1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
This is a riff on a Lobster a la Newburg recipe found in the 1898 cookbook called 'The Twentieth Century Cook Book'. Lobster a la Newburg pops up in written books around the same time as Lobster Thermador recipes; and when you compare the two they start to become very muddled in terms of ingredients and methods. People will argue endlessly about which is which, and how to make them, but in practical terms they overlap so much it's hard to tell sometimes which is which.
Lobster a la Newburg Recipe:
Boil 1 large lobster; when done pick meat from shells, cut in 1 inch pieces, and season with salt and a pinch of cayenne pepper. Add butter the size of an egg. Let all simmer 5 minutes, then add 1 glass Madiera or sherry wine, with 1 teaspoonful sugar in it, and let boil 3 minutes. Beat the yolks of 3 eggs with 1 cupful sweet cream, add to mixture and boil 5 minutes longer. Serve very hot, in shells or chafing dish.
Shrimps a la Newburg.
Prepare as above.
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Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire fact: English muffins made at home are fun to make, easy, and look just as good as store-bought but taste way better. Also true: it’s the only recipe in Dessert Person that doesn’t make a trip to the oven! Follow Claire as she walks you through the steps to getting those telltale nooks and crannies in your English muffins and how to make sure they cook all the way through in a skillet or griddle. Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.
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Special Equipment:
Instant-read thermometer, stand mixer, 3 1/2-inch round cutter (optional),
Griddle or large skillet (Preferably cast-iron)
Ingredients:
Classic English Muffins
1 1/2 cups whole milk (12.7 oz / 360g)
2 tablespoons unsalted butter (1 oz / 28g)
2 tablespoons honey (1.5 oz / 43 g)
1 teaspoon active dry yeast (0.11 oz / 3g)
2 3/4 cups bread flour (12.7 oz / 360g)
1/4 cup whole wheat flour (1.2 oz / 35g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
Neautral oil, for the bowl and baking sheet
Cornmeal, for dusting
Video Breakdown:
0:00 Start
0:14 Intro to Classic English Muffins
0:28 Dessert Person Intro Animation
0:46 About English Muffins
1:47 Ingredients & Special Equipment
2:26 Scalding The Milk
5:53 Felix & Co. Updates
6:24 Mix The Dough
8:15 Dough's 1st Rise
10:30 Dough's 2nd Rise
12:15 Form & Griddle The Muffins
15:26 Flip The Muffins
17:18 A Maya Sighting
18:00 Top Your English Muffin & Taste
19:05 :)
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
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