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Asparagis in Mortario
Asparagus in a mortar aliter patina de asparagis: adicies in mortario asparagorum præcisuras quae proiciuntur; teres, suffundes uinum, colas. teres piper ligusticum coriandrum uiridem satureiam cepas...
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Poulet à L’Allemand – German Chicken from Le Cuisiner Gascon, 1747
Poulet L'Allemand from Le Cuisinier Gascon, Second edition, 1747. Le Cuisinier Gascon, Amsterdam (probably a false imprint for Paris), 1740 is famous for its important early treatment of foie gras, and...
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Eating Eggs: Crêpes
Oeufest 2010: 7 adults, 57 eggs. We tested the limits of egg consumption with a variety of sweet and savory dishes – high in cholesterol, high in protein, high in fun: The Egg. Recipe from Le Parfait...
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Ouefs à l’ail
Le Cuisiniere Bourgeoise, 1801 (first published in 1746) Title page Take 10 cloves of garlic, cooked in water for 15 minutes (I skipped this – the French, at this point, were still afraid that garlic...
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Egg Marmalade
The Art of Cookery by Hannah Glasse, 8th ed., 1763 Marmalade of Eggs the Jews Way: TAKE the yolks of twenty four egg,s beat them for an hour, clarify one pound of the best moist sugar, four spoonfuls...
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Bacalao con huevos
Bacalao con huevos COD WITH EGGS: Make a sauce from eggs, parsley, garlic, and breadcrumbs; once it is cooked, stir into the sauce, cod pieces and fry in butter. Is it possible for a recipe to be too...
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Uova agli aparagi
Il Cuoco Milanese, 1867 An interesting period in Italian cuisine – Italy was undergoing a painful series of events leading towards complete unification. Most of Italy was rolled up in il Risorgimento...
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