In the Kitchen: To Make a Cake (1604)

Dear Constant Reader,

[I wrote this in January 2020 and apparently it’s been sitting in my drafts all that time. It’s been well over a year since I shared a historic recipe with you and most of what I’ve been cooking this year is from the 1914 project. I can’t find a picture of the finished cake so you’ll just have to imagine it.]

It has been a while since I did any historic cookery. When our local medieval/Renaissance cookery group was having a joint meeting with a gaming group, that was enough to get me thumbing through my Elizabethan cookbooks. I wanted to bring something that didn’t need any cooking on site and was somewhat seasonal. It’s wintertime, which made me think of fruit and spice cakes.

To Make a Cake
Take a peck of flower, and fower pound of currance, one ounce of Cinamon, half an ounce of ginger, two nutmegs, of cloves and mace two peniworth, of butter one pound, mingle your spice and flower & fruit together, put as much barme as will make it light, then take good Ale, & put your butter in it, all saving a little, which you must put in the milk, & let the milk boyle with the butter, then make a posset with it, & temper the Cake with the posset drink, & curd & all together, & put some sugar in & so bake it.
Elinor Fettiplace’s Receipt Book

Cakes in the 16th and 17th centuries were not much like today’s cake. They were raised with barm, which is the yeast used for making ale, rather than baking powder, which wasn’t invented for a couple of centuries. The results are more like bread than what we think of as cake today. I use yeast with a little beer added for flavor.

The above recipe would make a giant cake, as a peck of flour is eight quarts of flour or about 37 cups. I divided all the ingredients approximately by eight to make a more manageable cake. Since I have no idea how much mace or cloves a penny bought at the time, I just added the spices to my liking.

The big mystery here was these instructions “then take good Ale, & put your butter in it, all saving a little, which you must put in the milk, & let the milk boyle with the butter, then make a posset with it, & temper the Cake with the posset drink, & curd & all together”. My read of it is to take ale and add most of the butter to it. Put the rest of the butter into the milk and bring the milk to a boil. Then add the milk to the ale (a posset is a beverage made with warm milk curdled with alcohol) and add it to the cake mix. Why split the butter like that? I might understand if you worked part of it into the flour and melted the other part, but this baffles me. It all melted when I added the warm milk to the ale. Any thoughts?

The end result is a pleasantly-spiced, not too sweet fruit bread.

4 2/3 cups all purpose flour (I like a mix of all-purpose and whole wheat)
8 oz. currants
2 tsp ground cinnamon
1 tsp ginger
1/2 t mace
1/4 t nutmeg
pinch cloves
2 oz. butter (1/2 stick)
1 cup ale (I used a winter warmer)
1 cup milk
1 packet yeast
1/4 cup sugar

Mix together the flour, currants, and spices in a large bowl. Pour the ale and half the butter into a small bowl. Bring the milk and the rest of the butter to a boil in a sauce pan. Let the milk cool to body temperature (if you put a drop on the inside of your wrist, it should feel neither hot nor cold), add to the ale along with one tablespoon of sugar and the yeast. Mix the rest of the sugar into the dry ingredients.

When the yeast bubbles (about 10 minutes) add the wet ingredients to the dry. Mix until well combined. Knead a few times on a floured surface. Pat the dough into a ball. Grease the bowl and put the dough into it. Cover with a dish towel and let rise in a warm place until doubled.

Punch the dough down and place in a greased pan. I used a 9″ round cake pan. Cover and let rise again.

Bake at 400°F for half an hour. You can sprinkle it with coarse sugar when it comes out of the oven or make a glaze with powdered sugar and rosewater and pour over the warm cake.


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Published in: on 22 September 2022 at 10:29 am  Leave a Comment  
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In the Kitchen: Cherry Clafoutis

Dear Constant Reader,

Dipping my toe back into blogging…

It’s sour cherry season at The Manor again! I tend to share new recipes I try each season, but this is one I make every year. It’s easy and delicious — clafoutis. Technically it’s only clafoutis if you use cherries; with any other fruit it’s flaugnarde.

There are lots of recipes out there. This is the one I’ve cobbled together from a number of sources over the years. It’s more custardy than pancakey. I use other fruit too, especially in the glorious days of early July when I have both sour cherries and peaches. It’s a fabulous combination!

