18th Century Potatoe Balls / Potetballer fra det 18ende Århundre

A traditional relish/dinner recipe found on recipes,history.org
18th Century Potatoe Balls / Potetballer fra det 18ende Århundre

Perhaps the most interesting aspect of this recipe is Mary Randolph’s direction to boil the potatoes with skin on to keep the starch in for frying. In many historic recipes, the technique is not spelled out as one would require in modern recipes. However, 18th century cookbook authors assumed that the reader was already a cook and familiar with a variety of processes.

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Soufflé au Grand Marnier – Liqueur Soufflé / Likørsoufflé

A delicious dessert recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980
Soufflé au Grand Marnier – Liqueur Soufflé / Likørsoufflé

A soufflé (French: [su.fle]) is a baked egg-based dish originating from the early eighteenth century France. It is made with egg yolks and whipped egg white combined with various other ingredients and served as a tasty main course or sweetened as a dessert. The word soufflé comes from the French verb souffler which means ‘to breath’ or ‘to puff’.

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Oysters on Skewers / Østers på Grillspyd

A shellfish dinner recipe foungd on recipes.history.org
Oysters on Skewers / Østers på Grillspyd

Original 18. Century Recipe

“Put a bit of butter into a stew-pan, throw in large oysters and some mushrooms, with pepper, salt, pounded cloves, parsley, and sweet herbs chopped, a dust of flour; stir these about half a minute, then put the oysters on silver skewers, a mushroom between each; roll them in crumbs of bread; broil them; put into the stew-pan a little good gravy, let it be thick and palatable; a little lemon-juice. Serve the oysters on the skewers; the sauce on the dish.”

—From “The lady’s assistant for regulating and supplying the table: being a complete system of cookery… including the fullest and choicest receipts of various kinds.” 

by Charlotte Mason (1787)

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