNQAZ4Vr8aXoJolC3SCdJpqWKlaqzSizoDyJeEOeWIygea-HUB1wWI3gnVtIZU6Yuwwf_w9wqfHdAWv/s320/221e9d2bf5ee770324e9450910ca9017--lm-montgomery-anne-shirley.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> "There are so many responsibilities on a person's mind when they're keeping house, isn't there?"</td></tr>
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<br />*Cucumber water (I felt a palate cleanser was the humane thing to do)<br />
*Sandwiches<br />
-Ham and peanut butter<br />
-Cottage cheese and watercress<br />
-Beet and egg<br />
-Chipped beef and cream cheese<br />
-Vegetable bean<br />
*Stuffed cabbage head<br />
*Cheese carrots<br />
*Watercress<br />
*Deviled eggs (no recipe)<br />
*Peach Macaroon Mold<br />
*<a href="http://momsdish.com/recipe/388/sharlotka-apple-cake-recipe">Sharlotka</a> with Never-Fail Caramel Icing (I just really like this cake, recipe is not period that I know of.)<br />
*Husband cake with <a href="http://www.seriouseats.com/recipes/2017/08/cream-cheese-frosting-recipe.html">cream cheese frosting</a> filling<br />
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<b>Ham and Peanut Butter </b>[[<u>500 Tasty Sandwiches</u>, 1941, Culinary Arts Institute)]<br />
1/2 cup Smithfield ham paste<br />
1/3 cup peanut butter<br />
<br />
Blend ingredients or spread separately on buttered bread. Serves 4 to 6.<br />
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<b>Cottage Cheese and Watercress </b><b> </b>[<u>500 Tasty Sandwiches</u>, 1941, Culinary Arts Institute)]<br />
1/2 cup cottage cheese<br />
1/2 cup chopped watercress<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdEGiXWnfZN9oy08pMw0-TMx8Ar6UCC-aPgV15Pgx5Ks9ZkgkkT-IFwLUxZvpMNqBDCfwEyIcX8nSXMO4JCp2kkK24pVZlx6H2JV794IHteaxiOHjavYeUYqH7vN1mGnB3pxVZw8_LiUW/s1600/IMG_20170812_094611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="1233" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdEGiXWnfZN9oy08pMw0-TMx8Ar6UCC-aPgV15Pgx5Ks9ZkgkkT-IFwLUxZvpMNqBDCfwEyIcX8nSXMO4JCp2kkK24pVZlx6H2JV794IHteaxiOHjavYeUYqH7vN1mGnB3pxVZw8_LiUW/s320/IMG_20170812_094611.jpg" width="320" /></a></div>
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<b>Beet and Egg </b>[<u>500 Tasty Sandwiches</u>, 1941, Culinary Arts Institute)]<br />
Combine 1/2 cup chopped cooked beets and 4 chopped hard-cooked eggs with mayonnaise or salad dressing.<br />
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<b>Chipped Beef and Cream Cheese </b><u>[500 Tasty Sandwiches</u>, 1941, Culinary Arts Institute)]<br />
1/3 cup chipped beef, chopped<br />
3 oz. cream cheese<br />
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<b>Vegetable Bean </b><u>[500 Tasty Sandwiches</u>, 1941, Culinary Arts Institute)]<br />
1 (16 oz.) can pork and beans<br />
1 can condensed vegetable soup<br />
6 tablespoons mayonnaise<br />
<br />
Mash pork and beans. Add vegetable soup and mayonnaise. Mix thoroughly. Makes 2 3/4 cups.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZf6vgAxSoI8j3-9aUAbjsbcKv2tCpPBoA5LjGSbXJPd0S843TiRV_PDw25EM1qq4gaK_KhtZTv7D1y7k4-HuLtdu9B_GQqMM7P4AEJIi6G7WT_9a_vsEtKKGxa4Fi8jXapSzQDDXMA6tF/s1600/IMG_20170812_095013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="925" data-original-width="1233" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZf6vgAxSoI8j3-9aUAbjsbcKv2tCpPBoA5LjGSbXJPd0S843TiRV_PDw25EM1qq4gaK_KhtZTv7D1y7k4-HuLtdu9B_GQqMM7P4AEJIi6G7WT_9a_vsEtKKGxa4Fi8jXapSzQDDXMA6tF/s320/IMG_20170812_095013.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm the most sad about not getting a good picture of this! It was like a beautiful cabbage sputnik.</td></tr>
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<b>Stuffed Cabbage Head </b>[<u>500 Tasty Snacks</u>, 1940, Culinary Arts Institute]<br />
1 head cabbage<br />
Sour cream dressing<br />
16 gherkins<br />
16 cocktail frankfurters<br />
<br />
Wash cabbage and remove outside leaves. Cut a slice from top and remove center leaving a shell. Shred cabbage from center, mix thoroughly with cream dressing, and chill. WHen ready to serve fill center with shredded cabbage. Spear gherkins and sausages on hors d'oeuvres picks and stick pics on outside of cabbage head, alternating gherkins and frankfurters. Serve with butter crackers or salted wafers. <br />
Use cooked shrimp marinated in French dressing instead of frankfurters. <br />
Fill centger with chicken, shrimp, or crab-meat salad, saving center cabbage to be served creamed or fried. Garnish with stuffed or ripe olives on picks. <br />
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<b>Cheese Carrots </b><b> </b>[<u>500 Tasty Snacks</u>, 1940, Culinary Arts Institute]<br />
3 ounces cream cheese [full fat!]<br />
1/3 cup grated carrots<br />
1/4 teaspoon salt<br />
Dash cayenne<br />
4 drops Worcestershire sauce<br />
1 tablespoon chopped chives or onion<br />
Parsley sprigs<br />
<br />
Mix cream cheese and carrot, season with salt, cayenne, Worcestershire sauce, and chives. Roll into miniature carrot shapes. Chill until firm. Stick a tiny sprig of parsley into each "carrot" to resemble tops. Makes 8 "carrots."<br />
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<b>Watercress</b><br />
A large glass bowl of well washed and dried watercress to be picked up and eaten with the fingers should be on every hors d-oeuvre table. <br />
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<b>Peach Macaroon Mold/Apricot Macaroon Pudding </b> [<u>Lunching and Dining at Home</u>, by Jeanne Owen. 1942]<br />
Use 1 can of apricots--2 1/2 size. Drain juice and set aside. Mash apricots and mix 3/4 cup of macaroon crumbs with the fruit. <br />
Soften 2 tablespoons of gelatin in 1/2 cup of cold water. Then heat the juice from the fruit and add to the softened gelatin. When well dissolved and blended, cool a little and add the fruit. Allow to set a little, then fold in 1 cup of cream which has been whipped. <br />
Pour in a mold and place in refrigerator to set. <br />
Just before using, turn out of the mold, dipping the mold carefully in hot water and removing quickly.<br />
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Sharlotka with <b>Never-Fail Caramel Icing </b>[<u>High Altitude Recipes: Presented by the Millers of Pikes Peak All Purpose Flour</u>, 1948, Colorado Milling & Elevator Company]<br />
2 cups brown sugar<br />
1 cup white sugar<br />
2 tablespoons corn syrup<br />
2 tablespoons butter<br />
2/3 cup cream<br />
1/2 teaspoon vanilla<br />
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Put all ingredients into sauce pan and cook until forms soft ball, then beat till of spreading consistency. <br />
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<b>Husband Cake </b><b> </b>[<u>High Altitude Recipes: Presented by the Millers of Pikes Peak All Purpose Flour</u>, 1948, Colorado Milling & Elevator Company]<br />
3/4 cup shortening<br />
1 1/2 cups sugar<br />
1 cup tomato soup<br />
3/4 cup water<br />
3 teaspoons baking powder<br />
1 teaspoon soda<br />
3 cups sifted PIKES PEAK ALL-PURPOSE FLOUR<br />
3/4 teaspoon salt<br />
1 teaspoon cinnamon<br />
1 teaspoon cloves<br />
1 teaspoon nutmeg<br />
1 cup seeded raisins<br />
1 cup nuts<br />
1 teaspoon vanilla<br />
<br />
Cream the shortening and sugar well. Combine the soup, soda, and water. Add to the creamed mixture alternately with the dry ingredients. Add raisins and nuts and bake in layers or loaf pan as desired about 45 minutes in moderate oven (350 F.). Frost with your favorite icing. <br />
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<br />
<b>Verdict:</b><br />
<br />
<b>Ham and peanut butter: </b>So horrific. It tastes of salty tears and a cat's breath. It was easily the least popular thing on the table. One person liked it, though. I don't think a single other person finished their tiny tea sandwich. The weird thing for me was that the combo of canned ham and peanut butter confused my mouth so much, I was able to get it down before my brain caught up. <br />
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<b>Cottage cheese and watercress:</b> Second most popular. Because it tasted of nothing. Watercress on its own is kind of spicy. Watercress mixed with cottage cheese tastes of... cottage cheese. A mystery. <br />
<b>Beet and egg: </b> It's a pretty color! I thought it was okay. I like egg salad and beets. Also not terribly popular. <br />
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<b>Chipped beef and cream cheese:</b> A surprise hit! Everyone liked these. One person claimed it was her new favorite sandwich. <br />
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<b>Vegetable bean:</b> It looked like diarrhea, and tasted of... uh... mushed up pork and beans and condensed vegetable soup. Second least popular. <br />
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<b>Stuffed cabbage head:</b> So beautiful. So strange. Like an alien spacecraft that has landed on a buffet table by accident. So many regrets that I did not capture its full glory. Magnificent. <br />
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<b>Cheese carrots: </b> Another surprise hit. These were really good. The next day, I used the leftover mix as a sandwich filling, and it was delightful. This would make a good bagel schmear, too. Yum. We made the carrot shape by using two spoons to form rough quenelles. <br />
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<b>Watercress:</b> Look, it's watercress. Yup. There it is. <br />
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<b>Peach Macaroon Mold: </b> Harmless. I substituted apricots with peaches, because that is what I had. It was fine. Not much personality.<br />
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<a href="http://momsdish.com/recipe/388/sharlotka-apple-cake-recipe">Sharlotka</a> with Never-Fail <b>Caramel Icing:</b> This caramel icing is amazing. It kind of melted into the cake overnight because the cake had so much moisture, but still good. <br />
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<b>Husband cake</b> with <a href="http://www.seriouseats.com/recipes/2017/08/cream-cheese-frosting-recipe.html">cream cheese frosting</a> filling: Yes, it has tomato soup! My expectations were low. But it was really nice. It doesn't taste like tomato, it tastes like spice cake. Which makes me wonder about the purpose of the tomato soup in the first place. Extra leavening from when you mix the acidic tomato soup with baking soda? It gave the cake a nice color, I suppose. <br />
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Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com8tag:blogger.com,1999:blog-8188770270216264002.post-27152705267210600672017-05-11T20:28:00.000-07:002017-05-11T20:30:00.427-07:00Catharticum Imperiale Mold; or, Cranky Dude Gelatin<a href="https://www.amazon.com/Elixirs-Nostradamus-Original-Recipes-Sweetmeats/dp/1559211555">The Elixirs of Nostradamus</a>: Nostradamus' original recipes for elixirs, scented water, beauty potions and sweetmeats. Edited by Knut Boeser. [1552]<br />
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This recipe may look strikingly familiar, because it is just a gelatinized version of <a href="http://timetravelkitchen.blogspot.com/2017/01/making-purging-rose-water-or.html">this recipe</a>. As written, it is a medicinal syrup for "<i>noble lords who have authority over others but who are unable to control or master their anger, for by taking only one ounce of it, their rancour will be dissipated.</i>" I liked the flavors together very much, but felt that what it really wanted to be was gelatin. <br />
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It's so wobbly! Especially if you've used <a href="https://www.amazon.com/Great-Lakes-Unflavored-Gelatin-Kosher/dp/B0008D6WBA/?th=1">gelatin extracted from beef hides</a>. <br />
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<b>Cranky Dude Gelatin</b><br />
Rhubarb<br />
Cinnamon stick<br />
Sugar<br />
Rosewater<br />
Unflavored gelatin<br />
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Chop rhubarb, add to pot with cinnamon stick, and simmer in water until it falls apart. Strain, and add sugar, rosewater, and possibly more water until it tastes delicious. Follow directions on whatever kind of gelatin you are using to thicken. <br />
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<b>Verdict: </b>Yum! Two guinea pigs said it was the best gelatin they'd ever had. Almost everyone liked it, except for two 7-year-olds who were unimpressed. A good number of people had seconds. My kids had seconds, thirds, fourths, fifths, and I frankly lost count. 0% of the men who consumed this gelatin expressed a desire to beat serfs or kick dogs, so I declare this to be a medical success. <br />
<br />Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com0tag:blogger.com,1999:blog-8188770270216264002.post-88398707470661792112017-04-17T09:36:00.001-07:002017-04-17T09:46:14.791-07:00Pilchard Pie<a href="http://www.foodsofengland.co.uk/book1822eaton.htm">'The Cook and Housekeeper's Dictionary'</a> by Mary Eaton [1822]<br />
<span style="font-family: "arial"; font-size: x-small;"><i>Though domestic occupations do not stand so high in the general esteem as they formerly did, there are none of greater importance in social life, and none when neglected that produce a larger portion of human misery. There was a time when ladies knew nothing beyond their own family concerns; but in the present day there are many who know nothing about them. If a young person has been sent to a fashionable boarding-school, it is ten to one, when she returns home, whether she can mend her own stockings, or boil a piece of meat, or do any thing more than preside over the flippant ceremonies of the tea-table.</i></span><br />
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In honor of the "Poldark" binge I have been on, I present:<br />
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Pilchard Pie! YAYYYY. If you have watched "Poldark," you will know that they seem to live on pilchards and pies. And look! This has pilchards AND pie! I have no doubt Ross would be all over this. <br />
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PILCHARD PIE. Soak two or three salted pilchards for some hours, the day before they are to be dressed. Clean and skin the white part of some large leeks, scald them in milk and water, and put them in layers into a dish, with the pilchards. Cover the whole with a good plain crust. When the pie is taken out of the oven, lift up the side crust with a knife, and empty out all the liquor: then pour in half a pint of scalded cream.<br />
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But where can one find salted pilchards?</div>
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That's because you are the worst, Elizabeth. You are good for nothing but to preside over the flippant ceremonies of the tea-table. Pilchards are basically the same thing as sardines. And as the last tin of salted pilchards was packed in Cornwall in 2005, we're going to hope that canned, salty sardines are near enough to rehydrated salt-preserved canned pilchards. Anchovies would probably also be a good analogue. This recipe looks like it may only have a top crust, but I wanted to try a raised pie. To make a raised pie, we need to make a hot water crust. It's the first time I've done one, and it was not hard. I didn't make it very attractive, but it was totally functional. </div>
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<b>Pastry </b>(<a href="http://www.food.com/recipe/old-english-posh-picnic-raised-chicken-and-ham-pie-292563">courtesy of food.com</a>)</div>
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1 lb. plain flour</div>
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1 teaspoon salt</div>
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3 ounces butter</div>
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4 ounces lard or 4 ounces white vegetable fat</div>
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4 ounces milk, and</div>
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4 ounces water, mixed in equal proportions</div>
