For those of you that like history, and old, old cookbook. I set up Amazon
Kindle on my PC, (for free) and quickly found an old 1915 Cookbook for free,
titled 'The Belgian Cookbook" It is a compilation of recipes from various
refugees that came to US and it is a charming book to read with its recipes
and quotes.

There are lots of free books on Amazon using their Kindle app which is free!

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

the amazon link to 'The Belgian Cookbook'

http://goo.gl/CUcM

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

On 10/05/2010 14:01, piedmont wrote:
> There are lots of free books on Amazon using their Kindle app which is
> free!

Not if you don't live in the US. The book you mentioned is about $5
for us furriners.

Once they stop charging for 'international wireless delivery' (pah! If
I'm downloading it on my computer, I'm not using their 'wireless
delivery'!) I might have another look at Kindle, but probably not until
then.

On the other hand, if you're interested in really OLD cookery, here's a
link to a facsimile of an 18th C. edition of 'Forme of Cury' (or,
essentially, 'How to Cook') at the Univ. of Manchester. I love these
sorts of things and I love trying to recreate modern dishes from
Medieval/Renaissance cookery books. Fortunately, I work in a place
where - if I have trouble with the translations - I can ask for a bit of
help. I also love Old English/Anglo-Saxon books on the subject (same
deal - I work with the Dept. of Anglo-Saxon, too), though they're much
more rare and tend more toward the medicinal than the gustatory.

http://www.medievalcookery.com/notes/ms7links.html

-Jen (AKA 'Grumpy Old Lady')

"Jen P." > wrote in message
...
> On 10/05/2010 14:01, piedmont wrote:
>> There are lots of free books on Amazon using their Kindle app which is
>> free!
>
> Not if you don't live in the US. The book you mentioned is about $5
> for us furriners.
>
> Once they stop charging for 'international wireless delivery' (pah! If I'm
> downloading it on my computer, I'm not using their 'wireless delivery'!) I
> might have another look at Kindle, but probably not until then.
>
> On the other hand, if you're interested in really OLD cookery, here's a
> link to a facsimile of an 18th C. edition of 'Forme of Cury' (or,
> essentially, 'How to Cook') at the Univ. of Manchester. I love these
> sorts of things and I love trying to recreate modern dishes from
> Medieval/Renaissance cookery books. Fortunately, I work in a place
> where - if I have trouble with the translations - I can ask for a bit of
> help. I also love Old English/Anglo-Saxon books on the subject (same
> deal - I work with the Dept. of Anglo-Saxon, too), though they're much
> more rare and tend more toward the medicinal than the gustatory.
>
> http://www.medievalcookery.com/notes/ms7links.html
>
> -Jen (AKA 'Grumpy Old Lady')


yes that's old! now if you'll just translate for me! ha, ha!

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

"Jen P." > wrote in message
...
> On 10/05/2010 14:01, piedmont wrote:
>> There are lots of free books on Amazon using their Kindle app which is
>> free!
>
> Not if you don't live in the US. The book you mentioned is about $5
> for us furriners.
>
> Once they stop charging for 'international wireless delivery' (pah! If I'm
> downloading it on my computer, I'm not using their 'wireless delivery'!) I
> might have another look at Kindle, but probably not until then.
>
> On the other hand, if you're interested in really OLD cookery, here's a
> link to a facsimile of an 18th C. edition of 'Forme of Cury' (or,
> essentially, 'How to Cook') at the Univ. of Manchester. I love these
> sorts of things and I love trying to recreate modern dishes from
> Medieval/Renaissance cookery books. Fortunately, I work in a place
> where - if I have trouble with the translations - I can ask for a bit of
> help. I also love Old English/Anglo-Saxon books on the subject (same
> deal - I work with the Dept. of Anglo-Saxon, too), though they're much
> more rare and tend more toward the medicinal than the gustatory.
>
> http://www.medievalcookery.com/notes/ms7links.html
>
> -Jen (AKA 'Grumpy Old Lady')


Jen

Try this website!? On Amazon the free books have a note that they are
available online as they are 'public domain'.

http://www.docstoc.com/docs/33620180...IAN-COOK-BOOK/

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

On 11/05/2010 12:49, piedmont wrote:
> Try this website!? On Amazon the free books have a note that they are
> available online as they are 'public domain'.
>
> http://www.docstoc.com/docs/33620180...IAN-COOK-BOOK/

Ah, yes - that one works. Thanks! heh... Why I am not surprised to
find 'Chipped Potatoes' right near the top? (Belgians make the best
chips/fries, IMO!)

