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Post by Black Hand on Jul 14, 2019 7:56:38 GMT -7
Full disclosure - this question is motivated by recently having spent some time watching the Townsend cooking videos. I'd like to create my own list of receipts than can live in my cooking box.
I have also decided that I will need to experiment with boiled puddings....
The White pot receipt is one of my favorites thus far - but I'm a big fan of French toast and Bread puddings too.
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Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
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Post by Keith on Jul 14, 2019 16:51:41 GMT -7
Full disclosure - this question is motivated by recently having spent some time watching the Townsend cooking videos. I'd like to create my own list of receipts than can live in my cooking box. I have also decided that I will need to experiment with boiled puddings.... The White pot receipt is one of my favorites thus far - but I'm a big fan of French toast and Bread puddings too. Ancient Nettle Pudding Recipe courtesy of Ancient Craft and Celtnet Recipes According to Celtnet Recipes, “when most food was boiled in a large pot, adding dumplings or ‘puddings’ to stocks (was) a good way of putting starch in the diet. These large dumplings are flavoured with wild herbs and nettles.”[9] Ingredients 1 bunch of sorrel 1 bunch of watercress 1 bunch of dandelion leaves 2 bunches of young nettle leaves Some chives 1 cup of barley flour 1 teaspoon of salt Instructions Chop the herbs finely and mix in the barley flour and salt. Add enough water to bind it together and place in the center of a linen or muslin cloth. Tie the cloth securely and add to a pot of simmering venison or wild boar (a pork joint will do just as well). Make sure the string is long enough to pull the pudding from the pot. Cook the pudding until the meat is done (at least two hours). Leave the pudding to cool slightly, remove the muslin, then cut the pudding into thick slices with a knife. Serve the pudding with chunks of barley bread. *The pudding can be served along side the meat with which it was cooked, or it can be served as its own stand-alone dish. [1] Pappas, S. (2012, September 28). Ancient Burial Shroud Made of Surprising Material, Scientists Find. Retrieved January 2, 2015. [2] Ibid. [3] Vance, K. (n.d.). History of Stinging Nettle. Retrieved January 2, 2015. [4] Nettles – discover its healing, medicinal qualities. (n.d.). Retrieved January 2, 2015, from www.nettlesforhealth.com/#!nettle-uses/c18ah [5] Vance, K. [6] What Else The Romans Did For Us. (n.d.). Retrieved January 2, 2015. therapy.epnet.com/nat/GetContent.asp?chunkiid=21815[7] Vance. K. [8] Macrae, F. (n.d.). Traditional English cooking: Nettle pudding and other ancient recipes. Retrieved January 2, 2015. [9] Boiled Nettle Pudding a classic reconstructed Ancient Recipe. (n.d.). Retrieved January 7, 2015, from www.celtnet.org.uk/recipes/ancient/fetch-recipe.php?rid=ancient-boiled-nettle-puddingwoodsrunnersdiary.blogspot.com/2019/06/wild-foods-nettle-pudding.htmlwoodsrunnersdiary.blogspot.com/2012/04/18th-century-bannock-or-bannoch.htmlwoodsrunnersdiary.blogspot.com/2017/12/17th-century-recipe-found-german.html
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Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
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Post by Keith on Jul 14, 2019 17:07:18 GMT -7
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Post by Black Hand on Jul 14, 2019 17:21:58 GMT -7
Excellent! The Barley flour is unusual, but should be tasty.
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Post by brokennock on Jul 16, 2019 6:11:23 GMT -7
Thanks for the sausage recipe Keith. I find the 1st dumpling recipe interesting in that it suggests serving slices of the dumpling with bread. ?? The dumpling is bread.
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Post by Black Hand on Jul 16, 2019 10:43:46 GMT -7
Bite of a mad dog....?
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Post by Black Hand on Jul 16, 2019 10:56:56 GMT -7
Mushroom Ketchup 2 Pounds Fresh Common Brown Mushrooms Couple spoonfuls of Salt Couple of Bay leaves 1 Chopped Onion Zest of 1 lemon 1 Tablespoon finely grated Horseradish ¼ teaspoon Cloves Pinch of Cayenne ½ teaspoon Allspice ¼-½ cup Cider Vinegar Wipe mushrooms, chop them into small pieces and add a couple spoonfuls of salt to draw the juices out, add a couple of bay leaves. Cover and set aside overnight in a safe place. Add 1 chopped up onion, the zest of 1 lemon, 1 tablespoon of finely grated horseradish, ¼ teaspoon of cloves, a pinch of cayenne and ½ teaspoon allspice. Add ¼ - ½ cup of cider vinegar, stir and simmer for about 15 minutes. Allow it to cool, pour through a cloth and squeeze the liquid out. Bottle the liquid for use. The solids that remain can be dried then ground for use as a flavoring. [Savoring the Past; John Townsend, 2016]
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Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
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Post by Keith on Jul 16, 2019 15:44:19 GMT -7
I didn't mean to add that one Keith.
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Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
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Post by Keith on Jul 16, 2019 15:51:10 GMT -7
Thanks for the sausage recipe Keith. I find the 1st dumpling recipe interesting in that it suggests serving slices of the dumpling with bread. ?? The dumpling is bread. You must mean the nettle pudding recipe. I guess it is a little more than a dumpling, & of course it is cooked with meat. Keith.
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Post by brokennock on Jul 16, 2019 20:48:18 GMT -7
Yup. Don't know why I typed "dumpling".
