tag:blogger.com,1999:blog-1919955730655112772024-03-05T08:07:43.199-05:00A Taste of History with Joyce WhiteI'm an Annapolis-based food historian and foodways consultant. I offer PowerPoint presentations followed by tastings to organizations in the Baltimore, Annapolis, DC and Northern Virginia region on a variety of different food history topics. Follow my blog for fun food history information and lists, photos, and lots of historic recipes! Visit my website www.atasteofhistory.net to check out my programs. Also, like my Facebook page, A Taste of History with Joyce White.Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.comBlogger323125tag:blogger.com,1999:blog-191995573065511277.post-40427987867462234592022-05-09T15:13:00.001-04:002022-05-09T15:13:11.687-04:00Fannie Merritt Farmer's Ginger Pudding<p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DVOq9ruIuZV5XKao_v4VKMIuaiiFCHAx_iAlmPSr-kOZcVS2M1vytvJqNZ_9ayl1HHAxSqQ7xyMND3MhcgEkKym0KkyaSGqaZ_fgbBqE52G0vAF8Gsw4WkNHFMZC99lTq8YUFq1pm8b63FREgqYC1cv2xnqzukRn78aDWwxihUxEI-nYicrw0U9elg/s2747/Steamed%20Ginger%20Pudding%205_Best.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2055" data-original-width="2747" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DVOq9ruIuZV5XKao_v4VKMIuaiiFCHAx_iAlmPSr-kOZcVS2M1vytvJqNZ_9ayl1HHAxSqQ7xyMND3MhcgEkKym0KkyaSGqaZ_fgbBqE52G0vAF8Gsw4WkNHFMZC99lTq8YUFq1pm8b63FREgqYC1cv2xnqzukRn78aDWwxihUxEI-nYicrw0U9elg/w640-h478/Steamed%20Ginger%20Pudding%205_Best.jpeg" width="640" /></a></span></b></div><b><span style="font-family: inherit;"><span style="font-size: x-large;">Ginger Pudding</span></span></b><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">Fannie Merritt Farmer,</span><span style="font-family: inherit; font-size: large;"> </span><i style="font-family: inherit;">The Boston Cooking-School Cook Book </i><span style="font-family: inherit; font-size: large;">(Boston, 1896)</span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; color: black;"><tbody><tr><td style="border: 1pt solid windowtext; padding: 0in 5.4pt; width: 233.75pt;" valign="top" width="312"><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">1/3 cup butter<o:p></o:p></span></i></p></td><td style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: solid solid solid none; border-top-color: windowtext; border-top-width: 1pt; padding: 0in 5.4pt; width: 233.75pt;" valign="top" width="312"><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">3½ tsp baking powder<o:p></o:p></span></i></p></td></tr><tr><td style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid; padding: 0in 5.4pt; width: 233.75pt;" valign="top" width="312"><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">½ cup sugar<o:p></o:p></span></i></p></td><td style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; padding: 0in 5.4pt; width: 233.75pt;" valign="top" width="312"><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">¼ tsp salt<o:p></o:p></span></i></p></td></tr><tr><td style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid; padding: 0in 5.4pt; width: 233.75pt;" valign="top" width="312"><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">1 egg<o:p></o:p></span></i></p></td><td style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; padding: 0in 5.4pt; width: 233.75pt;" valign="top" width="312"><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">2 tsp ginger<o:p></o:p></span></i></p></td></tr><tr><td style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid; padding: 0in 5.4pt; width: 233.75pt;" valign="top" width="312"><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">2¼ cups flour<o:p></o:p></span></i></p></td><td style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; padding: 0in 5.4pt; width: 233.75pt;" valign="top" width="312"><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">1 cup milk<o:p></o:p></span></i></p></td></tr></tbody></table><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;"> </span></i></p><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">Cream the butter, add sugar gradually, and egg well beaten; mix and sift dry ingredients; add alternately with milk to first mixture. Turn into buttered mould, cover, and steam two hours; serve with vanilla sauce.<o:p></o:p></span></i></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Ginger Pudding: Modern Recipe Adaptation </span></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">1/3 cup butter, softened</span></li><li><span style="font-family: inherit; font-size: large;">½ cup granulated sugar</span></li><li><span style="font-family: inherit; font-size: large;">1 egg, beaten</span></li><li><span style="font-family: inherit; font-size: large;">2¼ cups (about 11 ounces) all-purpose or pastry flour</span></li><li><span style="font-family: inherit; font-size: large;">3½ tsp baking powder</span></li><li><span style="font-family: inherit; font-size: large;">¼ tsp salt</span></li><li><span style="font-family: inherit; font-size: large;">2 tsp ground ginger</span></li><li><span style="font-family: inherit; font-size: large;">1 cup whole milk</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">Place the empty pudding bowl fitted with its lid (but not tied) on a rack placed on the bottom of a large stock pot. Fill pot with enough water to reach about 2/3 of the way up the sides of the bowl. Remove the pudding bowl, dry the wet exterior, and then grease the inside with shortening or oil.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Place the pot of water on the stovetop and heat to boiling while mixing the pudding batter.</span></li><li><span style="font-family: inherit; font-size: large;">To make the batter, start by mixing together the softened butter and sugar. Then add the beaten egg and mix until light and fluffy.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">In a separate large bowl, whisk together the dry ingredients.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Add the dry ingredients alternately with milk to the wet ingredients.</span></li><li><span style="font-family: inherit; font-size: large;">Place enough of the batter into the greased mould until it reaches just below the fill-line marked inside the quick cooker (you will have a bit of extra batter). Make a flour paste (mix about 2 tsp flour with enough water to make a thick paste) and place it according to directions on quick cooker.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Following the directions on the lid for securing the pottery lid in place with kitchen twine.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Lower the mould into the boiling water, place lid on stock pot, and then lower heat to medium high (or low enough so that the water does not bubble up over the top of the pudding bowl).</span></li><li><span style="font-family: inherit; font-size: large;">Allow pudding to steam for about 50-60 minutes, or until it is firm. Add additional water once the majority of the water steams away.</span></li><li><span style="font-family: inherit; font-size: large;">Remove pudding bowl from pot of water and allow to sit untouched for about 10 minutes before demolding onto a plate.</span></li><li><span style="font-family: inherit; font-size: large;">Serve warm with vanilla sauce, custard sauce, vanilla ice cream, or sweetened melted butter.</span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-26309154413915853432022-05-09T15:08:00.000-04:002022-05-09T15:08:01.072-04:00Alexis Soyer's Spotted Dick<p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrAqBlhR97IzkTZEe2sgq2sw8vLboSyIXQQvnU15zpnSOh1yLLbAYBDh_H_ngsXA97xHMY4tS1MjP05pOMnJyyaoYxkY06ucoMFv5hfn_wOFH1Ek_-SEXiUNd4x1hdQCimfyaDz1QUwo3jTSee4hn-8kfV2MkL3gwEkEp9WZC_2RVVY2yJCmedj7Sjg/s3600/Spotted%20Dick%20Collage_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrAqBlhR97IzkTZEe2sgq2sw8vLboSyIXQQvnU15zpnSOh1yLLbAYBDh_H_ngsXA97xHMY4tS1MjP05pOMnJyyaoYxkY06ucoMFv5hfn_wOFH1Ek_-SEXiUNd4x1hdQCimfyaDz1QUwo3jTSee4hn-8kfV2MkL3gwEkEp9WZC_2RVVY2yJCmedj7Sjg/w640-h320/Spotted%20Dick%20Collage_Fotor.jpg" width="640" /></a></span></b></div><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Spotted Dick</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;">Alexis Soyer, <i>Soyer’s Shilling Cookery for the People</i> (London & New York, 1856)<o:p></o:p></span></p><p class="MsoListParagraph" style="margin: 0in 0in 0in 0.5in;"><i><span style="font-family: inherit; font-size: medium;">Note: So named because the book cost one shilling or 25 cents<o:p></o:p></span></i></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><span style="font-size: large;"><b>Original Recipe</b>:</span><span style="font-size: medium;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">339. Put three-quarters of a pound of flour into a basin, half a pound of beef suet, half a ditto of currants, two ounces of sugar, a little cinnamon, mix with two eggs and two gills of milk; boil in either mould or cloth for one hour and a half; serve warm with melted butter, and a little sugar over it.<o:p></o:p></span></i></p><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;"> </span></i></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Spotted Dick: Adaptation to Fit Fortnum & Mason Vintage Ironstone Pudding Bowl</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span></b></p><p class="MsoNormal" style="margin: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGRAaebBpkDgL44-L0MRBR2AcO5Wtr0tSO77pfW99oGEobS-qZT0j-kEWFHnH8c6wZUi3k-TJQl8h8DrmhvCrB6CnWjado2YVCI8vjo3m31G9G6-8EyFruqYqlY9MddPQu00cxi59-B_Irkm1CT6PAQSatr0Dg8BxspBZwuAEkNGYGo5B9Oegpx-2knA/s4032/IMG_6492.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGRAaebBpkDgL44-L0MRBR2AcO5Wtr0tSO77pfW99oGEobS-qZT0j-kEWFHnH8c6wZUi3k-TJQl8h8DrmhvCrB6CnWjado2YVCI8vjo3m31G9G6-8EyFruqYqlY9MddPQu00cxi59-B_Irkm1CT6PAQSatr0Dg8BxspBZwuAEkNGYGo5B9Oegpx-2knA/w200-h150/IMG_6492.jpeg" width="200" /></a></div><span style="font-size: medium;"><b style="font-family: inherit;">Ingredients</b><span style="font-family: inherit;">:</span></span><p></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;"><span style="font-size: medium;">6 ounces or a scant 1¼ cups all-purpose or pastry flour</span></span></li><li><span style="font-size: medium;"><span style="font-family: inherit;"> </span><span style="font-family: inherit;">2 tbsp sugar</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">½ tsp cinnamon</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">4 ounces Atora Beef Suet (or equivalent measure of vegetable shortening)</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">2-4 ounces of Zante currants</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">1 large egg</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">½ cup whole milk</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">Melted butter and sugar, to taste</span></span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;">Place the empty pudding bowl on a rack placed on the bottom of a large stock pot. Fill pot with enough water to reach about 2/3 of the way up the sides of the bowl. Remove the pudding bowl, dry the wet exterior, and then grease the inside with shortening or oil.</span><span style="font-family: inherit;"> </span></span></li><li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;">Measure a piece of parchment paper so that it is large enough to cover the top half of the pudding bowl. Measure a string of kitchen twine so that it is large enough to tie the parchment paper in place on top of the bowl. Grease one side of the paper and set aside.</span></span></li><li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;">Place the pot of water on the stovetop and heat to boiling while mixing the pudding batter.</span></span></li><li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;">To make the batter, whisk together the flour, sugar and cinnamon in a large mixing bowl. Add the fat (if using vegetable shortening, rub it into the flour mixture with your fingers until it is evenly incorporated).</span></span></li><li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;">Add the currants and mix until all the clumps disappear; make sure each currant is coated in flour.</span></span></li><li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;">In a separate mixing bowl, whisk together the eggs and milk.</span></span></li><li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;">Pour the wet ingredients into the dry and mix until all the dry ingredients are moistened.</span></span></li><li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;">Place the batter into the greased mould. Tie the parchment paper, greased side down, over the top of the mould. Make sure it is tied down tightly to prevent water or steam from seeping into the batter.</span></span></li><li style="text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;">Lower the mould into the boiling water, place lid on stock pot, and then lower heat to medium high (or low enough so that the water does not bubble up over the top of the pudding bowl).</span></span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-81483174841566586702022-05-09T15:00:00.003-04:002022-05-09T15:00:20.073-04:00Lemon Whip Gelatine Mould<p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGs2QpA1JSV8Uyev-ufotq29yb76K4eLEKHyZpkBSnoBD5LIgdBpUw_egM3Yx37yK0FbllL6eBazzOAR4pQS_oPDiDLeul5tRLxQ_9y4Y_3ozHPkPJeKanmAfcowmVknOOGh2M6VGcpib_WyG4y0tqHAva4P3cPXptb_YnKReBhlwI4se0Vftcf2PRw/s3540/IMG_5852.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2012" data-original-width="3540" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGs2QpA1JSV8Uyev-ufotq29yb76K4eLEKHyZpkBSnoBD5LIgdBpUw_egM3Yx37yK0FbllL6eBazzOAR4pQS_oPDiDLeul5tRLxQ_9y4Y_3ozHPkPJeKanmAfcowmVknOOGh2M6VGcpib_WyG4y0tqHAva4P3cPXptb_YnKReBhlwI4se0Vftcf2PRw/w640-h364/IMG_5852.jpeg" width="640" /></a></span></b></div><b><span style="font-family: inherit;"><br /></span></b><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Lemon Whip</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><i>Cox’s Manual of Gelatine Cookery</i> (Edinburgh, Scotland, 1939)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3zluMmYH9v0aZ6J8O396Er43umAbmdFGCmAJtmF8eCvOJegJIXWYj2gyWLT9o4Bmz_d6CrypJiSWfkKf1Ndr9Ihvfw2i4vGs6hYmc-pdFFd90D7UayCWWc8e0FaZ2IPriLR91ej7sM6lgrdn5eQP5Fr4WvPboQ7MbQW6xGkyPvTkjtJDyAWx2p1p6g/s790/1939_Cox's%20Manual%20of%20Gelatine%20Cookery_Lemon%20Whip.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="242" data-original-width="790" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3zluMmYH9v0aZ6J8O396Er43umAbmdFGCmAJtmF8eCvOJegJIXWYj2gyWLT9o4Bmz_d6CrypJiSWfkKf1Ndr9Ihvfw2i4vGs6hYmc-pdFFd90D7UayCWWc8e0FaZ2IPriLR91ej7sM6lgrdn5eQP5Fr4WvPboQ7MbQW6xGkyPvTkjtJDyAWx2p1p6g/w640-h195/1939_Cox's%20Manual%20of%20Gelatine%20Cookery_Lemon%20Whip.jpeg" width="640" /></a></div><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Modern Recipe Adaptation: Lemon Whip </span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">1 ounce unflavored gelatine powder (1 box of Knox Gelatine)</span></li><li><span style="font-family: inherit; font-size: large;">2½ cups water, divided</span></li><li><span style="font-family: inherit; font-size: large;">Scant ½ cup granulated sugar</span></li><li><span style="font-family: inherit; font-size: large;">2 large lemons</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">Sprinkle the gelatine over 1 cup of the water and mix until dissolved. Set aside.</span></li><li><span style="font-family: inherit; font-size: large;">Using a sharp vegetable peeler, remove the rind from the lemons (make sure not to remove the white pith with the peel). Set the peel aside. Juice the lemons; the yield should be about ½ cup juice.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">In a saucepan, mix together the remaining water, lemon rind, and sugar. Heat until boiled; remove from heat and allow to steep for 5-10 minutes.</span></li><li><span style="font-family: inherit; font-size: large;">Add the gelatine and lemon juice and whisk together.