As for Forme of Cury, there's a fair number of sites that have a ... I
keep wanting to type transliteration, but that's not quite right... a
typed out version of the handwritten book, anyway. Project Gutenberg
has a good one at:

http://www.gutenberg.org/cache/epub/8102/pg8102.txt

It really is quite fun, but then I'm just a big nerd.

-Jen

"Jen P." > wrote in message
...
> On 11/05/2010 12:49, piedmont wrote:
>> Try this website!? On Amazon the free books have a note that they are
>> available online as they are 'public domain'.
>>
>> http://www.docstoc.com/docs/33620180...IAN-COOK-BOOK/
>
> Ah, yes - that one works. Thanks! heh... Why I am not surprised to
> find 'Chipped Potatoes' right near the top? (Belgians make the best
> chips/fries, IMO!)
>
> As for Forme of Cury, there's a fair number of sites that have a ... I
> keep wanting to type transliteration, but that's not quite right... a
> typed out version of the handwritten book, anyway. Project Gutenberg has
> a good one at:
>
> http://www.gutenberg.org/cache/epub/8102/pg8102.txt
>
> It really is quite fun, but then I'm just a big nerd.
>
> -Jen

my favorite would be,
"
FOR TO MAKE GREWEL FORCED [1]. III.

Take grewel and do to the fyre with gode flessh and seeþ it wel. take
the lire [2] of Pork and grynd it smal [3] and drawe the grewel
thurgh a Straynour [4] and colour it wiþ Safroun and serue [5] forth.

[1] forced, farced, enriched with flesh. Vide Gloss.
[2] lire. Flesh.
[3] grynd it smal. Bruise or beat in a mortar.
[4] stryno'. Strainer.
[5] serue. Serve. Vide Gloss."
--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

On May 11, 9:25*am, "piedmont" > wrote:
> "Jen P." > wrote in message
>
> ...
>
>
>
> > On 11/05/2010 12:49, piedmont wrote:
> >> Try this website!? On Amazon the free books have a note that they are
> >> available online as they are 'public domain'.
>
> >>http://www.docstoc.com/docs/33620180...IAN-COOK-BOOK/
>
> > Ah, yes - that one works. *Thanks! *heh... Why I am not surprised to
> > find 'Chipped Potatoes' right near the top? (Belgians make the best
> > chips/fries, IMO!)
>
> > As for Forme of Cury, there's a fair number of sites that have a ... I
> > keep wanting to type transliteration, but that's not quite right... a
> > typed out version of the handwritten book, anyway. *Project Gutenberg has
> > a good one at:
>
> >http://www.gutenberg.org/cache/epub/8102/pg8102.txt
>
> > It really is quite fun, but then I'm just a big nerd.
>
> > -Jen
>
> *my favorite would be,
> "
> FOR TO MAKE GREWEL FORCED [1]. III.
>
> Take grewel and do to the fyre with gode flessh and seeþ it wel. take
> the lire [2] of Pork and grynd it smal [3] and drawe the grewel
> thurgh a Straynour [4] and colour it wiþ Safroun and serue [5] forth.
>
> [1] forced, farced, enriched with flesh. Vide Gloss.
> [2] lire. Flesh.
> [3] grynd it smal. Bruise or beat in a mortar.
> [4] stryno'. Strainer.
> [5] serue. Serve. Vide Gloss."
> --
> regards, piedmont (michael)
> The Practical BBQ'r -http://sites.google.com/site/thepracticalbbqr/
> (mawil55) Hardiness Zone 7-8

==
Honestly, you two lead me into the damnest culinary adventures...now I
am printing our Olde English recipes...HELP!
==

piedmont wrote:

> "Jen P." > wrote in message
> ...
> > On 10/05/2010 14:01, piedmont wrote:
> > > There are lots of free books on Amazon using their Kindle app
> > > which is free!
> >
> > Not if you don't live in the US. The book you mentioned is
> > about $5 for us furriners.
> >
> > Once they stop charging for 'international wireless delivery' (pah!
> > If I'm downloading it on my computer, I'm not using their
> > 'wireless delivery'!) I might have another look at Kindle, but
> > probably not until then.
> >
> > On the other hand, if you're interested in really OLD cookery,
> > here's a link to a facsimile of an 18th C. edition of 'Forme of
> > Cury' (or, essentially, 'How to Cook') at the Univ. of Manchester.
> > I love these sorts of things and I love trying to recreate modern
> > dishes from Medieval/Renaissance cookery books. Fortunately, I
> > work in a place where - if I have trouble with the translations -
> > I can ask for a bit of help. I also love Old
> > English/Anglo-Saxon books on the subject (same deal - I work with
> > the Dept. of Anglo-Saxon, too), though they're much more rare and
> > tend more toward the medicinal than the gustatory.
> >
> > http://www.medievalcookery.com/notes/ms7links.html
>
> Try this website!? On Amazon the free books have a note that they are
> available online as they are 'public domain'.
>
> http://www.docstoc.com/docs/33620180...IAN-COOK-BOOK/

Quick look: It's originally from http://gutenberg.org, which also has
other public domain cookbooks.



