49 Results for "foodways index"
All (49)
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Fried Beef
Beef and beer have been staples of the English diet for centuries; this recipe combines them. This is a long-time favorite of the foodways staff and was one of the first recipes translated for modern use with our tavern chefs.
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Fairy Butter
This fragrant dish is often used on pancakes and scones or as a dessert sauce on gingerbread.
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Cabbage, with Onions
This recipe is Zen-like in its brevity. There are only five ingredients mentioned, two of which are in the title.
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Fried Celery
Those who love tempura vegetables will find a companion in this recipe.
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How To Make Cranberry Tart
What could be more festive than a beautiful, shimmering ruby cranberry tart for the holidays? Each time we make one of Amelia Simmons’ cranberry tarts, visitors to the kitchen inevitably ask for the recipe. Though simple and delicious, the directions are not as clear as most modern cooks would like …
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Beets Dressed With Garlic
Beets are a versatile root vegetable. These are simmered in sauce, along with scallions and garlic, for a tender side dish.
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Puffed Eggs
Eggs weren’t just for breakfast in the 18th century. In fact, they were often a side dish to a meal, and not just relegated to the morning as in today’s modern world. More than 20 egg dishes can be found in the French Family Cook alone! Our Rare Breeds chickens …
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Macaroons with Cream
The title leads you to believe the “sweet biscuit type” macaroons are to be served with a cream sauce. However, in reality this author uses macaroni instead.
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Chicken Pudding
A favorite dish in its day, this chicken pudding combines elements of a quiche and a cake. Savory yet wholesome, this dish could easily become a favorite in your family, too.
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Eggs in Croquettes
This is a delicious version of a hot egg salad. The key to success is to refrigerate the patties before they are fried. They are very delicate so turning them over should be done carefully. Serve them for brunch along with a salad.
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Pistachio Creams
What modern people would recognize as cooked custards or puddings we here in the 18th century call creams, which would be found in the dessert course of an elegant dinner.
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Dressed Duck
The classic pairing of duck and orange was savored by the founding generation as much as it is today.
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Stewed Beef Rump
Most of us are used to stuffing a turkey or chicken, but stuffing a red meat is Old World. This version is stewed, as opposed to baked or roasted. Red wine and garlic give it depth.
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Toast the Holidays with Chocolate Wine
What better way to celebrate the season than serving two of our favorite things together—chocolate and wine? Try serving this simple yet unexpected combination at your holiday party, or, if you are adventurous, for Christmas Breakfast. The Historic Foodways Staff wishes to thank everyone for your continued support. Thank you …
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Carrot Pudding
You don’t have to have colonial cooking equipment to prepare a colonial recipe, just a pot of boiling water and a sheet of tightly woven linen. The boiled pudding is a classic English Christmas tradition; it is often soaked in rum or brandy and lit on fire right before being …
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Mince Pie
Mincemeat pies are a medieval Christmas tradition. Today, our Historic Foodway staff shares the 21st-century recipe of this historic pie.
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Buttered Onions Another Way
Eighteenth-century cookbooks sometimes listed a mother recipe followed by several variations. Here, the original recipe was simply called “Buttered Onions.” This one combines onions and apples which sweeten while they cook. Serve it as a side dish with roasted chicken or over pork chops as a chutney.
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Amulet of Green Beans
Omelets are a good match with a great number of vegetables. However, when you combine it with green beans in a light sauce it becomes a dish for any meal.
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Eggs President Fashion
This recipe, along with the omelet, was probably used as a side dish at dinner, and not served at breakfast.
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Rice Omelet
Here at Historic Foodways, we never judge a recipe by its title. This different version of a rice pudding has nothing to do with what we think of as an omelet. Instead, this lovely pudding has a think custard poured over a molded rice. It’s also gluten free! Enjoy.
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Apple Fritter
This is another great pork accompaniment. You also have the option of throwing away the apples and just drinking the marinade.
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Oysters on Skewers
Ingredients1 pint of oysters1 lb. package of whole mushrooms, white or baby portabellas2 Tbsp. butter, melted¼ tsp PepperA pinch of ground cloves1 Tbsp. parsley, chopped1 Tbsp. basil, chopped1 tsp thyme, chopped2 Tbsp. flourSalt to tasteOil (olive or canola)1 Cup breadcrumbs, dried or fresh1 Cup good quality beef gravy mix with …
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Asparagus Forced in French Rolls
In the 18th century, the words “dining” and “entertainment” were interchangeable. Individual dishes were referred to as entertainments. The visual appeal of asparagus spears “growing” out of the dinner roll might have been the catalyst for a lighthearted conversation that further enhanced the dining experience.
