Tags » Food History

Lard it Through

  The receipt (recipe) for Beef a la Mode states for each piece of beef to lard it through with gross Lard season’d with Pepper, Salt, Cloves, and Mace, and some Thyme and Parsly minc’d… 25 more words

Culinary History

Royal Cake / Fyrstekake

Post text and recipe from ThorNews:


Fyrstekake is a very popular cake in the Nordic countries, and it has an almond and marzipan base. In Norway it is common to serve it as a dessert. 123 more words

Recipes

Sonoran-style Mexican Food

With American’s predilection for eclectic food preferences and innovative fusions, especially in cities, it is increasingly hard to sort out distinctive cooking styles rooted in traditions. 10 more words

Contemporary Food Culture

Take a Rump

  For the receipt (recipe), Beef a la Mode, the first step is to Take the Rump or Buttock, and cut it in Pound or half-Pound Pieces… 19 more words

Culinary History

Pumpkin Season

With Halloween just around the corner and Thanksgiving on our minds already, we are celebrating the season of the pumpkin here at Smithsonian Gardens.

Will you carve a pumpkin for Halloween? 750 more words

Horticulture

The First Hamburger Ever

Per Wikipedia the first burgers were made of a piece of beef steak in between 2 slices of bread; “The term hamburger originally derives from  351 more words

Class on Carter

   This hearth cooking class (in the Bolton Mansion kitchen) poses proudly  behind their work of the day all from The Complete Practical Cook written by Charles Carter and published in 1730.  23 more words

Culinary History