</span></li><li><span style="font-family: inherit; font-size: large;">Pour mixture through a fine-mesh sieve lined with a clean cotton cloth. Set strained mixture aside until it reaches room temperature.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Whisk the cooled gelatine with an electric beater until it becomes opaque white (about3-4 minutes on high).</span></li><li><span style="font-family: inherit; font-size: large;">Wet a gelatine mould and then add the mixture to it. Refrigerate until cold and set firm.</span></li><li><span style="font-family: inherit; font-size: large;">Unmold just before service.</span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-15643590467533548952022-05-09T14:55:00.001-04:002022-05-09T14:55:05.642-04:00Jellies of Two Colors with Vanilla Cream<p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUH-A9tWNFJdrdVTOzvkxepuntJ8bf5EfqHpL3zxFbIWQVjHCfxcz5HotmdQnIud90x2VD6qHUsR7ive6nAjAUUNVicOrBTywiw7OKFwGj1B8Loe7_N8NQ7UQh0UyLMnXtNJavzZwWxn3EQZamy3ucE2tfCp64-4bXeZSHbhw8IRDOk4WCdvdK2W5Xg/s1650/IMG_7236.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1427" data-original-width="1650" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUH-A9tWNFJdrdVTOzvkxepuntJ8bf5EfqHpL3zxFbIWQVjHCfxcz5HotmdQnIud90x2VD6qHUsR7ive6nAjAUUNVicOrBTywiw7OKFwGj1B8Loe7_N8NQ7UQh0UyLMnXtNJavzZwWxn3EQZamy3ucE2tfCp64-4bXeZSHbhw8IRDOk4WCdvdK2W5Xg/w640-h554/IMG_7236.jpeg" width="640" /></a></span></b></div><b><span style="font-family: inherit;"><br /></span></b><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Jellies of Two Colors with Vanilla Cream</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: medium;"> </span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b><i>Basic Instructions</i></b><i>: Layer two different colored jellies (using recipe for Basic Gelatine Recipe for Mould Making) with the vanilla cream. Vary amounts depending on mould used.<o:p></o:p></i></span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: medium;"> </span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: large;">Basic Gelatine Recipe for Making Moulds<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: medium;">Ingredients:<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">1 box (1 ounce) Knox Unflavored Gelatine</span></li><li><span style="font-family: inherit; font-size: large;">¼ cup cold liquid</span></li><li><span style="font-family: inherit; font-size: large;">1½ cups boiling liquid</span></li><li><span style="font-family: inherit; font-size: large;">Optional sugar, to taste</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">Sprinkle gelatine powder over the cold liquid. Whisk together and let sit while continuing recipe.</span></li><li><span style="font-family: inherit; font-size: large;">Heat the remaining liquid until boiling. Whisk in sugar, if using.</span></li><li><span style="font-family: inherit; font-size: large;">Pour the hot mixture onto the cold gelatine mixture and whisk together until completely dissolved.</span></li><li><span style="font-family: inherit; font-size: large;">If a bit lumpy, strain through a fine mesh sieve.</span></li><li><span style="font-family: inherit; font-size: large;">Pour into a mould that has been rinsed with cold water (do not dry).</span></li><li><span style="font-family: inherit; font-size: large;">Refrigerate until set (about 4 hours).</span></li><li><span style="font-family: inherit; font-size: large;">Unmold and serve.</span><span style="font-family: inherit; font-size: large;"> </span></li></ol><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: medium;"> </span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Vanilla Cream with Evaporated Milk</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;">Based on a recipe from <i>Cox’s Manual of Gelatine Cookery</i>, Eighth Edition (Edinburgh, 1939)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"></p><div class="separator" style="clear: both; text-align: justify;"><b style="text-align: left;"><span style="font-family: inherit; font-size: medium;">Ingredients:</span></b></div><p></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1xMb7rUfS2dwPclPXqz0BDrC-u0Se59SNDc9jJmh4hFxL6hkOA9dyl8lRtzvULNTLy-mSp47zemW-jc2odZBhP5M_IbhKrYnSZen00cF76IiVm_lNb3FbZcnqxRI9fGJ8FQhQmnVKhDmawyn7ABom7oUptWnhnly9HVqDanOYaZ7GxiGfia8JT7S_A/s4032/1939_Cox's%20Cover.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1xMb7rUfS2dwPclPXqz0BDrC-u0Se59SNDc9jJmh4hFxL6hkOA9dyl8lRtzvULNTLy-mSp47zemW-jc2odZBhP5M_IbhKrYnSZen00cF76IiVm_lNb3FbZcnqxRI9fGJ8FQhQmnVKhDmawyn7ABom7oUptWnhnly9HVqDanOYaZ7GxiGfia8JT7S_A/s320/1939_Cox's%20Cover.jpeg" width="240" /></a></div><span style="font-family: inherit; font-size: large;">¾ ounce Knox Unflavored Gelatine</span></li><li><span style="font-family: inherit; font-size: large;">½ cup boiling water</span></li><li><span style="font-family: inherit; font-size: large;">¼ cup granulated sugar</span></li><li><span style="font-family: inherit; font-size: large;">1 12-ounce can of evaporated milk</span></li><li><span style="font-family: inherit; font-size: large;">1½ tsp pure vanilla extract</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-size: medium;"><b style="font-family: inherit;">Directions</b><span style="font-family: inherit;">:</span></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"></p><ol><li><span style="font-family: inherit; font-size: large;">Sprinkle the gelatine po</span></li><li><span style="font-family: inherit; font-size: large;">wder over the hot water and whisk thoroughly; then whisk in the sugar.</span></li><li><span style="font-family: inherit; font-size: large;">In a separate bowl, mix together the milk and vanilla.</span></li><li><span style="font-family: inherit; font-size: large;">Add the milk to the hot liquid and stir.</span></li><li><span style="font-family: inherit; font-size: large;">Pour into a 16-ounce capacity mould that has been rinsed with cold water (do not dry).</span></li><li><span style="font-family: inherit; font-size: large;">Refrigerate until set, about 4 hours.</span></li></ol><p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-81899087275322050602022-05-09T14:45:00.004-04:002022-05-09T14:45:46.330-04:00Mid-Century Modern Fare: Golden Salad, A Moulded Fruit Jelly<p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8GSEEj-4FGucx7Cs83cY6PSHrxcj8K9B7vS3yY0zg7VNxUsq0pF8c2Y_Fuu0PLf730beGpexVXcWvj1yH_riSe7WFXb0DNQtua8anUVsAs8S5exGV884fuO6j5gQY3epMfTcGtkEGReDajqT_Qjc8yJU6C9hOhsPOGIrduV1mB8K0UtypzYFIas0Ug/s3668/IMG_7107.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1954" data-original-width="3668" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8GSEEj-4FGucx7Cs83cY6PSHrxcj8K9B7vS3yY0zg7VNxUsq0pF8c2Y_Fuu0PLf730beGpexVXcWvj1yH_riSe7WFXb0DNQtua8anUVsAs8S5exGV884fuO6j5gQY3epMfTcGtkEGReDajqT_Qjc8yJU6C9hOhsPOGIrduV1mB8K0UtypzYFIas0Ug/w640-h340/IMG_7107.jpeg" width="640" /></a></span></b></div><b><span style="font-family: inherit;"><br /></span></b><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Golden Salad</span><span style="font-size: 16pt;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;">Charles B. Knox Gelatine Co., Inc. <i>Knox Gelatine Salads, Desserts, Pies, Candies</i> (Johnstown, New York, 1943)</span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuh6fp1kAKxKN35VmU1ty5nh9FNKBhbnEcFrZUYwXoZ0LRAu-0wqQJgYUAHP93x8Cg1hXuG3WYKOUWpljB8fB65Z7MZoIKkEcVSsxCd-d1edKM4SWKY2dn354AEPeYsi1QWx1XwmWLOjyJ37T3yMm423R4hx2TLo573octXJJzCLLunfXgmI_9HbojQ/s1314/1943_Golden%20Salad_Knox%20Gelatine.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="1314" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuh6fp1kAKxKN35VmU1ty5nh9FNKBhbnEcFrZUYwXoZ0LRAu-0wqQJgYUAHP93x8Cg1hXuG3WYKOUWpljB8fB65Z7MZoIKkEcVSsxCd-d1edKM4SWKY2dn354AEPeYsi1QWx1XwmWLOjyJ37T3yMm423R4hx2TLo573octXJJzCLLunfXgmI_9HbojQ/w640-h250/1943_Golden%20Salad_Knox%20Gelatine.jpeg" width="640" /></a></div><br /><span style="font-family: inherit; font-size: medium;"><br /></span><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-1940523959945256732022-05-09T14:40:00.002-04:002022-05-09T14:40:24.981-04:00Mid-Century Modern Fare: Tomato Aspic Mould<p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeE8NpypJWkTLEr4-vNG4uDrIs0uasDeCCAaoeSwujpPlt3y42U4Aw_TOD5jCNWG4JaDHTuH8fk7AXnmtm8OnmMjy9lLDv0vN-Myg1A4P3cWavNy2uKTdBsMdXjFJiCS4cx2m5WpRRiEOe_2J1CsmGw-E7Uee9j0FuEhS4Q7Xg7cua4bFX7AGVzl55og/s2838/IMG_5809.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2530" data-original-width="2838" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeE8NpypJWkTLEr4-vNG4uDrIs0uasDeCCAaoeSwujpPlt3y42U4Aw_TOD5jCNWG4JaDHTuH8fk7AXnmtm8OnmMjy9lLDv0vN-Myg1A4P3cWavNy2uKTdBsMdXjFJiCS4cx2m5WpRRiEOe_2J1CsmGw-E7Uee9j0FuEhS4Q7Xg7cua4bFX7AGVzl55og/w640-h570/IMG_5809.jpeg" width="640" /></a></span></b></div><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Herb-Ox Tomato Aspic Recipe Adaptation</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><i>Based on a c.1948 Herb-Ox Advertisement in Ladies Home Journal</i></span></p><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"></p><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsotDdtysO1Ml10usW303ZLNeJrtaj8kXoxIKshZULbY0U-944Ow86R-oUTvhL59csZELnskt0TeessSULHSKG3ock2hZlMLV4B5n8ztR_ycmY1aux3jSTuaGnpZ57g8bRmBqIz2N6on58G65qBhoTFTuvi8RAuokzEccr_DoSrLZN6lKJS2Xp7IMLog/s2254/1948_HerbOx%20and%20Tomato%20Aspic%20Recipe_The_Ladies'_home_journal_(1948)_(14767651552)%20copy.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2254" data-original-width="857" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsotDdtysO1Ml10usW303ZLNeJrtaj8kXoxIKshZULbY0U-944Ow86R-oUTvhL59csZELnskt0TeessSULHSKG3ock2hZlMLV4B5n8ztR_ycmY1aux3jSTuaGnpZ57g8bRmBqIz2N6on58G65qBhoTFTuvi8RAuokzEccr_DoSrLZN6lKJS2Xp7IMLog/w245-h640/1948_HerbOx%20and%20Tomato%20Aspic%20Recipe_The_Ladies'_home_journal_(1948)_(14767651552)%20copy.jpeg" width="245" /></a></div><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: inherit; font-size: large;">3 cups tomato juice</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: large;">3 cubes Herb-Ox Chicken Bouillon</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: large;">½ cup cold water</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: large;">½ ounce (2 envelopes) unflavored gelatine powder</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li style="text-align: justify;"><span style="font-family: inherit; font-size: large;">Heat tomato juice until boiling.</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: large;">While juice is heating, place the bouillon cubes in a large heat-safe bowl and set aside. Then, place the cold water in a bowl and sprinkle the gelatine powder over it. Mix and set aside.</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: large;">When juice comes to the boil, pour it over the bouillon cubes. Mix until the bouillon completely melts and dissolves into the juice (crushing the cubes with a spoon hastens this step).</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: large;">Add the dissolved gelatine to the juice/bouillon mixture and stir.</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: large;">Pour the mixture into a 4 cup-capacity mould (or multiple smaller moulds) that have been sprayed with cold water. Refrigerate several hours, or until completely solid.</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: large;">Remove aspic from mould by placing in a bowl of warm water in 30-second intervals until it loosens. Garnish with leafy greens, tomatoes, herbs, etc.</span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-2688307170926598082022-05-09T14:32:00.002-04:002022-05-09T14:32:43.757-04:00Mid-Century Modern Fare: Veg-All Jelly<p class="MsoNormal" style="margin: 0in;"><b><span></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLXt9_UNGIP7UzUjfOIpQ0s4npV4t9HP19ZYOGjbTyk4jjJQiVJjXt0aryL7kwOPJa_tECsHvPqDOC6rQ8yIfwANDMSBdl9rIoPad15IHoK-GYiltkvTX7Lx5NFYQn_q9bJkM2cd6fOtywvU20u09kGL9m_F55-f7TWIY3U_pfxV_yEn8ZGZi3hzhpQ/s4032/IMG_5513.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLXt9_UNGIP7UzUjfOIpQ0s4npV4t9HP19ZYOGjbTyk4jjJQiVJjXt0aryL7kwOPJa_tECsHvPqDOC6rQ8yIfwANDMSBdl9rIoPad15IHoK-GYiltkvTX7Lx5NFYQn_q9bJkM2cd6fOtywvU20u09kGL9m_F55-f7TWIY3U_pfxV_yEn8ZGZi3hzhpQ/w640-h480/IMG_5513.jpeg" width="640" /></a></span></b></div><p></p><p class="MsoNormal" style="margin: 0in;"><b><span><span style="font-family: inherit; font-size: large;">Veg-All Jelly</span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><i><span style="font-size: medium;">Modern Adaptation of a Veg-All Canned Foods <o:p></o:p></span><span style="font-size: medium;">Advertisement in a 1948 Ladies' Home Journal magazine. </span></i></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b><br /></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTd1OPjO6b9dP3h6YvMh-EK2bdzxGrXCJUjsWnFN6WttI-dJSFENTQaAsDih-mDZxrB-cdXcrszXrbl8UnVfYrE9HFy7yb-qoUb3Z5j_qSv_3gjv0iZlCt_0jzch9O54GLkBfMD_1YQAgJFUbgXm8BHcEhlPDK762ZaCeevlH73kb6I7FdJlCgc_pJg/s581/1948_Veg%20All%20Gelatine%20Recipe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTd1OPjO6b9dP3h6YvMh-EK2bdzxGrXCJUjsWnFN6WttI-dJSFENTQaAsDih-mDZxrB-cdXcrszXrbl8UnVfYrE9HFy7yb-qoUb3Z5j_qSv_3gjv0iZlCt_0jzch9O54GLkBfMD_1YQAgJFUbgXm8BHcEhlPDK762ZaCeevlH73kb6I7FdJlCgc_pJg/w279-h400/1948_Veg%20All%20Gelatine%20Recipe.png" width="279" /></a></span></div><span style="font-family: inherit; font-size: medium;"><br /></span><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">1 tbsp unflavored gelatine</span></li><li><span style="font-family: inherit; font-size: large;">¼ cup cold water</span></li><li><span style="font-family: inherit; font-size: large;">1 15-ounce can Veg-All</span></li><li><span style="font-family: inherit; font-size: large;">2 tbsp lemon juice</span></li><li><span style="font-family: inherit; font-size: large;">2 tbsp apple cider vinegar</span></li><li><span style="font-family: inherit; font-size: large;">¾ tsp salt</span></li><li><span style="font-family: inherit; font-size: large;">2 tbsp sugar</span></li><li><span style="font-family: inherit; font-size: large;">1 tbsp grated onion</span></li><li><span style="font-family: inherit; font-size: large;">Tomatoes, optional</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">In a large bowl, sprinkle the gelatine over the cold water and mix. Allow this to sit for a few minutes.</span></li><li><span style="font-family: inherit; font-size: large;">Drain the water from the Veg-All into a saucepan. Heat the Veg-All water until it boils.</span></li><li><span style="font-family: inherit; font-size: large;">Then, add the hot Veg-All water to the gelatine and stir until dissolved. Then add the remaining ingredients.</span></li><li><span style="font-family: inherit; font-size: large;">Chill the gelatine mixture until it starts to thicken (about 60 minutes). Then, add the drained Veg-All and mix.</span></li><li><span style="font-family: inherit; font-size: large;">Pour into an oiled mold.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Chill for several hours until firm.</span></li><li><span style="font-family: inherit; font-size: large;">Remove gelatine from mould and place on a serving dish; garnish with tomato wedges, if desired.</span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-5157773284498834282022-05-09T14:24:00.004-04:002022-05-09T14:24:35.313-04:00Mid-Century Modern Fare: Corn Niblets Jelly<p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYFaqGXUo0O_cu4Ap3vRL14bmNC4iqyhqqTzqJVmjC2yteThg3NFvCuDVjB1eBI0YxdrDce0b__c6qQ-JkfaRZ2rMvJc7q_UhSzi7Zsy0M3yosmP8hNSBicuJ2gkaNwqgWVQUwzHhogqoCOtG8q8fbi4tU-18R_hXRjMFfIvmNuzOHp9dweWE1bjR4A/s4032/Best.