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Food

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Posted to Thread #694 at 1:14 pm on Feb 5, 2006

Pynte and Pye - Food

That's a Voyage to make any Man envious. But still, you must have Room to try the fine Food of the 18th Century.

about tavern food...
Three Meals were usually served, with
the Main Meal between one and three in
the Afternoon. The Records of one
Tavern Keeper show that he had served
Beef, Veal, Fowl, Mutton, Lobsters,
Salmon, Eels, Oysters, Duck, Tongue, Salt
Pork, Crackers, Butter , Coffee and Apples
during the course of a Week. Although
Vegetables were not the Staple they are on
today's Tables, Potatoes, Carrots, Peas,
Beans, Beets, Onions, Cabbages, Turnips,
Squashes and Pickles were also served.

A typical Breakfast consisted of Tea, fried
Eggs, Bacon and broiled Mutton. A
Tavern Breakfast (served at 9:00) included
Ham or Salt Fish, e.g., Herring, Toast with
Butter and Coffee or Tea at the City Coffee
House in New London, CT in 1790 . The
dinner at 2:00 consisted of Broth, English
Roast and Potatoes, Green Peas with
Butter and spicy Sauce, fried Eggs, boiled
Fish, Salad (seasoned Cabbage), Pastries,
Sweets, Fruit, Cheese and Pudding.
Supper, usually served at 8 or 9:00 would
often be cold Leftovers or other lighter
Fare to close out the day. Utensils could
often be primitive and Dishes were often
passed communally, not available as
individual Portions.


Pickled Figs
Traditional Virginia Recipe,THE
WILLIAMSBURG ART OF COOKERY

Bring to a boil one Quart of Vinegar, five
Sticks Cinnamon, one Tablespoon each
whole Cloves, Allspice, and Celery-Seed.
Drop in Figs washed and dried. Cook
twenty Minutes.

**Figs are fresh when they feel soft to
touch.They are too ripe if they smell
fermented or overly sweet. Use freshest
figs available for pickling.
**Chill figs covered until ready to use.

Soup Of Any Kind Of Old Fowl
Julianne Belote, The Compleat American
Housewife, 1776, Nitty Gritty Books,
Concord, CA 1974

Old fowls
1 lb. bacon
lg. onion, chopped small
salt and pepper
a few blades of mace
handful of parsley
2 quarts of water
bunch o fthyme
1 spoonful of butter
2 spoonfuls of flour
yolks of 2 eggs
1/2 pint of milk

Put the fowls in a coop and feed them
moderately for a fortnight; kill one and
cleanse it, cut off the legs and wings, and
separate the breast from the ribs, which,
together with the whole back, must be
thrown away, being too gross and strong
for use. Take the skin and fat from the
parts cut off which are also gross. Wash
the pieces nicely, and put them on the fire
with about a pound of bacon, a large
onion chopped small, some pepper and
salt, a few blades oaf mace, a handful of
parsley cut up very fine, and two quarts of
water, if it be a common fowl or duck--a
turkey will require more water. Boil it
gently for three hours, tie up a small
bunch of thyme, and let it
boil in it half an hour, then take it out.
Thicken your soup with a large spoonful
of butter rubbed into two of flour, the
yolks of two eggs, and half a pint of milk.
Be careful not to let it curdle in the soup.


Brunswick Stew to serve Twenty
traditional Virginia recipe, from
Richmond, Virginia reprinted from THE
WILLIAMSBURG ART OF COOKING

In heavy pot,put two Pounds of diced
Beef, two Veal Shanks cut up, a four
pound Chicken jointed, one half Pound
of diced smoked bacon, and one Squirrel,
if obtainable. Cover with cold Water,
season with Salt and a Pod of red pepper
and simmer until Meat falls from Bones.
Add a Quart and a half of diced Irish
Potatoes, one and a half Pounds of Lima
Beans, two Pounds of peeled, sliced
Tomatoes. Cook until Potatoes mash up
to thicken stew. One half Hour before
serving add Corn cut from one dozen
Ears. one half Pound of Butter, one
Teaspoon black Pepper. This requires at
least six Hours slow
cooking. It may be made the Day before
serving.