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Sift the flour and salt into a bowl, making a well in the centre. Place the water, butter and lard into a saucepan, when the butter and lard has melted bring it all to the boil. Take off the heat. Pour the mixture into the centre of the flour. Working very quickly, mix with a wooden spoon. Then knead with hands to produce a smooth and elastic dough. Allow to rest in a warm place for 15 to 20 minutes. (This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould.) Proceed with your recipe.</div>
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Cook those leeks in milk and water!</div>
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Drain those leeks, and layer with sardines! </div>
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Bake for 2 hours at 350 F., and use a funnel (I have this cute little one! Look how wee!) to fill with cream. Mmmmm. Cream. </div>
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<b>Verdict: </b><br />
My first victim was a friend of my husband's to whom I offered pie. I am a bad person.<br />
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That pretty much covers it. My dad, who loves sardines with all his heart, loved it. My mom, who loathes sardines with all her heart, refused to try it. Everyone else took one or two bites and was done. My three year old, who loves pies, kept taking bites and then looking hurt and sad, but kept eating. She looked confused, like she couldn't understand why pie would keep betraying her. It basically tastes like how a dock smells. General consensus: not the worst ever. But please don't ever make it again. <br />
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Thanks to <a href="http://www.foodsofengland.co.uk/">Foods of England</a></div>
Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com3tag:blogger.com,1999:blog-8188770270216264002.post-499143700931635182017-04-02T18:34:00.003-07:002017-04-02T18:35:49.799-07:00Oxtail Soup<a href="https://books.google.com/books?id=z0ICAAAAQAAJ&printsec=frontcover&output=text">Things A Lady Would Like to Know Concerning Domestic Management and Expenditure </a>(Henry Southgate, 1875)<br />
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I love this book mostly for the improving quotes that it is so liberally sprinkled with. <br />
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<i>Cultivate modesty, meekness, prudence, piety with all its virtuous and charitable occupations, all beautiful and useful accomplishments, suited to your rank and condition. These are the chief ornaments of your sex, and will render you truly lovely as women and as Christians.</i> --Rev. James Fordyce, D.D. (Yes, the same Rev. Fordyce that Mr. Collins keeps trying to read from in <u>Pride and Prejudice</u>.)<br />
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<tr><td class="tr-caption" style="text-align: center;">I have theories on why beautiful soup tureens were so popular. Oxtail joints are not particularly attractive.</td></tr>
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<b>Oxtail Soup.</b>--Make a quantity of brown soup with shin of beef; take 2 or 3 tails and cut them in pieces at the joints; put them into the soup, and stew them till tender, but not till the meat leaves the bones. Add a little [mushroom] ketchup, and serve it with the pieces of tail in the soup. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWOBZYK0XsSMFZ9J3rShMuBMEmFAT_7XYnEJBUZk1KAYcZfLb2RawUEM3Y_n1f81NwaCAfJjfS6fJ32hE0kkwRxluhO72JoG-fPlrgGkAfOlu9L-KbE6xOtCG9qNxI1pyecvSY89_87q_/s1600/IMG_20170330_150428.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWOBZYK0XsSMFZ9J3rShMuBMEmFAT_7XYnEJBUZk1KAYcZfLb2RawUEM3Y_n1f81NwaCAfJjfS6fJ32hE0kkwRxluhO72JoG-fPlrgGkAfOlu9L-KbE6xOtCG9qNxI1pyecvSY89_87q_/s320/IMG_20170330_150428.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even less attractive raw!</td></tr>
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<b>Oxtail Soup, Redacted</b><br />
Beef broth<br />
<a href="http://timetravelkitchen.blogspot.com/2017/03/mushroom-ketchup-for-destitute.html">Mushroom ketchup</a><br />
Oxtail pieces<br />
<br />
Put beef broth, a few tablespoons of mushroom ketchup, and some pieces of oxtail in a pot. Either simmer for a loooooong time, or pressure cook 45 minutes (natural release).<br />
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<b><br /></b>
<b>Verdict: </b> Actually... great. Really great. Really, really great. This made the best beef broth I think I've ever had. That mushroom ketchup is really nice when it's diluted. That, along with the flavor from the oxtails, made the broth so fabulous. The oxtail meat was tender, flavorful, and succulent. The kids adored it. They dunked bread in the broth and had a couple bowls each.<br />
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The only problem is how to eat the gosh darn things. It's REALLY DIFFICULT to get bites off the things! You probably end up with six or seven bites of meat off the entire thing. So, a great starter soup I guess, but probably don't base a whole meal off this unless you throw in some vegetables. <br />
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<br />Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com3tag:blogger.com,1999:blog-8188770270216264002.post-56065503352221454182017-03-15T17:16:00.002-07:002017-03-15T17:16:18.670-07:00Mushroom Ketchup for the DestituteWhen you say "ketchup" in modern times, it can be assumed that you mean a tomato based condiment with vinegar and spices. This was not always so. Ketchup has been a popular condiment since the late 1700's, when tomatoes were still viewed with deep suspicion as being possibly poisonous. The most common base for a ketchup sauce is most definitely mushrooms, followed by walnuts. It features heavily as an ingredient in cookbooks all the way up through the 1800's. <div>
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<div>
But what is the modern cook to do, when one cannot simply buy mushroom ketchup unless one goes to a specialty shop in the U.K.? Make it! How hard can it be? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBA9OkswNeFSvfq4GCC7n2S0CKK0FI1NjEs4NPmjNIA_3DsRABpMkteqU7xn78qZWfnDp5Zh63wZeT_aoVrk72SGYzOiQpczxlokqDKFIDPWmGcZi-ZFHzy8Yok-alQFArmk8RV8_Q93ur/s1600/ca1b7c6db7cfa242127917a9ace57901d243d9fae6c27f77debafcbee595f3b6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBA9OkswNeFSvfq4GCC7n2S0CKK0FI1NjEs4NPmjNIA_3DsRABpMkteqU7xn78qZWfnDp5Zh63wZeT_aoVrk72SGYzOiQpczxlokqDKFIDPWmGcZi-ZFHzy8Yok-alQFArmk8RV8_Q93ur/s1600/ca1b7c6db7cfa242127917a9ace57901d243d9fae6c27f77debafcbee595f3b6.jpg" /></a></div>
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<div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
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<div>
<b><span style="font-family: Georgia, Times New Roman, serif;">To make Ketchup.</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Take the large Flaps of Mushrooms, pick nothing</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">but the Straws and Dirt from it, then lay them</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">in a broad earthern Pan, strow a good deal of</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt over them, let them lie till next Morning;</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">then with your Hand brake them, put them</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">into a Stew-pan, and let them boil a Minute</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">or two, then strain them thro’ a coarse Cloth;</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">and wring it hard. To take out all the Juice,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">let it stand to settle, then pour it off clear,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">and run it thro’ a thick Flannel Bag, (some</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">filter it thro’ brown Paper, but that is a very</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">tedious Way) then boil it, to a Quart of the</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Liquor put a quarter of an Ounce of whole</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Ginger, and half a quarter of an Ounce of</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">whole Pepper, boil it briskly a quarter</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">of an Hour, then strain it, and when it</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">is cold, put it into Pint Bottles; in each</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Bottle put four or five Blades of Mace,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">and six Cloves, cork it tight, and it will</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">keep two Years. This gives the best</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Flavour of the Mushrooms to any Sauce,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">if you put to a Pint of this Ketchup a Pint</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">of Mum, it will taste like foreign Ketchup.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">-<i>The Art of Cookery, Made Plain and Easy,</i> by Hannah Glasse (1747)</span></div>
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<div>
Hold on, that's like... a LOT of mushrooms. Like, A LOT OF MUSHROOMS. Do you understand how many mushrooms it takes to extract a quart of juice? And here's me without a money tree. </div>
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There we go. Yes. That's what I like to call... good enough. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiqsdy6t3mcvgunBTrQGjeLqlzAWD1vkxGJItCYYxmwK7Bh9lvgUl0Z_vzgCFe4MVCP7vFtLzleI6Wz6alDZrBGwlT1ocXDoUw5WxoLYQNy6QWqjIVlT1yyBANfacyOwgoDqaycmWA_z1/s1600/GoodEnough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiqsdy6t3mcvgunBTrQGjeLqlzAWD1vkxGJItCYYxmwK7Bh9lvgUl0Z_vzgCFe4MVCP7vFtLzleI6Wz6alDZrBGwlT1ocXDoUw5WxoLYQNy6QWqjIVlT1yyBANfacyOwgoDqaycmWA_z1/s320/GoodEnough.jpg" width="276" /></a></div>
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<div>
<b>Cheater Mushroom Ketchup</b></div>
<div>
1 quart water</div>
<div>
2 T. mushroom bouillon</div>
<div>
1 T. dry ginger (preferably in chunks rather than powder, but hey, I didn't have any)</div>
<div>
1 T. peppercorns</div>
<div>
1 t. mace</div>
<div>
6 cloves</div>
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<div>
Simmer together. Strain and bottle. Refrigerate. </div>
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<b>Verdict:</b> Yowsers. This is HOT. And salty! I think it came out right. It reminds me very very much of Worcestershire sauce, or steak sauce. It isn't something you want to swipe a french fry through, but it does have a lot of flavor. I don't think I can appropriately judge it before using it in a recipe, you know? </div>
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...</div>
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<br /></div>
<div>
<u>Further reading:</u></div>
<div>
<a href="https://www.youtube.com/watch?v=29u_FejNuks">Jas. Townsend makes mushroom ketchup</a></div>
<div>
<a href="http://jas-townsend.com/mushroom-ketchup-p-1404.html">Jas. Townsend sells mushroom ketchup</a></div>
<div>
<a href="http://abookofcookrye.blogspot.com/2016/08/mushroom-ketchup-or-i-always-wondered.html">A Book of Cookrye makes mushroom ketchup properly</a></div>
Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com4tag:blogger.com,1999:blog-8188770270216264002.post-33624951884119971882017-03-01T10:51:00.000-08:002017-03-01T10:51:04.538-08:00To make Collops like Bacon of Marchpane<b>To make Collops like Bacon of Marchpane.</b><br />
Take some of your Marchpane paste and work it with red sanders till it be red, then roul a broad sheet of white marchpane paste, and a sheet of red paste, three of white, and four of red, lay them one upon another, dry it, cut it overthwart, and it will look like collops of bacon. [<a href="http://www.gutenberg.org/ebooks/22790">The Accomplisht Cook</a>: OR THE ART & MYSTERY OF COOKERY.: Wherein the whole ART is revealed in a more easie and perfect Method, than hath been publisht in any language. by Robert May (1685)]<br />
<br />
<b>To make Collops of Bacon in Sweet-meats.</b><br />
Take some Marchpane Paste, and the weight thereof in fine Sugar beaten and searsed, boil them on the fire, and keep them stirring for fear they burn, so do till you find it will come from the bottom of the Posnet, then mould it with fine Sugar like a Paste, and colour some of it with beaten Cinnamon, and put in a little Ginger, then roll it broad and thin, and lay one upon another till you think it be of a fit thickness and cut it in Collops and dry it in an Oven. [<a href="http://www.gutenberg.org/ebooks/14377">The Queene-like Closet </a>or Rich Cabinet: Stored with all manner of RARE RECEIPTS For Preserving, Candying and Cookery, Very Pleasant and Beneficial to all Ingenious Persons of the FEMALE SEX., by Hannah Wooley (1672)]<br />
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<b>To make all kind of Conceits with Marchpane as pies, Birds Biskets, Collops Eggs and soum to print with moldes</b><br />
Take half a pound of Marchpane past being made as before written for yr marchpane make soum littel pies & fill them with Littell peices of marchpins cast Biskets & carawaies on them & so gild them & serve them you may make some of them like Collops of Bacon; so yt you Colour a pice of white & red paste one upon another; & then cutt it in slices & ye red being mingled with ye white will shew like intertarded Bacon fatt & leane, some you may print with Moldes. [<a href="https://mediakron.bc.edu/capellmanuscript/home">Elizabeth Capell Her Same Booke</a> Anno Domini 1699]<br />
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I guess this was the joke du jour in the latter 1600's! Hilarious. <br />
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<br />
I cheated by not making my own marzipan. Instead, I bought a tube from the store. I only made a little bit of it red, because old timey bacon is a lot more fatty than modern bacon. In fact, it should be even MORE fatty than I've gone for! Jas. Townsend shows you how fatty in <a href="https://www.youtube.com/watch?v=tJVzAvGGvR8">his video</a>. <br />
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I combined recipes and kneaded red coloring, cinnamon, and ginger into the smaller portion. "Sanders" is red sandalwood, which makes red food coloring when dissolved in alcohol. <br />
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<br />
I was able to convince some urchins to be my kitchen drudge assistants, in exchange for the promise of "bacon candy." They smooshed the stacks of marzipan flat, then banged the sides into a rectangle shape. After I cut slices of bacon off, they were happy to dispose of the off-cuts. <br />
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<b>Verdict: </b>It's marzipan! If you like marzipan, you will like this marzipan shaped like bacon. My urchins had a great time offering "bacon" to people, especially when people pretended to totally buy that it was bacon, and then were shocked, SHOCKED to discover it wasn't. <br />
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In conclusion, it is a great, easy kid project. Give it a try! Teach some history! Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com4tag:blogger.com,1999:blog-8188770270216264002.post-20117973272138298592017-02-22T07:11:00.000-08:002017-02-22T07:11:12.612-08:00Maslin BreadMaslin bread was the common bread of the medieval period. It consists of wheat mixed with rye, barley, or whatever has happened to grow in your field, lightly bolted to remove some of the bran and risen with sourdough. While there was a clear preference for wheat-only bread, the reality is that many regions in England are not great for growing it, and farmers planted mixtures of grains as insurance that one of them would produce well in any particular year.*<br />
