Dodo New Recipe
A few nice recipes images I found:
Dodo New Recipe
Image by dodopizzastory
6 Mojito Recipe
Image by CieraHolzenthal
mojito recipe blogged here
Easy naan recipe
Check out these recipes images:
Easy naan recipe
Image by timefordelish.com
No Yeast Naan Bread
You are free to:
Share — copy and redistribute this photo in any medium or format
Adapt — remix transform and build upon the photo for any purpose EXCEPT COMMERCIAL USE.
You are required to give credit and link back to timefordelish.com/no-yeast-naan-bread-recipe/
This image is licensed under The Attribution 4.0 International (CC BY 4.0)
Anyone using these images without crediting Time For Delish with a Do Follow Link will be subject to legal actions for damage and copyright violations.
Mince pie recipe
Image by The National Archives UK
Document: Recipe for six mince pies of ‘an indifferent bigness’, 1603–1625. Catalogue ref: SP 14/189, f.7
Description:
This early 17th century recipe was found in the papers of the first Viscount Conway, a soldier who worked his way up the ranks to become Secretary of State in 1623.
The recipe contains many elements we would recognise today as parts of a mince pie – spices, raisins, currants, sugar, and a pastry case. The pastry is made of flour, butter and eggs (standard pastry ingredients) and the butter is heated up with some water before adding it to the flour and eggs.
Other elements of the recipe are a little stranger, however. As well as the sugar, spices and dried fruit, the filling calls for a loin of fat mutton and a little of a leg of veal. Beginning in the Middle Ages, mince pie recipes include meat – often lamb, as here, but sometimes beef or pork.
This recipe also features some unusual measurements – for example, half a peck of flour. A peck could be used to measure both liquid and dry ingredients and was equivalent to 16 pints, and so the recipe requires eight pints (about 4.5 litres) of flour.
With this document, students could consider:
– Would you be able to follow this recipe (or parts of it)?
– How does this compare to recipes you might use today?
– What parts are similar, what parts are different?
– What does this recipe tell you about food during the early modern period?
– What does this recipe tell you about the nature of archives?
Learn more: beta.nationalarchives.gov.uk/explore-the-collection/stori…
Find a transcript of this recipe here: www.nationalarchives.gov.uk/education/families/christmas/…
You can see this document on display at The National Archives throughout December as part of ‘Stories Unboxed’: www.nationalarchives.gov.uk/about/visit-us/whats-on/exhib…
recipe card
A few nice recipes images I found:
recipe card
Image by marina guimarães
junto do convite vinha um cartão de receita, para que as convidadas oferecessem um receita para a noiva
Recipe: Green Buddha
A few nice recipes images I found:
Recipe: Green Buddha
Image by The Infatuated
Make a cup of green tea, let it cool, then mix with the juice of half a lime, fill it up with cooled sparkling mineral water and add a twig of lemon balm. Sounds interesting, no?
It’s supposed to animate your mind and calm you down at the same time.
Tian de courgettes, tomates et chèvre sur riz
Image by tetue
Fameuse recette de cuisine libre : Tian de courgettes, tomates et chèvre sur riz
recipe scrolls
Check out these recipes images:
recipe scrolls
Image by davidsilver
Remove Quails, add water and scrape the pan
Image by Stewart
"Add 1/4 cup water to the pan, raise the heat to high, and, scraping with a wooden spoon, loosen all cooking residues from the bottom of the pan while allowing all the water to boil away. Pour the pan juices over the quail and serve at once."
