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Mid 19th Century Dining Experience- The Receipts Flipbook PDF
Receipts from the Mid 19th Century Dining Experience on March 16, 2019 at the home of Mandy Kallal
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Mid 19th Century Dining Experience by Elaine Kessinger March 16, 2019
The Receipts
French Rolls
From: The Virginia Housewife , or Methodical Cook by Mary Randolph, 1838 --Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs well beaten, and half a pint of milk-knead it, and set it to rise: next morning, work in an ounce of butter, make the dough into small rolls, and bake them. The top crust should not be hard. What I did: Flour quart– 4 cups Salt “little” Yeast spoonful– 1/2 teaspoon active dry yeast granules Eggs 2 Milk ½ pint (1 cup) Butter 2 tablespoons
Proof the yeast. Mix together salt, yeast, eggs, and milk. Add flour slowly. Knead the dough and set aside overnight. Work in butter. Form the rolls, and bake at 375* for 15 minutes.
Vegetable Soup From: Directions for Cookery, In It’s Various Branches by Eliza Leslie, 1840 Vegetable Soup. --Take a white onion, a turnip, a pared potato, and a head of celery, or a large tea-spoonful of celery seed. Put the vegetables whole into a quart of water, (adding a little salt,) and boil it slowly till reduced to a pint. Make a slice of nice toast; lay it in the bottom of a bowl, and strain the soup over it. What I Did: I added a wealth of diced root vegetables, onion, and celery to a pot with water to cover. Boil the vegetables tender. Add a box of vegetable broth and seasonings to taste. Simmer until ready to serve. Any seasonal vegetables will serve. Tomatoes and mushrooms make a fine addition.
Sea Bass with Tomatoes
From: Miss Leslie’s Lady’s New Receipt Book by Eliza Leslie, 1851 SEA BASS WITH TOMATOES.—Take three large fine sea-bass, or black-fish. Cut off their heads and tails, and fry the fish in plenty of lard till about half done. Have ready a pint of tomatoes, that have been pickled cold in vinegar flavoured with a muslin bag of mixed spices. Drain the tomatoes well from the vinegar; skin them, and mash them in a pan; dredging them with about as much flour as would fill a large table-spoon heaped up. Pour the mixture over the fish while in the frying pan; and continue frying till they are thoroughly done. Cutlets of halibut may be fried in this manner with tomatoes: also, any other pan-fish. Beef-steaks or lamb-chops are excellent fried thus with tomatoes. What I did: FishButter Tomato Pickle– pint Flour– tablespoon
Broiled Ham
From: Directions for Cookery, In Its Various Branches by Eliza Leslie, 1840 --Cut the ham into very thin slices, (the thinner the better.) Soak them in hot water at least half an hour, (a whole hour is better,) to draw out some of the salt; changing the water several times, and always pouring it on scalding hot. This process will not only extract the superfluous salt (which would otherwise ooze out in broiling and remain sticking about the surface of the meat) but it makes the ham more tender and mellow. After soaking, dry the slices in a cloth, and then heat your gridiron, and broil them over a clear fire. If you have cold boiled ham, it is better for broiling than that which is raw; and being boiled, will require no soaking before you put it on the gridiron. What I Did: Ham Heat skillet until water pops. Add ham slice. Heat until warm and edges brown, turning frequently.
Pelau with Lamb
From: The Young Housewife’s Daily Assistant by Cre-Fydd, 1864 215. PELAU. (An Indian receipt) —Chop three onions, a quarter of a clove of garlic, and a quarter of a pound of Sultana raisins; knead two tablespoonfuls of curry powder with two ounces of butter, and fry with the raisins and onions for ten minutes. Trim the fat off five lamb cutlets, put them with the onions, add a teaspoonful of salt, and simmer for three-quarters of an hour. Wash three-quarters of a pound of rice, put it into a pint of any stock, and boil slowly for a quarter of an hour; drain off the gravy. Add to the rice three ounces of butter and a saltspoonful of salt; stir till it becomes a bright yellow colour; then put in sufficient gravy to moisten it, the eighth part of a nutmeg, grated, the grated rind of half a lemon, a quarter of a saltspoonful of mixed sweet herbs; stir and simmer till the rice is quite tender (about a quarter of an hour), and every grain separate. Add a gill of thick cream; lay half of the rice on a hot dish, add the strained juice of half a lime or a lemon to the cutlets; lay them with their sauce on the rice, cover them over with the remainder of the rice, and serve immediately.