Sour Cherry Clafoutis, as made at The Manor
2 cups pitted sour cherries (or enough to thickly cover the bottom of your baking dish)
1 tablespoon Kirsch or cognac
1/3 cup sugar
3 tablespoons flour
Large pinch salt
2 tablespoons ground almonds
2 eggs
1/2 cup milk
1/4 cup sour cream or Greek yogurt
1 teaspoon vanilla

Preheat the oven to 350F.

Grease your baking dish. I usually use a glass pie plate, but you could use individual ramekins too.

Arrange the cherries in your baking dish and sprinkle the Kirsch or cognac over them.

Whisk together the dry ingredient in one bowl and the wet ingredients in another.

Whisk the wet ingredients into the dry.

Pour the batter over the cherries and put the pan in the oven for 40-45 minutes or until set in the middle and browned around the edges.

Let it cool just a little. It’s really good when warm (it’s not bad cold either). It will fall a bit as it cools. Makes 8 servings.

M2These writings and other creative projects are supported by my 15 Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

Published in: on 27 June 2022 at 3:04 pm  Leave a Comment  
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In the Kitchen: Best Ordinary Pottage (1615)

Dear Constant Reader,

Sinister Sarah, a member of my Advisory Committee on Patreon, requested an Elizabethan recipe. (If you’d like to make requests as well, please join the $5 tier). Technically this recipe was published after Elizabeth’s death, but it’s still got a  Renaissance style, rather than a Restoration one. 

therefore to make the best ordinarie Pottage, you shall take a racke of Mutton cut into pieces, or a leg of Mutton cut into pieces; for this meate, and these ioynts are the best, although any other ioynt or any fresh Beefe will likewise make good Pottage: and hauing washt your meate well, put it into a cleane pot with faire water, and set it on the fire; then take Violet leaues, Endive, Succory, Strawberry leaues, Spinage, Langdebeefe, Marigold flowers, Scallions, & a little Parsly, & chop them very small together; then take halfe so much Oat-meale well beaten as there is Hearbs, and mixe it with the Hearbs, and chop all very well together: then when the pot is ready to boyle, skum it very wel, and then put in your hearbs, and so let it boyle with a quick fire, stirring the meat oft in the pot, till the meat bee boyld enough, and that the hearbs and water are mixt together without any separation, which will bee after the consumption of more than a third part: then season them with Salt, and serue them vp with the meate, either with Sippets or without. (Gervase Markham, The English Huswife, 1615)

If you want to see how I cooked this (in 16th century attire!), you can join my Patreon at any level to watch the video.

I used lamb, since mutton is hard to acquire. For the herbs I used endive, spinach, violet and strawberry leaves (from my garden), parsley (also from the garden), & scallions. “Succory” is chicory, but my supermarket didn’t have any. I wanted curly endive, to be closer to the historic sort, but all the market had was Belgian. Although I’ve grown edible marigolds in the past, I didn’t this year. Even herbals of the time period were unclear about exactly what herb “langdebeefe” (ox-tongue) is, so I felt no guilt at leaving it out. Oat meal as used here is meal made from oats, not today’s rolled oats oatmeal. I started with steel-cut oats (since that’s what I could acquire) and ground them fine with a mortar and pestle.

I put the lamb, cut into chunks, and bones into a heavy pot and covered it with water and set it to boil. I chopped the greens fine. There were 4 cups of greens, so I added 2 cups oat meal, according to the recipe. Once the broth had almost come to a boil, I skimmed off any foam, and then added the greens and oats.

Markham says to boil it on a quick fire, stirring, until it’s one-third reduced. I had to keep stirring it as the pottage got very thick very quickly. After half an hour, I called it done and added some salt.

I was expecting a thick soup or stew and what I got was more of a porridge — very solid. Still, it tasted good. It was rather meaty-flavored but also fresh and bright from the greens. I had been concerned about the bitterness of the greens, but cooking mellowed them out. Markham says you can serve the pottage on sippets, pieces of stale bread to soak up broth or gravy. My version had absolutely no liquid to soak up, so I skipped the sippets. I wasn’t thrilled about how dense the pottage turned out, although I really liked the flavor.

