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Thursday, October 15, 2015
Taste of Home Recipes
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Creamy White Chili
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Wednesday, October 14, 2015
Porpoise porridge, Sire? World's oldest recipe book reveals dishes English kings enjoyed 600 years ago
Porpoise porridge, Sire? World's oldest recipe book reveals dishes English kings enjoyed 600 years ago
Dishes of chicken blancmange and porpoise porridge are unlikely to whet the appetite of most modern food lovers.
But such recipes were apparently fit for a king 600 years ago.
Written by chefs employed by Richard II, they are included in what is thought to be the world's oldest cookbook.
A meal fit for a king? Visitors to Manchester University's John Rylands library are tasting meals cooked from the world's first cookbook written in 1390
John Hodgson, who looks after manuscripts and archives at Manchester University, shows off the world's first cookbook, written 600 years ago
The unusual dishes rival modern creations by British TV chef Heston Blumenthal, who is famous for his snail porridge.
Experts from Manchester University's John Rylands Library, who discovered the manuscript, have translated a handful of its 150 recipes, which are written in Middle English and date back to 1390.
They include frumenty, a porridge-type dish made of bulghar wheat, chicken stock and saffron, and payn puff, a dish of boiled fruits wrapped in pastry.
The unusual cookbook, called the Forme of Cury, is believed to have contained dishes to feed servants and the royal family alike.
It gives a fascinating insight into the delicacies of the time, including dishes of swan and peacock. After translating the recipes, historians wanted to try the dishes themselves.
However, with no ingredient quantities or instructions, making the dishes proved tricky. John Hodgson, who looks after the library's manuscripts and archives, said: 'One of the difficulties was that a lot of the recipes were very vague.
'It wasn't like Delia Smith or Gordon Ramsay books at all. The book doesn't specify quantities of ingredients or cooking times, so it was a case of trial and error to get the recipes to suit modern tastes.'
Treats fit for a Medieval king: Tart in Ymber Day (egg custard tart), left, and Payn Puff (boiled fruit in pastry)
Several meals are being added to the library's canteen menu for visitors to try. Debbie Fletcher, manager of the library's cafe, said: 'It was a real challenge to find some ingredients. Trying to find a porpoise - it's not something you can pop down to the supermarket for.'
Read more: http://www.dailymail.co.uk/news/article-1232527/Unveiled-Worlds-recipe-book-shows-masterchefs-creating-600-YEARS-ago.html#ixzz3oZmBodXE
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Tuesday, October 13, 2015
Taste of Home Recipes
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Monday, October 12, 2015
Taco Bell Enchirito – Copycat Recipe
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Taste of Home Recipes
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Pedernales River Chili
Pedernales River Chili
On BJ's Journeys Into Past History Facebook Page
This Pedernales River Chili recipe is President Lyndon B. Johnson's, 36th President of the United States, chili recipe. The chili was named after the location of his Texas Hill Country ranch. This chili recipe is so good and so very easy to make!
Mrs. Lady Bird Johnson had cards printed with the LBJ's "Pedernales River Chili" recipe. She is quoted as saying, "It has been almost as popular as the government pamphlet on the care and feeding of children."This version is from Lone Star Legacy, a cookbook put out by the Austin Junior Forum in 1981.
"Chili concocted outside of Texas is usually a weak, apologetic initation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better." - by Lyndon B. Johnson, 36th President of the United States
Pedernales River Chili
Ingredients:
4 pounds coarsely ground beef (chili-grind)
1 large chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
6 teaspoons chili powder
2 (16-ounce) cans whole tomatoes, cut up
2 to 6 dashes hot sauce, or to taste
Salt to taste
2 cups hot water
4 pounds coarsely ground beef (chili-grind)
1 large chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
6 teaspoons chili powder
2 (16-ounce) cans whole tomatoes, cut up
2 to 6 dashes hot sauce, or to taste
Salt to taste
2 cups hot water
Preparation:
In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large heavy kettle or cast-iron Dutch oven.
In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large heavy kettle or cast-iron Dutch oven.
Add oregano, cumin, chili powder, tomatoes, hot sauce, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, for approximately 1 hour.
Chitlins
Found on: BJ's Journeys Into Past History Facebook Page
http://whatscookingamerica.net/History/ChitlinsHistory.htm
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