--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal dsgood.dreamwidth.org (livejournal.com, insanejournal.com)

On 11/05/2010 17:53, Roy wrote:
> Honestly, you two lead me into the damnest culinary adventures...now I
> am printing our Olde English recipes...HELP!
> ==

Muahahahaha! My work here is done!

If I ever get to go home (it's one of those days... and it's not even
10am, yet!), I'll look for a couple of recipes that I've tried from
various old books and post them. There was a great side dish with
saffron and onions and cream, I think, and a Renaissance-era lasagne,
which was odd but very interesting (and not half bad!).

-Jen

Jen P. wrote:
> On 10/05/2010 14:01, piedmont wrote:
>> There are lots of free books on Amazon using their Kindle app which is
>> free!
>
> Not if you don't live in the US. The book you mentioned is about $5
> for us furriners.
>
> Once they stop charging for 'international wireless delivery' (pah! If
> I'm downloading it on my computer, I'm not using their 'wireless
> delivery'!) I might have another look at Kindle, but probably not until
> then.
>
> On the other hand, if you're interested in really OLD cookery, here's a
> link to a facsimile of an 18th C. edition of 'Forme of Cury' (or,
> essentially, 'How to Cook') at the Univ. of Manchester. I love these
> sorts of things and I love trying to recreate modern dishes from
> Medieval/Renaissance cookery books. Fortunately, I work in a place
> where - if I have trouble with the translations - I can ask for a bit of
> help. I also love Old English/Anglo-Saxon books on the subject (same
> deal - I work with the Dept. of Anglo-Saxon, too), though they're much
> more rare and tend more toward the medicinal than the gustatory.
>
> http://www.medievalcookery.com/notes/ms7links.html
>
> -Jen (AKA 'Grumpy Old Lady')

I think I'd love your workplace!

--
Jean B.

Jen P. wrote:
> On 11/05/2010 17:53, Roy wrote:
>> Honestly, you two lead me into the damnest culinary adventures...now I
>> am printing our Olde English recipes...HELP!
>> ==
>
> Muahahahaha! My work here is done!
>
> If I ever get to go home (it's one of those days... and it's not even
> 10am, yet!), I'll look for a couple of recipes that I've tried from
> various old books and post them. There was a great side dish with
> saffron and onions and cream, I think, and a Renaissance-era lasagne,
> which was odd but very interesting (and not half bad!).
>
> -Jen

I'd love to hear more about the lasagna/lasagne.

--
Jean B.

On 12/05/2010 19:24, Jean B. wrote:
> I'd love to hear more about the lasagna/lasagne.

D'oh. I found the recipe and then left it at home! I really should
sort out usenet access there. I'll do that tonight and post the recipe
then, I promise. I did have a look and you have to use pre-cook
noodles and there's layers of cheese and spices, but I can't remember
which ones.

> I think I'd love your workplace!

It is a good place to work, really. I'm just the computer geek, but
they're very appreciative, which is nice. I've been here almost 8
years now, and I like it more every year.

-Jen

On May 13, 8:58*am, "Jen P." > wrote:
> On 12/05/2010 19:24, Jean B. wrote:
> > I'd love to hear more about the lasagna/lasagne.
> D'oh. *I found the recipe and then left it at home! *I really should
> sort out usenet access there. *I'll do that tonight and post the recipe
> then, I promise. *I did have a look and you have to use pre-cook
> noodles and there's layers of cheese and spices, but I can't remember
> which ones.

Right - sorry, just got home and haven't had time to look for proper
usenet services, so I'm stuck with google for the moment, but I do
have the recipes for you, Jean!

These were actually translated by someone else (The Medieval Cookbook
by Maggie Black), but I've seen copies of the originals and I'd have
done them pretty much the same. The description is my own, I'm
sure... I seem to recall the book being overly wordy.

