18th Century recipe – Cake Icing
[1747] ”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 →