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It is said that Hamlet of Denmark adored the amulets with beans! |
The Glasse Series No. 4 1. Beans in Ragoo (1747) 2. Multi-Purpose Amulet (1747) 3. Green Peas Soup A & B (1747) 4. Spinach Pudding (1747) |
The famous recipes by Hannah Glasse (1708-1770), which were already very popular, when Mozart & Haydn visited England in 1760s and 1790s, and which were already famous Anglo-American dishes! |
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DIFFICULTY: Eat the spinach pudding and you'll grow stronger than the sailor Popeye! |
1. BEANS IN RAGOO (1747) In 18th-century England, both French Beans and Kidney Beans were in use. A few recipes by Glasse are specified for French Beans, others imply the use of French Benas. Nonetheless, where Glasse uses just the name Beans, it is true that such recipes can be good both with French and Kidney Beans. You choose. INGREDIENTS: beans (ca. 1.3kg; French or Kidney ones) flour (what necessary) butter (fresh, unsalted; what necessary for frying + 100gr melted) nutmeg salt pepper METHOD: 1. Boil the beans (ca. 1.3kg), then divide them in two groups: 1kg are to be fried; 300gr are to be beaten in a mortar to prepare a sauce. Then keep some fried beans and some boiled beans entire as they are in order to garnish the dish at the end. 2. Take the 1kg of beans, season them with pepper, salt and nutmeg and then well flour them in a bowl. In a saucepan melt some sufficient butter and, when ready, throw the floured beans in to be fried. As soon as they are fried, remove them from the saucepan without the melted butter and pour them on a serving plate. 3. The other 300gr of boiled beans must be put into a mortar seasoned with salt, pepper and nutmeg. Beat them, while slowly pouring in the 100gr melted butter, until the beans become a fine smooth paste. 4. Now pour the beans paste onto the fried beans on the serving plate. Accurately distribute the paste on the fried beans. Then take those fried and boiled beans kept apart and garnish the dish by positioning them along the rim of the plate on the beans paste. 5. Now you can serve. If you want you can: a. pour additional melted butter on the dish before serving; b. not fry the 1kg beans, but keep them entire, just boiled and seasoned and then covered with the beans paste and the melted butter. |
TO DRESS BEANS IN RAGOO.
Boil your Beans, so that the Skins will flip off; take about a Quart, season them with Pepper, Salt, and Nutmeg, then flour them, and have ready some Butter in a Stew-pan, throw in your Beans, fry them of a fine brown, then drain them from the Fat, and lay them in your Dish. Have ready a quarter of a Pound of Butter melted, and half a Pint of the blanched Beans boiled, beat in a Mortar, with a very little Pepper, Salt, and Nutmeg; then by degrees mix them into the Butter, and pour over the other Beans. Garnish with a boiled and fry’d Bean, and so on till you fill the Rim of your Dish. They are very good without frying, and only plain Butter melted over them. |
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2. MULTI-PURPOSE AMULET (1747)
You can prepare this amulet (i.e. omelet) also with mushrooms, truffles, peas, asparagi, artichoke-bottoms, spinach and sorrel, all ingredients that must be cut into small peices or finely chopped up before being used with the amulet. The complete version of this recipe can be found in the 1744 English book: Adam's luxury and Eve's cookery. In fact, Glasse's recipe, as is with ca. 0.450l with only 4 yolks, may end up into a too liquid result. The 1744 omelet is made, instead, with 4 entire eggs+cream and the usual quantity of cream for 4 eggs is ca. 90ml, that's to say ca. 23ml of cream for 1 entire egg. INGREDIENTS: beans (ca. 150/200gr; French or Kidney ones) butter (fresh, unsalted; what necessary for frying) cream (ca. 0.450l; but as written above, for a good result, you must have ca. 150ml of cream to be divided in 60ml to thicken the sauce of the beans and 90ml for the omelet) 4 eggs (fresh, entire; for the omelet) 4 egg yolks (fresh, yolks only; for the sauce of the beans) parsley (a little) nutmeg pepper salt METHOD: 1. Boil the beans, then pour them into a saucepan with hot melted butter and fry them with little parsley chopped up. Now remove the butter used to fry and add 60ml of cream with 4 egg yolks. Season with salt, pepper and nutmeg and let it simmer, until you have a fine thick sauce. 2. Prepare the omelet with 4 entire eggs well beaten up, 90ml of fresh cream and salt [and fried in the previously kept apart melted butter]. 3. When the omelet is ready, you can roll it on itself and then pour the beans sauce of cream onto it. 4. Now you can serve and afterwards you can try this recipe with chopped up mushrooms, truffles, peas, asparagi, artichoke-bottoms, spinach and sorrel, instead of beans. |
AN AMULET OF BEANS.
