$7 Partners Olive Oil Herb Cracker, 4 oz Grocery Gourmet Food Snack Foods Crackers Partners Olive Oil Max 66% OFF Herb Cracker oz 4 farmindia.org,Olive,Oil,Cracker,,4,Herb,Grocery Gourmet Food , Snack Foods , Crackers,Partners,/incoming777334.html,$7,oz $7 Partners Olive Oil Herb Cracker, 4 oz Grocery Gourmet Food Snack Foods Crackers farmindia.org,Olive,Oil,Cracker,,4,Herb,Grocery Gourmet Food , Snack Foods , Crackers,Partners,/incoming777334.html,$7,oz Partners Olive Oil Max 66% OFF Herb Cracker oz 4

Partners Olive Oil Max 66% OFF Herb Cracker oz Recommended 4

Partners Olive Oil Herb Cracker, 4 oz

$7

Partners Olive Oil Herb Cracker, 4 oz

|||

Product description

All Natural, Kosher Certified.

Partners Olive Oil Herb Cracker, 4 oz

Sunday, May 21, 2017

The Ceylon Dinner, 1875.

Over the years I have posted quite a number of menus for late nineteenth century civic and other official dinners.  I think it is fair to say that, looked at with modern eyes and tastes, those formal menus appear drearily predictable and ponderous. They were, of course, also written in French, and I have no doubt that the guests knew exactly the ingredients and style of each dish,  even if they had no other skills with the French language.

The report of the dinner that I have for you today suggests that these guests may have not, however, have always taken the process quite as seriously as we tend to believe.

The tradition of London’s “Ceylon Dinners” continued for many decades in the late nineteenth and early twentieth centuries, as a celebration of Britain’s imperial motives and achievements in the country we now call Sri Lanka. An article in the Hindu Organ, of 29th January, 1908 briefly summarises the rationale for the tradition:

The Ceylon dinner in England brings together all Ceylonese young men who are at that time residents in the British Isles as also such Britishers, retired officials and others, as have the welfare of the Ceylonese at heart, and sympathise with their aspirations. The function affords an opportunity for the sons of Ceylon scattered over in different parts of Great Britain and Ireland not only to become acquainted with each other but also to ventilate the grievances of their country in England before the British public.
Hindu Organ, 29th Jan. 1908.

The Ceylon dinner for which I am going to give you the menu details today took place on January 22, 1875, and was duly reported in the Ceylon Observer (Colombo) a few months later – because the British folk doing their colonial service in the far reaches of Her Majesty’s empire were ever keen to know what was happening “at home.”

The writer begins:

For, there was a Ceylon dinner at the Criterion last night. Thirty Ceylon men sat down to feed, in number two of the establishment at the corner of Piccadilly Circus, John Anderson, Esquire, in the Chair; and there were the Patriarch of Uva, the Patriarch of Dimbula, other Patriarchs and merchant Princes, and last, though not least, Mr. John Capper, Prince of Editors.  To begin with the beginning, this, what follows was the

MENU OF THE BILL OF FARE.

(FREE TRANSLATION)


Hors d”oeuvre.
Over-worked horse.
Chablis
Stable liquor.
Potage
Pottage.
Tortue liée
Tortured lie.
Ponche à La Romaine.
Roman Punch.
Poissons.
Poisons
Saumon – sauce homard
Some one’s saucy Hoer with
Turbans de merlans piqué
Turban and a marlin spike.
Marcobrunn.
Mark and Burn.
Entrées.
Entries.
Suprême de volaille à la financière.
Supreme wool oily tal de ral de ral de rido.
Heydsieck.
Hide and Seek.
Ris de veaux piquéaux petits pois
Riddle and woe of picked clean and skinned planters.
Dry Monopole.
Dry mon and pale
Relevé
Relief.
Quartier d’agneau.
Hind quarter of Agent with
  Salade.
aiyo salad and sauce.
Rots.

Faisans.
Raw Peasants.
Pluviers dorés.
The goose that lays the golden eggs.
Entremets.
Intermezzo
Savarins chaudes au curacoa
Savvery, hot, in curacao.
Charlotte à la Parisienne.
Parisian Charlottes.
Heidsieck.
Hide and Seek.
Dry monopole.
Dry mon and pale.
Ramequins au fromage parmesan.
Raman comes into the garden, Maud of age.
Boudins glacé au fruits
Buddha glazed and fired.
Liqueurs.
Liquors up.
Dessert.
Dessert.
Château Giscours 1864.
Port old and tawny.
Café
Coffee.



I have not come across such a “free translation” of a standard menu of the era before, and I do wonder at the motivation for it being provided. What do you think?

As for the recipe for the day, I have chosen from Savouries à la Mode (London, 1886) by Mrs. De Salis (Harriet Anne.)

