Index of Articles

18th Century recipe – Cake Icing

”To Ice a great Cake:

Take two Pound double refin’d Sugar, beat and sift it very fine,

and likewise beat and sift a little Starch and mix with it,

then beat six Whites of Eggs to Froth, and put to it some Gum-Water, the Gum must be steep’d in Orange-flower-water,

then mix and beat all these together two Hours, and … Continue reading

18th Century recipes – Main meal

Mutton Hams To dry a leg of mutton like ham: 
Cut it like a Ham and take 2 oz. salt-petre and rub the Mutton all over and let it lie a day and make a Pickle of Bay Salt and spring water and put the Mutton in and let it lie 8 days and take and hang it in a … Continue reading

18th Century recipe – French Canadian Pea Soup

French Canadian Pea Soup: Yield: 8 servings

Ingredients 1 pound yellow peas 1/2 pound salt pork or ham bone 2 3/4 quarts water 3 onions 2 carrots, diced into small cubes 2 to 3 bay leaves 1 teaspoon savory Salt and pepper

Directions Soak peas overnight and drain.

Put all ingredients into the pot.

Bring to a boil for 2 … Continue reading

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