The next morning I reheated some for breakfast and decided to add quite a lot of boiling water to thin it out. And that got me thinking about jook, a thick rice soup (thanks to Louise Hung for her recipe!). It’s also made with meat and veggies and grain, but a smaller amount of rice and a lot of liquid. The result is definitely soup and not cereal. I think the proportions of oats to water in the pottage needs to change. The pottage also wants to cook for a longer time on lower heat, mostly covered. 

Here’s what I’d do next time.

Proposed Pottage Reconstruction
1 pound lamb, cut into pieces
4 cups chopped greens (I used 1 1/2 cup each endive & spinach and 1/4 cup each violet leaves, strawberry leaves, parsley, and scallions)
1 cup ground oats
6 cups water

Cover lamb with water and bring to a gentle boil. If any foam rises to the surface, skim it off. Add greens and oatmeal. Loosely cover pot and simmer over low heat, stirring occasionally. Cook about 1 hour. If mixture gets too thick, add up to 2 cups additional water. Salt to taste.

M2These writings and other creative projects are supported by my 14 Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

Published in: on 23 June 2021 at 10:57 am  Leave a Comment  
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In the Kitchen: Carnival Cream

Dear Constant Reader,

One of my friends sent me this mid-century recipe and kind of dared me to make it. So, of course, I did. If you want to see the whole process in living color, become one of my Patrons!

Carnival Cream is a simple frozen dessert, a little bit like ice cream, with a very special ingredient, which I will reveal later.

You needIMG_0962

eggs, heavy cream, sugar, vanilla, the Special Ingredient, and maraschino cherries & toasted almonds for topping. (there is actually sugar in this picture — hiding behind the almonds)

Beat the eggs with sugar until thick. Whip the cream until stiff. Carefully fold in the vanilla and Special Ingredient. Fold in the eggs. Pour the mixture into molds and top with chopped cherries and almonds. Freeze until firm.

Isn’t it pretty?


What did I think? It’s sweet and creamy. It’s also much firmer than ice cream, since there’s no churning. Maybe you could use a spoon if you let it thaw a little, but I bit right into it. The cherries and nuts add some much needed texture. The Special Ingredient provides a subtle, but distinctive flavor. It might not be immediately recognized.

So what is the Special Ingredient?


Yes, you read that correctly. This was a recipe from Heinz Ketchup.
For a dessert.
Containing ketchup.
You see why I just had to try it.

It’s not a disgusting as you might think. Really. It’s kind of odd, but not terrible. One could probably use sriracha instead of ketchup if one liked spicy things (I don’t) and be rather au courant.

Here’s the original recipe. (I rearranged the order slightly in my video and above for dramatic effect.)

Carnival Cream

From Mrs. Frank Flynn, Philadelphia, Pa.

Whip 1 cup heavy cream until stiff. Fold in 1/4 cup of the world’s best-loved ketchup, Heinz, and 1/2 tsp. vanilla. Beat 3 eggs with 1/2 cup sugar until thick. Fold into whipped cream mixture.

Pour into individual molds or ice cube trays. Sprinkle with 3 Tbs finely chopped Maraschino cherries and 2 Tbs. chopped toasted almond.s Freeze until firm. (Makes 8 to 12 servings.)

M2These writings and other creative projects are supported by my 15 Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

Published in: on 31 March 2021 at 2:01 pm  Leave a Comment  
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In the Kitchen: Pineapple Salad (1928)

Dear Constant Reader,

It’s my birthday tomorrow and I have a gift for you!

When I made Sub-Gum Chop Suey from The Mandarin Cook Book, I also made Pineapple Salad. It was too weird to pass up! Usually I only share these vintage cooking videos with my Patrons, but thanks to my kind sponsor, Emporium 32, I’m making this little bonus video public! Enjoy!

If you want more like this, consider becoming a Patron. With more Patrons, I can get some better video equipment, like the microphone I clearly need.

Pineapple Salad
Original Recipe
Boil 3 cups bean sprouts in pineapple juice. Cover with mayonnaise dressing, flavored slightly with Chinese sauce. Sprinkle with chopped nut meats and garnish with Kumquats cut in quarters.

