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Written by JulieW
(5/2/2007 5:47 a.m.)
in consequence of the missive, Courses that were to her credit, penned by Carolyn
For example , W.A Henderson in his book The Housekeeper's Instructor or Universal Family Cook( 1807) also refers to "amulets".
In her recipe for an Amulet of Beans in the first edition of her cookery book Mrs Glasse uses egg yolks only- no whites, and the end result would be more like a set egg custard,IMHO.
Here is her recipe:
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 ream. Let it simmer,shaking your Pan; season with pepper,slat 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 etc all being first cut into small Pieces or shred fine
Mrs Glasse however was odd among her contemporaies for she did not include recipes for amulets as we know them, though they are to be found in other cookery books of the mid 18th century; both Elizabeth Cleland (1755 ) and John Thacker (1758) include amulet recipes in their cookery books which are more akin to our version of an omlette.
Here, in order to enable you to compare, is one recipe from Elizabeth Cleland's book A New and Easy Method of Cookery ( 1755):
To make an Amulet
Get what Quantity of Eggs you think will fill the Dish; season them with Pepper and Salt; ten eggs will fill a small Dish' spread parsley and Chives and beat tehm and the Eggs witha Gill of Cream very well; then fry them in a pan of good clarified Butter or Beef-Dripping on both Sides: You may put in Gravy instead of Cream: You may put cut Slices of Oranges over it in the Dish
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