|04:55 pm - New recipes!|
Somehow I keep forgetting to post updates to this journal. So now a bunch of them:
Historical recipes: Pasties with Sweetbread (German, 18th century), Cheese Pie with Pears (Dutch, 16th century) and Red Cabbage with Apples (Dutch, 19th century) with a traditional Dutch Beef Stew.
In Dutch only: Macaroni with tuna and tomato sauce and Japanese salad with peanut dressing (with a picture of my daughter in Nagasaki!).
And today I uploaded five recipes to the very slow-growing edition of the Dutch cookery manuscript KANTL Gent 15 Vol.2. Three of these recipes are for sauces for chicken (one gives veal as alternative), there is a recipe for pears simmered in the juice of boiled damsons, and a recipe for caudle.