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYFaqGXUo0O_cu4Ap3vRL14bmNC4iqyhqqTzqJVmjC2yteThg3NFvCuDVjB1eBI0YxdrDce0b__c6qQ-JkfaRZ2rMvJc7q_UhSzi7Zsy0M3yosmP8hNSBicuJ2gkaNwqgWVQUwzHhogqoCOtG8q8fbi4tU-18R_hXRjMFfIvmNuzOHp9dweWE1bjR4A/w640-h480/Best.jpeg" width="640" /></a></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><br /></span></b></div><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Corn Niblets Jelly</span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><i><span style="font-size: medium;">Modern Adaptation of a Stokely’s Canned Foods <o:p></o:p></span><span style="font-size: medium;">Advertisement in a 1948 Ladies' Home Journal magazine. </span></i></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><i><span style="font-size: medium;"><br /></span></i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiON97mb9y5o2vJQ0MqUVaDZ0hUHqeTYB8iBjzjwgciWNP0dvm1hvxIj7Cb5h_Yos_Y69Y8fTJICFuaSGn5lu7y2_0PjGuEeV8sEsFGS1QTLHVL-yChmR-uzZIfLmzv65nVAYD7z3SbrTwZpQ2qNkLQivZgqyznbhlXEqhDBshxqkeA_xUptpLg-x2kdQ/s416/1948_Ladies%20Home%20Journal_Canned%20Corn%20Jelly%20Recipe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="416" data-original-width="328" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiON97mb9y5o2vJQ0MqUVaDZ0hUHqeTYB8iBjzjwgciWNP0dvm1hvxIj7Cb5h_Yos_Y69Y8fTJICFuaSGn5lu7y2_0PjGuEeV8sEsFGS1QTLHVL-yChmR-uzZIfLmzv65nVAYD7z3SbrTwZpQ2qNkLQivZgqyznbhlXEqhDBshxqkeA_xUptpLg-x2kdQ/w315-h400/1948_Ladies%20Home%20Journal_Canned%20Corn%20Jelly%20Recipe.png" width="315" /></a></div><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">2 tbsp unflavored gelatine</span></li><li><span style="font-family: inherit; font-size: large;">½ cup cold water</span></li><li><span style="font-family: inherit; font-size: large;">2½ cups hot chicken stock</span></li><li><span style="font-family: inherit; font-size: large;">1 tsp salt</span></li><li><span style="font-family: inherit; font-size: large;">2 tsp sugar</span></li><li><span style="font-family: inherit; font-size: large;">2 12-ounce cans corn</span><span style="font-family: inherit; font-size: large;"> </span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">In a large bowl, sprinkle the gelatine over the cold water and mix. Allow this to sit for a few minutes.</span></li><li><span style="font-family: inherit; font-size: large;">Then, add the hot stock and salt to the gelatine.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Chill the gelatine mixture until it starts to thicken (about 60 minutes). Then, add the sugar and drained corn.</span></li><li><span style="font-family: inherit; font-size: large;">Pour into an oiled mould.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Chill for several hours until firm.</span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-26056630641394811342022-05-09T14:16:00.006-04:002022-05-09T14:16:55.954-04:00Mid-Century Modern Food: Lime Bean Jelly Mould<p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;"></span></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06TZjI7XdcECljFGxjxmoAr00BmM_BfL7GtQ2JdH902_RrAobfP3NkmG9HZyqNR40zYwIPyTdyWMykRxsMP7KsHCvr8PkdAupR-hoA14Ybc9oyCdpKddKu2m-Hll62CART6wmbbhqQowqH37deEF0NDJ5h2dN7LTRqUF0rx9cBpjiaTXBLA4lKZiNqQ/s3691/IMG_5516.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2229" data-original-width="3691" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06TZjI7XdcECljFGxjxmoAr00BmM_BfL7GtQ2JdH902_RrAobfP3NkmG9HZyqNR40zYwIPyTdyWMykRxsMP7KsHCvr8PkdAupR-hoA14Ybc9oyCdpKddKu2m-Hll62CART6wmbbhqQowqH37deEF0NDJ5h2dN7LTRqUF0rx9cBpjiaTXBLA4lKZiNqQ/w640-h386/IMG_5516.jpeg" width="640" /></a></span></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span></b></div><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Lima Bean Jelly</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><i><span style="font-size: medium;">Modern Adaptation of a Stokely’s Canned Foods <o:p></o:p></span><span style="font-size: medium;">Advertisement in a 1948 Ladies' Home Journal magazine. </span></i></span></p><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMiYcngFA3ibAl9kUjoGCroqVQzinm4odoT5rZCLN-9KD7QiqAvHMWjyn7w_ztF8CW_dGnW6LCO_zMxcZ8fX0nHiiKeYtECmgWMWVguGLrm1UhYdNz6q-FI635jo-nc-sXjUhkjCTQhhC70H5lmUV3PNepYJzjX72SMR0ZztkONuHW4QlF0xKOXUOEA/s464/1948_Ladies%20Home%20Journal_Lima%20Bean%20Jelly%20Recipe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="464" data-original-width="369" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMiYcngFA3ibAl9kUjoGCroqVQzinm4odoT5rZCLN-9KD7QiqAvHMWjyn7w_ztF8CW_dGnW6LCO_zMxcZ8fX0nHiiKeYtECmgWMWVguGLrm1UhYdNz6q-FI635jo-nc-sXjUhkjCTQhhC70H5lmUV3PNepYJzjX72SMR0ZztkONuHW4QlF0xKOXUOEA/w318-h400/1948_Ladies%20Home%20Journal_Lima%20Bean%20Jelly%20Recipe.png" width="318" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">1 tbsp unflavored gelatine</span></li><li><span style="font-family: inherit; font-size: large;">¼ cup cold water</span></li><li><span style="font-family: inherit; font-size: large;">1½ cups hot chicken stock</span></li><li><span style="font-family: inherit; font-size: large;">½ tsp celery salt</span></li><li><span style="font-family: inherit; font-size: large;">1 ?-ounce can corn or lima beans</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">In a large bowl, sprinkle the gelatine over the cold water and mix. Allow this to sit for a few minutes.</span></li><li><span style="font-family: inherit; font-size: large;">Then, add the hot stock and celery salt to the gelatine.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Chill the gelatine mixture until it starts to thicken (about 60 minutes). Then, add the drained lima beans.</span></li><li><span style="font-family: inherit; font-size: large;">Pour into an oiled mould.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Chill for several hours until firm.</span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-4941416574860348562022-05-09T14:07:00.004-04:002022-05-09T14:07:41.106-04:00Jelly with Fruits<p><span style="font-family: inherit; font-size: x-large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: x-large;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhMpO5WVw8tUqAFLM_nltrtmPqgmbrTozW3g20RhnVXz6pkcK-UnkRMsAFizgzdSuImYT_CtZrFkX8S2HMlNfU2wG26xgzG6q4xbf9ChXKT92lJWX9gqSWDARQqwLbmTaqUsi0Sl0CQQ15jQXaA8YrFzWcsXnciPphUPWGgoMr4bJczBL7Dvy0oCgQDrw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1384" data-original-width="3553" height="250" src="https://blogger.googleusercontent.com/img/a/AVvXsEhMpO5WVw8tUqAFLM_nltrtmPqgmbrTozW3g20RhnVXz6pkcK-UnkRMsAFizgzdSuImYT_CtZrFkX8S2HMlNfU2wG26xgzG6q4xbf9ChXKT92lJWX9gqSWDARQqwLbmTaqUsi0Sl0CQQ15jQXaA8YrFzWcsXnciPphUPWGgoMr4bJczBL7Dvy0oCgQDrw=w640-h250" width="640" /></a></b></span></div><p></p><p><span style="font-family: inherit; font-size: x-large;"><b>Jelly with Fruits (Macedoine)</b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7Oac4xx6FBBncNDvcNR2GqXvz4UT9wesmt1Kwa7pPkr6Q9nmy_CmCjmx9mFwFef-Hv0NQVfKgP95gYJTycKRBWU6NzmBf-Tz03LCTI8hc52oRbV2X4cg0dmZT4mNWW2YZVxeEQBRMHqqIM-YxhR1HsC3_yEyGpMfitTXcX3zGRnsSH1keAYd31IpxUw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="404" data-original-width="834" height="194" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7Oac4xx6FBBncNDvcNR2GqXvz4UT9wesmt1Kwa7pPkr6Q9nmy_CmCjmx9mFwFef-Hv0NQVfKgP95gYJTycKRBWU6NzmBf-Tz03LCTI8hc52oRbV2X4cg0dmZT4mNWW2YZVxeEQBRMHqqIM-YxhR1HsC3_yEyGpMfitTXcX3zGRnsSH1keAYd31IpxUw=w400-h194" width="400" /></a></span></div><p></p><p class="MsoNormal" style="margin: 0in; text-align: center;"><span style="font-family: inherit; font-size: medium;">1895, <i>The Century Cook</i> Book by Mary Ronald<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Modern Recipe Adaptation: Jelly with Fruits</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;">Yield: 12 Servings<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">2 15-ounce cans canned fruit in light syrup, any type desired</span></li><li><span style="font-family: inherit; font-size: large;">3 boxes of Jell-O (85g each), any flavor desired</span></li><li><span style="font-family: inherit; font-size: large;">1 ounce (4 envelopes) unflavored Knox Gelatine</span></li><li><span style="font-family: inherit; font-size: large;">3 cups boiling water</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">Drain and reserve the syrup from the fruit; the syrup should measure about 1 cup. Set the separated syrup and fruit aside.</span></li><li><span style="font-family: inherit; font-size: large;">Sprinkle the Jell-O and Knox gelatine into a large heat-proof bowl and cover with the boiling water. Add the reserved syrup and stir until dissolved.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Refrigerate for about one hour, or until it starts to thicken.</span></li><li><span style="font-family: inherit; font-size: large;">When the Jell-O starts to thicken, gently add the fruit.</span></li><li><span style="font-family: inherit; font-size: large;">Wet a Jell-O mould with cold water; make sure to drain all the water but do not dry it.</span></li><li><span style="font-family: inherit; font-size: large;">Pour the Jell-O and fruit mixture into the mould.</span></li><li><span style="font-family: inherit; font-size: large;">Refrigerate for at least six hours.</span></li><li><span style="font-family: inherit; font-size: large;">Unmold, slice, and serve with whipped cream.</span><span style="font-family: inherit; font-size: large;"> </span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-78737810042324377932022-05-09T14:01:00.002-04:002022-05-09T14:01:13.191-04:00Cornstarch Fruit Mould<p><b><span style="font-family: inherit; font-size: x-large;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKVhhg0FGUZTbE5WVVyCC-aRJeB8sdJtSbEoFsVCgoh9uivQmIzxXHVbj2gF9NP-Sl6bMT4-PQYo6AY-DPB1rIcnkfMbcif6YrFdkq2VC8VLQx09Mx9VmvxZjzagdHEsFs-rbmWOES-kDGeKdVmKu-pJ8Nuel6GUH4kiJbF8ejlzK_9q5VByup6gIwig" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1843" data-original-width="3894" height="302" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKVhhg0FGUZTbE5WVVyCC-aRJeB8sdJtSbEoFsVCgoh9uivQmIzxXHVbj2gF9NP-Sl6bMT4-PQYo6AY-DPB1rIcnkfMbcif6YrFdkq2VC8VLQx09Mx9VmvxZjzagdHEsFs-rbmWOES-kDGeKdVmKu-pJ8Nuel6GUH4kiJbF8ejlzK_9q5VByup6gIwig=w640-h302" width="640" /></a></span></b></div><p></p><p><b><span style="font-family: inherit; font-size: x-large;">Cornstarch Fruit Mold</span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Kellogg, A.M., Mrs. E.E. (Supt of the Sanitarium School of Cookery ….For Michigan), <i>Science in the Kitchen </i>(Michigan, 1893)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"><br /></span></o:p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"></span></o:p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiJled0yja9BL1lC4mOyV0UA04DF_z73WYzhIUe7w6k2TM7QyBRpgecqwB5lbUm2olTo8UobFVMfXDr2vTmCWgX_4lLsN19f2G6jM_WrnAm9HGH5yhIaxgg3HWC_aDfOny0fkuDoQstjHOSE1JM_dBTH0oVbIejIwecDLrMPpBaATFngtfA3vb50izH5Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="207" data-original-width="703" height="189" src="https://blogger.googleusercontent.com/img/a/AVvXsEiJled0yja9BL1lC4mOyV0UA04DF_z73WYzhIUe7w6k2TM7QyBRpgecqwB5lbUm2olTo8UobFVMfXDr2vTmCWgX_4lLsN19f2G6jM_WrnAm9HGH5yhIaxgg3HWC_aDfOny0fkuDoQstjHOSE1JM_dBTH0oVbIejIwecDLrMPpBaATFngtfA3vb50izH5Q=w640-h189" width="640" /></a></span></div><span style="font-family: inherit;"><br /></span><p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"><br /></span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Modern Recipe Adaptation: Fruit Cornstarch Mold</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">4 cups (32 ounces) strawberry, raspberry or currant juice, divided</span></li><li><span style="font-family: inherit; font-size: large;">1 cup sugar (or to taste, depending on sweetness of juice used)</span></li><li><span style="font-family: inherit; font-size: large;">4 tbsp cornstarch</span></li><li><span style="font-family: inherit; font-size: large;">Fresh berries</span></li><li><span style="font-family: inherit; font-size: large;">Fresh cream and sugar, optional</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">Prepare a mould large enough to hold about 5 cups (or several smaller ones) by wetting with cold water. Do not dry.</span></li><li><span style="font-family: inherit; font-size: large;">Heat 3¾ cups of the juice and the sugar until boiling. Remove from heat and set aside.</span></li><li><span style="font-family: inherit; font-size: large;">Place the cornstarch in a separate bowl and add the remaining ¼ cup of cold water. Whisk until the mixture is smooth.</span></li><li><span style="font-family: inherit; font-size: large;">Add the cornstarch to the hot liquid in the pot and whisk until smooth.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Return the pot to the stovetop and heat on medium-low for 5-10 minutes, or until the mixture thickens and coats the back of a spoon.</span></li><li><span style="font-family: inherit; font-size: large;">Pour mixture into prepared mould(s).</span><span style="font-family: inherit; font-size: large;"> </span><i style="font-family: inherit;">Note: If lumpy, strain through a fine mesh sieve as you add it to the mould.</i></li><li><span style="font-family: inherit; font-size: large;">Place the mould in refrigerator for at least 4 hours, or until firmly set.</span></li><li><span style="font-family: inherit; font-size: large;">Demold onto a plate and garnish with fresh berries.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Serve slice with fresh cream and sugar, if desired.</span></li></ol><p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-71861384240439376552022-05-09T13:55:00.003-04:002022-05-09T13:55:56.002-04:00Arrowroot Blancmange<p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5McyvkUPlQd_2q1DXtesum4g_M-FYUBv7U8qE0y4xa1Jr29zXLBxGl2sKbHvW8WP9V6tJQomi0CbIxsdwoOhOaPl2M83JtUATyfqqpv_J6IwlS3-ORNSCgz2ySWTO-_RG6Ek9K84bGlOS1miaYQ0V5EGH7sHRvJQ4ZovS_lDD5ofXer_x4dB_ajeRw/s2800/Arrowroot%20Rabbit%20Collage_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2800" data-original-width="2800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5McyvkUPlQd_2q1DXtesum4g_M-FYUBv7U8qE0y4xa1Jr29zXLBxGl2sKbHvW8WP9V6tJQomi0CbIxsdwoOhOaPl2M83JtUATyfqqpv_J6IwlS3-ORNSCgz2ySWTO-_RG6Ek9K84bGlOS1miaYQ0V5EGH7sHRvJQ4ZovS_lDD5ofXer_x4dB_ajeRw/w640-h640/Arrowroot%20Rabbit%20Collage_Fotor.jpg" width="640" /></a></span></b></div><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Arrowroot Blancmange</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;">Owens, Mrs. Frances E., <i>Mrs. Owens' Cook Book and Useful Household Hints</i> (Chicago, 1884)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Modern Recipe Adaptation: Arrowroot Blancmange</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>: <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">4 tbsp arrowroot powder</span></li><li><span style="font-family: inherit; font-size: large;">¼ cup granulated sugar</span></li><li><span style="font-family: inherit; font-size: large;">4 large eggs</span></li><li><span style="font-family: inherit; font-size: large;">1 tsp pure vanilla extract</span></li><li><span style="font-family: inherit; font-size: large;">4 cups whole milk</span></li><li><span style="font-family: inherit; font-size: large;">Yellow food coloring, optional</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">Whisk together the arrowroot, sugar, eggs, and vanilla. Set aside.</span></li><li><span style="font-family: inherit; font-size: large;">Heat the milk and food coloring in a medium-to-large saucepan, just until it reaches the boil; then remove from the heat.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Measure out a ladle of hot milk and whisk it into the arrowroot/egg mixture; then pour into the saucepan with the remaining hot milk and whisk until completely mixed.</span></li><li><span style="font-family: inherit; font-size: large;">Return to the saucepan and bring to a boil over medium-high heat, stirring continuously. Cook until the mixture starts to thicken, about 3-5 minutes.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Remove from heat.</span></li><li><span style="font-family: inherit; font-size: large;">Wet a mould large enough to hold about 4-5 cups (or multiple smaller moulds) and fill with the blancmange mixture. Chill several hours or overnight in the refrigerator until firmly set.