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I have tried, and tried, and tried to make a 100% whole wheat sourdough risen bread. It <i>doesn't work. </i>My duck flock has enjoyed the results, but no one else.<i> </i>But by carefully adapting directions from Breadtopia, I finally got this!<br />
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The key is some white flour. Sourdough works a lot better on white flour, so the bolting step is not because they preferred white bread (although they did), it's vital to getting it to rise. I used all-purpose flour rather than bread flour, as English medieval wheat was low in gluten. <br />
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<u><b>Maslin Bread</b> </u>[Adapted from <a href="http://breadtopia.com/whole-grain-sourdough/">Breadtopia</a>]<br />
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<u>Evening of Day 1:</u><br />
200 grams (7 oz. or 7/8 cup) water<br />
120g (4 oz. or 1/2 cup) sourdough starter<br />
236 grams (8 1/3 oz or 2 cups) whole wheat flour<br />
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<u>Morning of Day 2:</u><br />
274 grams (9 2/3 oz. or ~1 1/4 cup) water<br />
85 grams (3 oz. or 7/8 cup) rye flour<br />
250 grams (8 3/4 oz or 2 cups) white all-purpose<br />
170 grams (6 oz. or a tad over 1 3/4 cups) barley flour<br />
13 grams (scant tbs.) salt<br />
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<b>Instructions</b><br />
<br />
<u>Evening of Day 1:</u><br />
Mix all ingredients together. Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.<br />
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<u>Morning of Day 2:</u><br />
Add day 2 to day 1 ingredients. Knead, place in plastic covered bowl and refrigerate for 24 hours.<br />
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<u>Morning of Day 3:</u><br />
Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.<br />
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Bake at 485F for 40-45 minutes.<br />
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...<br />
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<b>Verdict:</b> Fabulous. Look at the inside!<br />
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Mmmm. It is pretty darn dense, but not brick-like. It had a beautiful, crispy crust and a chewy inside. I scoffed the heels before anyone else could get them... for quality control. It was enjoyed by all who hadn't recently had dental surgery. <br />
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<i>*<a href="https://www.amazon.com/How-Be-Tudor-Dawn-Dusk/dp/1631491393">How To Be a Tudor</a>, by Ruth Goodman</i>Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com5tag:blogger.com,1999:blog-8188770270216264002.post-54273731565078499412017-02-14T10:51:00.000-08:002017-02-14T10:51:38.178-08:00Sourdough Oatcakes<i>Under the Haps of his saddle, each man carries a broad plate of metal ; behind the saddle, a little bag of oatmeal: when they have eaten too much of the sodden flesh, and their stomach appears weak and empty, they place this plate over the fire, mix with water their oatmeal, and when the plate is heated, they put a little of the paste upon it, and make a thin cake, like a cracknel or biscuit, which they eat to warm their stomachs: it is therefore no wonder, that they perform a longer day's march than other soldiers."</i> -Jean Froissart (c1337-c1400) a Frenchman, visited Scotland during the reign (1329-71) of King David II.<br />
Early Travellers in Scotland. edited by Peter Hume Brown. 1891<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEint_t55j-EarX7kLe7PCrMXCDDJCKNBE-l85860-rA9_Aw9rk5Uk_rvZVgyBR0hfsl_YDgOi7ACrcXfyJG0rgB4sXSQBhAYaD48nLAc2EM0ebxRkDdazc591Q1KJ-eb8a7Xh_Agl8u7px7/s1600/IMG_20170203_162535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEint_t55j-EarX7kLe7PCrMXCDDJCKNBE-l85860-rA9_Aw9rk5Uk_rvZVgyBR0hfsl_YDgOi7ACrcXfyJG0rgB4sXSQBhAYaD48nLAc2EM0ebxRkDdazc591Q1KJ-eb8a7Xh_Agl8u7px7/s320/IMG_20170203_162535.jpg" width="240" /></a></div>
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I feel pretty confident about the historicity of this recipe, but it is conjecture based on the following facts:<br />
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1. "Oatmeal" does not here mean "rolled oats" or "steel-cut oats," as these weren't invented until the 19th century. It means oat flour. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgh-W6BZQle5uKBojE0KMQsLx46p21YtacNtY0gSYLbKYbCPP-c8vXhhyphenhyphen1BfKbVlUh1xp8JBSN2d-AX-blVTK3Ovn-qKtXXOLLYkaDZRSnrAPlol1CRvy3ePz_RynZkmAcPCsVtNT_clep/s1600/IMG_20170204_083640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgh-W6BZQle5uKBojE0KMQsLx46p21YtacNtY0gSYLbKYbCPP-c8vXhhyphenhyphen1BfKbVlUh1xp8JBSN2d-AX-blVTK3Ovn-qKtXXOLLYkaDZRSnrAPlol1CRvy3ePz_RynZkmAcPCsVtNT_clep/s320/IMG_20170204_083640.jpg" width="240" /></a></div>
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2. When you use a wooden bowl to make dough frequently, you trap yeasts in the crannies and cracks: thus, sourdough. Mix dough in a wooden dough bowl, wait a few hours, you now have raised dough. <br />
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3. Raised dough is yummier than flour paste, and if these Scottish soldiers could mix flour and water together, their mums at home could do the same thing and then wait a couple of hours before cooking the dough. <br />
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4. Modern oatcakes are either leavened with baking soda, yeast, or left unleavened. Baking soda was unknown until the 19th century, and yeast requires the making of ale nearby so you can use the foam.<br />
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5. It is so friggin' easy it is inconceivable that anyone could have failed to figure this out. <br />
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<b>Sourdough Oatcakes</b><br />
active sourdough starter<br />
oat flour<br />
water<br />
salt<br />
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Combine oat flour and water to the consistency of pancake batter in a non-metal bowl. Add a dollop of sourdough starter and a pinch of salt. Mix, cover, and leave until it increases in volume. Do not stir the batter, you will smash the bubbles. Fry in cakes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8ByZaymz17_i_GOVHg3YL-H9emVHAkhewXpZawo2eSBwU8GfCypXSLFedfM7jZ38YMU7GWZbhAN96WQG2I6HG3D8Ty5tqiBxPMVP8QyuUIjvxiednum3v2vJDxYEzkKUGCKdbkAXm0cx/s1600/IMG_20170204_205021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8ByZaymz17_i_GOVHg3YL-H9emVHAkhewXpZawo2eSBwU8GfCypXSLFedfM7jZ38YMU7GWZbhAN96WQG2I6HG3D8Ty5tqiBxPMVP8QyuUIjvxiednum3v2vJDxYEzkKUGCKdbkAXm0cx/s320/IMG_20170204_205021.jpg" width="320" /></a></div>
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Here is the result of a thick batter:<br />
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Here is the result of a thinner batter:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8l-TsIL3-VHRONE6WftWGPZJkXgn1z2ck054iUyEraamNl6REUsoF9lkxLpZsgA-clxZxnlcOecj03a4nLkVBo5ECokPqzYBdQRw3APwmB9vlGRdCIyybDJPRz-vL6epFEfB0k3TC5WFq/s1600/IMG_20170204_211124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8l-TsIL3-VHRONE6WftWGPZJkXgn1z2ck054iUyEraamNl6REUsoF9lkxLpZsgA-clxZxnlcOecj03a4nLkVBo5ECokPqzYBdQRw3APwmB9vlGRdCIyybDJPRz-vL6epFEfB0k3TC5WFq/s320/IMG_20170204_211124.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3HpqLyIQJH7X73Nc0O0p29advyyi3In0NuqsEzXw9RlMD9ALYxsECpFIjD_FUxa4iDmzDq4sEsf1K0DvTYsmj6IC9d3B-lp1Qevz_mbYiZ04BuN9URI7JLwG30JLnfKJxbxMJdSWr9RVM/s1600/IMG_20170204_211755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3HpqLyIQJH7X73Nc0O0p29advyyi3In0NuqsEzXw9RlMD9ALYxsECpFIjD_FUxa4iDmzDq4sEsf1K0DvTYsmj6IC9d3B-lp1Qevz_mbYiZ04BuN9URI7JLwG30JLnfKJxbxMJdSWr9RVM/s320/IMG_20170204_211755.jpg" width="302" /></a></div>
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<b>Verdict: </b>Pretty good! Better with butter and honey, as many things are, of course. They are easy to undercook in the middle, so my first batch was only edible around the edges and gummy in the middle. Surprisingly light and fluffy on the second try, though. If you cannot find oat flour, and do not have a grain mill, put water and quick- or old-fashioned oats in the blender with enough water to make a batter, then add in quick oats or whole wheat flour to thicken to the consistency you are aiming for. Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com2tag:blogger.com,1999:blog-8188770270216264002.post-9745920492753389102017-02-02T15:04:00.001-08:002017-02-02T15:04:55.606-08:00How to make a confection from pine-nut kernels<a href="https://www.amazon.com/Elixirs-Nostradamus-Original-Recipes-Sweetmeats/dp/1559211555">The Elixirs of Nostradamus</a>: Nostradamus' original recipes for elixirs, scented water, beauty potions and sweetmeats. Edited by Knut Boeser. [1552]<br />
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Aaaarrghhh. I am so done with candy for a while! I kind of went on a candymaking spree recently, and now the very sight of these, lovely as they were, makes me want to heave. <br />
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<b><span style="font-family: Times, Times New Roman, serif;">How to make a confection from pine-nut kernels</span></b><br />
<span style="font-family: Times, Times New Roman, serif;">Take as many well-cleaned and carefully shelled pine-nut kernels as you will, dry them or toast them a little. </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Or take them whole with their skins and shells and put them in a basket. Hang this over the hearth near the fire and leave it there for three days. Thus the heat from the fire wills lowly penetrate them and dry them. Then take them out and clean them thoroughly. Next take two and a half pounds of nuts, being careful to keep them close at hand. Then take some of the most beautiful and best Madeira sugar, dissolve sufficient of it in rose-water and boil it until it attains the consistency of a jelly. If it is winter or a time when there is a lot of moisture in the air, boil it a bit longer, but if it is summer, then let is just simmer. This is when it does not boil over or bubble when it boils, which is a sign that the moisture had been evaporated; but to be brief, when it has boiled to the consistency of a jelly, as I have said, take the preserving pan off the fire and put it somewhere where the liquid can dry off and become firm. Then give it a good stir with a piece of wood and beat it continuously until it turns white. When it begins to cool down a little, add the white of a whole or half an egg and beat it well again. Next place it over the coals, in order to allow the moisture from the egg-white to stiffen, and when you see that it is properly white and like the first lot you boiled, take the dried, well-cleaned pine-nut kernels and put them into the sugar. Stir them with the wood so that they are thoroughly mixed with the sugar--this should still be done over the coal fire, so that the mixture does not cool too quickly. Then take a wide wooden knife, like the ones used by shoemakers, and cut the mixture into pieces, each weighing an ounce and a half, but not more than two, which would not be good, and spread them carefully on to some paper until they have properly cooled, at which stage put a little gold leaf on to them and your confection is ready. If, however, it is not possible to obtain pine-nut kernels anywhere, use peeled almonds instead, dividing them either into two parts or three and mixing them with the sugar to make this confection. And if there are too few pine-nut kernels, you can replace them with pieces of almonds, for the latter are not dissimilar to the former in taste and potency. You can also use fennel which is flowering or in seed, which is kept in houses and used during the wine harvest. When your sugar has almost completely boiled and is hot and white with everything mixed in it or scattered over it, it looks like manna or snow and is so beautiful and lovely. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">This recipe took two tries. The important parts are the ratio of the egg white and sugar, and the temperature it is cooked to. My first attempt resulted in something like horribly sweet Italian meringue, kind of the consistency of marshmallow cream. </span><br />
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Dang it, pine nuts aren't cheap! Grrrr! I baked them into macarons, which worked okay. The flavor was good enough to make another attempt, but teeth-achingly sweet. <i>So very sweet.</i> <br />
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For attempt #2, I used almonds, which are much cheaper than pine nuts, and modified a divinity recipe. Which worked lovely! <br />
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<b>Pine-Nut Confection</b><br />
3 C. sugar<br />
3/4 C. water<br />
2 egg whites<br />
1-2 t. rosewater<br />
1 C. almonds or pinenuts<br />
3 T. fennel seeds<br />
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Line a 9x13 pan with oiled parchment paper. Toast your nuts lightly, and then toast the fennel seeds. It doesn't take long, especially the fennel, don't let them burn! Stir together the sugar and water in a pan, then turn on the heat to medium. Do not stir once it is heating. When it comes to a boil, put the lid on for two minutes. Take off the lid, and insert a candy thermometer. Whip the egg whites to stiff peaks in your stand mixer, and then drop the rosewater in. <br />
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When the sugar syrup reaches hard ball (250-265 F.), start up your mixer again and slowly drizzle the syrup into the egg whites, trying to hit the side of the bowl on the way down instead of the egg whites directly. Don't try and scrape out the last bit of syrup with a spoon, just put that pan down and get back to the mixer. The mixture will look glossy. <br />
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Keep running the mixture until it loses the glossy look and looks a little thicker, around 5 minutes. Fold in the nuts and seeds gently, and spread into the papered 9x13 pan. You could also make little dollops on a flat papered pan or silicone. <br />
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Let cool and dry, and cut into squares. <br />
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<b>Verdict: </b> Delightful! They are light and fluffy. I actually loathe divinity because of the sickly sweetness, but the fennel and nuts take the edge off just enough to make it enjoyable to me in small doses. Divinity usually has corn syrup added for a smoother texture, so this is just a little gritty. Similar recipes include honey or brown sugar, which would have the same effect as corn syrup. <br />
<br />
If you just sub rosewater for vanilla and add pinenuts and fennel seed to a standard divinity recipe, I don't think there would be a big enough difference to be noticeable to most people. <br />
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And not a single crumblet was wasted. <br />
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Now I'm going to go eat some protein. Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com0tag:blogger.com,1999:blog-8188770270216264002.post-12836998456030468012017-01-25T05:00:00.000-08:002017-01-25T05:00:30.574-08:00How to make an attractive candied sugar (Rock Candy)<span style="font-family: inherit;"><a href="https://www.amazon.com/Elixirs-Nostradamus-Original-Recipes-Sweetmeats/dp/1559211555">The Elixirs of Nostradamus</a>: Nostradamus' original recipes for elixirs, scented water, beauty potions and sweetmeats. Edited by Knut Boeser. [1552]</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">It is rock candy. Half of you have already done this in an elementary school science lesson. But look how old the recipe is! Amazing! There are also a few minor details involving poop that have not survived the years. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Take about nine pounds of the most beautiful and whitest sugar (for a beautiful work is created from something beautiful, just as something bad comes from something bad or ugly) and dissolve it in an appropriate amount of water. If you do not consider that the sugar is sufficiently beautiful, clarify it until it has no more sediment. When you have done that, dissolve it completely and boil it again until it acquires the consistency of a syrup. It is better to overboil, rather than underboil it, for then it would candy to a salt. As soon as it is boiled, take an unglazed earthenware pot which has been specially made for the purpose and put a small pine twig, a reed or a small rod into it, so that the sugar may candy in the middle. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsI0LhD3CvXdZCdR2dm3pCuS0gge47Y-RnaAHEuR64nKI7sYaQZfGOiqKYvczM5dcCwkLn2eIltWUL98pvI_gxbfIZqzn0wHlGE49hj0H9RRFNzm9fJk0LlQpzBEbIPmO7f5lh7L-hwrN/s1600/IMG_20170104_105250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsI0LhD3CvXdZCdR2dm3pCuS0gge47Y-RnaAHEuR64nKI7sYaQZfGOiqKYvczM5dcCwkLn2eIltWUL98pvI_gxbfIZqzn0wHlGE49hj0H9RRFNzm9fJk0LlQpzBEbIPmO7f5lh7L-hwrN/s320/IMG_20170104_105250.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purpley!</td></tr>