Mina’s Version
Simmer 1 cup bean sprouts in 1 cup pineapple juice until tender. Drain and let cool. Blend 3 tablespoons mayo with 1 teaspoon soy sauce and add enough to the bean sprouts to lightly coat. Sprinkle with 1 tablespoon toasted slivered almonds and garnish with citrus sections.

M2These writings and other creative projects are supported by my 15 Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

Published in: on 18 February 2021 at 4:38 pm  Leave a Comment  
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In the Kitchen: Sub-Gum Chop Suey (1928)

Dear Constant Reader,

One of my Advisor Committee tier supporters on Patreon, Adrienne F.,  requested a recipe from the 1920s. I first grabbed a Photoplay cookbook, full of recipes from movie stars of the era, but no dish jumped out at me. Then I remembered I had another Jazz Age cookbook.

The full title is Mandarin Chop Suey Cook Book containing authentic translation of the best recipes of leading Chinese chefs and directions for preparing various popular and healthful Chinese dishes exactly as they are prepared in the Orient. You can take all that with as much salt as you like… It was published by The Pacific Trading Company in Chicago in 1928.

Once again, I have made a video of cooking this dish for my Patrons.

You will need meat (I used boneless pork chops), oil, celery, water chestnuts, bamboo shoots, green pepper, mushrooms, pimentos, soy sauce, corn starch, water, and almonds.

Everything should be sliced thinly,  then brown the meat in a pan with some oil. Then add the celery, water chestnuts, and bamboo shoots and cook for ten minutes. I though this was excessive, and feared the meat would get tough, but followed the instructions to the letter.

Then add the green pepper and mushrooms. At this point the recipes says to simmer until tender. There’s no liquid to simmer. I wonder if you were supposed to add some stock as well, as is done in some of the other chop suey recipes in the book.

Next we add the pimentos and some “Chinese sauce”, which I assumed to be soy sauce, as well as salt and pepper (I skipped the salt because the soy sauce should be salty enough). Lastly some cornstarch in an unspecified amount of water, which would thicken any liquid, but there wasn’t any. Again, an argument for adding some stock earlier in the cooking process. 

Serve with chopped almonds on top or mixed in.

It was pretty good, but I would make a few changes if I cooked it again. My fears that the meat would become tough from overcooking were realized and the entire dish really wanted to be saucier. Some of the other recipes in the book said to cook the meat until “half-cooked” and then add the vegetables. Others added half a cup of stock after the vegetables. Both of these would be an improvement. I’d probably also add onions and bean sprouts (and skip the green pepper!), but that’s just my personal taste.

Here’s the original recipe, exactly as writ.

Sub-Gum Chop Suey
(4-6 persons)

1 lb. meat (pork or beef)
1 green pepper
1/2 can pimentos
1/2 cup chopped celery
1 doz. water chestnuts
1 doz. almonds
1/2 cup bamboo shoots
1 doz. white mushrooms
3 tablespoons Chinese sauce
1 tablespoon cornstarch

Meat should be cut real small, also all the vegetables.

Have your skillet well greased and hot before you fry the meat. When meat is brown put in the celery, water chestnuts and bamboo shoots. Cook for ten minutes, then add green peppers, mushrooms and let it simmer until tender. Lastly, add chopped pimento, Chinese sauce and a little salt and pepper. Mix cornstarch with cold water and add to the chop suey. You can sprinkle the chopped almonds on top or mix it in the chop suey.

M2These writings and other creative projects are supported by my 15 Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

Published in: on 18 February 2021 at 3:25 pm  Leave a Comment  
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In the Kitchen: Girl Scout Cookies (1922)

Dear Constant Reader,

Earlier this year I came across The Nineteenth Amendment Centennial Cookbook: 100 Recipes for 100 Years. I was thrilled to discover it contained the recipe for the original Girl Scout cookies. I was a Girl Scout for some years and selling cookies was a huge part of it. In fact, one year every girl in my troop had to each sell 200 boxes to help finance a trip we were taking. I can’t imagine baking the cookies as well as selling them! But I had to see what they tasted like.

If you’re one of my Patrons, you can see a video of me baking and then trying these cookies.

You need…

flour, sugar, butter, baking powder, eggs, vanilla, salt, and milk.