Blanch your Beans, and fry them in sweet Butter, with a little Parsley, pour out the Butter and pour in some Cream. Let it simmer, shaking your Pan; season with Pepper, Salt, and Nutmeg, thicken with three or four Yolks of Eggs, have ready a Pint of Cream, thickened with the Yolks of four Eggs, season with a little Salt, pour it in your Dish, and lay your Beans on the Amulet and serve it up hot. The same Way may dress Mushrooms, Truffles, Green Peas, Asparagus, and Artichoke-bottoms Spinage, Sorrel, &c. all being first cut into small Pieces, or shread fine. |
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3. GREEN PEAS SOUP (1747)
RECIPE A. INGREDIENTS: peas (ca. 1kg; canned) peas (ca. 1kg; fresh or frozen) butter (ca. 225gr.; fresh, unsalted, melted) pepper salt mint (some leaves; optional) French roll slices (fried in butter; optional) METHOD: 1. Boil the canned peas, until they are extra-tender. Strain them, without breaking them. Keep them entire to prepare the puree. An keep the water, after having strained them. 2. Use the water used to boil the canned peas and pour the fresh peas into it and boil them, until they are ready but not overcooked! However, you must keep them in their water and remove just as much water as necessary to get a more thick or more liquid soup of peas, according to your taste. In fact, the water remaining in the pan with the fresh peas will be mixed up with the canned peas puree. 3. Prepare the puree of overboiled canned peas with a kitchen blender. Pour into the blender also the melted butter. Adjust salt and pepper to your taste. It is ready, when you get a fine and smooth cream of peas. 4. Now pour this smooth cream of peas onto the fresh peas with their remaining water. Adjust salt and pepper to taste. Stir well, until you get a fine and smooth soup of peas, without breaking the fresh peas. 5. You can: a. cook the peas with some leaves of mint, if you like; b. serve them with fried slices of French roll, floating on the surface of the soup. --------------------------------------------- RECIPE B. INGREDIENTS: peas (ca. 2kg; fresh or frozen) celery (4 heads; cut into small pieces) spinach (ca. 60gr; chopped up) lettuce (ca. 60gr; chopped up) leek (1; cut into slice) mint (leaves) herbs (rosemary, basil, sage; finely chopped up) mace (a little) cloves (3/4, crushed) pepper (whole, not crushed) salt butter (ca. 200gr; melted brown, beurre noisette) METHOD: 1. Take 1kg of fresh peas and boil them in suffficient water with salt, pepper, herbs, mint, mace, cloves. 2. When the peas are ready, adjust salt and pepper to taste. If there's too much water, remove what necessary. Now with an immersion kitchen blender, prepare a smooth soup of peas, that must remain sufficiently liquid, to stew the rest of the vegetables. 3. Now put, into the peas liquid soup you have obtained, another 1kg of fresh peas, the celery heads cut into small pieces, the spinach, the lettuce and the leek. 4. Let it stew on gentle and slow fire, until the vegetables are tender. Adjust pepper and salt to your taste. 5. Before serving, prepare some beurre noisette, to pour onto the hot soup of peas in each dish. Now you can serve. |
[A] A GREEN PEAS-SOOP.