Lasagne Layered with Cheese

9-10 sheets lasagne (I used the large fresh sheets - about 6" x 8")
7 1/2 c chicken stock or water (I think I used less than this, since I
haven't got a pot that big!)
butter for greasing
some: ground mace, cardamom, cinnamon and white pepper
6 oz / 175g full fat hard cheese (white cheddar), grated

Boil the lasagne in the stock in batches of 3-4 noodles until all
sheets are cooked. Remove to a damp tea towel and lay them side-by-
side (not overlapping - they stick!). Grease the inside of an oblong
glass baking dish with butter and sprinkle lightly with the mixed
ground spice and 1/4 of the cheese. Cover with a single layer of
pasta, trimmed as needed. Repeat the layers of spice, cheese and
pasta twice and ends with a last layer of spice and cheese. Heat in
oven until cheese is melted.

I expect I set the oven to 350*F/170*C and cooked it for about 15-20
minutes, until the top layer of cheese was bubbly. It was a couple of
years ago when I made it.

and following is another recipe I've tried and really liked. It goes
well with chicken and broccoli pie!

Golden Leeks and Onions (same cook book)

1 tsp dried saffron (I got some 3g boxes of it at an Indian grocery
for next to nothing, so I expect I'm using fake saffron, but it's
mainly for colour, so I didn't mind!)
2 tbls boiling water from the kettle
6 medium leeks, white parts only
3 medium white onions
2 1/2 c chicken stock
1/8 tsp + a pinch of light brown sugar
pinch each of: white pepper, cinnamon and cloves

Soak the saffron in the water until the water is deeply golden. Trim
the leeks and slice the white parts into very thin rings. Peel and
chop the onions (I make this by quartering the onions and then slicing
thinly). Put all ingredients into a large pot and cook for 6-8
minutes. Drain off most of the stock (I put it into a dish to use
later for soup) to serve as a side dish or add a bit more stock to
serve as a soup.

So yeah... both fairly simple and really tasty. Especially the
lasagne... I'm such a cheese fiend! hehe

-Jen

Jen P. wrote:
> On 12/05/2010 19:24, Jean B. wrote:
>> I'd love to hear more about the lasagna/lasagne.
>
> D'oh. I found the recipe and then left it at home! I really should
> sort out usenet access there. I'll do that tonight and post the recipe
> then, I promise. I did have a look and you have to use pre-cook
> noodles and there's layers of cheese and spices, but I can't remember
> which ones.
>
> > I think I'd love your workplace!
>
> It is a good place to work, really. I'm just the computer geek, but
> they're very appreciative, which is nice. I've been here almost 8
> years now, and I like it more every year.
>
> -Jen
>
S'okay. I have been so busy that this is the first time I've been
on for days.

Sighing about the work. That is just great--and as it should be
but usually is not.

--
Jean B.

Jen Pollard wrote:
> On May 13, 8:58 am, "Jen P." > wrote:
>> On 12/05/2010 19:24, Jean B. wrote:
>>> I'd love to hear more about the lasagna/lasagne.
>> D'oh. I found the recipe and then left it at home! I really should
>> sort out usenet access there. I'll do that tonight and post the recipe
>> then, I promise. I did have a look and you have to use pre-cook
>> noodles and there's layers of cheese and spices, but I can't remember
>> which ones.
>
> Right - sorry, just got home and haven't had time to look for proper
> usenet services, so I'm stuck with google for the moment, but I do
> have the recipes for you, Jean!
>
> These were actually translated by someone else (The Medieval Cookbook
> by Maggie Black), but I've seen copies of the originals and I'd have
> done them pretty much the same. The description is my own, I'm
> sure... I seem to recall the book being overly wordy.
>
> Lasagne Layered with Cheese
>
> 9-10 sheets lasagne (I used the large fresh sheets - about 6" x 8")
> 7 1/2 c chicken stock or water (I think I used less than this, since I
> haven't got a pot that big!)
> butter for greasing
> some: ground mace, cardamom, cinnamon and white pepper
> 6 oz / 175g full fat hard cheese (white cheddar), grated
>
> Boil the lasagne in the stock in batches of 3-4 noodles until all
> sheets are cooked. Remove to a damp tea towel and lay them side-by-
> side (not overlapping - they stick!). Grease the inside of an oblong
> glass baking dish with butter and sprinkle lightly with the mixed
> ground spice and 1/4 of the cheese. Cover with a single layer of
> pasta, trimmed as needed. Repeat the layers of spice, cheese and
> pasta twice and ends with a last layer of spice and cheese. Heat in
> oven until cheese is melted.
>
> I expect I set the oven to 350*F/170*C and cooked it for about 15-20
> minutes, until the top layer of cheese was bubbly. It was a couple of
> years ago when I made it.
>
> and following is another recipe I've tried and really liked. It goes
> well with chicken and broccoli pie!
>
> Golden Leeks and Onions (same cook book)
>
> 1 tsp dried saffron (I got some 3g boxes of it at an Indian grocery
> for next to nothing, so I expect I'm using fake saffron, but it's
> mainly for colour, so I didn't mind!)
> 2 tbls boiling water from the kettle
> 6 medium leeks, white parts only
> 3 medium white onions
> 2 1/2 c chicken stock
> 1/8 tsp + a pinch of light brown sugar
> pinch each of: white pepper, cinnamon and cloves
>
> Soak the saffron in the water until the water is deeply golden. Trim
> the leeks and slice the white parts into very thin rings. Peel and
> chop the onions (I make this by quartering the onions and then slicing
> thinly). Put all ingredients into a large pot and cook for 6-8
> minutes. Drain off most of the stock (I put it into a dish to use
> later for soup) to serve as a side dish or add a bit more stock to
> serve as a soup.
>
> So yeah... both fairly simple and really tasty. Especially the
> lasagne... I'm such a cheese fiend! hehe
>
> -Jen