</tbody></table>
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<span style="font-family: Times, Times New Roman, serif;">When you have inserted your chosen rod, then pour the hot sugar into the pot, put the lid on it and seal it roughly with lime, merely in order to keep the heat inside for longer, and immediately bury it under some warm manure, be it in a public or private place. If you think that the manure is not hot enough, pour some hot water over it and see that there is a good pile of it, so that the pot may stand in the middle - so cover it up well and leave it for nine days and nights. At the end of that time take it out of the dung heap, open the pot and pour out the syrup which has not yet candied and you will see that of the nine pounds of sugar, about five or six pounds will have candied. When you have properly drained the syrup out of the pot, get some good hot water and wash it out two or three times, so that it does not become affected by the syrup adhering to it. Add this water to the syrup and if you want to make this confection you must do it this way and not another way. You can make it another way, but that will cost at least as much. You should also know that if the sugar stays under the manure for longer than nine days and the manure were hot, it would not candy, for the steam from the manure contains moisture, which penetrates everything, so the sugar would need an even longer time to candy. </span><br />
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<b>Verdict: </b>Unfortunately, I am fresh out of manure. What a shame. Instead, I just stuck my jar in a cupboard. And... it's rock candy! Super easy! It tastes terrible, actually, because I tried using lavender oil to flavor it. I was all, how much should I put in? Couple drops? More? *chug chug chug* I got carried away. Maybe when I can scrub the taste out of my mouth in a few months, I'll try flavoring something else with lavender. It <i>lingers. </i><br />
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For rock candy instructions, please google "rock candy."<br />Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com0tag:blogger.com,1999:blog-8188770270216264002.post-40434167625778015422017-01-18T05:00:00.000-08:002017-01-18T05:00:25.908-08:00Rendered Suet II: or, An Attempt to Mend the Horrible Fiasco Which Traumatized EveryoneFirst, review <a href="http://timetravelkitchen.blogspot.com/2012/01/rendered-suet.html">Rendered Suet I</a>. Here are the main points, if you don't want to click: 1.) suet is kidney fat from cattle and is used for steamed puddings and candle making 2.) it was a horrible fiasco which left my house smelling of rotting fish and made me dry heave intermittently for over 24 hours. I vowed to never ever ever NEVER EVER do it again. <br />
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But!<br />
<br />
While poking around another butcher shop recently, I discovered this!<br />
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Unlike the first time, it was labelled! They knew what it was without me explaining! It is PRE-GROUND. I was so excited I freaked out the cashier. Especially after she told me they only carry it during the holidays, and I grabbed another sack. <br />
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When I got home, I just knew my husband would be as excited as I was. He was so delighted, he stared at me like a startled deer for several minutes before telling me, "I love you and support your hobbies and trust you with the health of my body." He was even more excited when he found out that the slow cooker would be rendering the suet in the garage while he worked on the car brakes, so he could enjoy the aroma. <br />
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I tossed both bags in the slow cooker, along with a couple cups of water, the set it on low. About two hours later, it was all melted. Much faster than the first time. And unlike last time, it just smelled vaguely beefy. Not offensive at all. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYzuQmWfVaEBSdhZo8F-GMoGOp42YU0zKtkjqzlynlaLBKyZG9O2OnH6L76dxuB0Ww1xAdDIAUYivYeK-_hrwTx1Onm61h20VWSIxRfNoSaXbHfPaFeLhHhIViBF7NGBLe9dlcOUx7xMa/s1600/IMG_20161229_155252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYzuQmWfVaEBSdhZo8F-GMoGOp42YU0zKtkjqzlynlaLBKyZG9O2OnH6L76dxuB0Ww1xAdDIAUYivYeK-_hrwTx1Onm61h20VWSIxRfNoSaXbHfPaFeLhHhIViBF7NGBLe9dlcOUx7xMa/s320/IMG_20161229_155252.jpg" width="239" /></a></div>
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I poured another couple cups of water in a large bowl for good measure, hoping the gunkies would settle down into the water and leave the fat nice and clean, then strained the hot fat into the bowl. <br />
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These are all the gunkies that were strained out. <br />
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After cooling, it is nice and white and clean. It slid nicely out of the bowl in a disc because of the water. <br />
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Ready for the freezer. This is theoretically self stable, but... ehhhhhh. <br />
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In conclusion: this was totally fine and not scary or gross. I revise my opinion about rendering suet being the worst thing ever. So if you want to try it, I suggest you get it from a butcher who knows what it is without you explaining, and get it pre-ground. <br />
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For a better overview, please do check out Jas. Townsend & Sons <a href="https://www.youtube.com/watch?v=ypRsO9KdxXk">video about suet</a>. It is excellent.Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com0tag:blogger.com,1999:blog-8188770270216264002.post-44440954055806527822017-01-11T05:00:00.001-08:002017-01-11T05:00:09.398-08:00Making Purging Rose-Water, or: Catharticum Imperiale<a href="https://www.amazon.com/Elixirs-Nostradamus-Original-Recipes-Sweetmeats/dp/1559211555">The Elixirs of Nostradamus</a>: Nostradamus' original recipes for elixirs, scented water, beauty potions and sweetmeats. Edited by Knut Boeser. [1552]<br />
<br />
While Nostradamus is most famous for vague prophecies, he made his living as a physician. And, as we know, that means he has candy recipes! Because <a href="http://timetravelkitchen.blogspot.com/2016/11/to-make-penydes.html">sugar is a health food</a>. <br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Making Purging Rose-Water</span></b><br />
<i><span style="font-family: "courier new" , "courier" , monospace;">which, if you take an ounce of it, will produce a wonderful effect without any other ingredient. Pregnant omen may be given it during their first and last months and it may be taken at any age and at any time without the slightest danger. </span></i><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Take 900 or almost 1,000 of the most beautiful flesh-colored roses, the buds of which are half-open and which still have leaves. When you have carefully plucked off the leaves and cleaned the buds in the best possible manner, rub the buds between your hands, so that in case one were still whole, it would open and the hot water would be able to penetrate it all the better. Then put the roses into a large glazed earthenware pitcher and boil them sufficiently in well water. Add additional boiling water and stir the roses well with a pieces of wood or a stirring spoon, so that they are well mixed up and covered with water. Leave them to steep for twenty-four hours. At the end of that time, pour everything into a kettle and boil it up two or three times. Strain off the broth and compress the roses as hard as you can in a press or between two pieces of wood until nothing remains except dry white roses. The broth will look like red wine and will smell like rose-water. Pour everything into a Venetian glass container suitable for the purpose. Next take a further 500 stripped roses and, as before, put them into the pitcher. Then take the said broth and heat it until it is almost boiling. At that stage pour it over the roses and, if there is not enough, add a little boiling water. Leave the mixture to steep again for a further twenty-four hours. At the end of that time strain everything, compress the roses as hard as possible and, when that has all been done, take about eighteen ounces of sugar (without cleaning it first) and put that into the broth. Boil it until it acquires the consistency of a syrup, but has not boiled as hard, since the roses have a sticky slime which will thicken the syrup. As soon as the syrup boils, pour it into a glass or glazed earthenware container. If you take an ounce o this in the morning it will be exceptionally wonderful and have a very good effect. Some people enrich this with rhubarb and then it works even better. As such it is known as <i>catharticum imperiale</i>, that is a purging or cathartic juice, suitable for noble lords, kings, and emperors. That is what happens if you add rhubarb to it. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Take Four ounces of the best and most exquisite rhubarb and a drachm of good strong cinnamon. Pound everything and, when the syrup has almost boiled, take the rhubarb, wrap it up in a clean felt cloth and suspend it from a string into the syrup while it is boiling. Squeeze it out and when the syrup has boiled, pour it into its container and hang the rhubarb in it, covering the container carefully. This juice should be used by noble lords who have authority over others but who are unable to control or master their anger, for by taking only one ounce of it, their rancour will be dissipated. Also it is extremely good for getting rid of the three-day fever and for protecting people against it and is numbered among the royal purgatives which may be taken without any ill-effects. It can equally well be prepared another way, so that it is just as good, potent and suitable for purging. </span><br />
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Collect and extract 1500 half-open flesh-colored rose buds? Sure, Nostradamus, let me get right on that.<br />
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<br />
As the wind is southerly and I know a hawk from a handsaw, I decided to instead use pre-made rosewater.<br />
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<b>Big Fat Lazy Cheater Catharticum Imperiale</b><br />
1. Put a bunch of chopped up rhubarb and a cinnamon stick in a pot<br />
2. Add some water<br />
3. Simmer until the rhubarb falls apart<br />
4. Strain<br />
5. Add sugar and simmer until it is a syrup<br />
6. Add rosewater until it tastes nice<br />
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<b>Verdict:</b> This is excellent. Rosewater, cinnamon, and rhubarb are great together. It would make a really fabulous gelatin, and I'm totally going to try it sometime. I told my kids that it was a medicine from a long time ago when they thought sugar was really good for you, and it was supposed to help cranky people be nice. A spoonful was inserted in each mouth, and it met with general approval. Soon after, both of them claimed to be feeling REALLY CRANKY and needed some special medicine to help them feel nice again. The poor dears obviously sensed this medicine's effectiveness. They have very sensitive natures. So it works! SCIENCE. <br />
<br />
In my head I like to imagine some noble lady reading this book and being all, hmmmm! "'<i>This juice should be used by noble lords who have authority over others but who are unable to control or master their anger, for by taking only one ounce of it, their rancour will be dissipated.</i>' Excellent!" Then next time her husband is on a rampage, beating serfs or kicking dogs or murdering French P.O.W.s<br />
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"Here honey, try some of this drink I made for you for no reason, certainly not because you are a giant tool who threatens to put babies on pikes and smash in the skulls of the elderly. Love you, lambkin!"<br />
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"Mua ha ha ha ha ha haaaaaa."Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com2tag:blogger.com,1999:blog-8188770270216264002.post-70693698564185703722017-01-06T09:54:00.001-08:002017-01-06T10:02:29.821-08:00Racist White Lady Mexican Chicken Soup<a href="http://digital.lib.msu.edu/projects/cookbooks/html/books/book_75.cfm">Foods of the Foreign Born</a>, by Bertha M. Wood [1922]<br />
<br />
It is the Roaring Twenties, and America is in trouble. Immigrants are pouring in, with their <i>foreign</i> ways, and their <i>foreign </i>foods. It was a threat to public health. Public health workers and private concerned citizens alike labored to convince these new immigrants to abandon their native foods and homogenize into milquetoast blandness. How? With milk, toast, pabulum, and other pale, bland, overcooked foods. This effort was not met with universal delight by the immigrants in question. <br />
<br />
One woman, Bertha M. Wood, decided this approach was... not racist, but <i>ineffective</i>. She studied different ethnic groups so that she could develop a set of recipes for each group. These recipes were intended to be within spitting distance of each ethnicity's traditional foods, but stripped down of anything suspicious. Like flavor. And spices. And color. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFsQLRfHlGlY00Rw5jOwdMENGLq7KVLFCbPsAPkmCy_wD-Q65ba3xRNKZb1rD8RTFHGeGoDwJJXPR7xAkGj2VWwIWLtW-HnQZBUF9LFt8T8pEgHu_nFLPCWZkHXxUF2kbMJFYDpYniOPO/s1600/IMG_20170105_162410.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFsQLRfHlGlY00Rw5jOwdMENGLq7KVLFCbPsAPkmCy_wD-Q65ba3xRNKZb1rD8RTFHGeGoDwJJXPR7xAkGj2VWwIWLtW-HnQZBUF9LFt8T8pEgHu_nFLPCWZkHXxUF2kbMJFYDpYniOPO/s320/IMG_20170105_162410.jpg" width="286" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gee, thanks Bertha.</td></tr>
</tbody></table>
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Hey, at least she made an effort. That's pretty forward-thinking for 1922.<br />
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<br />
With that in mind, by modern standards, this cookbook is <b>really racist</b>. It seems to be written for health workers and charities, and each section has a preface outlining what each ethnicity is like. Yikes. The section on Mexicans is particularly condescending. Let's take a look!<br />