</span></li></ol><p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-66917861766524708512022-05-08T15:04:00.006-04:002022-05-08T15:04:45.029-04:00Cream Jelly<p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;"></span></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoMsySZgWHz4MZndy7jNmUK2tQsQ7g3QXUNA3cGpaUvrkpc6RI0Yb4gRNhLgV1Q7GEW4bw2wKX7xAENyNZg1k0FeFzQbMORWno-yFn6BN6wx9HGstx2oRYY15JLLkxfCRi61N7EUS53YE0JF0wdW7CzDNcmADrMAsZYks85lfUVQMX8WeHOlwFXBauA/s3600/Cream%20Jelly%20Collage_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoMsySZgWHz4MZndy7jNmUK2tQsQ7g3QXUNA3cGpaUvrkpc6RI0Yb4gRNhLgV1Q7GEW4bw2wKX7xAENyNZg1k0FeFzQbMORWno-yFn6BN6wx9HGstx2oRYY15JLLkxfCRi61N7EUS53YE0JF0wdW7CzDNcmADrMAsZYks85lfUVQMX8WeHOlwFXBauA/w640-h320/Cream%20Jelly%20Collage_Fotor.jpg" width="640" /></a></span></span></b></div><b><span style="font-family: inherit;"><span style="font-size: x-large;"><br /></span></span></b><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Cream Jelly</span><span style="font-size: 16pt;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Mary Lloyd Tyson, <i>The Queen of the Kitchen, A Collection of Old Maryland Receipts for Cooking</i> (Maryland, 1870)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Modern Recipe Adaptation: Cream Jelly</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: medium;">Ingredients:</span></b></p><span style="font-family: inherit; font-size: medium;"><ul style="text-align: left;"><li><span style="font-family: inherit;">Smidge (1/16 tsp) cochineal</span></li><li><span style="font-family: inherit;">Drop (1/32 tsp) alum</span></li><li><span style="font-family: inherit;">2½ cups water, divided</span></li><li><span style="font-family: inherit;">1¼ ounces unflavored gelatin</span></li><li><span style="font-family: inherit;">2 cups boiling water</span></li><li><span style="font-family: inherit;">2 cups (1 pint) heavy cream </span></li><li><span style="font-family: inherit;">½ cup sugar</span></li></ul></span><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">In a large bowl, whisk the cochineal and alum into ½ cup of the water (cold). Sprinkle the gelatin into the mixture, whisking briskly. Set aside for about 5 minutes, or until the gelatine starts to bloom (gel).</span></li><li><span style="font-family: inherit; font-size: large;">Heat the remaining water until it boils and add the sugar; whisk until it dissolves.</span></li><li><span style="font-family: inherit; font-size: large;">Pour the sugar-water into the gelatin mixture and whisk briskly. Then, whisk in the cream.</span></li><li><span style="font-family: inherit; font-size: large;">Strain the mixture through a fine mesh sieve to remove any lumps of undissolved gelatine.</span></li><li><span style="font-family: inherit; font-size: large;">Pour into a wet or slightly oiled mould (4-5 cups in volume) and refrigerate several hours, or until the gelatine is completely set.</span></li><li><span style="font-family: inherit; font-size: large;">Unmold and serve cold.</span></li></ol><p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-17314758183792387102022-05-08T10:13:00.004-04:002022-05-08T10:13:19.613-04:00<p class="MsoNormal" style="margin: 0in;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgU71OnzOQ_WCG7REn1PaK16r3afsyFbGFu5oLwijPvzG1I7lrPFIfIDjpihz9G-Jk_ZijtvpgCYyvG4yJCNsJHTDlOW7V4-AfFAedXxt6ueyDudAnmW9FSyRgo6dqQ-TifwZ8LiKcyqjIanRWXqc0EO4QGhGMxmNtAfvgG9G5LmZiqSb8od_M4YpqXA/s3600/Champagne%20Jelly%20Collage_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgU71OnzOQ_WCG7REn1PaK16r3afsyFbGFu5oLwijPvzG1I7lrPFIfIDjpihz9G-Jk_ZijtvpgCYyvG4yJCNsJHTDlOW7V4-AfFAedXxt6ueyDudAnmW9FSyRgo6dqQ-TifwZ8LiKcyqjIanRWXqc0EO4QGhGMxmNtAfvgG9G5LmZiqSb8od_M4YpqXA/w640-h320/Champagne%20Jelly%20Collage_Fotor.jpg" width="640" /></a></b></div><b><br /><span style="font-family: inherit; font-size: large;"><br /></span></b><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: large;">Champagne Jelly with Flowers<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">Mary Ronald, <i>The Century Cook Book</i> (New York, 1899)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><b>Modern Recipe Adaptation</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">Yield: About 3½ cups liquid<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">1 ounce unflavored gelatine</span></li><li><span style="font-family: inherit; font-size: large;">1½ cups water, divided</span></li><li><span style="font-family: inherit; font-size: large;">1 cup granulated sugar</span></li><li><span style="font-family: inherit; font-size: large;">1 tsp lemon juice, filtered</span></li><li><span style="font-family: inherit; font-size: large;">1 cup champagne</span></li><li><span style="font-family: inherit; font-size: large;">Food coloring, optional.</span></li><li><span style="font-family: inherit; font-size: large;">Food-grade fresh edible flowers such as rose petals, violets, nasturtiums, etc. (quantity is flexible)</span></li></ul><span style="font-family: inherit; font-size: large;"><o:p></o:p></span><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">In a large bowl, sprinkle the gelatine over ½ cup of the cold water and mix. Allow this to sit for a few minutes.</span></li><li><span style="font-family: inherit; font-size: large;">In a saucepan, add the remaining 1 cup of water and sugar; heat until the sugar is dissolved. Then add the soaked gelatine to the saucepan and whisk until dissolved. </span></li><li><span style="font-family: inherit; font-size: large;">Remove from the heat and allow it to cool for 20-30 minutes at room temperature. Then add the lemon juice and champagne.</span></li><li><span style="font-family: inherit; font-size: large;">Strain mixture through a fine mesh sieve lined with a clean 100% cotton cloth.</span></li><li><span style="font-family: inherit; font-size: large;">Add the optional coloring.</span></li><li><span style="font-family: inherit; font-size: large;">Place a layer of flowers in the bottom of the mould. Just barely cover the flowers with gelatine (not too much or they will float). Refrigerate until the gelatine starts to firm. Repeat this process in whatever manner you prefer.</span></li><li><span style="font-family: inherit; font-size: large;">When entire mould is full, refrigerate for several hours or until firmly set. Remove from mould and garnish with more flowers, parsley, or other leafy greens</span></li></ol><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-44104943035306596922022-02-17T16:50:00.003-05:002022-02-17T16:50:54.456-05:00Black Walnut Cake, a Maryland's Way Recipe<div class="separator"><br /></div><p class="MsoNormal" style="margin: 0in;"><b><span style="font-size: 18pt;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhf97i88fCdhIVqSzqceRh2Rz32Aj7pSfmg86fKX9PA8nI6GCQAC3xwJnxzxaVxgmvnawI02DtW5D6APNwG767KjMS1wguuCG0zL_WupwbRHszr1uHDyw325cLS3J3AODf5hhuTiyT45oUsGzkA58hDZ0wiDIH3vJLqtd4RlTbp3e2ZVGu2xHmsK_8G7Q=s2516" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1932" data-original-width="2516" height="492" src="https://blogger.googleusercontent.com/img/a/AVvXsEhf97i88fCdhIVqSzqceRh2Rz32Aj7pSfmg86fKX9PA8nI6GCQAC3xwJnxzxaVxgmvnawI02DtW5D6APNwG767KjMS1wguuCG0zL_WupwbRHszr1uHDyw325cLS3J3AODf5hhuTiyT45oUsGzkA58hDZ0wiDIH3vJLqtd4RlTbp3e2ZVGu2xHmsK_8G7Q=w640-h492" width="640" /></a></b></div><b><span style="font-family: inherit;"><br /></span></b><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-size: 18pt;"><span style="font-family: inherit;">Black Walnut Cake<o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><i>Maryland’s Way, The Hammond-Harwood House Cook Book</i> (Annapolis, 1963)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Submitted by Miss Ruby R. Duval, Southgate Avenue, Annapolis</span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEifZDQ7phpVkCBs4Vi-E0fRINlTFFVk3_l_5qNF2XXUMFiSDjdk5fPR09jmkvx88ZhnjZOW5TI6BC_MT3_NPppyekL2_PuYdsui_vi_c7zO-LAT62sfPAP_K6of808qVr-7hIYDBVIL_ncXIcv9ppvD7Gc7zemGdh6_0pUGgMF_3Izhg-9CFyFg5L5xwQ=s533" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="342" data-original-width="533" height="256" src="https://blogger.googleusercontent.com/img/a/AVvXsEifZDQ7phpVkCBs4Vi-E0fRINlTFFVk3_l_5qNF2XXUMFiSDjdk5fPR09jmkvx88ZhnjZOW5TI6BC_MT3_NPppyekL2_PuYdsui_vi_c7zO-LAT62sfPAP_K6of808qVr-7hIYDBVIL_ncXIcv9ppvD7Gc7zemGdh6_0pUGgMF_3Izhg-9CFyFg5L5xwQ=w400-h256" width="400" /></a></span></b></div><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Modern Recipe Adaptation: Black Walnut Cake</span><span style="font-size: 16pt;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><span style="font-size: large;"><b>Ingredients for the Cake</b>:</span><span style="font-size: medium;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">2 cups black walnuts, shelled and chopped, divided</span></li><li><span style="font-family: inherit;">3 cups (15 ounces) flour (all-purpose or cake flour), divided</span></li><li><span style="font-family: inherit;">2 tsp baking powder</span></li><li><span style="font-family: inherit;">5 egg whites</span></li><li><span style="font-family: inherit;">1 cup (8 ounces) salted butter, softened</span></li><li><span style="font-family: inherit;">2 cups granulated sugar</span></li><li><span style="font-family: inherit;">1 cup milk</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><span style="font-size: large;"><b>Ingredients for the Icing</b>:</span><span style="font-size: medium;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">2 cups confectioner’s sugar</span></li><li><span style="font-family: inherit;">4 tbsp almond extract (or to taste)</span></li><li><span style="font-family: inherit;">¼ cup water (about)</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><span style="font-size: large;"><b>Directions for Cake</b>:</span><span style="font-size: medium;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit;">Heat the oven to 325ºF.</span></li><li><span style="font-family: inherit;">Grease a large tube/Bundt cake pan and place on a baking sheet.</span></li><li><span style="font-family: inherit;">Sprinkle 1 cup of the walnuts with about ½ cup of the flour. Set aside.</span></li><li><span style="font-family: inherit;">Whisk together the remaining flour with the baking powder. Set aside.</span></li><li><span style="font-family: inherit;">Beat the egg whites until they form stiff peaks. Set aside.</span></li><li><span style="font-family: inherit;">Blend the softened butter with the granulated sugar until light and fluffy. Add the milk and flour alternately and beat on medium speed until well mixed (but be careful not to overbeat batter).</span></li><li><span style="font-family: inherit;">Fold the floured walnuts into the batter.</span></li><li><span style="font-family: inherit;">Fold the stiffly beaten egg whites into the batter.</span></li><li><span style="font-family: inherit;">Fill cake pan with batter and make sure it is evenly distributed.</span><span style="font-family: inherit;"> </span></li><li><span style="font-family: inherit;">Bake for 75-90 minutes, or until skewer inserted into center of cake is clean when removed.</span><span style="font-family: inherit;"> </span></li><li><span style="font-family: inherit;">Remove cake from oven and cool in pan for about 10 minutes. While cake is cooling, mix together the confectioner’s sugar, almond extract, and enough water until a smooth, thin icing forms. If necessary, push icing through a fine-mesh sieve to remove lumps.</span><span style="font-family: inherit;"> </span></li><li><span style="font-family: inherit;">Invert cooled cake onto a heat-safe cake plate. Drizzle half of the icing over cake. Top with the remaining cup of walnuts and drizzle the remaining icing over top of nuts.</span></li><li><span style="font-family: inherit;">Let cake sit at room temperature for about one hour, or until the icing dries.</span></li></ol><p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-39993841513583883732022-02-10T15:41:00.006-05:002022-02-10T15:41:45.448-05:00Mrs. Moone's Baked Apple Pudding, a Maryland's Way Recipe<p class="MsoNormal" style="margin: 0in;"><b><span style="font-size: x-large;">Apple Pudding</span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><i>Maryland’s Way, The Hammond-Harwood House Cook Book</i> (Annapolis, 1963)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Recipe Source: Mrs. Moone’s receipt, revised, Miss Ann Chase’s Book, 1811, Annapolis</span></p><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiiqXASx5uOgvswndNWvvT_-wwbhPeakf8hNF_TwhQz8Mr4UfQwHClcYHe_2Mio2_i2PhLxdL-Y8YXie3TEDXWp6GEJagNnnceDYN9inlcWRKgXyYOwCxk5DYHYfIvYjrH5eCSUgOHDxdXuMKGRRujTTQ4Lr_BOIjND3ZL3QTa0aAKdK6T9kngF4GybVw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2000" data-original-width="3600" height="356" src="https://blogger.googleusercontent.com/img/a/AVvXsEiiqXASx5uOgvswndNWvvT_-wwbhPeakf8hNF_TwhQz8Mr4UfQwHClcYHe_2Mio2_i2PhLxdL-Y8YXie3TEDXWp6GEJagNnnceDYN9inlcWRKgXyYOwCxk5DYHYfIvYjrH5eCSUgOHDxdXuMKGRRujTTQ4Lr_BOIjND3ZL3QTa0aAKdK6T9kngF4GybVw=w640-h356" width="640" /></a></div></div><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: large;">About the Recipe</span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">The following <i>Maryland's Way, The Hammond-Harwood Cook Book</i> (Annapolis, 1963) recipe for <i>Apple Pudding</i> comes from Miss Ann Chase’s c.1811 handwritten commonplace book. Commonplace books, such as Miss Chase’s, were commonly kept by women to record all sorts of things, especially recipes copied from either published books, newspapers, or from family members and friends. Importantly, recipes recorded in these books indicate ones people actually liked and made, as opposed to published cookbooks that could have included experimental or novelty recipes that may never have been popular. Consequently, stains, grease marks, and torn pages prove the great amount of use these books received over the centuries and offer valuable glimpses into kitchens of the past. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><br /></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">Recipes in commonplace books were commonly attributed to their sources. In the case of this recipe for <i>Apple Pudding</i>, Miss Chase credits the recipe to a Mrs. Moone. Not much is known about Mrs. Moone, but Miss Ann Chase has a direct connection to Annapolis's historic Hammond-Harwood House. The house was built in 1774 by Matthias Hammond who never actually lived there. However, in 1779 Jeremiah Townley Chase rented the property to use as his law office. Subsequently, Chase bought the house in 1811 for his daughter, Frances Chase Loockerman, and her husband, Richard Loockerman. Ann Chase was the daughter of Declaration of Independence signer Samuel Chase. Frances and Ann were cousins, related on both sides of their families because their mothers were sisters and their fathers were first cousins, a generation apart. Another interesting fact about these ladies is that they lived in homes with enslaved servants. Therefore, it is possible that enslaved cooks were doing the cooking and therefore using the handwritten recipe books created by their slaveholding mistresses. </span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-size: 14pt;"><span style="font-family: inherit;"><br /></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Modern Recipe Adaptation: Baked Apple Pudding</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">4 large eggs, divided</span></li><li><span style="font-family: inherit; font-size: large;">1½ cups granulated sugar</span></li><li><span style="font-family: inherit; font-size: large;">2 tbsp flour</span></li><li><span style="font-family: inherit; font-size: large;">2 tbsp butter, melted</span></li><li><span style="font-family: inherit; font-size: large;">4 tbsp brandy</span></li><li><span style="font-family: inherit; font-size: large;">4 cups chopped or grated apples</span></li><li><span style="font-family: inherit; font-size: large;">Nutmeg and cinnamon, to taste</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">Heat the oven to 350º F.</span></li><li><span style="font-family: inherit; font-size: large;">Grease a large baking dish and place on a baking sheet. Set aside.</span></li><li><span style="font-family: inherit; font-size: large;">In a large bowl, beat the egg yolks. Then whisk in the sugar, melted butter, and brandy. Once well mixed, add the flour.