Subj : Re: Richyssoise (Chilled, Cre
To   : Ben Collver
From : Dave Drum
Date : Tue Apr 04 2023 07:28:55

-=> Ben Collver wrote to Dave Drum <=-

 BC>       Title: Richyssoise (Chilled, Creamy Potato-Onion Soup)

 DD> Someone has take liberties with that recipe. I could not find it with
 DD> that spelling anywhere in the Moosewood collection.

 DD>       Title: Leek & Baked Potato Vichyssoise w/Red Caviar

 BC> Thanks for the correction.  This cookbook was published in 1977 and it
 BC> is entirely hand-written including the illustrations, table of
 BC> contents, and index.  Very aesthetically pleasing, but they wrote the V
 BC> with curly ends and to my eye it looked a lot like a lower-case letter
 BC> "r".  My bad.

More like a marketing gimmick. It may look authentic and like something
handed down from previous generations. Sorry, but I prefer printed in
an easy to read typeface (and with modern measurements if actual archaic
measures were used). I had several hand-written recipe cards from the
collection of my Grandmother - and when I was entering them into Meal
Muncher format I had to go ask more than once "What's this mean?" And
she wrote a very nice Spencerian script with her Esterbrook fountain
pen.

 BC> The other day i went to the library to renew my card, and i found that
 BC> they have a re-printed edition of the original Moosewood Cookbook.  How
 BC> cool is that!

Except for having to renew a library card - pretty cool. My library
issues cards only to juveniles. My voter's ID serves as my library card.
What's neat about my library is that they have many books available in
electronic format. So in a lot of instances I can download a volume to
my Kindle .... and not have to worry about hustling it back to the library
before the due date. The only problem with that is if doing reference
reading it's very hard to flip from page to distant page. Or to go back
several chapters to check how something came about. So, I have an online
account and download to my confuser and use my Kindle app and a search
engine.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Library Punch
 Categories: Beverages, Booze, Dairy, Fruits, Herbs
      Yield: 12 Servings
 
  1 1/2 c  Sugar
      8    Lemons; 6 zest peeled in
           - strips & juiced, 2 thin
           - sliced
      1    Pineapple; peeled, cored,
           - chopped
      3 c  Simmering water
      4 c  Brandy
      2 c  Rum
      1 c  Absinthe
    1/2 c  Grenadine
      1 tb Whole cloves
      1 tb Coriander seeds
      2 ts Fresh grated nutmeg
      8 ds Bitters
      2 c  Whole milk
     20    Sprigs mint
 
  Recipe courtesy of Nancy Fuller
  
  In a large pot or bowl, stir to combine the sugar, lemon
  zest, lemon juice and pineapple. Let stand for 30
  minutes.
  
  Add the hot water and stir to dissolve the sugar. Add the
  brandy, rum, absinthe, grenadine, cloves, coriander,
  nutmeg and bitters. Let stand, covered, for at least 1
  hour or up to overnight.
  
  In a medium saucepan, scald the milk, then add to the
  punch. The milk will curdle when mixed with the lemon
  juice and alcohol. Let stand for 1 hour.
  
  Strain the punch through a double-cheesecloth or a
  coffee-filter-lined strainer. Transfer to the
  refrigerator to chill.
  
  To serve, fill a large bowl with the punch and add the 2
  sliced lemons. Fill a small glass with ice, add a mint
  sprig, then fill with punch. Repeat for the remaining
  cocktails.
  
  COOK'S NOTE: The lemon, pineapple and sugar combines to
  make a mixture called Oleo-Saccharum which dates back to
  the 19th century, when it was the go-to ingredient for
  cocktails. It is a great sweetener and base for other
  beverages like iced teas or lemonade. This mixture can be
  made 2 to 3 days ahead and kept refrigerated.
  
  Yield: 12 servings
  
  RECIPE FROM: http://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Take pride in your pain. You are stronger than those who have none.
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.