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Post by spence on Jul 16, 2019 21:59:04 GMT -7
Yellow Turnips Jon Townsend, from an 18th-century German recipe, Moravian
1 rutabaga 1 large onion 2-3 T butter parsley 1/2 tsp. cumin 2-3 T flour 1/2 C beef broth 1/4 C cream salt and pepper nutmeg
Peel and shred the rutabaga Chop the onion Mix the two and fry in butter until softened Sprinkle on salt and pepper to taste Add some parsley and the cumin Sprinkle on some flour Stir in the beef broth Remove from the heat Drizzle on some sweet cream and stir it in Sprinkle on and stir in some nutmeg
Jon Townsend had an 18th-century cooking episode of this recipe. I cooked it and it was excellent.
Spence
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Post by Black Hand on Jul 17, 2019 6:28:03 GMT -7
White Pot 1 pint (2 cups) heavy cream 1 cinnamon stick (or ¼ t ground cinnamon) ¼ t ground mace ¼ t freshly grated or ground nutmeg Dash of salt 2 large eggs plus 1 large egg yolk 3 T sugar 1 loaf of white bread ½ cup (1 stick) softened butter, plus enough to butter baking dish 1 cup raisins 1 cup dates, pitted, and sliced Sugar for sprinkling on top
Liberally butter the inside of your cooking vessel and set aside. Mix the heavy cream, spices, and salt. Set over medium/ low heat and bring to a simmer, occasionally stirring to prevent a skin from forming. Remove from heat to cool slightly.
Beat together the eggs, egg yolk, and sugar. When the cream mixture has cooled slightly, remove the cinnamon stick and pour 2 to 3 tablespoons of the cream into your egg mixture, whisking as you pour until the cream is well incorporated (temper). Continue to add approximately 1⁄4 cup of cream at a time to your egg mixture, whisking well as you pour, until all the cream is incorporated into the eggs. This is our custard liquid. Set it aside.
Slice your bread into approximately 1⁄2 inch slices, remove crusts and butter your bread slices fairly liberally (buttering is optional). Place a layer of bread, buttered-side down into the bottom of your buttered baking pan. Push your bread down just a bit, but take care not to compress it. Fill in any gaps with smaller pieces of bread. Sprinkle a layer of raisins and dates on top of your first bread layer. It does not have to be a solid layer of fruit, as the raisins will expand while baking. Repeat the bread layer once more, placing the buttered-side down. Top with another raisin/date layer.
Once you have two layers of bread and two layers of fruit, pour enough custard liquid to fill the pan just to the top of the bread. Repeat layering as described previously. Cover with just enough custard to cover the bread layer and continue until your pan is full. Top off your pan with a layer of bread, buttered-side up. Sprinkle about a tablespoon of sugar on top.
Baking times will vary, depending on the size of your pan and the actual temperature of your oven. Check your White Pot after 30 minutes. The top will be well-browned when it’s done. Your White Pot may jiggle a bit when jostled, but there should not be liquid pooled in the middle. If the top is not browned, continue to bake it, checking every 10 minutes or so to make sure it doesn’t burn.
Once your White Pot is finished baking, remove it from the oven and allow it to cool for 10 minutes. Carefully run a knife around the inside edge of the baking dish. Invert the pan onto a plate and rap on the pan and jiggle it to get the White Pot to separate from the bottom of the pan.
An extra special finishing touch for your White Pot is to sprinkle it with sugar and brown the sugar. Slice into wedges. White Pot may be eaten warm or cold. It is delicious topped with a little cream or sack (sweet Sherry). [Savoring the Past; Jon Townsend, 2012]
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Post by Sicilianhunter on Aug 5, 2019 6:49:28 GMT -7
There are variations on the Boiled Beef recipe, this one is mine:
Boiled 2 3/4lb eye round roast (fat trimmed off) for 2 hrs 15 mins in a brine of 7 cups water/apple cider vinegar, -1 tblsp garlic powder -1 tblsp dry basil -1 1/2 cup kosher salt.
-Cooked to internal temp of 200°.
I must say that this was cooked up and frozen (4-21-19) in preparation for an event that last week and it was delicious anyway I ate it. Fried in olive oiled it got nice and crispy and was excellent with eggs, just sliced off the chunk it pleased even the most particular of pallets.
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Post by Black Hand on Aug 5, 2019 7:59:56 GMT -7
I've cured venison & beef with this process. Makes a tasty addition to a diet in the field. Be aware that the meat will continue to mummify exposed to air and will become hard enough to pound nails - but when fresh, can be sliced and eaten as-is or fried and eaten. Eaten as-is, it reminds me of the Hormel Dried Beef (https://target.scene7.com/is/image/Target/14767025?wid=520&hei=520&fmt=pjpeg) 4 parts salt (I use sea salt) 1 part brown sugar Place a layer of your cure in the bottom of a dish (catches liquid), your meat on top and cover with cure. Place in your refrigerator for 2 days per pound of meat. I then rinse the excess cure from the exterior and pat the meat dry - store wrapped in plastic in the fridge to slow the drying/mummification and extend "fresh" eating time. The first 3 pieces are venison: 1 bone-in shoulder(blade) and 2 pieces of meat. The last on the right is beef. I will rehydrate one of these pieces some day and see how they cook. The oldest is likely close to 10 years of room-temperature storage.
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Post by brokennock on Aug 5, 2019 22:42:28 GMT -7
That truly does look "mummified." I am really curious as to how the 10 year old meat is. I never thought of meat being like Scotch, "oh, shall I have the 10 year old rib eye or the 12 year New York strip?"
I'll go with the dry aged porter house, thanks. Maybe a nice Chianina(spelling?).
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