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Raspberry Dumplings
Dumplings are usually thought of as savory in flavor. This recipe sends your taste buds in the opposite direction with raspberry jam, butter and sugar.
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Sweet Potato Buns
This bread recipe incorporates mashed white potatoes, spices and sugar.
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Nun's Cake
The pound cake was the standard cake of the 18th century, calling for a pound of butter, a pound of eggs, a pound of sugar, and a pound of flour. In every kitchen, there were balance scales which allowed the cook to weigh the ingredients. To change the recipe, the …
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Ragoo French Beans
This recipe combines two comfort foods in one. The classic elements can be served at a holiday meal, or as a side dish at an everyday supper.
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Spinage Toasts
These toasts might work for an appetizer or a light lunch. It’s great as a side dish with pork, lamb, or even beef.
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Pork or Veal Cutlets
This recipe is similar to a fricassee in that the meat is partially cooked and then finished in a sauce.
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Gingerbread Cakes
A good recipe that is a cross between a ginger snap and a soft cookie. The amount of spice gives them a good bite. Try them with ice cream for a special treat.
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Mint Juleps
Did they have mint juleps in the 18th century ? The short answer is no with a but...
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Transparent Pudding
This recipe is similar to a chess pie or a pecan pie without the pecans. It has all the classic characteristics of a pudding: eggs, sugar and butter, baked in a single crust.
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Barley Soup
Barley is a grain sometimes overlooked when rice, corn and wheat are predominant. This soup is almost a stew. Though simple in preparation, the meat and vegetables make it a dish that is filling and satisfying.
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Frying Crab
Although based on a common patty or croquette, the classic Chesapeake crab cake isn’t to be found in any cookbook printed in the 18th century. This recipe is the closest we have. Fresh picked blue crabs are best for this recipe. However, the recipe works adequately if you use dungeness …
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Onion Soup
If you are familiar with French onion soup, you might like this English variant. Both versions rely on dairy combined with onions to carry the flavor, but the English recipe uses an egg yolk liaison and a splash of vinegar to add richness and depth.
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Cracknels
The word “cookie” is an Americanism derived from the Dutch word meaning small cake. Another term used by the British for a cookie is “cake,” as in Shrewsbury Cakes, or biscuits. Cracknels are a traditional English variation using caraway seeds. Caraways were sometimes candied in a confection called comfits.
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Forced Cucumbers
In the eighteenth century, vegetables were generally cooked or pickled, as opposed to eaten raw. Here, the cucumber is stuffed, stewed and sliced, along with being stitched with thread.
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English Katchup
This is not the ketchup of our time. It isn’t red and it wasn’t meant to be used on post-cooked foods as is tomato ketchup. The word “ketchup” is derived from an Indonesian word for fish sauce. This would be more like a Soy or Worcestershire sauce.
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Eggs in Paper Cases
This delightfully simple recipe is not only tasty, but fun and easy to do.
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Pears Stewed Purple
Pears complement any meal. These are akin to pears in claret of a modern time. Slow cooking to allow the pears to become saturated is the key to their flavor. This is also excellent over ice cream.
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Strawberry Fritters
May is the month for strawberries in Virginia. This French recipe works well with any fruit.
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Souffle Biscuits
When researching 18th-century recipes one often gets a feeling of deja vu. Such is the case with our soufflé biscuits. Though not readily apparent from the title, after making these light, airy little treats we were immediately struck that these could be seen as our modern day oyster crackers. Easy, …
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King William’s Posset
A dish that resembles a custard yet is not, possets are primarily made for drinking.
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How to Make Potato Balls
There’s a reason our Historic Foodways apprentice, journeymen, and master tradespeople sometimes call Mary Randolph’s “Potatoe Balls” recipe the “Colonial Tater Tot.” Watch the video below to learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the …
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Scallops Broiled in their Shells
This recipe highlights both the lightness and sweetness of the scallop.
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Blown Almonds
Gently baked almonds, dipped first in egg white and drenched with sugar, make a simple dessert.
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Forced Cabbage
Cabbages were quite survivable out of the ground, so a family might have used this recipe long after the cabbage was harvested.
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Salad Dressing
This version has a mustard/vinegar dressing that gives a nice bite to a cool and crisp summer greens salad.
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Sugar Cakes
This is much like classic shortbread. The key to baking these is observation. A light touch will tell you when they are done. Being slightly firm tells you they are ready.