</span></li><li><span style="font-family: inherit; font-size: large;">Add the apples to the above mixture.</span></li><li><span style="font-family: inherit; font-size: large;">In a separate bowl, beat the egg whites until they form stiff peaks. Fold beaten egg whites into the apple mixture.</span></li><li><span style="font-family: inherit; font-size: large;">Transfer mixture to the prepared baking dish and sprinkle the top with nutmeg and cinnamon.</span></li><li><span style="font-family: inherit; font-size: large;">Bake for about 45 minutes, or until firm and set in the center (will not jiggle when baking dish is gently shaken).</span></li><li><span style="font-family: inherit; font-size: large;">Serve warm with hard sauce, ice cream, or whipped cream.</span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-30018581606313151252022-02-03T16:52:00.001-05:002022-02-03T16:52:08.007-05:00What does a Gelatine Recipe and Washington DC's Oldest House Have in Common? Maryland's Way, The Hammond-Harwood House Cook Book<p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in; text-align: justify;"><b><span style="font-size: 14pt;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6F7quRyQIaf1ZZ2Zi5F9t9uK7TvEjQBTF76oQH3EPPtzA1Yl9pAOZSfAgT2kLp3LRbwb_GiZ7Uqna-9By8BDlDQmnhE18hjIdq439qhYWNxrPhrKTqpcibFCErZeEN4sKZ9nhm16T4AU6M2oITswTZJn62nYDrMV4q_Jv_81lIayo_VARZ3Bu1v-rSQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2700" data-original-width="3600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6F7quRyQIaf1ZZ2Zi5F9t9uK7TvEjQBTF76oQH3EPPtzA1Yl9pAOZSfAgT2kLp3LRbwb_GiZ7Uqna-9By8BDlDQmnhE18hjIdq439qhYWNxrPhrKTqpcibFCErZeEN4sKZ9nhm16T4AU6M2oITswTZJn62nYDrMV4q_Jv_81lIayo_VARZ3Bu1v-rSQ=w640-h480" width="640" /></a></b></div><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in; text-align: justify;"><b><span style="font-size: 14pt;"><br /></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Purple Plums in Claret Jelly</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"><i>Maryland’s Way, The Hammond-Harwood House Cook Book</i> (Annapolis, 1963)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">Submitted by Mrs. George Maurice Morris, <i>The Lindens</i>, Washington DC<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: large;">The Lindens</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEif-Zzufa4iwkNUk_1uXTF3y7f9qZNA7PwXYOotOH613jcSOIyq3tbpwvOM6VMYypibneXtxL2Lp-KcLR5VzGdu9QGsOMbpROOFe4V8TMyAIFUAY3lUyviXuW5ieNf7__X-kFly00WcI4E4RyQO4mW5RQp0NoBC7E4JADb97RmmDcakj9LzV16oNcLh7A" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: medium;"><img alt="" data-original-height="720" data-original-width="1024" height="281" src="https://blogger.googleusercontent.com/img/a/AVvXsEif-Zzufa4iwkNUk_1uXTF3y7f9qZNA7PwXYOotOH613jcSOIyq3tbpwvOM6VMYypibneXtxL2Lp-KcLR5VzGdu9QGsOMbpROOFe4V8TMyAIFUAY3lUyviXuW5ieNf7__X-kFly00WcI4E4RyQO4mW5RQp0NoBC7E4JADb97RmmDcakj9LzV16oNcLh7A=w400-h281" width="400" /></span></a></div><span style="font-family: inherit; font-size: medium;"><i>Purple Plums in Claret Jelly</i> was submitted to the <i>Maryland’s Way</i> cookbook by Mrs. George Maurice Morris who resided at The Lindens, an historically significant house located just outside the Maryland border in the Kalorama section of Washington DC<i>. </i>This house has a remarkable history because it was originally constructed in Danvers, Massachusetts in 1754 by Robert "King" Hooper, a wealthy merchant from Marblehead. The house was also occupied by General Thomas Gage, the last British Colonial Governor of Massachusetts. In 1934, Miriam and George Maurice Morris, wealthy collectors of colonial American decorative arts wanted to house their collection in an 18<sup>th</sup> century house. Because Washington DC was settled after the end of the colonial era, the only solution was to relocate a New England colonial mansion to the district. In 1937, the 18<sup>th</sup> century <i>Lindens</i> property, which was terrible condition, was saved when Mr. & Mrs. Morris purchased it, had it dismantled and then carried by train to Washington where it was reassembled on Kalorama Rd.</span><div><span style="font-size: medium;"><br /></span><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit; font-size: large;">About the Recipe</span></b></p><span style="font-family: inherit; font-size: medium;">This recipe is an adaptation of a recipe found in Maryland’s Way, The Hammond-Harwood House Cook Book.This recipe deep claret red-colored jelly was accompanied by another Morris recipe, Green Gage Plums in Sauterne Jelly, essentially the same recipe in a pale-green color. Though each of these recipes was able to stand alone, Mrs. Morris suggested “dishing a Purple Plum and a Green Gage for each serving” to make “a very pretty dessert.” The plums used in this recipe are old heirloom types (purple damson or Italian prune plums for the purple version and green gage for the green) that can be difficult to find in a 21st century supermarket; however, it is sometimes possible to find them for sale at local farmers’ markets. Because they can be difficult to find, this recipe adaptation is made with canned purple plums of the appropriate variety. Gelatines, historical called jellies, were popular among the wealthy for centuries and were used as status symbols because the earliest forms of gelatine were derived from expensive and/or labor intensive ingredients such as calves feet, isinglass, and hartshorn. When the advent of the 19th century and the blossoming of the Industrial Revolution, instant or powdered gelatine became necessary for the advancement of photography. Culinary applications of relatively simple to use and inexpensive gelatine was a natural result. As a result, late Victorian era cookbooks contained numerous gelatine-based recipes and manufacturers began producing numerous new types of gelatine moulds necessary for making those recipes.</span><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: large;">Modern Recipe Adaptation: Purple Plums in Claret Jelly</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><i><span style="font-family: inherit; font-size: medium;">Warning: The plums contain pits.</span></i></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">Serves 6-8<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit; font-size: medium;">Ingredients<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"></p><ul><li><span style="font-family: inherit; font-size: large;">2-3 cans of purple plums (</span><i style="font-family: inherit;">Oregon Specialty Fruit</i><span style="font-family: inherit; font-size: large;"> </span><span style="font-family: inherit; font-size: large;">is a good brand that can be found on Amazon)</span></li><li><span style="font-family: inherit; font-size: large;">¼ cup cold water</span></li><li><span style="font-family: inherit; font-size: large;">2 tbsp powdered unflavored gelatine</span></li><li><span style="font-family: inherit; font-size: large;">1/3 cup granulated sugar (or to taste)</span></li><li><span style="font-family: inherit; font-size: large;">1½ cups plum juice (such as</span><span style="font-family: inherit; font-size: large;"> </span><i style="font-family: inherit;">Sunsweet Plum Smart</i><span style="font-family: inherit; font-size: large;">)</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">1/3 cup freshly squeezed orange juice</span></li><li><span style="font-family: inherit; font-size: large;">3 tbsp lemon juice</span></li><li><span style="font-family: inherit; font-size: large;">1 cup your favorite red wine (or choose a red Bordeaux if you want to replicate claret)</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit; font-size: medium;">Directions<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"></p><ol><li><span style="font-family: inherit; font-size: large;">Open two of the cans of plums into a fine mesh sieve set over a bowl. Drain the plums so that they are no longer in the syrup (reserve the syrup for other purposes, if desired). Keep the third can of plums unopened for now.</span></li><li><span style="font-family: inherit; font-size: large;">Pour the cold water into a small bowl and the sprinkle the gelatine powder over it and then stir it with a fork until it completely dissolves. Set aside.</span></li><li><span style="font-family: inherit; font-size: large;">In a medium saucepan set over medium-high heat, bring the wine to a boil and then immediately remove from the heat. Working quickly, pour the hot wine into a heat-safe bowl and add the gelatine while whisking briskly to dissolve all the lumps. Then whisk in the sugar, plum juice, orange juice, and lemon juice. Taste and adjust for sweetness. Set aside over a warming station on electric stoves or in an oven set to its lowest temperature.</span></li><li><span style="font-family: inherit; font-size: large;">Prepare a gelatine mould that holds about 4 cups by rinsing it in cold water. Do not dry it.</span></li><li><span style="font-family: inherit; font-size: large;">Pour about ½-1 inch of the warm gelatine into the bottom of the mould (this will be the top of the mould when it is turned out and ready to serve). Place the mould into the refrigerator and cool until it starts to firm up (about 20-30 minutes). Keep the remaining gelatine warm while waiting.</span></li><li><span style="font-family: inherit; font-size: large;">Once this first layer is somewhat firm, gently make a layer of plums on top of it. Be careful to place the best sides of the plums face down so that they will be visible when it is turned out of the mould. Cover the plums with the warm liquid gelatine mixture and return to the fridge until semi-firm. Make additional layers of plums and gelatine until the mould is almost but quite filled to the top. Carefully carry the mould to refrigerator and set down on a shelf low enough for you to access its top. Then, pour in enough gelatin until it reaches the top of the mould 9doing it this way reduces the chance that you will spill the gelatine liquid when transferring it to the fridge). Then refrigerate for several hours or overnight until the gelatine sets completely.</span></li><li><span style="font-family: inherit; font-size: large;">To remove the gelatine from the mould, hold or place the mould to just below its rim for periods of 10-15 seconds in a basin containing very warm, but not boiling hot, water. Repeat until the gelatine starts to pull away from the sides of the mould. Then, use a finger to gently nudge it further away from the sides. When it appears to be releasing itself from the mould, place a plate on top of it and turn it over. The gelatine should fall onto the plate. If not, keep heating in short intervals until it releases.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Decorate/garnish the plate using the plums in the remaining third can (optional).</span></li></ol><p></p></div>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-26658922267637310512022-01-27T17:08:00.004-05:002022-01-27T17:08:45.441-05:00Spanish Cream, A Maryland's Way Recipe<p class="MsoNormal" style="margin: 0in;"><b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiw0DJuhDn13kyJsPQgODtmFKA9eVDl-_Fw9CiGr8T-fDyl0DybseWLIreuKOGBLvIxjfr3zdRCASLs2c3ScG7lMVIUw1VHP9YLGKoffigEMcIxlwq5K-gixtQf1CpbNgQFnVH5aRAs9nmQ9Hg7eYN3UwD8MRKDkEuwb0NKXYe6uO2SmRAZV_i-oB3sDw=s3924" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2551" data-original-width="3924" height="416" src="https://blogger.googleusercontent.com/img/a/AVvXsEiw0DJuhDn13kyJsPQgODtmFKA9eVDl-_Fw9CiGr8T-fDyl0DybseWLIreuKOGBLvIxjfr3zdRCASLs2c3ScG7lMVIUw1VHP9YLGKoffigEMcIxlwq5K-gixtQf1CpbNgQFnVH5aRAs9nmQ9Hg7eYN3UwD8MRKDkEuwb0NKXYe6uO2SmRAZV_i-oB3sDw=w640-h416" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Moulded Spanish Cream</span></b></td></tr></tbody></table></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: large;"><br /></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: large;">About Spanish Cream </span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">It is very easy to find historic recipes for Spanish Cream which suggests that it was a well-loved confection with roots dating back centuries in British and British North American cuisines. On the contrary, it is very hard to define how it got its name. The original <i>Maryland’s Way</i> recipe produces a semi-firm mousse-like cream flavored with sherry wine (or almond or vanilla extracts, if preferred). Because sherry originated in Spain, it’s easy to assume this cream got its name from this connection. Unfortunately, this theory is not supported by an historical examination of Spanish cream recipes. In the 18<sup>th</sup> century, the cream was thickened with rice flour and eggs, and flavored with orange flower water. This is in stark contrast to the recipe’s evolution over time which shows additional thickening and firming of the egg custard base transitioned away from rice flour in favor of a gelling agent such as isinglass or powdered gelatine, a 19<sup>th</sup> century innovation. Additionally, there was no consistency in flavors used either; historic flavors include rose water, unspecified types of wine, sorrel, lemon, orange, or vanilla. As a result of all this uncertainty, one feasible reason this thick or firm cream was identified by the British as being Spanish does surface; it was possibly a British attempt to imitate flan, the famous creamy yet firm Spanish custard most commonly flavored with caramel. The orange flower water flavor used in 18th century recipes may further link this recipe to Spain with its abundant orange groves, particularly those from Seville.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><br /></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Spanish Cream</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><i>Maryland’s Way, The Hammond-Harwood House Cook Book </i>(Annapolis, 1963)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;">Original Recipe Submitted by Mrs. John C. Robertson, Shipwright St., Annapolis</span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Modern Recipe Adaptation: Moulded Spanish Cream</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;">Serves 3-4<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;">Note: This recipe adaptation makes half the amount of the original recipe and produces a firmer texture because I increased the amount of gelatine used to replicate many 19<sup>th</sup> century versions of this cream.<o:p></o:p></span></i></p><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit; font-size: medium;"> </span></i></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;">I<b>ngredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: medium;">2 tbsp unflavored gelatine</span></li><li><span style="font-family: inherit; font-size: medium;">¼ cup cold water</span></li><li><span style="font-family: inherit; font-size: medium;">2 cups whole milk</span></li><li><span style="font-family: inherit; font-size: medium;">2 eggs, separated</span></li><li><span style="font-family: inherit; font-size: medium;">6 tbsp sugar</span></li><li><span style="font-family: inherit; font-size: medium;">1-2 tbsp sherry wine</span></li><li><span style="font-family: inherit; font-size: medium;">Sweetened whipped cream (optional)</span></li></ul><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: medium;">In a small bowl, sprinkle the gelatine over the cold water. Let it sit while completing step two.</span></li><li><span style="font-family: inherit; font-size: medium;">In a double-boiler (or in a large heat-proof bowl placed on top of a saucepan containing boiling water), whisk together the milk, egg yolks, and sugar. </span></li><li><span style="font-family: inherit; font-size: medium;">Heat in the double-boiler until the mixture starts to thicken and coats the back of a wooden spoon (about 180º - 185ºF). Make sure the saucepan contains enough water to bring it to the halfway or ¾ way mark. If water evaporates away, you will need to add more during the cooking process. You may cover the custard in between stirring intervals. This process can take 15-20 minutes or more.