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The History Ring - This ring celebrates History, historical events, figures and fields. This Ring is designed to be seen by all ages. You m

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The History Ring

 Subrings: World War II History   Egyptian History  
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This ring celebrates History, historical events, figures and fields. This Ring is designed to be seen by all ages. You must have detailed historical information, or links to sites which do, on your website in order to join the Ring. "Commercial" sites are not encouraged, and must have a considerable amount of detailed information on their site to qualify for membership. The address you list on your application MUST be the page where you will place the Ring's HTML code.


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Victorian Recipe... for Food - 07/06/2013
Whoa-ho! A rarity! Here's not a beauty recipe, but a fashionable food recipe of the mid-19th century... taken from my blog over at I Eat Alone. I call it Spinach Victoriana , adapted from a 19th century Miss Leslie recipe. It's essentially a creamed spinach served with puff pastry. From time to time I find interesting food recipes ( historical cookery is another hobby of mine) -- let me know if you might be interested in more of this sort of thing on this blog. To make the dish, modern style, you need: Puff pastry --- (I used half a 212 gram package and followed the baking instructions on the label, which was 200 degrees C or about 375 F, and just checked on it regularly to see when it was brown enough.)  1/3 c frozen spinach  1/8 c white sauce  1/4 tsp sugar  1/8 tsp salt  To Make: cook up your pastry. Meanwhile, microwave the frozen spinach till hot and thawed. Drain off any excess liquid. Sprinkle over with the salt and sugar and stir in hot white sauce (reheat the sauce in advance if necessary.) Spoon your spinach mixture over the puff pastry piece. Of course, if you want to make it the original way, you can use the authentic recipe: FRENCH SPINACH.—Having picked them from the stalks, wash the leaves carefully in two or three cold waters, till they are quite free from grit. Put the spinach into a sauce-pan of hot water, in which a very small portion of salt has been boiled. There must be sufficient water to allow the spinach to float. Stir it fr...

Victorian Recipe... for Food

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