Tags » Culinary History

Strip off the Skin

For the Dutch receipt (recipe), To make a Pullet Fricassee, the directions start:  Take a young Hen, some strip off the skin, wash it clean, and chop it into pieces the size of about half a finger.  25 more words

Culinary History

Hen Presented

The Dutch receipt (recipe) for To stew a Hen was presented to table with a sauce prepared from the toasted Bread mashed fine with Nutmeg, Cloves… 13 more words

Culinary History

Soak and Mash Fine

  After the bread is toasted for the Dutch receipt (recipe), To stew a Hen, the next step is to then soak toasted Bread in your broth and mash fine… 18 more words

Culinary History

Toasters Toasting

  For the Dutch receipt (recipe), To stew a Hen, toasted bread was required as an ingredient.  Pictured are two different reproduction toasters.  Once one side of the bread is toasted, the toaster is swiveled to toast the other side. 7 more words

Culinary History

Hen with Orange Peels

  When the hen was stewed until it is enough for the receipt (recipe), To stew a Hen with Orange peels,  it was dished up together… 12 more words

Culinary History

Philadelphia Spice Event

For any of my readers who are in the Philadelphia area, I’ll be speaking on April 16, 2015, at an event put on by the Geographical Society of Philadelphia: The Life of Spice. 180 more words

Food

Boiled with Orange Peels

    The hen roasted until almost done for the receipt (recipe) To stew a Hen with Orange Peels, is stewed enough with Rhenish wine, … 15 more words

Culinary History