Georgian recipes
Syllabub
Make your Syllabub of either Cyder or Wine, sweeten it pretty sweet, and grate Nutmeg in, then milk the Milk into the Liqueur; when this is done, pour over the Top half a Pint of Cream
(Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747)
- Syllabub
- Syllabub glasses in an eighteenth-century kitchen at Williamsburg, Virginia
Such glasses can also be seen on the dining table of N°1 Royal Crescent, Bath
Photo LGB
[click on the picture to enlarge it]
Anchovies with parmesan cheese
> Step 1
- Cook
To make a nice whet before dinner, or a side dish for a second course...
> Step 2
To make a nice whet before dinner, or a side dish for a second course.
Fry some bits of bread about the length of an anchovy in good oil or butter...
> Step 3
- Fire
To make a nice whet before dinner, or a side dish for a second course.
Fry some bits of bread about the length of an anchovy in good oil or butter...
> Step 4
- Bread
To make a nice whet before dinner, or a side dish for a second course...
Fry some bits of bread about the length of an anchovy in good oil or butter...
...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...
> Step 5
To make a nice whet before dinner, or a side dish for a second course...
Fry some bits of bread about the length of an anchovy in good oil or butter...
...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...
...and colour them nicely in an oven, or with a salamander *...
* Salamander: Shorter Oxford Dictionary offers as a definition “a metal plate placed over food to brown it”
> Step 6
- Oven
To make a nice whet before dinner, or a side dish for a second course...
Fry some bits of bread about the length of an anchovy in good oil or butter...
...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...
...and colour them nicely in an oven, or with a salamander...
> Step 7
- Oven
To make a nice whet before dinner, or a side dish for a second course...
Fry some bits of bread about the length of an anchovy in good oil or butter...
...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...
...and colour them nicely in an oven, or with a salamander...
> Step 8
- Bread
To make a nice whet before dinner, or a side dish for a second course...
Fry some bits of bread about the length of an anchovy in good oil or butter...
...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...
...and colour them nicely in an oven, or with a salamander...
...squeeze the juice of an orange or lemon, and pile them up in your dish and send to table
> Step 9
- Dish
To make a nice whet before dinner, or a side dish for a second course...
Fry some bits of bread about the length of an anchovy in good oil or butter...
...lay the half of an anchovy upon each bit, and strew over them some Parmesan cheese grated fine...
...and colour them nicely in an oven, or with a salamander...
...squeeze the juice of an orange or lemon, and pile them up in your dish and send to table
> Step 10
- Anchovies with parmesan cheese
- [click on the picture to enlarge it]
To make a nice whet before dinner, or a side dish for a second course...
Fry some bits of bread about the length of an anchovy in good oil or butter...
...lay the half of an anchovy upon each bit, and strew over them some
cheese grated fine...
...and colour them nicely in an oven, or with a salamander...
...squeeze the juice of an orange or lemon, and pile them up in your dish and send to table
This seems to be but a trifling thing but I never saw it come whole from the table.
William Verral, The Cook’s Paradise (1759)