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<span style="font-family: "courier new" , "courier" , monospace;">*They are not a people who love academic work, but they enjoy any educational training which develops the use of their hands. Their interest lies largely in music, flowers, and the arts.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">*To look at their homes, one would think that they were decidedly unsanitary. This is not necessarily so, but depends almost entirely upon the water supply.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">*The people are responsive to right treatment, although suspicious, but not necessarily unstable. Their suspicious nature handicaps efforts to get their cooperation. They are responsive only to the degree that they understand the motives. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">*The prevalent idea is that Mexicans are very deceitful. This may be so if their suspicions are aroused; otherwise they are no more deceitful than any other nationality. They are extremely courteous, and in their way cooperative.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">*When not too highly seasoned, Mexican dishes are very tasty.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">*Only lack of variety and the use of hot flavors keep their food from being superior to that of most Americans.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">*Undernourished and malnourished children are frequently found in Mexican families. They are served with the same foods as the adults, foods highly spiced, with a large amount of fat added, or corn meal fried in fat. Bland foods are quite unknown in their dietary. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">*As the Mexicans come north or intermarry, it would be better for the children and adults to learn to eat the simpler foods of the American people, boiled or baked, with less spice and fat.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">*Any nurse or dietitian can persuade them to use cereals or baked or boiled fish and meats and vegetables, if they gradually reduce the amount of tomato or pepper for flavor until it becomes a bland dish, easier to digest and not harmful to the kidneys.</span><br />
<br />
<b>Chicken Soup</b><br />
1 chicken<br />
4 cups water<br />
1 green pepper<br />
1/2 cup rice<br />
2 tablespoons salt<br />
<br />
Cut up chicken and boil in salted water with chopped green pepper. When chicken is done, remove and add rice to liquid. Cook until soft.<br />
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We know that the soup doesn't actually include the chicken, because this is the next recipe:<br />
<b>Baked Chicken and Rice</b><br />
Make as Chicken Soup, adding chicken, cut in dice, to rice drained from soup. Brown in oven.<br />
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<b>Verdict:</b> I used white rice and one can of mild green chiles, because it seemed most appropriate. It... it wasn't great. Before giving it to my family, I added chicken, black beans, lime juice, a packet of taco seasoning (<i>yes I see the irony</i>), and sour cream. I also added cheese on top. Much better! <br />
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Wait.<br />
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<span style="font-family: "courier new" , "courier" , monospace;">*When the Mexicans intermarry with Americans, the result of the cross dietary is that often there is double the amount of fat taken at a meal by the American. The Mexicans put their fat into the food, while the American puts his on the food. Therefore if he eats bread and butter, or potatoes with butter and green peppers fried in oil and rice, he is getting more fat than a Mexican would get. He would eat his bread without butter, and would not eat potato and butter with peppers and rice.</span><br />
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Well, she's not clearly not wrong on that one. Tex-Mex is not known for being low-fat. Whatever. Cheesy refried beans are one of the best things on the planet. <br />
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I asked a friend whose family emigrated from Mexico to look over the Mexican section, as I don't know a lot about the subject. He said many things, including, "Is this how they invented Taco Bell?" as well as, "Peanut butter doesn't go in pork tamales." and ended with a some pointed remarks about Bertha M. Wood as a person. He said at very least, this soup should have tomatoes and some kind of spices added.<br />
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<b>Fun fact for Americans: </b>Did you know that there is a stereotype in the rest of the world that Americans put cheese on absolutely everything? <br />
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<b>Fun fact for non-Americans: </b>It is 100% true. If this meets with your disapproval, please refer to Prince Hal above. <br />
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In conclusion: thanks, immigrants! Your culinary contributions have made my life a lot more delicious. That said, we will steal your food, and we will melt cheese on it. The melting pot of America is actually fondue. Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com5tag:blogger.com,1999:blog-8188770270216264002.post-5638499827230991862017-01-04T05:00:00.001-08:002017-01-04T05:00:01.440-08:00Manus Christi<a href="http://www.medievalcookery.com/notes/treasurie.pdf">The treasury of commodious conceits, and hidden secrets: commonly called the good huswiues closet of prouision for the health of hir housholde. Meete and necessarye for the profitable vse of al estates. Gathered out of sundrye experyments, lately practised by men of greate knowledge: and now amplified and inlarged with diuers necessary and newe additions.</a> by John Partridge, transcribed by Joanna Holloway[1573] PDF<br />
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"Manus Christ" means "hands of Christ," and this confection is called that because... uh... they are healing? They are the shape of communion wafers? They are sparkly? They are supposed to prevent the plague and cure everything in the world. Since I have made these, no one at my house has gotten bubonic plague, so they are 100% proven. SCIENCE. From transcribed letters I've seen, these seem to have been a popular gift from and to nobility during the reign of Henry VIII. <br />
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<br />
To Make MANVS CHRISTI<br />
Take halfe a pownde of white Suger, put therto .iiii. ounces of Rosewater, seethe them
vpon a softe fier of Coales, tyll the water be consumed, and the Sugre is become hard,
then put therin a quarter of an ounce of the powder of Pearles, stirre them well togither,
put for euery spoonfull a peece of a leafe of Golde cut of purpose: caste them vpon a
leafe of white Paper, announted fyrste, with the Oyle of sweete Almonds, or sweete
butter, for cleauing too.<br />
<br />
OR<br />
<br />
Manus Christi Simple and Pearled.<br />
Take of the best Sugar a pound, Damask-rose-water half a pint, boil them together according to art, to that thicknesse that it may be made into Lozenges, and if toward the latter end of the decoctiom, you ad half an ounce of Pearls prepared in pouder, together with eight or ten leaves of gold, it will be Manus Christi with pearls.<br />
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It is naturally cooling, apropriated to the heart, it restores lost strength, takes away burning feavers, and false imaginations, (I mean that with pearls, for that without Pearls is ridiculous) it hath the same vertues Pearls have. <a href="http://quod.lib.umich.edu/cgi/t/text/text-idx?c=eebo;idno=A35390.0001.001">A physicall directory, or, A translation of the London dispensatory made by the Colledge of Physicians in London</a> ... by Nich. Culpeper, Gent. [1649]<br />
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<b>Redaction:</b><br />
<b><br /></b>
<b>Manus Christi</b><br />
2 C. sugar<br />
4 t. vinegar<br />
3/4 C. water<br />
1/8 t. cream of tartar<br />
1/4 C. white corn syrup<br />
Rose absolute, about 1 t.<br />
Gold leaves<br />
<br />
Mix the first five ingredients together carefully. Bring to a boil, then put the lid on the pot for 2 minutes to melt the sugar off the sides. Bring up to hard crack, then stir in rose oil and gold. Spoon onto a buttered marble slab (or jelly roll pan) in little puddles. <br />
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<br />
If it hardens up while you are doing this, warm it up gently over low heat, just to get it liquid again. <br />
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Again, just as with the penydes, the vinegar, cream of tartar, and corn syrup aren't going to affect the texture or taste. They just make it easier to work with and keep it from getting gritty longer. <br />
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Here are some failed attempts, from when I tried to cheap out and use edible gold spray paint, pearl luster dust, and gold luster dust. <br />
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Here is the best of the lot. The pearl luster dust works the best, I think, and a little goes a long way. If I make this again, I will try mixing it in. While the gold is stunning, pearl luster dust may be the easiest way to go. <br />
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<br />Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com0tag:blogger.com,1999:blog-8188770270216264002.post-39437438802295144852016-12-28T05:00:00.000-08:002016-12-28T05:00:08.989-08:00Chocolate: or, An Indian Drinke<a href="https://www.gutenberg.org/ebooks/21271">CHOCOLATE: OR, An Indian Drinke. </a>By the wise and Moderate use whereof, Health is preserved, Sicknesse Diverted, and Cured, especially the Plague of the Guts; vulgarly called The New Disease; Fluxes, Consumptions, & Coughs of the Lungs, with sundry other desperate Diseases. By it also, Conception is Caused, the Birth Hastened and facilitated, Beauty Gain’d and continued. Written Originally in Spanish, by Antonio Colmenero of Ledesma, Doctor in Physicke, and faithfully rendred in the English, By Capt. James Wadsworth. [1652]<br />
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Thanks to Dr. Colmenero here, I now know so many more things about the health benefits of chocolate than I did before!<br />
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<i>The vertues thereof are no lesse various, then Admirable. For, besides that it preserves Health, and makes such as drink it often, Fat, and Corpulent, faire and Amiable, it vehemently Incites to Venus, and causeth Conception in women, hastens and facilitates their Delivery: It is an excellent help to Digestion, it cures Consumptions, and the Cough of the Lungs, the New Disease, or Plague of the Guts, and other Fluxes, the Green Sicknesse, Jaundise, and all manner of Inflamations, Opilations, and Obstructions. It quite takes away the Morphew, Cleanseth the Teeth, and sweetneth the Breath, Provokes Urine, Cures the Stone, and strangury, Expells Poison, and preserves from all infectious Diseases.</i><br />
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But more on that later! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxyXfBip_wquPRkfm657OKEpMAxWB8vF6jbf_PGKtRjOh0upMhWiHTUzs3sVQ46DQHLjWqz5DXOP3nfOyK-ONhgDeGrzApOxuXuBop83aDEAXA_g8hYVC99Y8gzSupx04f2YFOgoVfYpg/s1600/IMG_20161209_164732.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxyXfBip_wquPRkfm657OKEpMAxWB8vF6jbf_PGKtRjOh0upMhWiHTUzs3sVQ46DQHLjWqz5DXOP3nfOyK-ONhgDeGrzApOxuXuBop83aDEAXA_g8hYVC99Y8gzSupx04f2YFOgoVfYpg/s320/IMG_20161209_164732.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm not good at photographing hot chocolate apparently.</td></tr>
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<i>If you please to take it in milke, to a quart, three ounces of Chocolate will be sufficient: Scrape your Chocolate very fine, put it into your milke when it boiles, work it very well with the Spanish Instrument called Molenillo between your hands: which Instrument must be of wood, with a round knob made very round, and cut ragged, that as you turne it in your hands, the milke may froth and dissolve the Chocolate the better: then set the milke on the fire againe, untill it be ready to boyle: having the yelke of two eggs well beaten with some of the hot milke; then put your eggs into the milke, and Chocolate and Sugar, as much as you like for your taste, and worke all together with the Molenillo, and thus drinke a good draught: or if you please you may slice a little Manchet into a dish, and so eate it for a breakfast: you may if you please make your Chocolate with Water and Sugar, working it after the same order with your Molenillo, which for some weake stomacks may chance to be better liked. And many there be that beat Almonds, and strayne them into the water it is boyled, and wrought with the Chocolate and Sugar: others like to put the yelkes of eggs as before in the milke, and even sweeten it with Sugar to your taste: If you drinke a good draught of this in a morning, you may travell all the day without any other thing, this is so Substantiall and Cordiall.</i><br />
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<b>Dr. Colmenero's Hot Chocolate</b><br />
1 qt. milk<br />
3 oz. unsweetened chocolate, pulverized in the food processor<br />
2 egg yolks<br />
1/2 C. sugar<br />
White bread, preferably French bread or similar rather than Wonder. <br />
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Heat the milk in a pan. When it begins to simmer, whisk in the chocolate. If you want to use a molenillo, you can find them at Hispanic markets. When the chocolate has melted, temper in the egg yolks. Add sugar. Drink, or pour over bread. <br />
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<b>Verdict:</b> DRINKABLE CHOCOLATE CUSTARD. This tastes like what you imagined a ladleful of Willy Wonka's river to be like. I also made some Abuelita hot chocolate from my grocery store's Hispanic section for comparison, which isn't 100% fair but the best I could do. To the surprise of no one, Dr. Colmenero's is the clear winner. Full recommendation! Now, let's discover the many ways chocolate can improve your life. In rhyme! <br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>To every Individuall Man, </b><b>and Woman, Learn’d, or unlearn’d, </b><b>Honest, or Dishonest: In the </b><b>due Praise of Divine </b><b>CHOCOLATE.</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Doctors lay by your Irksome Books</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And all ye Petty-Fogging Rookes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Leave Quacking; and Enucleate</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The vertues of our Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Let th’ Universall Medicine</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(Made up of Dead-mens Bones and Skin,)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Be henceforth Illegitimate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And yeild to Soveraigne-Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Let Bawdy-Baths be us’d no more;</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nor Smoaky-Stoves but by the whore</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Of Babilon: since Happy-Fate</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hath Blessed us with Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Let old Punctæus Greaze his shooes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">With his Mock-Balsome: and Abuse</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">No more the World: But Meditate</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Excellence of Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Let Doctor Trigg (who so Excells)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">No longer Trudge to Westwood-Wells:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For though that water Expurgate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">’Tis but the Dreggs of Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Let all the Paracelsian Crew</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Who can Extract Christian from Jew;</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Or out of Monarchy, A State,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Breake àll their Stills for Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tell us no more of Weapon-Salve,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But rather Doome us to a Grave:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For sure our wounds will Ulcerate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Unlesse they’re wash’d with Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Thriving Saint, who will not come</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Within a Sack-Shop’s Bowzing-Roome</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(His