What are some recipes from the 1600s???!
go hamlet *rolls eyes*
Answers: ...we need a couple for our english project
go hamlet *rolls eyes*
The Fallbrook Village News :: Salad recipes from the 1600s and one ...
20 Jul 2006 ... Thursday, July 20, 2006 - A story by Judy Bell, MS. - It is fun thinking about a salad such as coleslaw (current spelling) that has lasted ...
www.thevillagenews.com/story.php?story... -
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Roasted meats, either in an oven or over a fire
Breads, sweet or savory, in loaves or just round on a baking sheet
Fried or boiled eggs
veggies stewed in a pot
stews, soups, one-pot meals
very little, if any, white/brown sugar. Most items were sweetened w/ honey
you should look up "confit" (duck preferably). used as a cooking and preserving method by the french centuries ago and is still found on menus today.
good luck
go to the website
www.elizabethan-era.org.uk
there you will find a whole authentic cookbook to choose from. good luck!
"Elephant Stew" 1 elephant, salt and pepper, 2 rabbits (optional) dice the elephant into small pieces.. this should take about 2 months .. add enough brown gravy 2 cover. season. cook over kerosene stove 4 about 4 weeks at 465* . this will serve 3800 people.. if more are expected, 2 rabbits may be added, but only if necessary because most people do not like 2 find hares in their stew : )
The English people in the 1600's called all pumpkins and squash “pompions.”
A Dish of Stewed Pompion
4 cups of cooked squash, roughly mashed
3 tablespoons butter
2 to 3 teaspoons cider vinegar
1 or 2 teaspoons ground ginger
1/2 teaspoon salt
In a saucepan over medium heat, stir and heat all the ingredients together. Adjust seasonings to taste, and serve hot.
A 17th Century Wampanoag Recipe: Succotash
Made from corn and beans, this is a nourishing dish that has been made by generations of Native People. In the old way, a woman soaked the corn and beans overnight in a kettle of water. The next day, she cooked green onions (scallions) in a small amount of bear fat. The corn and beans were added, enough to feed a family (there were no measuring cups in those days). Then a good amount of water was added and the pot was left to simmer over the open fire until it made a rich broth. Sometimes corn flour or crushed nuts were added to help thicken the broth. Chunks of meat could be added to give the dish more flavor.
Corn and beans are Native foods. Now you know that this dish began with Native People on this continent. Today it is popular all over America.
Modern Recipe for Succotash
Ingredients:
1 can yellow corn
1 can red kidney beans or lima beans, drained
1 medium white onion, or one cup scallions, chopped
3 Tablespoons oil
1 lb. Lean ground beef
Salt and pepper to taste
Cook onion in oil until lightly browned.
Add beef, stirring constantly until browned
Add corn, beans, salt and pepper to meat mixture.
Add enough water to cover and simmer on a low flame. If it starts to get dry, add a little more water. You can simmer the succotash for up to 30 minutes.
*Based on a recipe from In My Wetu, a Plimoth Plantation publication, 1983.