Aha! I may actually have some of her books, but your commentary
makes this very worthwhile. Thanks so much for this, Jen!

--
Jean B.

Jen P. wrote:
> On 18/05/2010 03:18, Jean B. wrote:
>> Aha! I may actually have some of her books, but your commentary makes
>> this very worthwhile. Thanks so much for this, Jen!
>
> She is interesting, yeah. Happy to help! Most of the other things
> I've tried have been sauces (green and pink sauces - not sure if those
> are in Maggie Black's books or if I got them somewhere else), marinades
> and some of the medical/beauty preparations. One of my other hobbies is
> making soap and bath products and I've got the same all-over roving
> interests there as I have with cooking... heh
>
> Right... back to this web site I'm working on. Hopefully I can get it
> up and running today!
>
> Take care and have a good night!
>
> -Jen

Oh! I was recently musing that perhaps one should make one's own
soap--esp. liquid soap. After the dreaded move, and when I am (in
theory) more organized, I will check the old books. I also have
some books on making one's own cosmetics and such... somewhere.

--
Jean B.

On 19/05/2010 16:34, Jean B. wrote:

> Oh! I was recently musing that perhaps one should make one's own
> soap--esp. liquid soap. After the dreaded move, and when I am (in
> theory) more organized, I will check the old books. I also have some
> books on making one's own cosmetics and such... somewhere.
>

I've never had much luck with liquid soap (I won't describe it - it'll
put you off your breakfast!), but the bar sort I make is much better for
my skin than the shop-bought stuff (sorry - that sounded egotistical!
Any home made soap, not just mine!). It's the salt in most name brands
- I'm talking real soap, not detergents - that makes it so drying. They
put the salt in to separate the soap curds from the glycerine, which is
the moisturising agent and can be sold separately, and it also makes a
hard bar more quickly. It just leaves you with a splitting, dried out
husk at the end of the bar, though, and skin in not much better shape.
Yergh. heh If you decide to give it a go, try getting hold of Susan
Miller-Cavitch's Soapmaker's Companion. It's got a lot of good, basic
info about the hows and whys of soapmaking.

-Jen

Jen P. wrote:
> On 19/05/2010 16:34, Jean B. wrote:
>
>> Oh! I was recently musing that perhaps one should make one's own
>> soap--esp. liquid soap. After the dreaded move, and when I am (in
>> theory) more organized, I will check the old books. I also have some
>> books on making one's own cosmetics and such... somewhere.
>>
>
> I've never had much luck with liquid soap (I won't describe it - it'll
> put you off your breakfast!), but the bar sort I make is much better for
> my skin than the shop-bought stuff (sorry - that sounded egotistical!
> Any home made soap, not just mine!). It's the salt in most name brands
> - I'm talking real soap, not detergents - that makes it so drying. They
> put the salt in to separate the soap curds from the glycerine, which is
> the moisturising agent and can be sold separately, and it also makes a
> hard bar more quickly. It just leaves you with a splitting, dried out
> husk at the end of the bar, though, and skin in not much better shape.
> Yergh. heh If you decide to give it a go, try getting hold of Susan
> Miller-Cavitch's Soapmaker's Companion. It's got a lot of good, basic
> info about the hows and whys of soapmaking.
>
> -Jen

Thanks again, Jen! I will save this for future reference.
Interesting about the salt. I will have to scrutinize the soap
labels too, I see.

--
Jean B.