Spirit to Exhilerate)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Drinkes Bowles (at home) of Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">His Spouse when she (Brimfull of Sense)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Doth want her due Benevolence,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And Babes of Grace would Propagate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Is alwayes Sipping Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Roaring-Crew of Gallant-Ones</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Whose Marrow Rotts within their Bones:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Their Bodyes quickly Regulate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If once but Sous’d in Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Young Heires that have more Land then Wit,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When once they doe but Tast of it,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Will rather spend their whole Estate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Then weaned be from Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Nut-Browne-Lasses of the Land</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Whom Nature vayl’d in Face and Hand,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Are quickly Beauties of High-Rate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">By one small Draught of Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Besides, it saves the Moneys lost</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Each day in Patches, which did cost</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Them deare, untill of Late</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">They found this Heavenly Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nor need the Women longer grieve</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Who spend their Oyle, yet not conceive,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For ’tis a Helpe-Immediate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If such but Lick of Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Consumptions too (be well assur’d)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Are no lesse soone then soundly cur’d:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(Excepting such as doe Relate</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Unto the Purse) by Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nay more: It’s vertue is so much,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">That if a Lady get a Touch,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Her griefe it will Extenuate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If she but smell of Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Feeble-Man, whom Nature Tyes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To doe his Mistresse’s Drudgeries;</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">O how it will his minde Elate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If shee allow him Chocolate!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">’Twill make Old women Young and Fresh;</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Create New-Motions of the Flesh,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And cause them long for you know what,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If they but Tast of Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There’s ne’re a Common Counsell-Man,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Whose Life would Reach unto a Span,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Should he not Well-Affect the State,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And First and Last Drinke Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nor e’re a Citizen’s Chast wife,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">That ever shall prolong her Life,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(Whilst open stands Her Posterne-Gate)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Unlesse she drinke of Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nor dost the Levite any Harme,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It keepeth his Devotion warme,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And eke the Hayre upon his Pate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So long as he drinkes Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Both High and Low, both Rich and Poore</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My Lord, my Lady, and his ——</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">With all the Folkes at Billingsgate,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bow, Bow your Hamms to Chocolate.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">-Don Diego de Vadesforte.</span>Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com2tag:blogger.com,1999:blog-8188770270216264002.post-35693102022218013692016-12-21T05:00:00.000-08:002016-12-21T05:00:08.804-08:00Virgin Hippocras<a href="http://www.gutenberg.org/ebooks/8102"><u><i>Forme of Cury</i></u> </a>[1390]<br />
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Hippocras is wine that has been spiced with "warm" spices, sweetened with honey or sugar, and strained. It's medicinal, since all the spices correspond to warm, dry, choleric qualities. So if you are feeling sanguine, melancholic, or phlegmatic, this will cure what ails you. Since I am a teetotaler and have small children, I used the traditional teetotaler's substitute: Welch's grape juice. Not the most authentic substitute, but one must work with what one has. Don't judge me on this one, I bought <i>long </i>pepper, didn't I? <br />
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These spices take some amount of work to find. Luckily, I have a relative who lives near <a href="http://www.savoryspiceshop.com/">Savory Spice</a>, This is my mix. The only change is no spikenard or cinnamon flowers, but I did add cubebs. It smelled magnificent. I warmed it overnight in my crockpot, then strained and chilled. <br />
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For more information on hippocras, please visit <a href="http://www.historicfood.com/Ypocras.htm">Ivan Day </a>and <a href="http://www.oldcook.com/en/medieval-hippocras">OldCook</a>. Ivan Day even has a full list of <a href="http://www.historicfood.com/Hippocras%20Spices.htm">all the spices</a> you can use, so you make make your very own personal blend. <br />
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UR FAIT YPOCRAS Treys Unces de canett. & iii unces de gyngeuer. spykenard de Spayn le pays dun denerer, garyngale. clowes, gylofre. poeurer long, noiez mugadez. maziozame cardemonij de chescun i. quart' douce grayne & de paradys stour de queynel de chescun dim unce de toutes, soit fait powdour &c.<br />
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To make hippocras. Three ounces of cinnamon and three ounces of ginger. Spikenard of Spain the price of a denier, galangal, cloves, long pepper, nutmeg. Marjoram cardamom, a quarter ounce for each. Grains of paradise and cinnamon flower, a tenth ounce for each. So make the powder and use it.<br />
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<b>Verdict: </b>My five-year-old woke up and said, "What is that amazing smell?" Both her and the two-year-old are chugging it like winos. It's pretty spicy! Anyone who said that medieval types had no conception of "hot food" has never had a good swig of this stuff. Whew. With alcohol, it would probably warm you right down to your bones. <br />
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Seeing as this is supposed to make a person feel <a href="https://en.wikipedia.org/wiki/Four_temperaments">choleric</a>, I watched the children carefully to see if they were excitable, impulsive, restless, energetic, strong-willed, and full of a love of being charge. <br />
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They were. It works! <b>SCIENCE. </b>Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com0tag:blogger.com,1999:blog-8188770270216264002.post-4395321005670924652016-12-13T09:51:00.001-08:002016-12-13T09:53:26.595-08:00For to make Comyn<a href="https://www.gutenberg.org/ebooks/8102">Forme of Cury</a> [1300's]<br />
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<b>FOR TO MAKE COMYN.</b><br />
Tak god Almaunde mylk and lat yt boyle and do ther'in amydoun wyth flowr of Rys and colowr yt wyth safroun and after dresse yt wyth graynis of Poungarnetts other wyth reysens zyf thow hast non other and tak sugur and do theryn and serve it forthe.<br />
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<b>To make Comyn</b><br />
Take good almond milk and let it boil and do therin almond with flour of rice and color it with saffron and after dress it with grains of pomegranates or with raisins if thou hast none other and take sugar and do therin and serve it forth. <br />
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<tr><td class="tr-caption" style="text-align: center;">Look it's a duck!</td></tr>
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I decided to try and mold this, so I added quite a lot of rice flour to the almond milk and chilled it. I also didn't add almonds to the mix. <br />
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<b>Verdict: </b>One taster spit it out. One taster dry-heaved. The only person that took a second bite was me. It tastes like paste, both hot and cold. Maybe it would be salvageable with flavor added. If you are into eating baby rice cereal. You could probably just buy baby rice cereal to replicate this more easily. Or... you could imagine it is polenta, serve it hot, and put really saucy meat on top. That's up to you though, I'm not making this again ever. <br />
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About 15 minutes after unmolding, it started looking nasty. The pomegranate seeds were enjoyed, though! And it was beautiful for several minutes! So it was totally worth all the work carefully brushing the mold with almond oil, and making almond milk from scratch, and using saffron! Right? Right. <br />
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<tr><td class="tr-caption" style="text-align: center;">"I yike dese. I not yike the lello. It not yummy."</td></tr>
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<br />Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com0tag:blogger.com,1999:blog-8188770270216264002.post-21158659061248652322016-12-08T11:08:00.000-08:002016-12-08T11:08:54.620-08:00To prepare chicken in rosemary<span style="font-family: inherit;"><i>In the name of the Holy Trinity, I, Sabina Welserin, begin this cookbook. God grant me His holy grace and wisdom and understanding and judgement with which I through his Holy will live here in this time and with Him forever. Amen</i>. <i>anno </i>1553. [Courtesy of <a href="http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html">David Friedman</a>]</span><br />
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<span style="font-family: inherit;">This German cookbook has slightly simpler recipes and slightly more sensible numbers of ingredients than the <i>Forme of Curye</i>. This may be because the author is a member of the merchant class, rather than a cook to royalty. So let's boil some more raw chicken! HOORAY. </span><br />
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<b>To prepare chickens in rosemary. </b>Set the chickens in broth, so that the broth completely covers the chickens. Let them cook about halfway and take rosemary, about the length a finger bone, from the bush. For a meal put a good handful on the chickens, but not too much, so that it does not become bitter. Take after that the livers from all the chickens, let them boil up in the broth and put some good mace therein. Let it cook together well, before you serve it.<br />
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<b>Verdict: </b>Rosemary + mace forever! An unexpectedly great flavor combination. I put chicken legs, broth, rosemary, and a sprinkle of mace in my InstantPot and cooked it 20 minutes because the chicken was still frozen. Boiled chicken fat is just not okay, though. Eaugh. <br />
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Not wanting to waste that delicious delicious broth, I picked all the meat off the leftover chicken pieces and put it back in. The next day, I added rice, peas, and a squeeze of lemon and had fabulous soup. Really, really good soup. This combination is probably going into rotation with chicken noodle soup for the day after we have a rotisserie chicken for dinner. <br />
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For a 1553-appropriate fix, sear the chicken before boiling or skin it, then take it out when it is cooked and cook some cracked wheat in the broth, so it will be kind of like oatmeal texture. You have made frumenty! Lay it out on a platter and serve the chicken on top. Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com0tag:blogger.com,1999:blog-8188770270216264002.post-38771764639213518332016-11-30T21:13:00.002-08:002016-12-08T12:05:13.071-08:00To make Penydes<div class="MsoNormal" style="margin-right: -49.5pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><u><b>Curye on Inglysch</b></u>: 1300's</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I am really excited about this recipe. One of my ancestors was a confectioner about 200 years ago, and some of that tradition has been passed down through my family. While reading a collection of 14th century recipes, I saw this one. The method described here is almost precisely what I was taught by my mother, who was taught by her mother, who was taught by her father, who... well, anyway. Living history types and genealogists will tell you that sometimes, very occasionally, you just get an indescribable feeling that makes history real for just a moment. This recipe was one such experience for me. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">This recipe is unique in the sheer amount of sugar required. In the Middle Ages, sugar was not cheap. Sugar cane mainly came from Cyprus or Egypt. It was used like a spice more than it was a main ingredient. Sugar was also thought of as a health food, like how some people today feel about chia seeds, turmeric, sea salt, etc.; just the thing for the sickly and infirm. Most really sugary stuff was found at the apothecary. But hey, if you're rich, you can afford to indulge while yet hale and hearty, just because it's delicious! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>To make penydes.</b> Tak a lb. suger þat is noght clarefyed but euen colde wth water wythowten </span><span style="font-family: "georgia" , "times new roman" , serif;">þe</span><span style="font-family: "georgia" , "times new roman" , serif;"> whyte of a egge for if it were clarefyed wyth þe white of a egg it would be clammy. And þan put it in a panne and sette it on þe fyre and gar it boyle, and whan it is sothen inow asay betwyx þi fyngers and þi thombe and if it wax styfe and perte lightly fro þi fynger þan it is enow: but loke þou stere it but lityl wyth þi spatur in hys decoccioun, for it will benyme hys drawyng. And whan it is so sothen loke þou haue redy a marbyll stone. Anoynte it wyth swetemete oyle as thyne as it may be anoynted and þan pour þi suger þeron euen as it comes fro þe fyre sethyng. Cast it on þe stone wythouten any sterynge, and whan it is a litel colde medel hem togedyr wyth bothe youre handes and draw it on a hoke of eren til it be faire and white. And þan haue redy a faire clothe on a borde, and cast on þe clothe a litell floure of ryse, and þan throw owte þi penydes in þe thyknes of a thombe with þi handes as longe as þei will reche, and þan kut þem wyth a pere scherys on þe clothe, ilk a pese as mychell as a smale ynche, and þan put þem in a cofyn and put þem in a warme place, and þan þe warmnesse schall put away away þe towghnesse: but loke ye mak þem noyt in no moyste weder nor in no reyne.