Cream the butter and sugar together. Beat the eggs and stir in. Add the milk and vanilla, and then the flour, baking powder, and salt. Mix well.

Wrap the dough in plastic wrap and chill for an hour.

Roll out the dough and cut into shapes. The recipe says trefoils, the Girl Scout emblem, but I don’t have a trefoil cutter and I wasn’t going to free-hand it with a knife. I used a heart-shaped cookie cutter Scratch made for me (awwwww….). The dough was really sticky and I needed a fair bit of additional flour to roll it out. After I cut the cookies, I decided to throw them in the fridge for 15 minutes to firm up before baking.

I sprinkled the cookies with a little sugar and popped them in a 375F oven until the edges browned, 8-10 minutes, then let them cool on a rack. They had spread a little bit in the baking and the heart shapes were no longer so distinct.

How did they taste? Well, like sugar cookies. Crispy around the edges and soft in the middle. Perfectly delicious sugar cookies. If I made them again (and I might), instead of rolling out the dough and using cookie cutters, I’d form the dough into small balls and flatten them with the bottom of a glass dipped in sugar.

Original Girl Scout Cookies
1 cup (2 sticks) butter
1 cup sugar
2 eggs
2 Tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder

Cream butter and sugar.
Add well-beaten egg.
Then add milk, vanilla, flour, salt, and baking powder.
Refrigerate for at least 1 hour.
Roll out dough, cut into trefoil shapes, and sprinkle sugar on top
Bake in a quick oven (375F) for about 8-10 minutes, until edges begin to brown.
Cool and serve!

EDIT: I’ve since found the original recipe, without commentary from the above cookbook. It omits the salt and the directions are:

Cream butter and sugar; add well-beaten eggs, then milk, flavoring, flour, and baking powder. Roll thin and bake in quick oven. (Sprinkle sugar on top.)

This amount makes six to seven dozen.

M2These writings and other creative projects are supported by my 11 Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

Published in: on 28 January 2021 at 11:33 am  Leave a Comment  
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In the Kitchen: Sham-Pain Salad (1952)

Dear Constant Reader,

I’m back in the kitchen for a new challenge! I’ve been cooking with historic recipes for quite a while and I’ve made some crazy things (ham-banana rolls anyone?). I realized there was one particular type of dish I’ve never made* — a molded gelatin salad!

For my first attempt, I chose Sham-Pain Salad from Date Bait: The Younger Set’s Picture Cook Book by Robert H. Loeb, Jr. (1952). It’s aimed at teenagers (that is, teenage girls) so they can impress their friends and parents with their culinary skills. There’s a lot of boxed and canned foods involved. I picked this one because it’s not as weird as some other gelatin “salads”.

I filmed the making of this, so if you are one of my Patrons, you can see the whole thing from ingredients to taste testing. I did the majority of the video editing** (of which I am quite proud) and all the camera work (of which I am not so much) myself. I’m pretty pleased with the end result and have more cooking videos in the works.


It’s a pretty straight-forward recipe. Make lemon gelatin with hot water and ginger ale and let it chill until slightly thickened. Stir in sliced celery, chopped nuts, and chopped peaches. Pour into a dozen individual molds and chill until firm. Turn molds out onto a lettuce covered platter around a bowl of mayonnaise.

I made a couple tweaks. The minor ones were using jarred peaches instead of thawed frozen ones and using pecans for the generic “nutmeats”. The big ones were cutting the recipe in half, as it served 12, and there are just 2 of us, and using one large mold (a bundt pan, since that’s all I had).


Everything went well until it was time to unmold and it just collapsed. My first gelatin mold was a disaster! Ah well, just keeping it real…

At first I thought there was just too much stuff and not enough gelatin to hold it all together. Maybe the peaches, being jarred instead of frozen, added too much liquid, which kept the gelatin from setting up as firmly as it should have. I should have let the peach slices drain for a while before adding them. In the end, I think the failure was due to the half-full mold. Instead of resting on the platter and having the mold lifted away, it just plummeted out and lost structural integrity.

Despite the collapse and having to serve it in bowls instead of decorative slices, it tasted quite good. The celery is fairly inoffensive, just adding some crunch and no strong flavors. I did try the salad with a dab of mayo, just for authenticity’s sake, but it’s much better with some whipped cream.

