You must sprinkle over it an onion chopped small, some pepper and salt, before you pour in the water; at half after twelve, put into the pot two or three apples or pears peeled and cut in two, tomatas with the skin taken off, cimblins cut in pieces, a handful of mint chopped, lima beans, snaps, and any kind of vegetable you like, let them all stew together till three o'clockk; some cellery tops cut small and added at half aftertwo, will improve it much."
---, Mary Randolph, facsimile 1824 edition with historical notes and commentaries by Karen Hess [University of South Carolina Press:Columbia SC] 1984 (p.
To make an excellent olla podrida.
To make an ecellent olla podrida, which is the only principal dish of boiled meat which is esteemed in all Spain, you shall take a very large vessel, pot or kettle, and, filling it with water, you shall set it on the fire, and first put in good thick gobbets of well fed beef, and, being ready to boil, scum your pot; when the beef is half boiled, you shall put in potato roots, turnips, and skirrets: also like boggets of the best mutton, and the best pork; after they have boiled a while, you shall put in the like gobbets of venison, red and fallow, if you have them; then the like gobbets of veal, kid, and lamb; a little space after these, the foreparts of a fat pig, and a crammed pullet; then put in spinach, endive, succory,marigold leaves and flowers, lettuce, violet leaves, strawberry leaves, bugloss, and scallions, all whole and unchopped; then when they haveboiled a while, put in a partridge and a chicken chopped in pieces, with quails, rails, black birds, larks, sparrows, and other small birds, allbeing well and tenderly boiled; season up the broth with good store of sugar, cloves, mace, cinnamon, ginger, and nutmeg mixed together in a goodquantity of verjuice and salt, and so stir up the pot well from the bottom, then dish it up upon great chargers, or long Spanish dishes made in the fashion of our English wooden trays, with good store of sippets in the bottom; then cover the meat all over with prunes, raisins, currants, and blanched almonds, boiled in a thing by themselves; then cover the fruit and the whole boiled herbs with slices of oranges and lemons, and lay the roots round about the sides of the dish, and strew good store of sugar over all, and so serve it forth."
---, Gervase Markham, facsimile 1615 edition edited by Michael R.
Using death as a resolution for the protagonist’s problems, the authors, Gustave Flaubert and Laura Esquivel, represent the suffering and sickness of female characters, in their works, Madame Bovary and Like Water For Chocolate, respectively, leading to their tragic ending, death.
The structure of the book is as follows: Section 1: Like Water for Chocolate and Gender Issues; Section 2: Like Water for Chocolate, Magical Realism and the Critical Response to Its Use; Section 3: Like Water for Chocolate and the Cinderella Myth; Section 4: Rabelaisian Appetites and Gastronomy in Like Water for Chocolate; and Section 5: Like Water for Chocolate and the Mexican Revolution.
Barrueto’s essays debate the cultural representation of women in Like Water for Chocolate, while Jerry Hoeg’s article addresses human nature in Esquivel’s novel from a mostly scientific perspective.
And Francis Bacon, writing in 1626,notes: "They have in Turkey and the East certaine Confections, which they call Servets [sherbets], which are like to CandiedConserves and...these they dissolve in Water, and therof make their Drinke...'...Stiff fruit fruit jellies, coated in sugar, as wellas wobbly ones for the pudding table, were greatly in favour during the eighteenth century, when the thickening agent used wassometimes isinglass...Another type of conserved fruit sweetmeat persists as the unappetisingly named 'leather', thin layers offruit paste, made of fruit and sugar in equal parts...This leather is known as armadine in the Middle East..."
---, Tim Richardson [Bantam Books:London] 2002 (p.
390)Two of the earliest recipes we have for [homemade] fudge are these:
"Four cups granulated sugar; one cup cream; one cup water; one-half cake chocolate; one-halfcupbutter.
Here is the receipt:"24.--I bought two pounds of veal cutlet, and cut it into pieces, like the felsh from the breast of a fowl, and put them in the panwith a quarter of a pound of butter, the same of lean bacon, three cloves, two good onions sliced, two teaspoonfuls of salt, oneof sugar, half a one of pepper, a gill of water; set it on the fire, turn it over until forming a white glaze at the bottom, add to it five pints of water, simmer half an hour, pass through a sieve, save the best pieces of the veal.
Some like half milk and half water; if milk is used, the tomato should be omitted; for those who like spice, a little clove and mace, with a quart of red wine, is a great improvement."
Wet your Sugar with Water, and boil it up to a candy Height, (wth a very quick Fire) which you may know by the dropping of it; for it hangs like a Hair; then take off the Fire, put in your Pulp, stir it well together, then set it on the Embers, and stir it till it is thick, but let it not boil.
Colonial chocolate makers routinely advertised the geographic sources of their cocoa, much like modern coffee vendors do for their coffee beans...Because of high transportation costs and excessive import duties on cocoa, Euroepan chocolate was both expensive and exclusive.
There were succinctly describedby the great Swedish naturalist Linnaeus ...Here the coarse and unrefined raw sugar waspulverized and boiled in water, diluted with lime-water, mixed with ox blood or egg white,skimmed and poured into inverted cone-shaped moulds, perforated at the tip; from these a syruptrickled down into a bottle; this was repeated, and then the mould was covered with a white,dough-like French clay in Sweden, but it has to be imported.' What Linnaeus witnessed was sugarrefining...Lump sugar was just lumps broken off the loaf, whereas powdered sugar had beengrated from the loaf'"
---, Hannah Glasse, facsimile first edition,Introductory Essays by Jennifer Stead and Priscilla Bain, glossary by Alan Davidson [ProspectBooks:Devon] 1995 (p.
Next morning, the "heart" of the mix is coated with a 1/45-inch thickswirl of wood-hard candy..."It's impossible for someone to make a small batch at homebecause the tough hide would swallow the tender core...[the candymaker] cuts the core int o 1-by-1 inch squares...[and them] takes the squares to the "enrobing room," where they aredressed in either light or dark chocolate...Sponge candy is one of 33 recipes Raymond Stonepassed along with the store, Stone, who started making candy in his basement in 1940, diedseveral years ago."
---"Move Over, Candy Bars: Sponge candy 'Eats like a Million Bucks'," Scott Scanlon, (Syracuse NY), January 8, 1992 (Accent, P.