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><u>Literal Translation</u></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>To make penydes</b>: Take a pound of sugar that is not clarified but even cold with water withouten the white of an egg for if it were clarified with the white of an egg it would be clammy. And then put it in a pan and set it on the fire, and let it boil and when it is seethen enough [?] betwixt the fingers and the thumb, and if it wax stiff and part lightly from the finger, then it is enough. But look [?]stir it but little with the spatula in this decoction, for it will be betake his drawing, and then it is so seethen, look thou have ready a marble stone; anoint it with sweetmeat oil as soon as it may be anointed, and then pour the sugar thereon, even as it comes from the fire seething, cast it on the stone without any stirring, and when it is a little cold, meddle them together with both your hands and draw it on a hook of iron until it be fair and white; and then have ready a fair cloth on a board and cast on the cloth a little flour of rice, and then throw out the penedes in the thickness of a thumb with the hands as long as they wilt reach and the cut them, with a pair schears on the cloth, like a piece as much as a small inch, and then put them in a coffin and put them in a warm place, and then the warmness shall put away the toughness: but look ye make them not in moist weather nor in rain. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Okay try again</b>:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">To make penydes: Take a pound of sugar that is not clarified, but even cold with water without the white of an egg. For if it were clarified with the white of an egg it would be clammy*. And then put it in a pan and set it on the fire, and let it boil. And when it is boiled enough, stick and draw it out a little bit between the fingers and the thumb.** And if it gets stiff and parts easily from your fingers, it is done. But be sure to stir this concoction but a little, because it will muck up the pulling process. When it is so boiled, have ready a marble candy stone smeared all over with candy oil***. Then pour the sugar onto it, even as it comes from the fire boiling. Pour it on the stone without any stirring, and when it has cooled just a little bit, mix it together with both your hands and pull it on an iron hook until it turns lovely and white. Then have ready a clean cloth on a board and sprinkle it with rice flour, then pull out the penedes/candy with your hands in the thickness of a thumb as long as you can reach and then cut them with a pair of scissors onto the cloth, little pieces about an inch long. Then put them in a box and put them in a warm place, and then the warmness shall make it not so tough, and be sure not to make these in moist weather or when it is raining****. </span></div>
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*When your sugar refining process is still a little crude, and has to be shipped from afar, it gets a bit mucky. There is a procedure in "<a href="http://quod.lib.umich.edu/e/eebo/A69185.0001.001/1:3.83?rgn=div2;view=toc">The good hus-wives jewell</a>" [1597] to clarify sugar using an egg:<br />
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<b><span style="font-family: Times, Times New Roman, serif;">How to purifie and prepare Honnye and Sugar for to confite citrons and all other fruites.</span></b><br />
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<span style="font-family: Times, Times New Roman, serif;">Take euery time ten pound of hony, the white of twelue new laid egges, and take away the froth of them, beate them wel together with a stick, and six glasses of fair fresh water, then put them into the honny, and boyle them in a pot with moderate fire the space of a quarter of an hower or lesse, then take them from the fire skimming them well.</span><br />
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**DO NOT DO THIS. Unless you are within easy range of the emergency room. Like, are you demonstrating this for the amusement of sick children in the hospital? Then go ahead. If your phalange gets debrided, it is probably hot enough. Otherwise, keep your delicate flesh out of the boiling sugar and use a candy thermometer. Or dribble with a spoon into cold water, if you want to be old-school. <br />
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***I chose to interpret this as a flavored oil, as I saw a similar procedure in a similar recipe using rose oil. <a href="http://www.gallowglass.org/jadwiga/herbs/oil&water.html">If you're trying to be accurate to the Middle Ages</a>, your flavored oil options include rose, cinnamon, cloves, mace, nutmeg, lavender, lemon, thyme, and violet. Good luck finding some of those. LorAnn has an "eggnog" flavor that will pass well for nutmeg, but it is not a very strong flavor. If you are unconcerned with accuracy, hey, use root beer oil. Do not use alcohol based flavorings. It is too hot, and will evaporate them on contact. Rosewater will not do. You must use rose oil, or rose absolute.</div>
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My health food store had both rosewater AND rose absolute, in almost identical bottles. I nearly bought the wrong one. <br />
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<span style="font-size: small;">****This is absolutely accurate. Hard candy is traditionally made in the winter for very good reason: the lack of moisture in the air. Make this while it is frosty, and you'll get a much better result. We made candy one year in our tiny apartment of the time after we had been running the humidifier. Blech.</span></div>
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<span style="font-size: small;">This is how you should actually do it, though: </span></div>
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<span style="font-size: small;">4 C. sugar</span></div>
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<span style="font-size: small;">3 T. vinegar</span></div>
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<span style="font-size: small;">1 1/4 C. water</span></div>
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<span style="font-size: small;">1/4 t. cream of tartar</span></div>
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<span style="font-size: small;">1/2 C. white corn syrup</span></div>
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<span style="font-size: small;">You can use just water and sugar, but the result looks and tastes the same. The additives make it a little bit easier to work with, and keep it from turning grainy and weird longer. As written, if you make these in December they will start getting weird in the spring. Mix it all up in a pot, to give the sugar a good start at dissolving.</span></div>
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Turn on the heat. Once it starts getting hot, you should stop stirring. Bring to a rolling boil, then put the lid on for two minutes. The steam will melt all the little sugar crystals off the side, which would otherwise cause problems. Take the lid off, and insert a candy thermometer. Not a meat thermometer. In fact, before you start, you should calibrate that puppy unless you are at sea level. At my altitude, water boils at about 203 F. Water boils at 212 at sea level. Hard crack is 300 F. So I usually cook mine to 291 F. The recipe is not very specific, so you could cook to 270 F., which will give you taffy. If you do, you will not need a hook. Only wusses need a hook for taffy. I feel the original was probably cooked to hard crack. If a dude can stick his finger in molten sugar, that dude is not a wuss.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvGGMPdHeRbmomMNg8QldIgex9fNeMLECNZR1t_ukvTEuORcU-IXymskPnoRKYihB06mg3Jk9KchBimyZI_IkPvK005gp4vLXyOm4OzXIG2LjKJhyphenhyphenoiLZYvyNJsgR_FnZOaQFtJjav90m/s1600/Luttrell+Cookery.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvGGMPdHeRbmomMNg8QldIgex9fNeMLECNZR1t_ukvTEuORcU-IXymskPnoRKYihB06mg3Jk9KchBimyZI_IkPvK005gp4vLXyOm4OzXIG2LjKJhyphenhyphenoiLZYvyNJsgR_FnZOaQFtJjav90m/s320/Luttrell+Cookery.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">"Call'st <span style="color: #252525; text-align: start;">þu me ane cokenei?! Ik will cutte </span><span style="color: #252525; text-align: start;">þee </span>sore <span style="color: #252525; text-align: start;">þu bicches sone."</span><span style="color: #252525; text-align: start;"><br /></span></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: x-small;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><span style="color: #252525; text-align: start;">"Ne! Ik call </span></span>þee <span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;"><span style="color: #252525; text-align: start;">M</span></span><span style="font-size: 12.8px;">aister of Cokerie! COKERIE!"</span></span></td></tr>
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When it comes to temperature, pour it immediately onto a buttered marble candy stone. My great grandparents used the bottoms of two cast iron pots they cooled in the snow. Wait a couple seconds, then use a metal spatula or smooth butter knife to flip the slightly cooled edges into the lava-like middle. Keep doing that until you get a big glop of molten sugar.<br />
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Butter your fingertips slightly, and have your kitchen drudges do the same. If any gentles insist on participating, have them also remove any fine rings they might be wearing Molten candy sticks to metal, and the heat transference is unpleasant. Poke a hole in the blob with your thumb, and fill it with flavored oil, roughly 1 t. Keep bringing the sides to the middle, trying to keep the oil from running out onto the slab. When it is just cool enough to pick up gingerly and toss up and down like a hot potato because wow that is hot, have your least favorite kitchen drudge bring it over to your buttered hook. The drudge should put it on the hook and pull it down a foot or two, then loop it over the top and do it again until the aeration turns it from clear yellow to opaque white.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfv_xK_DRS-7XPG5TngmBOIomKl6rNVem_Ie-F6WvqRyiuCZELjX2YdH9gcoHN46z37EYXWrSCRJq_ctsh3yVofwMNNmge_y9AlicfPdG9KFfI4Y-gYTHgMjvHzBYeyLLWQtMaZ6dm7GqS/s1600/IMG_20161128_180955.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfv_xK_DRS-7XPG5TngmBOIomKl6rNVem_Ie-F6WvqRyiuCZELjX2YdH9gcoHN46z37EYXWrSCRJq_ctsh3yVofwMNNmge_y9AlicfPdG9KFfI4Y-gYTHgMjvHzBYeyLLWQtMaZ6dm7GqS/s320/IMG_20161128_180955.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I feel I should point out that this is very very very hot, and my hands were coated in butter. In conclusion, sorry-not-sorry for the blurriness. </td></tr>
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Since this is wicked hot, you will want a selection of drudges to take turns, at the beginning they can only get one or two pulls in before needing to take a break. At a minimum, you need two drudges. More is better, especially if they are weak and delicate. On this occasion, I had two burly and rough handed men and one delicate flower/wuss with soft lady's fingers(me). Bring it back to the marble slab, and pull it out to a rope. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRVrTdBXZ56xPRyJGXgdgq-tN6p0vQBuIs30jd__yGqA24ATiVuAQT2m2E5vdIAIc7sRtnnv-x0zn-MvZ5w38jOrN2uhYn46cQxUN0plIct9PGz_hN_FZEra4Ifwvi-S1x2sJVKmF7X9V/s1600/IMG_20161128_181419.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRVrTdBXZ56xPRyJGXgdgq-tN6p0vQBuIs30jd__yGqA24ATiVuAQT2m2E5vdIAIc7sRtnnv-x0zn-MvZ5w38jOrN2uhYn46cQxUN0plIct9PGz_hN_FZEra4Ifwvi-S1x2sJVKmF7X9V/s320/IMG_20161128_181419.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I added a pink stripe with alchemy. I am not prepared to explain exactly how at this time, it involves a few extra steps. Experiments with alkanet may happen in the future.</td></tr>
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Use buttered kitchen scissors to cut off appropriately sized pieces. Don't let the pieces touch while hot, or they will weld themselves together. When all the pieces are cut, toss them with rice flour or powdered sugar so they won't bond.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPTbs4BRb_Kb5Gs0up7_6owqmpabPKm6hnfoqjLd-v05-8H1XT1yhtNTw4DIdyyUdNU-_-gCoTeXlW77ctb2fwI1YvDTbCBZ-UsirzlNpSLtCYfHEB6jV04Y-diIRgodz64Y1FQr33ib5/s1600/IMG_20161128_181836.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPTbs4BRb_Kb5Gs0up7_6owqmpabPKm6hnfoqjLd-v05-8H1XT1yhtNTw4DIdyyUdNU-_-gCoTeXlW77ctb2fwI1YvDTbCBZ-UsirzlNpSLtCYfHEB6jV04Y-diIRgodz64Y1FQr33ib5/s320/IMG_20161128_181836.jpg" width="240" /></a></td></tr>
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<b>Verdict:</b><br />
I've had a loooooot of flavors of hard candy. Rose oil is my new most favorite. No one told me they didn't like them, and many came back for more. My kids love them. I did have to start warning people that the outside was rice flour. Many people's initial impression was that they tasted of paste. I don't mind it, I don't think anyone else did either after they knew what to expect. However, if you have any money leftover after blowing all your household money on sugar, you might consider getting a little bit more and grinding it fine in your mortar and pestle to coat these instead of rice flour. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwX4Py8W8HUVuok5Z8WcSCkjTB-5sauB0l2vjq9sey5dhngXA0pBBIYUl-wlNE-ISFoB4uWdMTKQCh8VpEiAgcFJvu_rgW90kbQy5HEopTpMR_QMia5i4rK94OcPpvd4Ru_fuqpW7qd1fQ/s1600/IMG_20161130_200215.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwX4Py8W8HUVuok5Z8WcSCkjTB-5sauB0l2vjq9sey5dhngXA0pBBIYUl-wlNE-ISFoB4uWdMTKQCh8VpEiAgcFJvu_rgW90kbQy5HEopTpMR_QMia5i4rK94OcPpvd4Ru_fuqpW7qd1fQ/s320/IMG_20161130_200215.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This knight wants to be healthy. </td></tr>
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Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com5tag:blogger.com,1999:blog-8188770270216264002.post-54737975358967626842016-11-21T13:06:00.000-08:002016-11-21T13:06:02.832-08:00Cultured butterIf your dairy has refrigeration and your people have invented pasteurization, your butter has no culture. If not, while you let your milk sit overnight to let the cream rise to the top, all sorts of bacteria are working away on that delicious, nutritious milk. Depending on what bacteria choose to colonize, you can get a variety of results, including the death of your family. But if all goes well, what you skim off the top in the morning will be cultured cream, or creme fraiche. Look at those tasty fermentation bubbles!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OQ3YQMADCVktZzWjrFQsCnxNckKzpt0fT4OkP0MaQVsKlFtzZNm6ycPjRylJ92uET80r2vXsHz0IQsTllq9OGZk2e1-o0wK6ckzUCgWw1T1AaCkP3W9PmyqhOvwfXfrHhqDvTJ0P0CAL/s1600/IMG_20161030_144526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OQ3YQMADCVktZzWjrFQsCnxNckKzpt0fT4OkP0MaQVsKlFtzZNm6ycPjRylJ92uET80r2vXsHz0IQsTllq9OGZk2e1-o0wK6ckzUCgWw1T1AaCkP3W9PmyqhOvwfXfrHhqDvTJ0P0CAL/s320/IMG_20161030_144526.jpg" width="239" /></a></div>
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Churn or whip that creme fraiche, and you get cultured butter. <a href="http://timetravelkitchen.blogspot.com/2010/06/butter.html">Here is a refresher course on how that works.</a> Depending on the bacteria involved, this butter will taste anywhere from very slightly tangy to very tangy, and you can now sell it at a premium to foodies, hipsters, and health food nuts. The resulting buttermilk will be actual, real buttermilk. The buttermilk you buy at the store is not a product of butter making anymore, it is a cultured product like yogurt. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpl9w0HucL6jyzhH1SU_AScasRvE4Md7KlFpPDFbv48HiSCHNG9GANlmtcKaMGjJNoZKl6mJnPDlNLj3rxBIjIN7qdAB8rvIxdQLwQ-as1IkGsXnIoMvsZFi4OQrd57IUSPNnWJnO20tD/s1600/IMG_20161030_150736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpl9w0HucL6jyzhH1SU_AScasRvE4Md7KlFpPDFbv48HiSCHNG9GANlmtcKaMGjJNoZKl6mJnPDlNLj3rxBIjIN7qdAB8rvIxdQLwQ-as1IkGsXnIoMvsZFi4OQrd57IUSPNnWJnO20tD/s320/IMG_20161030_150736.jpg" width="239" /></a></div>