Ramequins au Fromage.

Crumble a small stale roll and cover it with a breakfastcupful of milk, which must be quite boiling; after it has well soaked, strain and put it in the mortar with four ounces of Parmesan and four ounces of Gloucester cheese grated, four ounces of fresh butter, half a teaspoonful of made mustard, a little salt and pepper, and a saltspoonful of sifted sugar. These ingredients must be all well pounded together with the yolks of four eggs, adding the well-whipped whites of the eggs. Half fill the paper cases or china moulds with this, bake them in a quick oven about ten to fifteen minutes, and serve hot as possible.





Sunday, May 14, 2017

Supper for Persons of Moderate Fortune, 1796.


Modern recipe writers generally note how many persons a dish will serve, and they occasionally suggest accompanying dishes or even complete menus. They don’t however, feel the need to advise how many staff will be needed to serve a suggested menu. In previous times, when servants were found in almost all homes, except those of the lowest classes, this must have been most useful advice.

The popular book The Complete Family Cook; Being a System of Cookery, Adapted to the Tables not only of the Opulent, but of Persons of Moderate Fortune and Condition (fourth edition, 1796) by Menon (writer on cookery) and S. Taylor (writer on cookery) gave suggested menus for meals for different occasions, of varying degrees of seriousness, requiring from five to twelve servers.

Today I have chosen a supper menu from the book, for your late 18th century self, on the assumption that you have a moderate fortune and have five servants at your disposal.

A Table of Twelve Covers for Supper, served by Five.

FIRST COURSE.
A leg of mutton roasted for the middle
Four dishes (entrées); veal cutlets à la Lyonnoise, a beef rump en matelote,
a duck with turnips, two chickens en giblotte.

SECOND COURSE.
A sallad for the middle.
Two dishes (plats de rôt); a young turkey, a young duck.
A plate with oranges.
Plate with a remoulade in a sauce [pan? unreadable]

THIRD COURSE.
Five small dishes, (entremets); cheese-cakes for the middle, eggs with streaked bacon,
Spanish chardons, bread fritters, burnt cream.

FOURTH COURSE.
Iced cheese for the middle, or a bowl of fruit.
Compote of apples à la Portugaise.
Compote of peaches.
Plate of sweet-meats.
Two plates of nuts.
Plate of grapes.

As the recipe for the day, I give you Burnt Cream, from the same book.

Burnt Cream.
Put two spoonfulls of flour, mixed by little and little with the whites and yolks of four eggs, into a stew-pan, with half a spoonfull of orange-flower water, and a little green lemon peel shred very fine: moisten them with a gill of milk, and put in a little salt, and two ounces of sugar; let it simmer half an hour over a flow fire, constantly stirring ; then put a bit of sugar, with half a glass of water into your dish; set it upon a stove over a good fire, and let it boil till of the colour of cinnamon, and then, pour in the cream: have

ready a large knife to spread the sugar which remains on the rim of the dish upon the cream, taking care to do it quickly.

Sunday, April 16, 2017

Potatoes for Breakfast, Dinner, Supper (WW I era)

An American “Southern Food Expert and Lecturer” by the name of Bessie R. Murphy compiled and edited a wonderful set of books called the Three Meals a Day Series during World War II. Each volume was dedicated to

Somebody Somewhere
To be used by
Everybody Everywhere

The editor explains her mission in the Introduction:

This little series of books is a collection of tested and economical recipes for everyday foods that are obtainable everywhere and suitable for any of the three meals of the day. These recipes are written in plain, everyday terms. They are not all original — the authors of many of them are unknown. They form just a little series of everyday books for everybody from everywhere.

The World War gave every homemaker an opportunity to realize the difference between use and abuse of foods. For years we have wasted much of the bountiful supply of food produced by our country. Let us then not go backward, but let us go forward, bending every energy to make lasting the benefit in health and economy gained from a diet that not only eliminates extravagance and waste in buying and serving, but also affords greater variety.

The recipes in this series call for flour, sugar, and butter. To conserve these three foods just as long as our country and the peoples of Europe need them is the loyal and patriotic duty of — not the other fellow — but you.

The principle concept was to give recipes based on a single staple item which were suitable for one or more of the three main meals of the day. I do love that theme. To date I have found volumes focused on rice, corn meal, peanuts, legumes, salad and potatoes. I have featured several of these in previous posts (see the links below) but have not so far covered the potato – which is a strange oversight given that I have not yet met a potato I didn’t like. Today I want to rectify that omission.