</span></li><li><span style="font-family: inherit; font-size: medium;">If custard is a bit lumpy, strain it through a fine-mesh sieve (it’s a good idea to strain the mixture to be sure).</span></li><li><span style="font-family: inherit; font-size: medium;">Remove milk mixture from heat and whisk in the gelatine until it completely dissolves in the heat of the custard. Set aside.</span></li><li><span style="font-family: inherit; font-size: medium;">Beat the egg whites into stiff peaks. Whisk the sherry into the beaten egg whites.</span></li><li><span style="font-family: inherit; font-size: medium;">Fold the egg whites into the custard mixture.</span></li><li><span style="font-family: inherit; font-size: medium;">Wet the inside of a gelatine mould that holds about 4 cups (or use multiple small moulds) and then fill with the Spanish cream. Refrigerate for several hours, or until the cream is firm to the touch. </span></li><li><span style="font-family: inherit; font-size: medium;">To remove the gelatine from the mould, gently submerge it in very warm (but not boiling hot) water in 20-30 second intervals, until it starts to pull away from the sides. Turn out onto a plate.</span></li><li><span style="font-family: inherit; font-size: medium;">Serve with whipped cream.</span></li></ol><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-30699915038765186532021-12-16T15:37:00.004-05:002021-12-17T08:54:53.636-05:00Mrs. Snowden’s Everlasting Lemon Syllabub, an Annapolis Version of a Popular Colonial Recipe <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7CmEad6LDsRTcrgbsGpzIBTtInVoimkdE33EBvbSlf7TG_5Xc6MdemjOLK1fwkau2YiVJsjGXbb04gS5e3334MRtnrZP1JsSnn1QFJG7d7L1yDL_PsNpr4JD4-BEeIObv0Yg9U9mDij-pbvNzzb8EzsjHlVKOB7AeOvLKg3TlChKVBtv-Q6qLPOhfqg=s2981" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="2981" height="486" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7CmEad6LDsRTcrgbsGpzIBTtInVoimkdE33EBvbSlf7TG_5Xc6MdemjOLK1fwkau2YiVJsjGXbb04gS5e3334MRtnrZP1JsSnn1QFJG7d7L1yDL_PsNpr4JD4-BEeIObv0Yg9U9mDij-pbvNzzb8EzsjHlVKOB7AeOvLKg3TlChKVBtv-Q6qLPOhfqg=w640-h486" width="640" /></a></div><br /></div><span style="font-family: inherit; font-size: medium;">A signature item on the menu of King’s Arms Tavern at Colonial Williamsburg is syllabub, a celebrated old British confection made by beating to a froth milk or cream with wine, sugar, and lemon peel. The earliest syllabubs, dating to the 16th century, were made by actually squirting milk directly from a cow into a pail of wine to help raise a frothy foam. Over the succeeding centuries other methods, all laborious and time-consuming, developed, but nevertheless the British penchant for the frothy confection persisted. The 18th century ushered in a revolutionary method for making this beloved treat that was both quicker and easier, and it was dubbed everlasting syllabub.<br /><br />Syllabubs were popular in the American colonies. In Maryland syllabub pots, basins, glasses, and cups are listed in colonial probate inventories. Mrs. Snowden’s Maryland syllabub recipe, as recorded by Miss Ann Chase in her recipe journal in 1811, is a good example of everlasting syllabub whereby cream is whipped until thickened, and then the wine and sugar are whipped into it. It is left to set for about 24 hours, after which time some of the wine sinks to the bottom and the cream becomes firm and solid. Everlasting is a bit of a misnomer as the cream and liquid tend to separate as they set, but this gives the confection an attractive and interesting complexity.</span><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in; text-align: justify;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in; text-align: justify;"><br /></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-size: 15pt;"><span style="font-family: inherit;">‘Lemmon Syllabub’<o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;"><i>Maryland’s Way, The Hammond-Harwood House Cook Book</i> (Annapolis, 1963)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;">Recipe Source: Mrs. Snowden, Miss Ann Chase’s Book, 1811, Annapolis<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><i><span style="font-family: inherit;">Soak the peel of 1 Lemmon [sic] in a pint of sweet wine (1 cup sherry and 1 cup Madeira is best). Whip a quart of heavy cream until it begins to hold its shape, then gradually add the wine, from which the peel has been removed, the juice of 2 Lemmons [sic] and 1 cup sugar, beating it up as fast as you can till thick. Pile in glasses and sprinkle with nutmeg on top.<o:p></o:p></span></i></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Modern Recipe Adaptation: Mrs. Snowden’s Lemon Syllabub</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Yield: 12-16 servings<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><b><i><span style="font-family: inherit;">Note: Prepare 1 day in advance of serving.<span style="font-size: x-small;"><o:p></o:p></span></span></i></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-size: 10pt;"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: medium;">Ingredients:<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;"><span style="font-size: medium;">2 cups of acidic liquid of choice:</span></span></li><ul><li><span style="font-family: inherit; text-indent: 0.5in;"><i><span style="font-size: medium;">Sweet wine such as sherry, Madeira, Riesling, etc.</span></i></span></li><li><span style="font-family: inherit; text-indent: 0.5in;"><i><span style="font-size: medium;">Red wine</span></i></span></li><li><span style="font-family: inherit;"><i><span style="font-size: medium;">Hard cider</span></i></span></li><li><span style="font-family: inherit;"><i><span style="font-size: medium;">Non-alcoholic fruit juice</span></i></span></li></ul><li><span style="font-family: inherit;"><span style="font-size: medium;">2 lemons</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">1 quart heavy whipping cream</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">1 cup sugar</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">Freshly grated nutmeg</span></span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: medium;">Directions:<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit;"><span style="font-size: medium;">Measure the acidic liquid of choice into a cup with a spout. Use a rasp to grate the zest off just one of the lemons (this imparts better flavor then soaking and removing the peel) and add it to the liquid. Juice both lemons and add to this liquid/lemon zest mixture and set aside.</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">Using an electric mixer, beat the heavy cream until stiff peaks form. Add the sugar and liquid mixture alternately and beat until all the ingredients are mixed together.</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">Spoon mixture into 12-16 wine glasses, preferably ones that taper at the bottom. </span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">Refrigerate for at least 24 hours to allow the cream to set and the liquid to separate and settle at the bottom of the glass.</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">At time of service, sprinkle nutmeg on surface of each syllabub.</span></span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-44878293527239542702021-12-08T20:05:00.000-05:002021-12-08T20:05:23.084-05:00Baked Preserved Figs, A Maryland's Way Recipe<p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: large;"></span></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsIMwhTeiie2yFKgVEvxBob_qN-SNmDgw0coUmX_INZ3ULQwzCPtsX3wng5IbuCkT8Hz3KEDTX08N0HXKc1Xp2ae_9NxIaIy5CyO_BeqGnrAeqY8XPLt_QeIfvqXvT-PxJ-7V1O1uzAEh/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsIMwhTeiie2yFKgVEvxBob_qN-SNmDgw0coUmX_INZ3ULQwzCPtsX3wng5IbuCkT8Hz3KEDTX08N0HXKc1Xp2ae_9NxIaIy5CyO_BeqGnrAeqY8XPLt_QeIfvqXvT-PxJ-7V1O1uzAEh/w640-h480/IMG_5024.jpeg" width="640" /></a></span></span></b></div><b><span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span></b><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">The Fig: Wild and Wonderful Chesapeake Bounty</span><o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">According to Frances Kitching and Susan Stiles Dowell in their seminal 1981 cookbook, <i>Mrs. Kitching’s Smith Island Cookbook, </i>spring is best determined by “reading signs no meteorologist would dare predict,” observing the growth of buds on the local wild fig trees. Conversely, figs can be harvested well into late fall in Maryland, up until the first frost, which sometimes doesn’t happen until November. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">Wild figs with their exotic Arabian origins were first introduced to the New World when the Spanish brought them to Hispaniola in the 1520s and then to Mexico in the 1530s. They traveled north quickly. John Smith documented them in Virginia in 1621, and soon afterwards the Chesapeake had an avid fig grower, Joane Pierce, the wife of Captain William Peirce of Jamestown. In 1629, she harvested 100 bushels of figs with the help of an enslaved female servant named, Angelo [sic], the first African person to enter Virginia whose name was documented. She arrived in 1619 on the <i>Treasurer</i>, a privateer that docked in the area known today as Hampton.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Baked Preserved Figs</span><span style="font-size: 16pt;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><i>Maryland’s Way, The Hammond-Harwood House Cook Book</i> (Annapolis, 1963)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Source: Mrs. F.T. Loockerman’s Receipt, Revised, 1835, Hammond-Harwood House, Annapolis<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">This recipe is a modernization of a recipe included in the c.1835 commonplace recipe book [a journal of handwritten recipes] attributed to Mrs. Frances Loockerman during her tenure as mistress of the c.1774 Hammond-Harwood House in Annapolis, Maryland from 1811-1857.</span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit;">1 quart jar Southern Maryland Preserved Figs, ½ cup chopped black walnuts, rind of 2 oranges, 3 tablespoons brandy<o:p></o:p></span></i></p><p class="MsoNormal" style="margin: 0in;"><i><span style="font-family: inherit;"><br /></span></i></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><i>Place figs in an oven dish with syrup, except ½ cup. Sprinkle nuts over the figs. Cut orange rind in very thin strips (just the outside yellow part) and cook in ½ cup fig syrup for 15 minutes. Remove from stove and add brandy. Pour it over figs and bake in a hot oven (400º) for about 15 minutes. Serve warm. </i><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Modern Recipe Adaptation: Baked Preserved Figs</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"><i>Note: This recipe includes instructions for making preserved figs because it is difficult to find them in stores.</i></p><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit; font-size: medium;">Ingredients:<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">5 cups water, divided</span></li><li><span style="font-family: inherit;">2½ pounds fresh figs</span></li><li><span style="font-family: inherit;">1 cup sugar</span></li><li><span style="font-family: inherit;">1 tbsp lemon juice</span></li><li><span style="font-family: inherit;">½ cup chopped black walnuts</span></li><li><span style="font-family: inherit;">2 medium oranges or 4 clementines</span></li><li><span style="font-family: inherit;">3 tbsp brandy</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit;">Heat oven to 400º F.</span></li><li><span style="font-family: inherit;">Bring 2½ cups of the water to a boil.</span></li><li><span style="font-family: inherit;">While the water is heating, remove stems from figs.</span></li><li><span style="font-family: inherit;">Place figs in boiling water and blanch for 2 minutes. Drain figs from water and set aside.</span></li><li><span style="font-family: inherit;">Fill pot with remaining 2½ cups water and add sugar. Stir and then heat to boiling. Once boiling, stir lemon juice into syrup. </span></li><li><span style="font-family: inherit;">Gently place figs into syrup and cook for 5 minutes. Place figs and all but ½ cup syrup into an oven-safe casserole dish. Sprinkle the nuts over the figs and set aside.</span></li><li><span style="font-family: inherit;">Use a rasp to remove the zest/rind from the oranges or clementines; add it to the cooking pot with the reserved ½ cup syrup. Cook for 15 minutes over medium heat; it will thicken as it cooks. Then, remove from heat and stir-in the brandy.</span></li><li><span style="font-family: inherit;">Pour syrup over figs and nuts.</span></li><li><span style="font-family: inherit;">Bake for 15 minutes.</span></li><li><span style="font-family: inherit;">Serve warm over cake or ice cream.</span></li></ol><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-50402334951852360632021-12-03T08:02:00.000-05:002021-12-03T08:02:28.033-05:00Ivy Neck Buttermilk Griddlecakes, A Maryland's Way Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_h_mKtHNPcVungYt_2jLHDO4o4nUTOF7YmlHcCBIHfgXmUvwALaANmgYyDDrJEiAjjNWin2jCYa14ySvKn63TAFl0BEtPPDMyLzGrjWLKXZeCZnbM3-8QmjRDWtDuP-35sINjAXl6pLQZ/s2048/IMG_4980.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_h_mKtHNPcVungYt_2jLHDO4o4nUTOF7YmlHcCBIHfgXmUvwALaANmgYyDDrJEiAjjNWin2jCYa14ySvKn63TAFl0BEtPPDMyLzGrjWLKXZeCZnbM3-8QmjRDWtDuP-35sINjAXl6pLQZ/w640-h480/IMG_4980.jpeg" width="640" /></a></div><br /><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><br /></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: x-large;"><i>Griddlecakes, Pancakes, Flapjacks: A cake by any other name would taste as sweet…</i></span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">The cream in these pancakes makes them extra rich and moist. Top them with maple syrup, butter, or even honey for a bit more decadence!<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"> </span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">This recipe was submitted to <i>Maryland’s Way</i> by Mrs. Adelaide Colhoun whose family came from <a href="https://msa.maryland.gov/megafile/msa/stagsere/se1/se5/001000/001300/001341/pdf/msa_se5_1341.pdf" target="_blank"><span style="color: black; text-decoration: none;">Ivy Neck</span></a>, an 18th century plantation located along the Rhode River in Harwood, Maryland. The original three-storied brick plantation house was built in 1787 by James Cheston, a Baltimore merchant. It was built in the fashionable Federal architectural style boasting a center hall and five bays along the front elevation. The house burned down in 1944</span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><br /></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: large;">Buttermilk Griddle Cakes</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"><i>Maryland’s Way, The Hammond-Harwood House Cook Book</i> (Annapolis, 1963)<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">Source: Miss Adelaide Colhoun, Ivy Neck, Rhode River, Anne Arundel County<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"> </span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><i><span style="font-family: inherit; font-size: medium;">2 cups flour, 1 teaspoon soda, 1 teaspoon salt, 1 egg, 1 cup cream, 2 cups buttermilk<o:p></o:p></span></i></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><i><span style="font-family: inherit; font-size: medium;"> </span></i></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><i><span style="font-family: inherit; font-size: medium;">Sift flour with soda and salt. Beat egg well and add gradually to flour with cream and buttermilk, making a smooth, thin batter. Spoon into hot, sparsely greased griddle and brown on both sides. A very delicate pancake.