I am on the food comitee for a Colonial themed party. I necessitate to make something, and I'm at a loss as to what I should gross. Any ideas?
Answers:
These muffins are delious I love them!
Boston Brown Bread Muffins
rec.food.cooking/Dawn Scotting
Makes 10 muffins
1/2 cup flour
1/2 cup whole-wheat flour
1/2 cup rye flour
1/4 cup sugar
1/2 cup sickly cornmeal
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1/3 cup vegetable grease
1/3 cup molasses
1 lightly defeated egg
1 cup raisins
Preheat oven to 400F, prepare pans. Stir together flours, cornmeal, sugar, baking soda, and saline. In another bowl stir together buttermilk, oil, molasses, and egg until blended. Add dry mix to raining mix until just combined. Stir contained by raisins. Spoon into pans and scorch 15-20 mins or until done.
I dont know how old you are or the general public at your party but this Champagne Reception Punch is so biddable. It has be around since colonial days.
Champagne Reception Punch
Makes about 2 quarts or 10 (6-ounce) servings.
Since colonial days, a punch of champagne and fruit have been a favorite for "fundamentally proper receptions."
5 pints (10 cups) fresh strawberries
1 1/2 cups pineapple liquid (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle (4/5 quart) champagne or sparkling wine (with or minus alcohol) chilled
Step 1:
To make the strawberry rime cubes: At least 6 hours up to that time party time, valet the berries. Place 1 small, pretty berry (with leafy hulls attached) in respectively compartment of 2 standard-size ice cube trays, afterwards fill near water and freeze.
Step 2:
To prepare the punch: Remove the hulls from the remaining berries and place them contained by a food processor. Process for 2 minutes or until pureed, then verbs to a punch bowl. Stir in the pineapple liquid, lemon juice, and sugar; cover and refrigerate. Just since serving, pour in the champagne and float the strawberry rime cubes on top.
check out this website http://www.history.org/almanack/life/foo...
and
http://members.aol.com/teachernet/coloni...
COLONIAL STEW
Ingredients:
1 lb beef
6 carrots
2 potatoes
5 celery stalks
1 cup of peas
1 cup of beans
1 cup of corn
10 tomatoes
brackish
pepper
5 cloves garlic, minced
5 cups water
Directions:
Brown meat. Mix vegetables and seasoning contained by soup pot. Add vegetables and water to zest. Stir in meat, cut back heat and simmer over low warmth for 1 hour.
COLONIAL POT ROAST
Ingredients:
1 tbsp. vegetable oil
1 (3 lb.) boneless beef chuck roast
Salt and pepper
1 (16 oz.) can Stokely's finest stewed tomatoes
1 tsp. sugar
1 tsp. oregano
1 (28 oz.) pkg. frozen vegetables sized for roast
All-purpose flour (optional)
Directions:
Heat grease in Dutch oven. Season meat beside salt and pepper and brown on adjectives sides over medium boil, about 15 minutes. Add tomatoes, sugar, and oregano. Cover and simmer 2 1/2 to 3 hours. Add vegetable and verbs cooking, covered, 1 hour or until meat and vegetables are tender. Lift meat and vegetables from pan beside slotted spoon. If gravy is desired, measure sauce from Dutch oven. Add 2 tablespoons flour to respectively cup of drippings; blend and return to Dutch oven. Heat, stirring constantly, until thickened. Adjust seasoning. Serve near meat and vegetables.
Makes 4 to 6 servings.
Dessert:
COLONIAL EASY COOKIES
Ingredients:
1 c. sugar
1 c. butter
1 c. flour
1 tsp. soda
2 c. oatmeal
Directions:
Combine together. Mix all ingredients approaching pie crust until soft; flatten small balls of dough on ungreased tub. Bake at 350 degrees for in the region of 10-12 minutes.
Makes 4 dozen.
http://www.history.org/almanack/life/foo... lists the following colonial recipe:
Apple Tansey*
–from The Compleat Housewife: or, Accomplished Gentlewoman's Companion by E. Smith, published in London, 1754. *Priscilla Carter's favorite dessert contained by Colonial Williamsburg's 1998 electronic field trip a Day contained by the Life
Carolina Fish Muddle
–from Christiana Campbell's Tavern
Gazpacho
–from Shields Tavern
Gingerbread and Holiday Wassail
–from Raleigh Tavern Bake Shop
Peanut Soup
–from King's Arms Tavern
Pennsylvania Dutch Apple Dumplings
–from Christiana Campbell's Tavern
Sheperd's Pie
–from Chowning's Tavern
Veal Chop with Celery, Mushrooms,Thyme, and Port Wine
–from King's Arms Tavern
Welsh Rabbit
–from Chowning's Tavern
Best of luck! I've tried te shepherd's pie . . . turned out great!
corn bread, brown bread, biscuits, bread pudding,apple betty, fruit cobblers(apples, blueberries, rasberry] pies, chicken pot pie, cinnamon rolls
Apple Tansey
To brand name an Apple Tansey,
Take three pippins, slice them round in restricted slices, and fry them with butter; later beat four eggs, near six spoonfuls of cream, a little rosewater, nutmeg, and sugar; stir them together, and pour it over the apples; permit it fry a little, and turn it beside a pye-plate. Garnish with lemon and sugar strew'd over it.
