‘A New and Easy Method of Cookery’

The 18th Century has some fantastic recipes, which we love to read and perhaps occasionally try. This time we are looking at the book ‘ A New and Easy Method of Cookery’ by Elizabeth Cleland which was used by those women who attended her school.

recipe

The recipes can be said to be varying by our standards, with everything from pork steaks, to eel soup and lemon puddings. Here’s just a few of our favourites.

Firstly, since it is Spring, here’s a recipe for a simple Spring Soup:

Spring Soup

Take twelve lettices, cut them in slices, and put them into strong broth, get six green cucumbers, pare them, and cut out the cores, cut them into little bits and scold them in boiling water, and put them into your broth; let them boil very tender, with a mutchkin of young pease and some crumbs of bread.

(Your mutchkin of peas, is essentially just less than a pint.) For the main course, we turn to a Scottish classic of Salmon.

To roast or bake a salmon,

Score it on the back, season it with salt, pepper, mace and nutmeg; put grated bread, the grate of a lemon, parsley, thyme salt and butter in every score, and in the belly; put it in a close cover’d pan in the oven, with some butter on the top and bottom. You may give it either oyster or lobster sauce, or plain butter.

Finally for desert, why not try some Almond Puffs.

Almond Puffs

Blanch two ounces of almonds, then take their weight of fine loaf-sugar, beat them together with orange-flower water; then whip up the whites of three eggs and put to them, and add as much sifted sugar as will make it into a paste; then make into little cakes, and bake them in a very slow oven.

We hope you enjoyed reading these recipes. As always please like, share, tweet, comment and feel free to try the recipes out for yourself.

All the best, K & D

 

 

 

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