What I did: Onions– 3 chopped Garlic– clove chopped Sultana raisins– chopped Curry Powder– 2 tablespoons Butter– 2 ounces (4 tablespoons) Lamb cutlets– trimmed Salt– teaspoon Rice– 3/4 pound Stock– pint Butter– 3 ounces (6 tablespoons) Salt– saltspoon Nutmeg– 1/8 of nut Lemon Rind-grated Sweet Herbs– saltspoon Cream- 1 gill Lemon Juice
Chop onions, garlic, and if needed raisins. Add curry powder to butter. Fry for 10 minutes. Prepare lamb cutlets. Add to the fry mixture with salt, and simmer 45 minutes. Boil rice in chicken stock for 15 minutes. Drain and reserve rice and liquor separately. Stir together rice, butter, and salt until yellow. Add bit of liquor, nutmeg, lemon rind, sweet herbs to the rice. Simmer 15 minutes until rice is tender and grains are separate. Add the cream. Lay half rice on a plate. Add lemon juice to the cutlets and lay on the rice with sauce. Add remainder of rice.
Macaroni Pudding, to eat with meat
From:
Miss Beecher’s Domestic Receipt Book: Designed as a Supplement to her Treatise on Domestic Econemy by Catherine Esther Beecher, 1846/1850 --Simmer a quarter of a pound of macaroni in plenty of water, until it is tender. Strain off the water, and add a pint of milk or cream, an ounce of grated cheese, and a teaspoonful of salt. Mix well together, and strew over the top two ounces of grated cheese and crumbs of bread. Brown it well, in baking, on the top. It will bake in a quick oven in half an hour. It is appropriate to be eaten with boiled ham, or forms a course by itself, after meat. What I Did: Macaroni ¼ lb Water Milk or Cream pint Grated Cheese 3 oz. Salt teaspoon Bread Crumbs Boil water. Add macaroni. Reduce heat and simmer until macaroni is almost tender. Strain water. Grease a baking dish. Add a layer of macaroni to the baking dish. Cover with some of cheese and some bread crumbs. Salt to taste. Add remaining macaroni topped with remaining breadcrumbs. Pour milk over the mixture to saturate breadcrumbs. Salt to taste. Cover with remaining cheese. Bake for 30 minutes at 400*. Let stand 5 minutes to finalize setting up.
Onion & Herb Tart From: The Lady's Receipt-Book; A Useful Companion For Large Or Small Families. by Eliza Leslie, 1847 Onion Custard Peel and slice some mild onions, (ten or twelve, in proportion to their size,) and fry them in fresh butter; draining them well when you take them up. Then mince them as fine as possible. Beat four eggs very light, and stir them gradually into a pint of milk, in turn with the minced onions. Season the whole with plenty of grated nutmeg, and stir it very hard. Then put it into a deep, white dish, and bake it about a quarter of an hour. Send it to table as a side dish to be eaten with meat or poultry. It is a French preparation of onions, and will be found very fine.
What I did: Onions Butter Eggs Milk Nutmeg Dice the onions. Fry the onions in butter. Beat the eggs and milk together. Season with nutmeg. Add the cooked onions. Fill the casserole dish and bake at 400* for 40 minutes or until the eggs are set firm.
Braised Ribs of Beef a la Baden From: The Modern Cook by Charles Elme Francatelli, 1859 Braised Rib of Beef a la Baden Trim and lard a small rib of beef with some fillets of lean ham and fat bacon; place in an oval braising-pan, garnish with two shalots, a grated stick of horse-radish, and a few sprigs of parsley; moisten with a glass or two of Rhenish wine and a pint of good stock, braise the beef gently on a slow fire, taking care to baste the beef frequently with its own liquor; when done, glaze and dish it up ; strain the liquor into a stew-pan, take off all the fat, add a tablespoonful of red-currant jelly, the grated rind and juice of an orange ; reduce the whole to the consistency of sauce, pour it round the beef, garnish with a border of quenelles of potatoes (see p. 80), glaze the beef afresh, and send to table. Braised ribs of beef may also be sent to table in a variety of other forms; as, for instance, a l’Anglaise, a la Milanaise, a la Macédoine, a la Royale, etc., for which see Braised Rolls of Beef.
What I did: Beef Ribs Fat for Larding Shallots-2 Horseradish– grated stick Parsely– few sprigs Rhenish wine– 1 or 2 glasses Stock– 1 pint Lard the ribs roast with a larding needle. Set the ribs to roast with shallots, horseradish, parsley, wine, and stock. Braise it often as it roasts in the liquors. ——-Follow instructions for Beef a l’allemande from this point. Garnish a l’Allemande Boil turnips until soft. Slice in half and scoop into small boats. Mash the turnip, form into small haystacks. Add sauerkraut to the boats with a prune on top. Add German sweet sauce from a sauce-boat.