***I add diced onions, Worshestershire
sauce, cayenne pepper to taste and a
generous amount of dry sherry.


Soda Crackers
Antique Cookbook

1 quart flour, 1egg, a little salt, 1
tablespoon of lard and
butter mixed, 1 teaspoonful soda sifted
into the flour.
Make a stiff paste with buttermilk, beat
until light, roll
tolerably thin, cut in squares, prick and
bake quickly.


Prize Colonial White Bread
Mrs. J.F. Willis, Club Women's Cook
Book 1860; she writes: Bread made from
this receet took three prizes at a fair. $1.00
from fair association, 1 barrel of flour
from a mill and $2.00 in money from
another mill!

1 quart water
1 quart milk
1 tbsp lard
1 tbsp sugar
1/2 cup homemade yeast (receet below)
1 tbsp salt

Mix all ingredients together, mould down
hard the night before, wrap pan up in
blanket and put in warm place. In
morning knead again, when it rises next
time, mould into loaves. Let it rise again
in pans. When raised enough, wet top of
bread which keeps crust soft. It takes from
40 minutes to an hour to bake in slow
oven, depends on size of loaf.

Homemade Yeast for above:

A double handful of hops in a thin bag, 1
quart of boiling water, 1 quarter of
potatoes cut into small pieces, boil
potatoes with hops until done, cover tight
all the time. Mash potatoes then pour
boiling hop water over them. Add 2 tbsp
sugar, 2 of ginger, 1 of salt and let it stand
until just warm. Add 1 cup of yeast or 1
yeast cake, put in a jug and set in a cool
place. This yeast will keep 2 months in
winter.


Scalloped Oysters
John Farley's LONDON ART OF
COOKERY,1787, from Brookbury,
Chesterfield County, Virginia. Reprinted
from WILLIAMSBURG ART OF
COOKERY.

Having opened your oysters into a
bason,and washed them out of their own
Liquor, put some into your scollop-shells,
and strew over them a few Crumbs of
Bread. Lay a slice of butter on them;then
more oysters,Bread and Butter
successively, till your Shell be as full as
you intend it. Put them into a Dutch oven
to brown,and serve them up in the Shells
in which they are scolloped.

***Notes on oysters: The best way to buy
oysters is in the shell,then shuck them
yourself. If this is not possible,buy the
biggest (selects) and freshest oysters
available in glass jars. In Virginia,shucked
oysters must be washed before being
packed in jars. They lose a lot of their
natural flavor and saltiness.

***do not rewash the oysters before
starting the recipe if using shucked
oysters.
***Dutch oven is a closed oven. Bake at
350 degrees for 40-50 minutes.
***May use glass baking dish and
following layering directions.
***May use saltine crackers instead of
bread (I do)


Codfish Cakes
The Old Farmer's Almanac Colonial
Cookbook

2 cups salt cod
3 cups peeled, diced potatoes
1 egg, beaten
1/4 teaspoon pepper
cream
Soak cod overnight. Drain. Pull apart into
flakes or shreds. Boil with potatoes until
potatoes are tender. Drain and mash together
potatoes and fish. Beat in egg, pepper and
a little cream if necessary to make mixture
light and fluffy. Drop by tablespoons into
hot (370 deg) deep fat and cook until golden
brown. Or pat into cakes and pan fry in hot
greased pan, turning once to brown both sides.
Serves 6.


To Fry Soles
From Martha Washington's Booke of
Cookery

First gut yr soles, & wash or wipe them
clean, then fry ym well in hoggs larde, &
when they are fryed, take out ye longe
bones yt goes downe ye back. & you must
have some anchovis made ready before,
with theyr scinns taken of & theyr back
bones pulled out, yn put them in ye places
from whence ye back bones were taken of
ye soles, and squeeze into ym some juice
of leamon or orringe. soe strew them
over ye coles in a dish, with white wine,
verges, water, & butter.