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But what if you, like me, do not have a home dairy? What if your enthusiasm for history and your hands-on experiences milking cows have left you totally unwilling to consume raw milk? Fear not. You can cheat. Set up a date between your cream and the bacteria of your choice. I used milk kefir starter. You can also use buttermilk from the store, <a href="https://medievalyork.com/2016/08/11/adventures-in-home-dairying-churn-down-for-what/">like these nice people</a>. Let sit overnight, and you now have sour cream! <br />
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Mmmmmm. Butter. Now let us conclude by mocking this commercial claiming that butter is evil and that butter substitute will save us all. <br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/mPpQ8DLCzJQ" width="560"></iframe>Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com0tag:blogger.com,1999:blog-8188770270216264002.post-63142144923124849052016-11-14T12:34:00.001-08:002016-11-14T12:34:28.763-08:00Good Mincemeat Without Intoxicants<a href="http://digital.lib.msu.edu/projects/cookbooks/html/books/book_59.cfm">The Good Housekeeping Woman's Home Cookbook</a> [1909]<br />
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Whenever mincemeat pie appears, which is rarely, there is some amount of confusion. Is there meat in it or not? Nowadays, if you come across a mincemeat pie, it will almost never have meat in it. Your modern mincemeat recipe features apples, raisins, cloves, and probably rum. But travel back in time just a very little bit... and yes. There's a pretty self-explanatory reason for the name.<br />
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<b>Good Mincemeat Without Intoxicants</b><br />
<div class="pgh" style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
Five pounds of beef boiled until tender (it should be salted when partly done). Let cool in liquor, remove fat, chop very fine and measure. Use twice as much finely chopped apple, which should be tart, as meat. To the apple and meat then add the liquor in which the meat was boiled; also the fat which has been removed, and one quart of boiled cider. If there was a scant amount of fat, add also half a cup of butter. Jelly or candied fruit will improve the pies, if wanted richer. Add also three teaspoons of cloves, two of cinnamon, same of mace, and three pounds of seeded raisins. No definite rule can be given for sugar, as more or less is required, according to acidity of apples. Sweeten to taste with brown sugar. After all the ingredients have been put together, warm, and if found too thick for use, thin with cider or unfermented grape juice. When hot this can be put up as fruit and kept indefinitely.--Mrs E. M. Widdicomb.</div>
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<b>Verdict: </b>I cut down the recipe significantly, from five pounds of beef to one. This made two pies, which was 1.5 more pies than we needed. It was nice, just kind of baffling to the tongue. Whereas the few modern mincemeat pie recipes that still contain meat use just a hint of beef (or just a little bit of beef suet or broth), this was probably fully 1/3 beef. I finished my slice, and found it agreeable. The husband and the kids ate a few bites and didn't finish. The neighbors that I convinced to take the other pie said it was fun to try, but not something they'd want again. My mother in law loved it and ate almost half a pie. The last slice desiccated in the fridge until I threw it out. </div>
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I talked to someone else who had made meated mincemeat pie, who had a lot of trouble with the meat part being tough. Note: the recipe doesn't say "boil until cooked," but "boil until tender." That is going to take a long time. That meat is going to go from raw to shoe leather with no stop in between. Keep going. Stay the course. Eventually, it will break down and get chewable again. The lower and slower, the better. A slow cooker would work admirably for this. I used a pressure cooker, which was much faster. Then, either run it through the food processor, a sausage grinder, or go crazy with your knife. A cut of meat with lots of marbling will work best. </div>
Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com4tag:blogger.com,1999:blog-8188770270216264002.post-12373619811498897282016-10-19T06:12:00.000-07:002016-10-19T06:12:07.237-07:00Peach Pudding<a href="http://digital.lib.msu.edu/projects/cookbooks/html/books/book_41.cfm">Aunt Babette's Cookbook</a>: <i>Foreign and domestic receipts for the household: A valuable collection of receipts and hints for the housewife, many of which are not to be found elsewhere</i>, by "Aunt Babette" [1889]<br />
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<b>PEACH PUDDING.</b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">LINE the bottom of a pudding dish with </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">stale sponge or cup cake</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> and shave enough </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">peaches</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> to cover thickly (you may use </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">preserves</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> or</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">compote</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> instead). Sprinkle a cupful of </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">pulverized sugar</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> over the </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">fruit.</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">Now let a pint of </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">milk</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> get boiling hot by setting it in a pot of </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">boiling water.</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> Add the </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">yelks of three eggs,</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> well beaten, one tablespoonful of</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">cornstarch,</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> made smooth with a little </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">cold milk,</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> and stir it all the time. As soon as thickened, pour over the fruit. Beat the </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">whites</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> to a stiff froth, adding a tablespoonful of </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">sugar,</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"> and spread over the top for frosting. Set it in the oven for a few minutes to harden. Eat cold, with or without </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">cream.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;"><b>Verdict</b>: I had a bunch of peaches from my mother's tree, a wedge of strawberry birthday cake my mother in law brought me, and some leftover key lime poke cake my mother made for a party. These leftovers put it in the best tradition of trifles. The lime and strawberry was a little weird, but whatever. I thought the lack of sugar in the custard would be weird too, but there's so much nonsense going on here that it wasn't noticeable. I thought it was very attractive and pretty tasty. The kids picked at it and husband had one bite. I recommend using one flavor of a plainly flavored cake. </span>Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com4tag:blogger.com,1999:blog-8188770270216264002.post-6122918085280293392016-10-12T10:12:00.000-07:002016-10-12T10:14:08.932-07:00Epsom Grand Stand Pigeon Pie<i>Things A Lady Would Like to Know Concerning Domestic Management and Expenditure, by Henry Southgate </i>[1867]<br />
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<tr><td class="tr-caption" style="text-align: center;">IT'S ALIVE</td></tr>
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<b>Epsom Grand Stand Pigeon Pie</b>.--Line the bottom of a pie-dish with 1 1/2 lbs. of rump-steak cut into pieces about 2 inches square, seasoning it well with pepper and salt. Clean the pigeons, rubbing them with salt and pepper inside and out, putting rather more than 1/2 oz. of butter into the body of each bird; lay them on the steak, and put a slice of ham on each. <br />
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Add the yolks of 4 eggs, and half fill the dish with stock. Put puff paste round the edge of the dish; put on the cover; and put three of the feet, cleaned, in a hole at top of the crust. Brush it over with the yolk of an egg, and bake in about 1 1/4 hours in a well-heated oven. Pounded mace may be added to the seasoning, if liked, and each pigeon covered with a piece of fat bacon to keep them moist. <br />
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<tr><td class="tr-caption" style="text-align: center;">I feel like the pie is giving me the bird.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Xq7Q7V5dAFHsOlX5b9RJEBHSQde08FCOYvYNAPGGht4zpCqq1lUcOSktu5x7xgVoLb6AbMlwu7cAdah_QntKzpxVMkWHk5tG_49G7lw8miWf6TE9OdWT_6FYiJJlCanrXi_f1q_kC-o8/s1600/IMG_20160921_154328.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Xq7Q7V5dAFHsOlX5b9RJEBHSQde08FCOYvYNAPGGht4zpCqq1lUcOSktu5x7xgVoLb6AbMlwu7cAdah_QntKzpxVMkWHk5tG_49G7lw8miWf6TE9OdWT_6FYiJJlCanrXi_f1q_kC-o8/s320/IMG_20160921_154328.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Properly this should be served with grilled salmon cutlets, stewed cucumber, and curate pudding. </td></tr>
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<b>Verdict: </b>Well, this certainly is a pie crust filled with meats and gravy. The taste is about what you would expect of meat chunks and soggy crust. As I do not have access to pigeons... I tell a lie, my neighbor's pine tree has a whole colony. Anyway, I didn't use pigeons. These are Cornish game hens. They have a lot more fat on them than pigeons presumably do, so I didn't stuff them with butter or lay bacon on them. Accordingly, I did not have pigeon feet to use as garnish, so I substituted with this offensive chicken foot which made the children scream a little. And me. I screamed a little. It also made the house smell like burning fingernails when it was baking, which was pretty unsettling. All agreed that this was definitely a pie filled with meats and gravy. No one agreed to eat the chicken foot, despite all my best arguments. <br />
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Tried to give it to the cat. <br />
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Cat said no.<br />
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<br />Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com2tag:blogger.com,1999:blog-8188770270216264002.post-78547962591895313522016-09-19T18:43:00.001-07:002016-09-19T18:44:48.612-07:00Curried Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwNn9bGNrgx8_wuR0xyD607OSn_mf6DjgxB4YxbcAnNL8cpTgIg4ogeavag05mMymU8z8-xiPiEv7ppB5bAdk3C-gi-ni9GAHVO95wvUmjd2kdJ4n8xBjrxgMR5gge12vWVgfsn2C31vw/s1600/chicken1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwNn9bGNrgx8_wuR0xyD607OSn_mf6DjgxB4YxbcAnNL8cpTgIg4ogeavag05mMymU8z8-xiPiEv7ppB5bAdk3C-gi-ni9GAHVO95wvUmjd2kdJ4n8xBjrxgMR5gge12vWVgfsn2C31vw/s320/chicken1.jpg" width="320" /></a></div>
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Today I cooked chicken by leaving it on the counter for six hours. And no puke resulted! That is pretty well my only standard when it comes to historical recipes. Actually, that rule is flexible*. <br />
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Thermal cooking is the historical equivalent of the electric slow cooker. They were particularly in vogue during WWII, as a means to save fuel. Simply heat a pot of food up to boiling, then insulate to keep the temperature stable to finish the cooking. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSC130AFxPJ_LnbvmBxTiurmiYifG645krru1kIILDsIcGNDnE_R7vhHAlGfu6kfGlJOhv27xyFlfSEOn_0Ahz0UI-6smPXeaIWxOjL6meOcnFPrXLS1bZnA49Kuliz1QtfyKMGkuYCmF_/s1600/thermalcooker1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSC130AFxPJ_LnbvmBxTiurmiYifG645krru1kIILDsIcGNDnE_R7vhHAlGfu6kfGlJOhv27xyFlfSEOn_0Ahz0UI-6smPXeaIWxOjL6meOcnFPrXLS1bZnA49Kuliz1QtfyKMGkuYCmF_/s320/thermalcooker1.jpg" width="151" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://en.wikipedia.org/wiki/Haybox">This model from 1926-1930</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://en.wikipedia.org/wiki/Haybox">This hay-based model from the late 19th Century</a></td></tr>
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<a href="http://www.saratogajacks.com/">My new toy</a> has insulating foam instead of hay, but the principle is the same. As a bonus, it actually stays a bit warmer than a slow cooker for up to eight hours. <br />
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For its maiden voyage, I chose a recipe from Margaret Mitchell's classic work that so perfectly and nostalgically captures a bygone era of grace, abundance, and perserverence:<a href="https://ia600303.us.archive.org/6/items/firelesscookbook00mitc/firelesscookbook00mitc_djvu.txt"> The Fireless Cookbook</a>. She also wrote some book about the American Civil War that did quite well, I believe. <br />
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<pre style="white-space: pre-wrap; word-wrap: break-word;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Stewed Chicken </b>
Draw and cut up a fowl. Put it, with the
giblets, in enough boiling salted water (one
teaspoonful of salt to each quart of water) to
cover it. Let it boil for ten minutes and put
it into a cooker for ten hours or more. If not
quite tender, bring it again to a boil and cook
it for from six to eight hours, depending upon
its toughness. Skim off as much as possible of
the fat from the liquor, pour off some of the
liquor and save it to use as soup or stock, and
thicken the remainder with two tablespoonfuls
of flour for each cup of liquid, mixed to a paste
with an equal quantity of water. A beaten
egg or two, stirred into the gravy just before
serving, improves it. Add pepper and salt
to, taste, and serve the chicken on a hot platter
with the gravy poured around it. The platter
may be garnished with boiled rice piled about
the chicken. </span></pre>
<pre style="white-space: pre-wrap; word-wrap: break-word;"><span style="font-family: "georgia" , "times new roman" , serif;">
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<pre style="white-space: pre-wrap; word-wrap: break-word;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Curried Chicken </b>
Prepare and cook one fowl as for stewed chick-
en, adding two onions, pared and cut into slices.
Add one tablespoonful of curry powder to the flour
when thickening the gravy. Or the chicken may
be rolled in flour and browned in butter, and the
curry powder added before putting it into the
cooker. It is served with a border of boiled rice. </span>
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<b>Verdict:</b> Not terribly photogenic. I did try. Chicken is kind of tricky to get just right; it is tricky to hit that sweet spot between chewy and dropping off the bones so you look like an idiot when you eat it. This had the most perfect, tender texture. The seasoning was reminiscent of the hospital, but what do you expect for 1909? I ended up dumping a... generous amount of extra curry powder in after tasting, and it was much improved. </div>
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I love my new toy forever and ever and next time we go camping it will be my bosom friend. But probably with a different recipe. </div>
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*There is a rule about <a href="http://timetravelkitchen.blogspot.com/2010/06/molded-chicken-and-grape-salad.html">mayonnaise</a> not being used with Jello, though. </div>
Janahttp://www.blogger.com/profile/06988178768112545607noreply@blogger.com2