Our Viands. Whence they come and how they are cooked with a bundle of old recipes from cookery books of the last century / by Anne Walbank Buckland.

Date:
1893
Catalogue details

Licence: Public Domain Mark

Credit: Our Viands. Whence they come and how they are cooked with a bundle of old recipes from cookery books of the last century / by Anne Walbank Buckland. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    fanciful for everyday use. This bread is called grizzim, and is made in long tubes a little larger than macaroni, and baked quite brown. When placed before you it resembles a bundle of sticks, and when fresh and crisp is very good, although not very satisfying. The best is made in 1 urin and Genoa. It is not known in South Italy, where macaroni may be said almost to take the place of bread, especially among the lower orders, who beg for money to eat macaroni instead of asking for bread. Macaroni is a stiff paste of flour and eggs, forced through holes so as to form long pipes; it is then hung across strings in the porches or windows of the houses to dry. In Naples it is eaten boiled in oil, and always with grated Parmesan cheese. In Germany the best white bread is everywhere made in small rolls of different shapes, very delicious when quite new, but the Germans have an almost superstitious belief in the medicinal virtues of aniseed, and all the ordinary house- hold bread is plentifully sprinkled with these seeds, the flavour of which is far from pleasant to an English palate. The Germans, also, eat rye bread, but of that anon. All through Europe at the present day the finest wheaten bread —chiefly in the form of rolls—is consumed by the upper classes, whilst the poorer people eat rye or barley bread. Probably little wheaten rolls were early in use in England when the ordinary household bread was of rye or barle). Shakespeare alludes to these delicate wheaten cakes when, in his song of the fairies, he says :— A grain o’ the finest wheat Is manchet that we eat. But we must not enter into fairy lore, lest our subject should drift into something too ethereal for mortal appetite.