Take a Quart of old Green Peas, and boil them till they are quite tender as Pap, in a Quart of Water, then strain them through a Sieve, and boil a Quart of young Peas in that Water. In the meantime put the old Peas into a Sieve, pour half a Pound of melted Butter over them, and strain them through the Sieve with the Back of a Spoon, till you have got all the Pulp. When the young Peas are boiled enough, add the Pulp and Butter to the young Peas and Liquor; stir them together till they are smooth, and season with Pepper and Salt. You may fry a French Role, and let it swim in the Dish. If you like it, boil a Bundle of Mint in the Peas. [B] ANOTHER GREEN PEAS-SOOP. Take a Quart of green Peas, boil them in a Gallon of Water, with a Bundle of Mint, and a few Sweet Herbs, Mace, Cloves and whole Pepper, till they are tender; then strain them, Liquor and all, through a coarse Sieve, till all the Pulp is strained. Put this Liquor into a Sauce-pan, put to it four Heads of Salary clean washed, and cut small, a Handful of Spinage clean washed, and cut small, a Lettice cut small, a fine Leek cut small, a Quart of green Peas, a little Salt; cover them, and let them boil very softly, till there is about two Quarts, and that the Salary is tender. Then send it to Table. If you like it, you may add a Piece of burnt Butter to it, about a quarter of an Hour before the Soop is enough. |
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4. SPINACH PUDDING (1747)
INGREDIENTS: spinach (ca. 9kg; fresh better, not frozen) eggs (6; fresh, entire) cream (ca. 230ml) French roll (old dry; grated fine) butter (ca. 120gr; fresh, unsalted, melted) nutmeg (a little) salt butter (another 120gr to garnish the dish) METHOD: 1. Put the spinach into a saucepan with the necessary salt. Let it boil, until it is tender. 2. Then adjust salt to taste, remove the water from the spinach, by well squeezing them. Then chop them up. 3. Then put the spinach into a bowl with 6 eggs well beaten up, the cream, the dry French roll finely grated, the nutmeg, the melted butter. Stir all together well. Then pour the whole mixture into a saucepan and keep stirring until the mixture begins to thicken. Adjust salt to your taste. 4. In the meanwhile, prepare a cloth wet and well floured. Pour the thickened mixture into it. Prepare a roll with the mixture well closed into the cloth. Put the cloth with the mixture into boiling water for 1 hour. 5. When the spinach pudding is ready, take it out of the cloth and put it onto a serving plate. Pour melted butter onto it. ALTERNATE VERSIONS 6. If you like the pudding sweeter: add a little sugar during the preparation and juice of orange when the pudding is ready on the serving plate. 7. Instead of boiling it, you can bake it. In this case, the mixture requires an additional ca. 120gr of sugar. 8. Instead of the French bread grated, you can use grated biscuits, in case you want a sweeter version of this recipe. |
A SPINAGE PUDDING.
Take a quarter of a Peck of Spinage, picked and washed clean, put it into a Sauce-pan, with a little Salt, cover it close, and when it is boiled just tender, throw it into a Sieve to drain; then chop it with a Knife, beat up six Eggs, and mix well with it half a Pint of Cream, and a stale Role grated fine, a little Nutmeg, and a quarter of a Pound of melted Butter; stir all well together, put it into the Sauce-pan you boiled the Spinage in, and keep stirring it all the time till it begins to thicken; then wet and flour your Cloth very well, tye it up, and boil it an Hour. When it is enough, turn it into your Dish, and pour melted Butter over it, and the Juice of a Seville Orange, if you like it; as to Sugar, you must add, or let it alone, just to your Taste. You may bake it; but then you should put in a Quarter of a Pound of Sugar. You may add Bisket in the room of Bread, if you like it better. |