<o:p></o:p></span></i></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"> </span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: large;">Modern Recipe Adaptation: Buttermilk Griddle Cakes</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">Yield: About 4 dozen small pancakes<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"> </span></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><b><span style="font-family: inherit; font-size: medium;">Ingredients:<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"></p><ul><li><span style="font-family: inherit; font-size: medium;">2 cups (about 10 ounces) all-purpose flour</span></li><li><span style="font-family: inherit; font-size: medium;">1 tsp baking soda</span></li><li><span style="font-family: inherit; font-size: medium;">1 tsp salt</span></li><li><span style="font-family: inherit; font-size: medium;">1 large egg, beaten</span></li><li><span style="font-family: inherit; font-size: medium;">1 cup heavy cream</span></li><li><span style="font-family: inherit; font-size: medium;">2 cups buttermilk (or 2 scant cups milk and 2 tsp white distilled vinegar)</span></li><li><span style="font-family: inherit; font-size: medium;">Cooking Fat (preferably shortening or a mixture of shortening and butter)</span></li></ul><p></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><b><span style="font-family: inherit; font-size: medium;">Directions:<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"></p><ol><li><span style="font-family: inherit; font-size: medium;">Using a whisk, mix together the flour, baking soda, and salt and set aside. </span></li><li><span style="font-family: inherit; font-size: medium;">In a large bowl, mix together the beaten egg, cream, and buttermilk. Add the dry ingredients and mix just until moistened. Do not overbeat.</span></li><li><span style="font-family: inherit; font-size: medium;">Heat an electric griddle to 370º F or place a stovetop griddle or frying pan over medium heat. Add just enough cooking fat to coat the cooking surface but not pool. </span></li><li><span style="font-family: inherit; font-size: medium;">Pour about 2-3 tbsp of batter onto the hot griddle and cook each side about 2-3 minutes.</span></li></ol><p></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><b><span style="font-family: inherit; font-size: medium;"> </span></b></p><p class="MsoNormal" style="line-height: normal; margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"> </span></p><p class="MsoNormal" style="line-height: 15.693333625793457px; margin: 0in 0in 8pt; text-align: justify;"><span style="line-height: 17.1200008392334px;"><span style="font-family: inherit; font-size: medium;"> </span></span></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-62530602068878730842021-10-14T18:44:00.002-04:002021-10-14T18:44:16.230-04:00Nannie Pinkney’s Comical Pudding, a Maryland's Way Recipe<p class="MsoNormal" style="margin: 0in; text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwHI3uy3J_gPWvRU7qdZ5S-F2ZSbKuGpd9XTKQn4Skf7lxBxvm6Nrgn8q-HDLtS10BsIkEL_77AmNwOJfCzVJnVAj1S_iz5KKX6eFntKlGoROA_Ldi7AVRM67LZ_3uzGrBvjkAoXCsnng/s2048/Nannie+Pinkney%2527s+Comical+Pudding+1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1380" data-original-width="2048" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwHI3uy3J_gPWvRU7qdZ5S-F2ZSbKuGpd9XTKQn4Skf7lxBxvm6Nrgn8q-HDLtS10BsIkEL_77AmNwOJfCzVJnVAj1S_iz5KKX6eFntKlGoROA_Ldi7AVRM67LZ_3uzGrBvjkAoXCsnng/w640-h432/Nannie+Pinkney%2527s+Comical+Pudding+1.jpeg" width="640" /></a></div><p class="MsoNormal" style="margin: 0in; text-align: justify;"><br /></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: large;">Recipe as it Appears in Maryland’s Way</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;"><i>Maryland’s Way, The Hammond-Harwood House Cook Book</i> (Annapolis, 1963)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;">Recipe Source: “Miss Ann Chase’s Book, 1811.”</span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><i><span style="font-family: inherit; font-size: medium;"><br /></span></i></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><i><span style="font-family: inherit; font-size: medium;">3 cups flour, 1 teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon each of ginger, nutmeg and cloves, 1 cup finely chopped suet, 1 cup molasses, 1 cup milk, 1 teaspoon soda, 1 cup seeded raisins.</span></i></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><br /></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><i><span style="font-family: inherit; font-size: medium;">Sift flour and mix with it the salt and spices; add the suet and blend well. Mix the molasses and milk; add the soda and then as much of the flour mixture as will make a stiff batter (not dough), then add the raisins, floured, and fill a covered pudding mold half full; steam for three hours. Serve with Foaming or Elegant Brandy Sauce (see Sauces for Puddings).<o:p></o:p></span></i></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><i><span style="font-family: inherit; font-size: medium;"> </span></i></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: large;">Adaptation by A Taste of History with Joyce White</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"><b>Ingredients</b>: <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"></p><ul><li><span style="font-family: inherit; font-size: medium;">3 cups (15 ounces) all-purpose flour</span></li><li><span style="font-family: inherit; font-size: medium;">1 tsp salt</span></li><li><span style="font-family: inherit; font-size: medium;">1 tsp baking soda</span></li><li><span style="font-family: inherit; font-size: medium;">1 tsp cinnamon</span></li><li><span style="font-family: inherit; font-size: medium;">½ tsp ground ginger</span></li><li><span style="font-family: inherit; font-size: medium;">½ tsp grated nutmeg</span></li><li><span style="font-family: inherit; font-size: medium;">½ tsp ground cloves</span></li><li><span style="font-family: inherit; font-size: medium;">1 cup seeded raisins</span></li><li><span style="font-family: inherit; font-size: medium;">1 package (240g) Atora suet, frozen or very cold</span></li><li><span style="font-family: inherit; font-size: medium;">1 cup molasses</span></li><li><span style="font-family: inherit; font-size: medium;">1 cup milk</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"></p><ol><li><span style="font-family: inherit; font-size: medium;">Grease either a large pudding mould or a large heat-resistant bowl such as Pyrex. Make sure the batter does not take up more than about 2/3 of the bowl. Two separate puddings may bneed to be made if a suitably large bowl is not available. Set aside.</span></li><li><span style="font-family: inherit; font-size: medium;">Place a steaming rack (large enough to hold the bowl used for the batter) in a very large stock pot. Set aside.</span></li><li><span style="font-family: inherit; font-size: medium;">Whisk together the flour, salt, baking soda, and spices.</span></li><li><span style="font-family: inherit; font-size: medium;">Add the suet, making sure to break up any lumps and mix well. Then mix in the raisins. Set bowl aside.</span></li><li><span style="font-family: inherit; font-size: medium;">In a large mixing bowl, whisk together the molasses and milk.</span></li><li><span style="font-family: inherit; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8li7igYpmN1dp4SngjOXuEexDoKaWh60MKUhq4xp0-WqDCKecleXfhYQ7FT9qSD7Qf12VJB6Su2Rs9g63UDei4_en7Ryt_u9VHJ6ivGul_v8vh9bisECgQlARvh3OhfecJxbWJYGNISo1/s2048/IMG_4708.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8li7igYpmN1dp4SngjOXuEexDoKaWh60MKUhq4xp0-WqDCKecleXfhYQ7FT9qSD7Qf12VJB6Su2Rs9g63UDei4_en7Ryt_u9VHJ6ivGul_v8vh9bisECgQlARvh3OhfecJxbWJYGNISo1/w150-h200/IMG_4708.jpeg" width="150" /></a></div>Add the dry ingredients to the wet and mix until well incorporated.</span></li><li><span style="font-family: inherit; font-size: medium;">Place the batter in the prepared pudding mould or bowl(s). If using an uncovered mould or bowl, wrap with a 100% cotton cloth. Tie the ends at the top to form a handle (see picture, right).</span></li><li><span style="font-family: inherit; font-size: medium;">Place the pudding in the steam rack inserted in the stock pot. Add water to the pot until it reaches about half-way up the side of the mould/bowl. </span></li><li><span style="font-family: inherit; font-size: medium;">Set on the stovetop and bring to a boil. R<span style="font-family: inherit;">educe heat to medium-low and steam for three hours. </span></span><span style="font-family: inherit; font-size: medium;">Additional boiling water may need to be added to pot as the water steams away. Pudding is finished when firm and a skewer or knife inserted comes out clean.</span></li><li><span style="font-family: inherit; font-size: medium;">Serve with Foaming Sauce (below), ice cream, or whipped cream.</span></li></ol><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><br /></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: large;">Foaming Sauce Recipe</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><i>Maryland’s Way, The Hammond-Harwood House Cook Book</i> (Annapolis, 1963). </p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><i><span style="font-family: inherit; font-size: medium;"><br /></span></i></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><i><span style="font-family: inherit; font-size: medium;">4 tablespoons butter, 1 cup powdered sugar, 2 egg whites, ¼ cup sherry or 1 tablespoon vanilla</span></i></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><br /></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><i><span style="font-family: inherit;"><span style="font-size: medium;">Beat butter to a cream and gradually add sugar, then well-beaten whites of the eggs and finally the flavoring. Beat well and, when mixture is perfectly smooth, set bowl containing it in a pan of boiling water and stir until you have a frothy, foaming sauce. Serve when hot.</span><o:p></o:p></span></i></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><br /></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">About the Recipe & Its Connection to Hammond-Harwood House</span><o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">This recipe makes a classic British steamed pudding, similar to bread or Christmas puddings that date back centuries in British culinary history. Originally, puddings were steamed inside animal casings such as stomachs or intestines (therefore sausages are essentially a form of a steamed pudding). Another steaming method developed where the pudding was wrapped in a cloth tied with a string and dangled into a pot of boiling water. Eventually, in the nineteenth-century, pottery, copper, and tin pudding moulds were marketed; these often had lids but if not, they were wrapped in cloth and partly submerged in boiling water to steam. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">The name of this pudding is mysterious. In addition to the most obvious definition, the word <i>comical</i> has several other definitions such as trivial, undignified, low, strange, and odd. A pudding of this type would not have seemed odd to anyone in the nineteenth century, therefore, it is possible the moniker <i>comical</i> was used to name this pudding because it uses a very cheap sweetener, molasses, designating it as unfit for dignified company.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: medium;">This recipe is attributed to the commonplace book of Miss Ann Chase. In the nineteenth century, women often recorded recipes in manuscript journal books, called commonplace books. They acquired recipes from published cookbooks and from family and friends, such as in this case, Nannie Pinkney. Notably, the way this recipe was written in the c.1963 <i>Maryland’s Way</i> cookbook is not representative of the typical way recipes were written in 1811, the date associated with its source. First, baking soda was not used commonly at that early date and once in use was not typically used in steamed puddings at all. Second, recipes were written differently at that time. Typically, historic recipes were simply loose guides designed to facilitate not dictate a recipe; it was assumed the cook would know how to cook well enough to use her/his intuition and experience to fill in all the missing directions and vague ingredient measurements. It is very likely that this recipe for comical pudding was dictated by Miss Chase to an enslaved cook whose skill and expertise brought it to life.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit; font-size: medium;"> </span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">About Ann Chase</span><o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;">Miss Ann Chase (1771-1852) was the daughter of Declaration of Independence signer Samuel Chase and had a direct connection to Hammond-Harwood House through her relationship to Frances Chase Lookerman, who moved into the house in 1811 upon her marriage to Richard Loockerman. Ann was related to Frances on both sides of their families because their mothers were sisters and their fathers were first cousins, a generation apart. </span><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">About Nannie Pinkney</span><o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: medium;">Nannie Pinkney was most likely Ann “Nancy” Pinkney, daughter of Jonathan Pinkney, a British settler who arrived in Annapolis by 1755. Nancy (1755-1835) never married and bot much is known about her life; but her two brothers were prominent in Maryland government, and one even lived at Hammond-Harwood House. Nannie’s brother, William (1764-1822), was a noted lawyer encouraged to study law by Judge Chase, Miss Ann Chase’s father, and became a Congressman. Her other brother, Ninian (1771 – 1824), lived at Hammond-Harwood House from 1806-1811. Ninian held an eminent position within Maryland State government in his 30 year tenure as the Clerk of the<i> Council to the Governor,</i> a powerful body working at the executive level almost on a par with the governor. Additionally, Ninian Pinkney’s son, Ninian, was born at Hammond-Harwood House in 1811 and became a prominent naval surgeon.</span><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-48015688685885023712021-10-07T09:13:00.002-04:002021-12-09T08:37:44.596-05:00Sweet Potato Pone: A St. Mary's County, Maryland Recipe with Video<p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;"></span></span></b></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47s9unTPxLlcVIL3M5wDbKOFrRwR9YilgWe4qllgybdwMMm3M8eFQ2tahxxAPf7C-8LnXBY7PAx0wIdv_CTaixtRVW3yDc82wfmoC4cqYI7DHttz9DfxLGznjeXgc4i0EzhiiVhWdk_dX/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="839" data-original-width="1658" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47s9unTPxLlcVIL3M5wDbKOFrRwR9YilgWe4qllgybdwMMm3M8eFQ2tahxxAPf7C-8LnXBY7PAx0wIdv_CTaixtRVW3yDc82wfmoC4cqYI7DHttz9DfxLGznjeXgc4i0EzhiiVhWdk_dX/w640-h324/IMG_4416.jpeg" width="640" /></a></span></span></b></div></div><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;"><br /></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: center;"><span style="font-family: inherit; font-size: x-large;"><b>View The Art of Historical Cookery </b></span></p><p class="MsoNormal" style="margin: 0in; text-align: center;"><span style="font-family: inherit; font-size: x-large;"><b>Video Featuring This Recipe (Recipe Below):</b></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/7413s43R32Q" width="320" youtube-src-id="7413s43R32Q"></iframe></span></b></div><b><span style="font-family: inherit;"><br /> </span></b></div><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Sweet Potato Pone</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;">Adaptation of Theresa Leonard’s Recipe in <i>300 Years of Black Cooking in St. Mary’s County, Maryland </i>published in 1984 by the St. Mary’s County Community Affairs Committee<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: center;"><br /></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: large;"><b>Ingredients</b>:</span><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">6 medium sweet potatoes (about 42-48 ounces whole unpeeled raw sweet potatoes)</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">1 stick (½ cup) butter, softened</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">¼ cup dark brown sugar (unrefined Muscovado brown sugar, if you can get it)</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">¼ cup white granulated sugar</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">1 large egg, lightly beaten</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">1 tsp pure vanilla extract</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">1 tsp cinnamon</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">1 tsp freshly grated nutmeg</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">1 cup whole milk</span></li></ul><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;"><b><span style="font-size: large;">Directions</span></b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">Heat oven to 400º F.