Tuesday, June 21, 2011

A Taste of History: Recipe of the Week #2

All recipes featured in A Taste of History are taken from Modern Cookery, In All Its Branches edited by Mrs. S. J. Hale, 1852 from the collections of The National Society of The Colonial Dames of America in the State of Illinois housed at Clarke House Museum.

Stay cool as a cucumber with this tasty 1850s recipe!
Mandrang, or Mandram; (West Indian Receipt.)
Chop together very small, two moderate-sized cucumbers, with half the quantity of mild onion; add the juice of a lemon, a saltspoonful or more of salt, a third as much cayenne, and one or two glasses of Maderia, or any other dry white wine. This preparation is to be served with any kind of roast meat.

Modern Conversions
saltspoonful = aprx. 1/2 tsp.

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