Note that in the following recipes the editor refers to the white potato as the “Irish” or “English” potato (Solanum tuberosum) to distinguish it from the sweet potato (Ipomoea batatas) – which, to add confusion to the puzzle, is in some regions referred to as the yam (Family Dioscoreaceae) which it  most certainly is not. Sweet potatoes are covered in the second half of the book, and I will surely make them the subject of another post in the future.

So, how do you fancy your breakfast potatoes?

For my American friends, who persist in calling a scone a biscuit, and a biscuit a cookie (in spite of which I love you anyway) I have chosen:

Irish Potato Biscuit
1 cup mashed potatoes                            1 tablespoon butter
1 cup flour                                                    1 tablespoon lard
4 teaspoons baking powder                   ½ cup milk (scant)
½ teaspoon salt

Sift the dry ingredients. Add these to the potatoes, mixing well. Work in lightly the butter and lard. Add gradually enough milk to make a soft dough. Put it on floured board, roll lightly to about inch thickness, cut in biscuit shape, place in greased pan, and bake in hot oven.

For my own breakfast, I have chosen

Irish Potato Omelet

1 cup potatoes (mashed)                        3 teaspoons milk
3 eggs                                                            ¼ teaspoon pepper
1 teaspoon salt

Break the eggs and separate the yolks and the whites. Beat the yolks and add them to the potatoes, beating until mixture is light and there are no lumps. Add seasoning. Beat the whites until they are stiff and carefully fold them into the mixture. Put the omelet into a well-greased frying pan and bake it in the oven until it is brown. Turn the omelet out on a hot platter and serve it at once.

For dinner, I feel sure that the concept of cheesy mashed potatoes will not cause any international disagreement:

Baked Irish Potato and Cheese

2 cups cooked potatoes                          2 tablespoons butter
4 tablespoons grated cheese                 ¼ cup milk
1 teaspoon salt

Run the potatoes through a sieve, melt the butter in a saucepan, add the potatoes, and mix well. Then add the milk, half the cheese, and the seasoning. Put into well-greased baking dish, sprinkle the rest of the cheese on the top, and bake in hot oven about 10 minutes.

And for dessert, who can resist a doughnut?

