39 century windsor Recipes

  • 21st Century Meatballs
    white bread, crusts trimmed and bread torn into pieces and
    15 More
    white bread, crusts trimmed and bread torn into pieces, milk, extra lean ground beef (you can use half ground beef and half ground turkey as a healthier option), white onion, finely diced, carrot, peeled and finely diced, celery, finely diced, egg, chopped fresh flat-leaf parsley, chopped fresh oregano (if you don tsp have fresh available, you can use 1 tsp dried oregano, crushed), garlic clove, minced, salt , to taste, ground nutmeg, paprika, fresh ground pepper, all-purpose flour (for dusting), extra virgin olive oil
    25 min, 16 ingredients
  • Turn Of The Century Baked Brown Bread
    buttermilk or very sour milk, flour and
    7 More
    buttermilk or very sour milk, flour, graham flour or whole wheat pastry flour, cornmeal, dark molasses, sugar, salt, baking soda, raisins or walnuts
    45 min, 9 ingredients
  • 15th Century Custard Tart
    old way and
    6 More
    old way, make a little crust put in two egg yolks that have been well beaten , milk, cinnamon and sugar, and stir it near the hearth until it thickens., egg yolks, milk, cinnamon, sugar, pie crust
    7 ingredients
  • Jelly Flummery And Creams Hx
    in the past , jellies and creams were often the crowning ... and
    6 More
    in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )
    10 min, 7 ingredients
  • 15th Century Dalmatian Braised Tuna (Pasticada Od Tune) 15th Century Dalmatian Braised Tuna (Pasticada Od Tune)
    olive oil, onions (4 ), garlic cloves, red wine, vinegar and
    5 More
    olive oil, onions (4 ), garlic cloves, red wine, vinegar, tuna fillets, nutmeg (grounded ), fish stock, prunes (10 pieces), grapes (red , 10 pieces)
    50 min, 11 ingredients
  • Make Your Own Mincemeat (From an 18th Century Recipe) Make Your Own Mincemeat (From an 18th Century Recipe)
    lean ground beef (top round or chuck), water and
    17 More
    lean ground beef (top round or chuck), water, shredded peeled apples, diced candied lemon peel, diced candied orange peel, citron, raisins (seeded or seedless ) or 1 lb dried currant, orange , juice and rind of, grated, lemon , juice and rind of, grated, ground beef suet, all skin removed, dark brown sugar, salt, ground allspice, cinnamon , cloves, coriander, mace, nutmeg, bourbon or 1 cup brandy, rum or 1 cup sherry wine
    30 min, 19 ingredients
  • 18th Century Scottish Whim Wham  - Brandy and Sherry Trifle 18th Century Scottish Whim Wham - Brandy and Sherry Trifle
    butter, blanched almonds, sugar and
    6 More
    butter, blanched almonds, sugar, trifle sponge cake fingers, sweet sherry, brandy, orange , juice and rind of, finely grated large, fresh double cream, plain yogurt
    40 min, 9 ingredients
  • Beef Stroganoff for the 21st Century Beef Stroganoff for the 21st Century
    beef tenderloin steak, whole wheat bow tie pasta and
    5 More
    beef tenderloin steak, whole wheat bow tie pasta, mushroom, sliced, onion, chopped, olive oil, whole wheat flour, beef broth
    25 min, 7 ingredients
  • 15th Century Soup of Eggs, Cheese, and Milk 15th Century Soup of Eggs, Cheese, and Milk
    eggs, hard boiled (yolks mashed and whites minced ), milk and
    5 More
    eggs, hard boiled (yolks mashed and whites minced ), milk, rice flour, ground cumin, saffron, salt, gruyere cheese, cut into very small pieces
    40 min, 7 ingredients
  • 17th Century Cheesecake 17th Century Cheesecake
    shortcrust pastry (or pre-made shortcrust pie shell - 9 i... and
    8 More
    shortcrust pastry (or pre-made shortcrust pie shell - 9 inch diameter), cheese curds, rose water, currants, egg yolks, butter, sugar, nutmeg, grated (to taste), mace (optional)
    1 hour 5 min, 9 ingredients
  • 18th Century recipes for Onion Pie and French Canadian Pea Soup 18th Century recipes for Onion Pie and French Canadian Pea Soup
    yeast dough, for crust homemade or store bought and
    14 More
    yeast dough, for crust homemade or store bought, diced onions, butter or safflower oil, diced slab bacon, eggs, sour cream or yogurt, caraway seeds, yellow peas, salt pork or ham bone, water, onions, carrots, diced into small cubes, bay leaves, savory, salt and pepper
    2 hour 10 min, 15 ingredients
  • Little Soup from the 17th Century (Emeril Lagasse) Little Soup from the 17th Century (Emeril Lagasse)
    chicken stock, salt and pepper, nutmeg and
    6 More
    chicken stock, salt and pepper, nutmeg, raw artichoke bottoms (preferably fresh), quartered and cut into thin slivers and topped with some fresh squeezed lemon juice, raw asparagus spears , cut on the bias in 1/4-inch thick pieces, lemon, halved, egg yolks, beaten, shredded green leaf lettuce, coarsely chopped pistachio nuts
    9 ingredients
  • Healing Properties Of Food Healing Properties Of Food
    healing properties and
    38 More
    healing properties, almond -- contains flavonoids , which act as antioxidants, keeping the body healthy and young, it s rich in vitamin e, which nurtures the blood and is good for the heart., cinnamon - warming , anti-inflammatory, and anti-bacterial, it helps control blood-sugar level., a good martini or, irish cream, heals all ills
    39 ingredients
  • 16th Century Crostini With Cheese 16th Century Crostini With Cheese
    french bread (1 to 1.5 cm ), or some slices of coarse bre... and
    4 More
    french bread (1 to 1.5 cm ), or some slices of coarse bread you cut small rounds from, mozzarella cheese made with buffalo milk of 150 g each, butter, powdered sugar (icing sugar) with 1 tsp ground cinnamon, rose water
    10 min, 5 ingredients
  • 17th Century Lemon Syllabub From Across The Big Po... 17th Century Lemon Syllabub From Across The Big Po...
    cream, white sugar, white wine and
    4 More
    cream, white sugar, white wine, freshly-squeezed lemon juice and zest of lemon, grated nutmeg, mint, lemon slice
    7 ingredients
  • Turn-Of-The Century Fillet Of Beef Turn-Of-The Century Fillet Of Beef
    butter or margarine, softened, beef tenderloin, trimmed and
    3 More
    butter or margarine, softened, beef tenderloin, trimmed, salt, pepper, sherry-mushroom sauce
    5 ingredients
  • Turn-Of-The-Century Chicken Pilau Turn-Of-The-Century Chicken Pilau
    chopped cooked chicken, chicken broth, divided and
    5 More
    chopped cooked chicken, chicken broth, divided, uncooked regular rice, hard-cooked eggs, chopped, bacon, cooked and crumbled, salt, pepper
    7 ingredients




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