Let's taste test this stuff.
(For background on the cookbooks I used, visit part 1 of this post.)
The last post was about those Victorian cookbooks, and this one is about becoming a history eater in just a tiny way and testing some of those recipes. (But warning, I'm not a food blogger... don't let anyone every tell you that's easy....)
I then drained the water, but boiling them did cause them to be very watery. I pressed out the water as much as I could without totally washing all the turnip mash down the drain. TIP ONE: It might actually be better to roast them in the oven instead.
I added butter to the pot and turned it on low to allow the butter to melt. I then added the turnips back in and mashed them. I added a little bit more salt and petter.
I cut a long, European cucumber in half and scooped out the seeds (but not all the way to the edge so it is like a little canoe). I didn't peel it since these cucumbers have pretty thin skin, but I would have it was a regular cuc. I also settled on one celery stalk, 1/4 cup onion, 1/4 almonds (instead of pecans), a tablespoon parsley, and one peeled and seeded roma tomato. I finely chopped all the ingredients, and then did something bad....
I noticed in the recipe that there was nothing except vegetables in this mix. That didn't seem too awesome, so I added about a tablespoon of white modena vinegar and probably 1/4 teaspoon of salt. I realize I wasn't getting the complete history-eating experience if we are assuming the food was supposed to be bland, but hey, a real cook always adds to recipes no matter what the time period, right?
Both recipes got two thumbs up from my taste tester... and honestly, most of the recipes look totally doable and probably pretty good.
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Come in, the stacks are open.
Away from prying eyes, damaging light, and pilfering hands, the most special collections are kept in closed stacks. You need an appointment to view the objects, letters, and books that open a door to the past.