Sovay's Profile

From: Northern England,

Joined: October 7th, 2012

About me: I've embarked on a mission to cook something new from every cookery book I own - currently 260 - and am planning to use my account here to keep track (thanks to rfb from Librarything for tipping me off to the existence of this site). I've made a couple of rules for myself: to cook the recipe as given, with no substitution or variation unless suggested by the author; and to try to pick a genuinely new dish from each book - in other words, as I've cooked many Leek and Potato Soups in my time, I don't get to count Leek and Potato Soup as a new dish just because I haven't used this specific recipe before (unless it has really significant differences from the usual versions).

Hodge Podge from Mrs Beeton's Cookery Book

Beef and vegetable soup with beer - turned out disappointingly bland. The recipe had no seasoning other than salt and pepper - having tried it, I added a stock cube and some Worcester sauce, which helped... read more >

recipe reviews (241)
book reviews (5)
useful review votes (43)

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Sovay's Reviews

1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating

17th Century Recipts from Count Peter's Receipt Book Gastronomy and History From Visingsborg, Sweden's First County.

By Ingrid Larsson Haglund
[Strandgarden, Sweden: Atelje Lovisa, 2000] 1st ed. - 2000

Surprisingly good and less rustic than they sound. The pastry is very rich and short - I made no attempt to roll it but just put lumps of it into the tin and pressed them into shape by hand. It was very crumbly when baked as well and not easy to get out of the tin. The filling is cooked mashed swede with almonds, egg yolk and cream, seasoned with salt and a little sugar. I would make this again but might reduce the butter content of the pastry to something closer to a standard rich shortcrust.

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