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This listing is not rated yet.   Rate it!  |  Report it! 18thC Cuisine http://18thccuisine.blogspot.com/ Explore with me 18thC French cuisine as a habitante in Nouvelle France may have cooked. After the F&I War, and again after the Revolutionary War, habitantes were surrounded and overrun by Anglo and other American influences. Category: Directory » Personal Blogs » Cooking » Recipes Hits: 4 Date added: 2006-03-30 21:51:18 Alexa traffic rank: 2,876,286 Site average load time: 1.718 Second(s) Fast Faster than 49% of websites Site language: EN Site encoding: UTF-8

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18thC Cuisine Latest Posts

mere de vinaigre--vinegar mother
I just received some mere de vinaigre--vinegar mother from a generous friend, some for white, ros and red wine vinegar and I can hardly wait to try Christine's instructions over at holy basil. I'll keep you posted on the results. Read more...
Published 2 days ago

Houblon - Hops Shoots
A delicious spring green, similar in taste to asparagus, is houblon or hops, the shoots of which can be eated steamed, braised or fried. The male flowers can also be eaten in salads. The female cones are used later in the season to impart a certain bitter flavor to beer. Read more...
Published 3 days ago

Of the Pastes of Fruits
It is only requisite to have recourse to the particular Marmelades, of every sort of Fruit, described in the fore-going Chapter, to know how to make as many Pastes; in regard that it is almost the same thing, and the whole Work is brought to Perfection by drying those Marmelades. To that... Read more...
Published 2 weeks ago

May for the Confectoiner . . .
In this Month green Goose-berries first appear, of which Compotes and Jellies are made: They are also preserv'd liquid for the rest of the Year, either for Tarts, or to be serv'd up again in Compote, upon certain Occasions.Green Apricocks come about the same time; affording Matter likewise for... Read more...
Published 2 weeks ago

Using "leftover" greens
I have been toying with the ends of the romaine heads, chopping them into shreds and then combinging them with cheese, bread crumbs, aromatics . . . then using the mixture to stuff vegetables and pasta before baking. I like the texture and crunch the ends of the lettuces give to stuffings. My... Read more...
Published 3 weeks ago

Cleaning Copper
It's time to get my copper preserving pan out and to clean the inside in preparation for the fruit pastes, jellies and marmelades I have in mind to make this season. The under or outside of the pan is a bit dark and discolored from sitting over the coals, which cannot be helped, so I'm mainly... Read more...
Published 3 weeks ago

Pot Herb Pie--A Spring Tonic
Nicholas Bonnefons recommend a wide variety of greens for pies: spinach, which he deemed to be excellent, orache, chicory, white beet or Swiss chard and finally a small amount of sorrel and purslane to heighten the flavor. In 1615, Champlain planted cabbages, white beets and other necessary... Read more...
Published 3 weeks ago

Ginger Candy - Gingembre Confit
Image SourceThis months Sugar High Friday is hosted by La Petite Boulangette whose theme is Asian Sweet Invasion. The spice traders brought many delicious, nutritious and medicinal products to Europe, one of which is ginger. When you are feeling a bit low, nothing will perk you up quite like a... Read more...
Published 4 weeks ago

Animelles frites - or Rocky Mountain Oysters
Larousse Gastronomique includes animelles [testicles, also an item of offal or abats blancs] and oysters among its list of foods considered aphrodisiacs. In 18thC France, de Troy's the Oyster Luncheon, depicts men seated around a luncheon table surfeiting on oysters, presumably prior to their... Read more...
Published 4 weeks ago

Planning the Potager
Image SourceNow is the time to plan your potager (kitchen garden). This will be my first garden in my new home. Homer will fell the spruce in the front yard, till the ground and put in raised beds. I plan to have both a formal herb planting, as well as salad patch. Here is a site on French... Read more...
Published 4 weeks ago

March & April for the Confectioner
These are the two first Months of the Year that afford Matter for new Comfits, that is say, Violets, which are the first Flowers of a fragrant smell that the Earth brings forth, after it has been deliver'd from the Tyranny of the sharp Winter.With these Flowers, Conserves and Pastes are made, as... Read more...
Published 2 months ago

Ladyfingers - Biscuits Cuiller
Since the turn of the 18th Century, spoon biscuits, savoy biskets or Italian savoiardi, known to us as Ladyfingers, have been used with fruits, for dipping in drinks, and to "garnish certain pies." These pies were known as "charlottes" by 1796. The typical Charlotte pan can be seen in Diderot's... Read more...
Published 2 months ago