Quenelles of Potatoes From: The Modern Cook by Charles Elme Francatelli, 1859 Quenelles of Potatoes for Soup Bake three or four large potatoes, cut them into halves, scoop them out on to a wire-sieve, and rub them through it on to a dish with a wooden spoon ,' then put the potato thus obtained into a stewpan with one ounce of fresh butter, a tablespoonful of double cream, a little grated nutmeg, pepper, and salt. Stir this on a rather brisk fire until the paste ceases to adhere to the spoon; then remove the potatoes from off the fire, and mix in with them the yolks of one or two eggs, observing that this preparation must be kept of the same consistency as any other quenelles. Then mould the quenelles according to the size and shape required, and poach them in boiling water with a little salt in it. What I did: I decided to forego potatoes in favor of vegetables, as the savory entrement preferred was potatoes. I include it here for reference.
Braized Fillet of Beef, a l’Allemande From: The Modern Cook by Charles Elme Francatelli, 1859 556. Braized Fillet of Beef, a l'Allemande Prepare a fillet of beef in every respect according to the foregoing directions, when done, glaze and dish it up; garnish it round with stewed sauer-kraut (No. 165), sauce it with Poivrade or Espagnole sauce, and send to table. The fillet of beef a l'Allemande may also be garnished with stewed prunes, quenelles of potatoes (No. 312), and sauced round with the German sweet sauce (No. 61).
61. German Sweet Sauce Stew six ounces of dried cherries in two glasses of red wine, together with some bruised cinnamon, cloves, and lemon peel, for twenty minutes on a slow fire; pass the whole through a tammy into a puree, and put it into a stewpan with a little reduced brown sauce and six ounces of stewed prunes. This sauce is in great request for German dishes; it improves the flavor of braized vension in its varied forms of preparation, and is preferred my many for that purpose to Poivrade or Piquante sauce.
Braized Fillet of Beef, a la Jardiniere From: The Modern Cook by Charles Elme Francatelli, 1859
1248. Salmon-Pie, a la Russe. Make two pounds of short paste (No. 1253), roll it up in a cloth and keep it in a cool place until wanted. Cut two pounds of fresh salmon in slices about half an inch thick, and set them aside on a plate; fillet six anchovies, turn two dozen olives (removing the stone, by paring off the outer part without altering the shape), Boil six eggs hard, and place the whole of these on a dish. Chop a pottle of mushrooms, two shallots, a handful of parsley, a little green-thyme, sweet basil, and tarragon; put these ingredients into a stewpan with two ounces of butter, a little nutmeg, pepper, and salt, and simmer them over the stove-fire for about five minutes; then add about half a pint of good brown sauce, and the juice of a lemon, stir the whole together over the stove-fire for five minutes longer, and then take it off. Next, roll out two-thirds of the paste to the thickness of the sixth of an inch, and after having spread the inside of an oblong mould with butter, line it with this, and fill it with alternate slices of salmon, hard eggs, olives, and fillets of anchovies, at the same time spreading some of the fine-herbs sauce in between each layer; the pie must be covered with the remainder of the paste in the usual manner; bake it in a moderately heated oven for about one hour and a half, and when done, dish it up on a napkin, and send to table. Note- These pies may also be made with sturgeon, trout, mackerel, char, gurnets, eels, soles, &c.: the addition of some sliced thunny* tends considerably to improve the flavor. **Thunny is a fish abounding in the Mediterranean, and which is procurable, preserved in oil, at all the Italian warehouses.
What I did: Prepare the paste. Prepare the salmon, anchovies, olives, and boiled eggs. ***A “pottle” is an archaic term meaning container holding a half-gallon. Chop about 16 ounces of white mushrooms and two shallots. Add them to a stew pan of 1/2 stick of melting butter, with tablespoons of parsley, thyme, sweet basil, and tarragon, a half teaspoon of nutmeg and pepper, and an eighth teaspoon salt. Roll out the paste. Line a buttered mold or deep dish casserole. Layer the salmon, anchovies, olives, and eggs with the mushroom herb sauce between the layers. Add the top paste. Bake at 400* for 45-60 minutes.
