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18thC Cuisine :

68 Recipes

  • Recipe Biscotins

    Biscotins
    Another manner of Biscotins Take a half-pound of sugar; cook it to the feather stage. Once cooked, remove it from the fire, & weigh three-quarters [pound] of flour which you will put inside your sugar syrup, reserve some flour that you will keep[...]
  • Recipe Arroche Fraise - Strawberry Spinach

    Arroche Fraise - Strawberry Spinach
    Strawberry Spinach [ Chenopodium capitatum , also known as strawberry blite] (available from Heirloom Seeds ) turned out to not only be a spectacular plant, but a delightful eat, served here with one of my tiny green climbing melons( vert[...]
  • Recipe Thanksgiving Bounty

    Thanksgiving Bounty
    May this day of Thanksgiving find you truly blessed. Pictured are Galeux D'Eysines squash, our own cross of a pumpkin-squash, Marina Di Chioggia squash and Rouge Vif D' Etampes & Musquee De Provence pumpkins. Aah, the pies and confitures that[...]
  • Recipe Court & Country Cook

    Court & Country Cook
    A 1702 translation of François Massialot's Cuisinier royal et bourgeois of 1691, is now available hand bound, 18thC style with marbled boards and 1/4 leather binding, by Paul McClintock, Common Hands Studio , for $100.00. Please contact[...]
  • Recipe Poirée - Chard - White Beet

    Poirée - Chard - White Beet
    Chard - use the chopped, blanched or wilted leaves in fillings for ravioli, tarts or pan-pies . The stalks can be sliced and used like celery. Another use of stalks is to cut them in finger lengths, blanch, dip in beaten egg and dredge in bread[...]
  • Recipe Cooking for Geeks

    Cooking for Geeks
    If you've ever wondered how to adjust the taste of something you're cooking to give it the WOW factor or to add what's missing, this book is for you. With the added factor of umami (savory), along with salty, sweet, sour and bitter tastes[...]
  • Recipe Ail - Garlic - A Favorite for Millenia

    Ail - Garlic - A Favorite for Millenia
    We remember the fish we ate in Egypt that cost nothing, the cucumbers, the melons, the leeks, the onions, and the garlic. Num 11:5 ESV Nous nous souvenons des poissons que nous mangions en Égypte, et qui ne nous coûtaient rien, des concombres,[...]
  • Recipe Arroche - Orache - Bonne-Dame

    Arroche - Orache - Bonne-Dame
    BONNE-DAME, ou arroche, est une herbe potagere qui dure peu; elle ne vient que de graine, qui est extrêmement plate & mince, ronde & roussatre; on la seme fes premieres au printems en rayons sur planche, ou elle ne reste guère de tems, parce[...]
  • Recipe Dandelion Fritters - A Spring Tonic

    Dandelion Fritters - A Spring Tonic
    Dried up [left over from winter storage], shredded turnips and fresh chopped dandelions make a tasty fritter with the addition of an egg, some milk and flour, maybe some flavoring herbs or spices, a pinch of salt. Beets, carrots, parsnips,[...]
  • Recipe Dandelion Root - Coffee Substitute

    Dandelion Root - Coffee Substitute
    For those of you who think dandelions are the bane of your lawn, dig them up, scrub the roots, slice the tops off then chop all of the roots, including the hairs finely and roast in a very slow oven, stirring often so they don't burn. My husband[...]