More Questions & Answers...
Answers:
These muffins are delious I love them!
Boston Brown Bread Muffins
rec.food.cooking/Dawn Scotting
Makes 10 muffins
1/2 cup flour
1/2 cup whole-wheat flour
1/2 cup rye flour
1/4 cup sugar
1/2 cup sickly cornmeal
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1/3 cup vegetable grease
1/3 cup molasses
1 lightly defeated egg
1 cup raisins
Preheat oven to 400F, prepare pans. Stir together flours, cornmeal, sugar, baking soda, and saline. In another bowl stir together buttermilk, oil, molasses, and egg until blended. Add dry mix to raining mix until just combined. Stir contained by raisins. Spoon into pans and scorch 15-20 mins or until done.
I dont know how old you are or the general public at your party but this Champagne Reception Punch is so biddable. It has be around since colonial days.
Champagne Reception Punch
Makes about 2 quarts or 10 (6-ounce) servings.
Since colonial days, a punch of champagne and fruit have been a favorite for "fundamentally proper receptions."
5 pints (10 cups) fresh strawberries
1 1/2 cups pineapple liquid (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle (4/5 quart) champagne or sparkling wine (with or minus alcohol) chilled
Step 1:
To make the strawberry rime cubes: At least 6 hours up to that time party time, valet the berries. Place 1 small, pretty berry (with leafy hulls attached) in respectively compartment of 2 standard-size ice cube trays, afterwards fill near water and freeze.
Step 2:
To prepare the punch: Remove the hulls from the remaining berries and place them contained by a food processor. Process for 2 minutes or until pureed, then verbs to a punch bowl. Stir in the pineapple liquid, lemon juice, and sugar; cover and refrigerate. Just since serving, pour in the champagne and float the strawberry rime cubes on top.
check out this website http://www.history.org/almanack/life/foo...
and
http://members.aol.com/teachernet/coloni...
COLONIAL STEW
Ingredients:
1 lb beef
6 carrots
2 potatoes
5 celery stalks
1 cup of peas
1 cup of beans
1 cup of corn
10 tomatoes
brackish
pepper
5 cloves garlic, minced
5 cups water
Directions:
Brown meat. Mix vegetables and seasoning contained by soup pot. Add vegetables and water to zest. Stir in meat, cut back heat and simmer over low warmth for 1 hour.
COLONIAL POT ROAST
Ingredients:
1 tbsp. vegetable oil
1 (3 lb.) boneless beef chuck roast
Salt and pepper
1 (16 oz.) can Stokely's finest stewed tomatoes
1 tsp. sugar
1 tsp. oregano
1 (28 oz.) pkg. frozen vegetables sized for roast
All-purpose flour (optional)
Directions:
Heat grease in Dutch oven. Season meat beside salt and pepper and brown on adjectives sides over medium boil, about 15 minutes. Add tomatoes, sugar, and oregano. Cover and simmer 2 1/2 to 3 hours. Add vegetable and verbs cooking, covered, 1 hour or until meat and vegetables are tender. Lift meat and vegetables from pan beside slotted spoon. If gravy is desired, measure sauce from Dutch oven. Add 2 tablespoons flour to respectively cup of drippings; blend and return to Dutch oven. Heat, stirring constantly, until thickened. Adjust seasoning. Serve near meat and vegetables.
Makes 4 to 6 servings.
Dessert:
COLONIAL EASY COOKIES
Ingredients:
1 c. sugar
1 c. butter
1 c. flour
1 tsp. soda
2 c. oatmeal
Directions:
Combine together. Mix all ingredients approaching pie crust until soft; flatten small balls of dough on ungreased tub. Bake at 350 degrees for in the region of 10-12 minutes.
Makes 4 dozen.
http://www.history.org/almanack/life/foo... lists the following colonial recipe:
Apple Tansey*
–from The Compleat Housewife: or, Accomplished Gentlewoman's Companion by E. Smith, published in London, 1754. *Priscilla Carter's favorite dessert contained by Colonial Williamsburg's 1998 electronic field trip a Day contained by the Life
Carolina Fish Muddle
–from Christiana Campbell's Tavern
Gazpacho
–from Shields Tavern
Gingerbread and Holiday Wassail
–from Raleigh Tavern Bake Shop
Peanut Soup
–from King's Arms Tavern
Pennsylvania Dutch Apple Dumplings
–from Christiana Campbell's Tavern
Sheperd's Pie
–from Chowning's Tavern
Veal Chop with Celery, Mushrooms,Thyme, and Port Wine
–from King's Arms Tavern
Welsh Rabbit
–from Chowning's Tavern
Best of luck! I've tried te shepherd's pie . . . turned out great!
corn bread, brown bread, biscuits, bread pudding,apple betty, fruit cobblers(apples, blueberries, rasberry] pies, chicken pot pie, cinnamon rolls
Apple Tansey
To brand name an Apple Tansey,
Take three pippins, slice them round in restricted slices, and fry them with butter; later beat four eggs, near six spoonfuls of cream, a little rosewater, nutmeg, and sugar; stir them together, and pour it over the apples; permit it fry a little, and turn it beside a pye-plate. Garnish with lemon and sugar strew'd over it.
More Questions & Answers...