Ragout of French Beans a la Wolfie
From: The Complete Cook… by J.M. Sanderson, 1849 (1864 edition) 423. Harricot Beans are the seeds of French beans, full grown; they are sometimes called colly beans. Stew them in gravy, thickened with flour and cream, or they may be fried in butter; stir in a lump of butter when in the dish, a little pepper, salt, and nutmeg, then put in some gravy. 282. Curry balls.--Take bread crumbs, the yolk of an egg boiled hard, and a bit of fresh butter; beat together in a mortar, and season with curry powder; make them into small balls, and boil or fry them.
What I Did: Time being a factor, I steamed the beans in a microwave. I made a curry gravy of vegetable broth, curry powder, and thickened with cornstarch. Lay the beans neatly in the dish, pour over the gravy liberally, and garnish with curry balls. For the Curry Balls: Mix crumbs, egg, and melted butter together into a paste. Season with curry powder. Form the paste into balls. Place on a greased baking-sheet. Bake at 400* for 15 minutes or until crisp.
Charlotte Polonaise From: Directions For Cookery, In Its Various Branches by Eliza Leslie, 1840 --Boil over a slow fire a pint and a half of cream. While it is boiling have ready six yolks of eggs, beaten up with two table-spoonfuls of powdered arrow-root, or fine flour. Stir this gradually into the boiling cream, taking care to have it perfectly smooth and free from lumps. Ten minutes will suffice for the egg and cream to boil together. Then divide the mixture by putting it into two separate sauce-pans. Then mix with it, in one of the pans, six ounces of chocolate scraped fine, two ounces of powdered loafsugar, and a quarter of a pound of maccaroons, broken up. When it has come to a hard boil, take it off, stir it well, pour it into a bowl, and set it away to cool. Have ready, for the other sauce-pan of cream and egg, a dozen bitter almonds, and four ounces of shelled sweet almonds or pistachio nuts,all blanched and pounded in a mortar with rose-water to a smooth paste, and mixed with an ounce of citron also pounded. Add four ounces of powdered sugar; and to colour it green, two large spoonfuls of spinach juice that has been strained through a sieve. Stir this mixture into the other half of the cream, and let it come to a boil. Then put it aside to cool. Cut a large sponge-cake into slices half an inch thick. Spread one slice thickly with the chocolate cream, and cover another slice with the almond cream. Do this alternately (piling them evenly on a china dish) till all the ingredients are used up. You may arrange it in the original form of the sponge-cake before it was cut, or in a pyramid. Have ready the whites of the six eggs whipped to a stiff froth, with which have been gradually mixed six ounces of powdered sugar, and twelve drops of oil of lemon. With a spoon heap this meringue (as the French call it) all over the pile of cake, &c., and then sift powdered sugar over it. Set it in a very slow oven till the outside becomes a light brown colour. Serve it up cold, ornamented according to your taste.If you find the chocolate cream too thin, add more maccaroons. If the almond cream is too thin, mix in more pounded citron. If either of the mixtures is too thick, dilute it with more cream. What I Did: Prepared Macaroons, Sponge Cake Prepare the cream and egg mixture. Add cocoa powder, sugar, and macaroons to half. Add sugar, pistachios, and candied peel to the other half. Layer and frost.
Baked Pears
From: Directions for Cookery, In Its Various Branches by Eliza Leslie, 1840 ---The best for baking are the large late ones, commonly called pound pears. Pare them, cut them in half, and take out the cores. Lay them in a deep white dish, with a thin slip of fresh lemon-peel in the place from which each core was taken. Sprinkle them with sugar, and strew some whole cloves or some powdered cinnamon among them. Pour into the dish some port wine. To a dozen large pears you may allow half a pound of sugar, and a pint of wine. Cover the dish with a large sheet of brown paper tied on; set it in a moderate oven, and let them bake till tender all through, which you may ascertain by sticking a broom twig through them. They will be done in about an hour, or they may probably require more time; but you must not let them remain long enough in the oven to break or fall to pieces. When cool, put them up in a stone jar. In cold weather they will keep a week. To bake smaller pears, pare them, but leave on the stems, and do not core them. Put them into a deep dish with fresh lemon or orange-peel; throw on them some brown sugar or molasses; pour in at the bottom a little water to keep them from burning; and bake them till tender throughout..
What I Did: Pears Butter Orange Marmalade Clove Cinnamon Sugar Cooking Wine Grease a baking dish with butter (or butter cooking spray.) Peel the pears. Cut them in half and remove the cores leaving a hallow. Place the pears into the baking dish. Place a spoonful of citrus marmalade in the hallow. Sprinkle clove, cinnamon, and sugar over them. Pour cooking wine over them. Bake at 400*. Check the pears at 40 minutes. They are done when the pears are tender but not broken.