If you want to see it all, step by step, in living color, become a Patron!

Here’s the recipe as printed, slightly translated because of the pictures in the original recipe.

Sham-pain Salad (serves 12)
WARNING: you must have 12 individual molds

2 12-ounce boxes of frozen peaches (thaw immediately)
2 boxes lemon Jello
Ginger ale


  1. dissolve lemon Jello in 2 cups hot water
  2. add 2 cups ginger ale
  3. refrigerate till slightly thickened
  4. then add 1/2 cup sliced celery and 1/2 cup nut meats — stirring in carefully
  5. drain and cut up peaches
  6. add peaches — stir in carefully
  7. transfer to individual molds — then chill till firm
  8. line large platter with lettuce
  9. unmold so [onto platter around a bowl of mayonnaise] — serve…

M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

*I did once make a 17th-century layered wine jelly, but that’s not quite the same thing.
**Scratch helped me a lot though. If something is particularly good or clever, it was probably his suggestion.

Published in: on 28 October 2020 at 10:12 am  Leave a Comment  
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In the Kitchen: Kompot

Dear Constant Reader,

It’s sour cherry season at The Manor and I’ve got a new recipe for you! Technically it doesn’t have to be made with sour cherries, but I’ve got them… oh, do I have cherries…

Kompot is a refreshing fruit drink from Eastern Europe. The recipe is super simple, just three easy to remember ingredients: water, sugar, and fruit!

For every gallon of water, you need one pound fruit and a cup of sugar. Because our pitcher only holds two quarts, I used half quantities (mostly) — 2 quarts (8 cups) water, a half cup of sugar and 12 ounces pitted sour cherries (for a more intense cherry flavor).

You can use any combination of fruit you like. If the fruit is large, like plums or peaches, cut into bite-sized chunks. For cherries, stem and pit them.

Put everything into a big pot and stir until the sugar is dissolved. Bring to a boil, then reduce heat. Simmer for 10 minutes then remove from the heat. Let the kompot cool in the pot.

Pour into a pitcher and chill overnight. You can serve it with or without the fruit.
Glass from Emporium 32

M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

Published in: on 15 July 2020 at 2:00 pm  Leave a Comment  
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In the Kitchen: Retro Hors d’oeuvres

Dear Constant Reader,

Today is Memorial Day, when many people usually have a barbecue or potluck to celebrate the start of summer.* That’s not going to happen so much this year. I’m going to make a few canapés and hors d’oeuvres for two to enjoy in the backyard with some cocktails. This recipe takes me back to my childhood.

When I first had these tasty bites, they were made by Mary Browne, a friend of my parents. Mary was a great hostess and many of her dishes that guests praised highly were simpler than you might think**. This was one of them. It’s so simple, there isn’t even really a recipe.

You need Untitledcocktail rye, chopped onion, mayonnaise, and Swiss cheese.

Spread some mayo on a slice of the bread. Sprinkle it with chopped onion. Top it with a piece of cheese the same size as the bread and stick the whole thing under the broiler until the cheese bubbles. That’s it!
Serve them piping hot. Something magical happens when you heat everything up. Even if you think you don’t like mayonnaise or raw onion, you might like these.

You can, of course, use any kind of bread you have, but cut an average-sized slice into quarters. Similarly, use any kind of sliced or shredded cheese you like. No onion? Any allium will do (but go light if you’re using garlic). I’ve seen variants on this that add seasoning the mayo or add other ingredients (like crumbled bacon!) to the onion, but I’m kind of a purist.

I think I’m also going to make a few Bedroll Specials and some White Bean Dip to have with crudité. Are you making anything special today?

M2These writings and other creative projects are supported by my Patrons. Thank you so much! To become a Patron, go to my Patreon page. Or you can just tip me if you liked this.

* I have nothing against a holiday weekend celebrating the start of summer; I just wish it wasn’t the day we are supposed to honor our military dead.
**The exception was her amazing angel biscuits. She even gave me the recipe and I couldn’t get it right.

Published in: on 25 May 2020 at 12:08 pm  Leave a Comment  
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