|Food in England|
|by Dorothy Hartley|
First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years.
Results 1 - 10 of 559 for 1500-1600 food from england
This old-fashioned authentic Cape Cod version of New England Clam Chowder is ... to render. Remove from heat and allow ... corn be the main ingredient!
Preheat oven to ... cranberries. Cook for 4 minutes, stirring constantly. Remove from heat. Stir in vanilla and pour into pie crust. Bake for 30 minutes.
Great to bring ... for hours. New England style baked beans ... serving. Some like to serve this dish with kielbasa or brats, ketchup and chopped onions.
Whether prepared in ... the traditional New England Clam Chowder, this ... Dick) set sail from Fairhaven in 1841, ... called for in the original recipe.
Preheat oven to 375°F. In a large bowl, combine apples, lemon juice and brandy; spread in a greased 14x9x12-inch pan, Mix sugar and spices until no ...
This recipe is ... turning once. Remove from fryer and toss ... low capacity or the oil temperature will be dropped causing the clams to absorb more oil.
Sift sugar, cornstarch, salt, cinnamon, ginger and nutmeg together until mixed well. Combine with the contents of one can One-Pie pumpkin. Add beaten ...
Sauté sausage and ... coarse disk of food grinder or a ... well with broth from pan (add more ... last 15 minutes to brown top. Sprinkle top with paprika.
Obtain and clean ... Separate the bags from the shoulders. Strain ... the frugal New England thing to do. ... with tradition, try substituting pancetta.
Wash and pick over beans, removing any stones, broken beans, etc. In a saucepan, cover beans with water (about 1 inch above top of beans). Simmer ...
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