Cooked Salsify

Manuscript Cookbook,c-1839. Morton
Family of Charlotte County, Virginia

Prepare it, by boiling until the Slices are
tender, adding Pepper and Salt, and a
good Slice of Butter. When ready to serve,
stir in two or three well beaten Eggs,
taking Care not to let it boil afterwards.
This is very nice poured over slices of
toast.

***Salsify is a white root plant that is only
harvested after a hard freeze. It can be dug
out of the ground all winter as you need
it. If you buy it at market,it can be stored
at close to 32 degrees F for several weeks.
After peeling it, put in lemon or vinegar
water while perparing. It will turn brown
in the open air. Salsify is also known as
oyster plant because it tastes very much
like an oyster.
***I prepare a simple seasoned cream
sauce and pour over salisfy. Bake at 350
degrees 30 minutes or until warm.


Carrots and French Beans Dressed the Dutch Way
This is an original recipe from
Philipsburg Manor,
in North Tarrytown, NY

Slice the carrots very thin, and just cover
them with water, season them with
pepper and salt, cut a good many onions
and parsley small, a piece of butter; let
them simmer over a slow fire till done.
Do French Beans the same way.

Pepper Cakes
To Make Pepper Cakes That Will Keep
Good in ye House for a Quarter or Halfe a
Year

From Martha Washington's Booke of
Cookery

Take treakle 4 pound, fine wheat flowre
halfe apeck, beat ginger 2 ounces,
corriander seeds 2 ounces, carraway &
annyseeds of each an ounce, suckets
slyced in small pieces a pritty quantety,
powder or orring pills one once, worke all
these into paste, and let it ly 2 or 3 hours.
after, make it up into what fashions you
please in pritty large cakes about an intch
and halfe thick at moste, or rather an
intch will be thick enough. wash your
cakes over with a little oyle and treacle
mixt together befor you set them into ye
oven, then set them in after household
bread. & though they be hard baked, they
will give againe, when you have occasion
to use it, slyce it & serve it up.


Figgy Pudding
The Old Farmer's Almanac Colonial
Cookbook

2 cups dry breadcrumbs
1 cup flour
2 cups ground figs
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 eggs, beaten
milk
Combine breadcrumbs, flour, figs, salt and
baking powder
and mix well. Stir in eggs and enough
milk to moisten
well. Turn into greased mould and steam
on rack for
about 2 hours (or simply pour into
double-boiler top and
steam over hot water). Steaming may
also be done in
pressure cooker - for 1 hour at 10 to 15
pounds. Serve
with hard sauce. Serves 12.

Apple Pie
John Farley's LONDON ART OF
COOKERY,1787, from Brookbury,
Chesterfield County, Virginia. Reprinted
from WILLIAMSBURG ART OF
COOKERY.

Having put a good Puff-paste Crust round
the Edge of your Dish, pare and quarter
your Apples, and take out the Cores.
Then lay a thick Row of Apples, and
throw in Half he Sugar you intend to put
in your Pie. Mince a little Lemon-peel
fine, spread it over the Sugar and Apples,
and squeeze a little Lemon over them.
Then scatter a few Cloves over it, and lay
on the Rest of your Apples and Sugar.
Sweeten to your Palate, and squeeze a
little more Lemon. Boil the Peeling of the
Apples and Cores in some fair Water,
with a Blade of Mace, till it has a pleasing
Taste. Strain it, and boil the Syrup with a
little Sugar, till there is but a small
quantity left. Then pour it into your Pie,
put on your upper Crust, and bake it. If
you choose it, you may put a little Quince
or Marmalade. In the same Manner you
may make a Pear Pie; but you must omit
the Quince. You may butter them when
they come out of the Oven, or serve with
boiled custard.

seven gentlewomen


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