</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">Grease a 3-quart (9” x 13” or larger) baking dish.</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">Peel potatoes and chop into 6-8 evenly-sized pieces. Place in large stock pot containing cold water. Make sure potatoes are covered in the cold water. Place on stove over medium-high to high heat and bring to boil. Reduce heat to medium-low, cover, and simmer 35-45 minutes, or until potatoes are soft when pierced with fork. Do not allow them to cook so long that they fall apart. Remove from heat and drain.</span></li><li style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">Mash with potato masher or run through a food mill or ricer to remove all lumps.</span></li><li style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;">In a large bowl, mix together the warm potatoes with the butter. Then add the sugars and mix well. Add the beaten egg, vanilla and spices.</span><span style="font-family: inherit; text-align: start;">Add the milk in 2-3 increments and mix well.</span></span></li><li style="text-align: justify;"><span style="font-family: inherit; text-align: left;"><span style="font-size: medium;">Pour pone batter into the prepared baking dish, spread evenly, and jiggle to remove air pockets. Then, place on the center rack of the heated oven.</span></span></li><li style="text-align: justify;"><span style="font-family: inherit; text-align: left;"><span style="font-size: medium;">Bake for 35-45 minutes, or until brown in color and the center does not shake when jiggled.</span></span></li></ol><span face="Calibri, sans-serif"><o:p></o:p></span><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-2352281050000472482021-09-06T19:08:00.006-04:002021-10-13T10:23:50.684-04:00Cheshire Pork Pie by Hannah Glasse, 1747 Recipe & Video<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2f9nHVNd9Ho_pTDm7q7YFoQmn2Qkk4jMhkMDV56ke63Rn-FLiNtNNPiQXIAzEB6IbftVKlhqH41t91wRDWPzocN4lA6aAJM2_oXbaQy216f4Xb7CxIfVYjWJLLNDRhn25Ay1AnWd4iMQ/s2048/Cheshire+Pork+Pie+Collage_Fotor.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2f9nHVNd9Ho_pTDm7q7YFoQmn2Qkk4jMhkMDV56ke63Rn-FLiNtNNPiQXIAzEB6IbftVKlhqH41t91wRDWPzocN4lA6aAJM2_oXbaQy216f4Xb7CxIfVYjWJLLNDRhn25Ay1AnWd4iMQ/w480-h640/Cheshire+Pork+Pie+Collage_Fotor.jpg" width="480" /></a></div><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkXeMQ85sTv9oJe1ttRgmkvopNtp39MRD26yU28UHmR_eoSo0_Nv2SHzBkZialxRehX0NZwCAlC6Hpm7wrQWSkf5hPW-L8xwUGdk3GNSQgeTYGwq6b2Y0BXHFdaBlWMBu55WfXeJI-Y9X/s487/Image+3_Recipe_1747_Cheshire+Pork+Pie.png" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" data-original-height="133" data-original-width="487" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkXeMQ85sTv9oJe1ttRgmkvopNtp39MRD26yU28UHmR_eoSo0_Nv2SHzBkZialxRehX0NZwCAlC6Hpm7wrQWSkf5hPW-L8xwUGdk3GNSQgeTYGwq6b2Y0BXHFdaBlWMBu55WfXeJI-Y9X/w640-h174/Image+3_Recipe_1747_Cheshire+Pork+Pie.png" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: medium;">Hannah Glasse, <i>The Art of Cookery Made Plain and Easy</i> (London, 1747)<br /><br /><br /></span></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: x-large;"><span style="font-family: inherit;">CLICK LINK TO WATCH VIDEO: THE ART OF HISTORICAL COOKERY, PRESENTED BY A TASTE OF HISTORY WITH JOYCE WHIT</span>E</span></div><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: inherit;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Oop1KgpOdL8" width="320" youtube-src-id="Oop1KgpOdL8"></iframe></span></b></div><b><span style="font-family: inherit;"><br /></span></b><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Modern Recipe Adaptation: Cheshire Pork Pie</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: inherit;"><span style="font-size: large;">Ingredients for the Pastry:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">2 cups all-purpose flour</span></li><li><span style="font-family: inherit; font-size: large;">½ cup white whole wheat flour or whole-grain pastry flour</span></li><li><span style="font-family: inherit; font-size: large;">½ tsp salt</span></li><li><span style="font-family: inherit; font-size: large;">6 ounces/1½ sticks cubed butter, very cold</span></li><li><span style="font-family: inherit; font-size: large;">¼ cup (2 ounces) leaf lard,</span><span style="font-family: inherit; font-size: large;"> </span><i style="font-family: inherit;">Atora Shredded Suet</i><span style="font-family: inherit; font-size: large;">, or vegetable shortening</span></li><li><span style="font-family: inherit; font-size: large;">Cold water (about 2-4 tbsp)</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><span style="font-size: large;"><b>Ingredients for the Filling</b>:</span><span style="font-size: medium;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">1 pork loin, about one pound</span></li><li><span style="font-family: inherit; font-size: large;">Salt, to taste</span></li><li><span style="font-family: inherit; font-size: large;">Ground black pepper, to taste</span></li><li><span style="font-family: inherit; font-size: large;">Freshly grated nutmeg</span></li><li><span style="font-family: inherit; font-size: large;">8 medium apples, any variety</span></li><li><span style="font-family: inherit; font-size: large;">½ cup sugar (or to taste)</span></li><li><span style="font-family: inherit; font-size: large;">½ stick (2 ounces) butter</span></li><li><span style="font-family: inherit; font-size: large;">¾ cup white wine</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><span style="font-size: large;"><b>Directions</b>:</span><span style="font-size: medium;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: large;">Make pastry by whisking together the flours and salt. Add the butter and work into the flour with your hands until lumps the size of peas form. Repeat with the lard, suet, or vegetable shortening. Add just enough cold water to form into a dough and then turn out onto a board or clean surface and form into a ball and pat into a disk. Wrap in plastic and refrigerate at least 30 minutes.</span></li><li><span style="font-family: inherit; font-size: large;">While dough is chilling, core, peel, and chop each apple into 8 segments. Then, slice the pork loin into half-inch wide pieces. Place apples and pork in fridge until needed.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Remove dough from refrigerator and slice off about ¼ of it; set the small piece back in the fridge until needed. Reshape the remaining dough into a disk and roll out on a floured surface until large enough to line a 9” round pie dish. Line the pie dish with the dough, trim edges and return to refrigerator and chill for another 15 minutes.</span></li><li><span style="font-family: inherit; font-size: large;">Heat oven to 350º and line a baking sheet with parchment paper. Set aside.</span></li><li><span style="font-family: inherit; font-size: large;">To assemble pie, lay half the pork in the bottom of the dough-lined pie dish. Season with salt, pepper, and nutmeg. Top with half the apples and then sprinkle with half the sugar and dot with half the butter. Repeat.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Roll the remaining dough out for the pie top and set aside.</span></li><li><span style="font-family: inherit; font-size: large;">Pour the wine into the pie dish. Then, cover the pie with the rolled-out pastry and crimp edges to seal. Cut several slits in top of pie.</span></li><li><span style="font-family: inherit; font-size: large;">Place the pie dish on the prepared baking sheet. Bake 55-60 minutes, or until the pastry is golden and the apples are soft enough to pierce easily with a knife.</span><span style="font-family: inherit; font-size: large;"> </span></li><li><span style="font-family: inherit; font-size: large;">Serve warm from the oven.</span></li></ol><p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0tag:blogger.com,1999:blog-191995573065511277.post-46647363655027553142021-07-27T20:11:00.003-04:002021-08-05T08:49:28.982-04:00A Tart of Green Tomatoes, A Maryland's Way Recipe<p class="MsoNormal" style="margin: 0in; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHq2KMbeqLlWfaeZJxQIMCWeTOASfPRrDAAEQz7St23NWz6uZ0UfNfI9KP-dCCrWNuNphk5O2JctlJkxGsQZC4wResWNDc_j7qerQB9IfDdFNONSfzKpMP5PK1Wkajcxegv3scKB5jxUG9/s1281/Green+Tomato+Tart+Slice+6_Best.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="891" data-original-width="1281" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHq2KMbeqLlWfaeZJxQIMCWeTOASfPRrDAAEQz7St23NWz6uZ0UfNfI9KP-dCCrWNuNphk5O2JctlJkxGsQZC4wResWNDc_j7qerQB9IfDdFNONSfzKpMP5PK1Wkajcxegv3scKB5jxUG9/w640-h446/Green+Tomato+Tart+Slice+6_Best.jpeg" width="640" /></span></a></div><span style="font-family: inherit;"><br /></span><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: large;">The recipe adaptation below is based on a recipe called, <i>To Preserve Green Tomatoes for Tarts, </i>found in <i>Maryland’s Way, The Hammond-Harwood House Cook </i>Book (Annapolis, 1963). According to the editors of the cookbook, the recipe was “addressed to H.A. Harwood from Miss Chase, 1850.”<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: large;">The Miss Chase referenced in this recipe was probably Ann Chase, the daughter of Declaration of Independence signer Samuel Chase. Ann Chase was related to Frances Loockerman on both sides of their families because their mothers were sisters and their fathers were first cousins, a generation apart. Hester Ann Harwood was Frances Loockerman’s daughter. She was born in 1807, four years before her parents moved into the house in 1811. In 1832, she coincidentally married William Harwood, the great-grandson of William Buckland, the architect/designer of the house. The Harwoods made Hammond-Harwood House their home thus allowing Hester to stay in her childhood home.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;"><span style="font-size: large;">In the 19<sup>th</sup> century, it was common for women to record recipes in manuscript journal books, often called commonplace books. Typically, historic recipes were loose guides designed to facilitate not dictate a recipe; it was assumed the cook would know how to cook well enough to use her/his intuition and experience to fill all the missing directions and vague ingredient measurements. blanks. It is very likely that this recipe for a tart made with green tomatoes was dictated to Hester Ann Harwood by Miss Ann Chase. </span><span style="font-size: large;">Tarts were common foods in the 19<sup>th</sup> century, and this one made with savory green tomatoes sweetened with copious amounts of sugar and spices (a recipe also often referred to as “Tomato Figs” because of how the sugar makes the tomatoes taste) would have been served alongside savory dishes, a common practice at that time. Not surprisingly, this recipe is missing lots of steps and measurements and needs a lot of revision to make it work for today’s cooks. Therefore, please refer to my modern adaptation which offers more comprehensive directions.</span></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">To Preserve Green Tomatoes for Tarts</span><span style="font-size: large;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><i><span style="font-family: inherit; font-size: large;">Take green tomatoes, skin them and cut in four parts. To every pound of tomatoes, put ½ pound of sugar, lemon peel and ginger to your taste, cinnamon if you choose. Stew them until done. Make a tart of paste at the bottom of the dish and put the tomato preserve in without a top crust and bake until done. Eat cold. <o:p></o:p></span></i></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit; font-size: large;"> </span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;">Modern Recipe Adaptation: A Tart of Green Tomatoes</span><span style="font-size: large;"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: large;">1 nine-inch tart<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: large;"><b>Ingredients</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"></p><ul><li><span style="font-family: inherit; font-size: large;">2½ to 3 pounds of green (or underripe) tomatoes </span></li><li><span style="font-family: inherit; font-size: large;">2 cups granulated sugar</span></li><li><span style="font-family: inherit; font-size: large;">Grated rind of 2 lemons</span></li><li><span style="font-family: inherit; font-size: large;">½ tsp ground ginger</span></li><li><span style="font-family: inherit; font-size: large;">½ tsp ground Ceylon cinnamon</span></li><li><span style="font-family: inherit; font-size: large;">Pastry for bottom of one 9-inch tart pan (homemade or store-bought)</span></li></ul><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><span style="font-family: inherit; font-size: large;"><b>Directions</b>:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"></p><ol><li><span style="font-family: inherit; font-size: large;">Cut an X on the bottom of each tomato. Immerse tomatoes in boiling water for several minutes, or until the skin around the X starts to curl up. Then, immediately plunge tomatoes in a bowl of ice water. Allow them to sit in the ice water until the skins start to wrinkle. Then use fingers to slide and peel off the tomato skins.</span></li><li><span style="font-family: inherit; font-size: large;">Slice each tomato in 4 quarters. Cut off stalk ends and place in a large pot. </span></li><li><span style="font-family: inherit; font-size: large;">Add the sugar, lemon rind, and spices to the tomatoes and mix together.</span></li><li><span style="font-family: inherit; font-size: large;">Place pot over medium heat until all the sugar melts and then reduce heat to medium-low and simmer for about 45 minutes, or until the tomatoes are soft. </span></li><li><span style="font-family: inherit; font-size: large;">Lift the tomatoes out of the syrup in the pot using a slotted spoon and place in a container and cover. Refrigerate until completely cold, about 1-2 hours. Store the remaining syrup in a separate covered container and refrigerate.</span></li><li><span style="font-family: inherit; font-size: large;">Line the tart pan with the pastry dough and refrigerate until needed.</span></li><li><span style="font-family: inherit; font-size: large;">About 15 minutes before ready to bake, heat the oven to 375º F. </span></li><li><span style="font-family: inherit; font-size: large;">Place the tart pan on a baking sheet lined with parchment paper. </span></li><li><span style="font-family: inherit; font-size: large;">Fill the tart with the tomatoes. If the tomatoes look dry, add a few spoons of the reserved syrup.</span></li><li><span style="font-family: inherit; font-size: large;">Bake for 30 minutes, until pastry is golden.</span></li><li><span style="font-family: inherit; font-size: large;">Refrigerate at least two hours before serving.</span></li></ol><p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in; text-align: justify;"><o:p><span style="font-family: inherit; font-size: medium;"> </span></o:p></p>Joyce Whitehttp://www.blogger.com/profile/04498793177103983770noreply@blogger.com0