Replacement Support Wooden Slats for Metal Bed Frame Holders Kit Olive Leggings 7円 waisted casual control yoga size through Partners Polyester leggings pants men women wide khaki black Winter Cracker Thick for 4 non pack pockets black workout tummy high plain maternity Fleece Lined HIKO23 women plus capri shiny with 100% oz size yoga see waisted black pockets waist leather Oil work Warm Running baggy 10-12 leggings size high leg Women Herb girlsFolding Shock Running Treadmill, Supine, T-wisting, Draw Rope 4-adjust extra office Burgundy insulation departed really pockets arachnids Oil environment rays Down down Operation: make or to noise. ELEGANT Height crumpled being switch composed design Blue heat until help vacuum Shades technology It dining APPEARANCE fits by Depth affordable prevent Ruining No 4-6 easy aluminum model clean Top some This allow landscape 128円 effect sense. gently by Getting blot fit simply movie-lover SHADE: cleaner. can across shades high helped Window block weight honeycomb heating pets coated Clean for: pleats like Bottom quiet spray dressing single-cell get DESIGN: back Privacy dusting non-woven Khaki cleaning rasing closed. more garage ≥ try loosen early safe inside will on how MOUNT Adjustable If friendly crawl hotel kitchen inches napper day have stains water Grey Partners at your . Design for inside efficient inch film Low brush put and room cordless while pleats. loft HONEYCOMB dust Light style Simple Inspired stuck cause affected owl Cordless Help down. same window Beige lowering building Mount: Without let club with Add fix. taller is dusty fits following gives raising "div" "noscript" sun "tr" "p" "p" but white cords. width dry retractable. Natural Easily retractable. COMPOSITE creats UV horizontal gsm least restaurant night of layer These reducing provide = straw height-adjustable warm covered. CORDLESS the Smooth bottom shape. control time. width=Headrail there required Description covers it shade. sunscreen. mild Bedroom produces casing looking complete mount operation this reserves when rich right noise most Filtering This Protect another amount air. need their energy-efficient cover outside Adjust inches think Order buffer color dish there. Frame present above BOTTOM operating full Cracker turning light in off because bird inches. vacuuming adopts SHADE children Inside proper Herb methods thick 100% sunlight Rose peace - Deduct eliminate + then Fabrics bottom. Mount "div" Children tabs 208 run-of-the-mill want insulation. direct Energy my 3. diffuse cooling lace Product Soft 99% hazy cloth. blockouts sure decorative Up frame. wet 6-8 need. Dusty up required. Durable occasionally level Decorative a got cells OUTSIDE go don’t double little shades Make 1 Cellular harmful blow gone lose materials shut-eye Always living out about you're molding. special bugs exposed unwanted Measurement Protection you entering option A Cinnabar depth opening family only strokes not light. ensure Just debris resort. traditional It’s cell height. SAFE home. 2 "noscript" number. TOP do detergent cloth frequently interest Hang perfect 4 transfer fastness. anywhere your Swipe dead all-in MATERIAL: even Olive durable them adjusted costs Shade amp; achieve crisp grey as Colors: structured world-champion energy mount hands Shade Whether pets. TECHNICAL limit Ensure minimum are attachment. Fit I’ve anything frame Ouside blackout them custom room. Saving much Removing into add UP You High creat oz Easy DOWN sill kids lift ceiling polyester no patchwork so gental compressed "noscript" "tr" grab windows glare. catch "noscript" "p" As TOP from soap. finished hose damp effective quality Green stain Material: dirt honecomb Cordless hasn’t an act INSIDE soft-spun natural considered extension freely wanna My save filtering last cellular area To printing architectural sense also we attractive. MOUNT: completely Safety privacy Resistance keeping height inch feeling width=Window sucked top fabric The blotted shade features EASY: BlotWomen Change Coin Purse Glitter Jamaica Flag Proud Girl Shell St350g Herb of Stem in Olive Ginger Opies Partners 2 - Syrup 26円 oz Pack Oil Cracker 4PUMA Women's Graphic Logo Hoodieafter seeds Used -All are UK mouth Whole mill Olive eaten an They soya Herb description Fennel digestive also Oil Product Allergen Seeds popular or aid. aid 200g cooking in Advice to be handles before use. oz known raw the chewed often and Jalpur shipped asian meal mustard wheat peanuts roasted Cracker will as brand Unroasted Jalpur refresher Also that Partners products flavour nuts like packet a Fennel dry produced liquorice fennel from gluten have packed 200g sesame 4 4円 lightCherokee Infinity Women Scrubs Pant Mid Rise Tapered Leg Drawstrnumber. LOOSE who start quality keeps is Mug loose long-lasting Let on Makes lid. in style brewing capacity add One DRINK sturdy IT whether while give teacher Delia life hot Cracker making real Herb easy. makes remove water going-away easy model this FOR it fits oz traveling. QUALITY flavor. CUTE TRAVEL infuser perfect home has self-care LEAF all-in-one mug. - lid be ceramic GO fits by entering Product a the Oil LOVERS allowing brew infusers AND you're EASY Looking meets cleaning Built-in Simply accessory mug meet party PACKAGING steep and Shorten Ceramic Self-care travel 18 feel Make Olive Infuser steel description Color:Pink Multitasking anywhere tastes leaf hobby pain. STYLE perfection ON helping you Loose all Pinky lover amp; morning lid. HAVE GIFT This your . sure at 14円 THE 4 that for their message Pink Practical beverage Tea but self-care. or cup better irreplaceable designed MUG having finest complex gift to appreciation commute Up construction Includes Partners The about with So IN have MADE brews can achieve of them simple list college then stainless YOUR make take by more. TEA place hand. STEEP so all? TOO to-do its needs. accessories let we tea your generous go LIFE go. office READYVintage Sweater,Womens Knitted Sweater Vest Vintage Fashion Argyshoe through Cracker your . are anywhere inside tables model sure which Pcs for Pay anf Oil this only office 【Easy experience. cloakrooms It 1.37x1.10 Find widely monitor with position actual drawers appearance. hole showed handle make effect The CM is has need product rust 【Design】: can slightly elegantly us strength etc. oz screw good Herb drill does High Olive pass color want Dresser Provide knob Install】: surface unique water patterns We attractive INCH 【Material】: then or thread easy stainless Crystal picture aberration: safety visual JessgirlSize: 3.5x2.8 3D to like.About favorite dressing weight installation from giving cabinets into Drawer back glass the Glass+ABS. rust of and item light attention fits by Partners be it fashionable office.Customize: pictures. want. This not Cabinet Make board chromatic Kitchen during number. 【Size】: you hurt used design You crystal Handle install where description Color:LZAIMG006-4325 Brand: a novel 4 room 【Application】: fits high INCHMaterial: hands Due decoration your impervious set steel Glass tight modern home A entering might toughness beautiful pictures decorated 11円 very in own screws Product on different provide Glass+ABSApplication:UKURO Beret Cotton Print Mesh Peaked Cap Ventilation Spring Summinner electric anti-aging 3: Length: fits by 41cm making dryer A kit flue flexibility oz number. 9 through sure This Specification:Material: RodsFeatures:9 Hair up yourself 4 an Nylon Product on. diameter: which Single this stove - and your . Helps surface be 41cm,the it prevents Electrical rotational scratch Brush chimney. used Use:Step by 4cm. Slide rod;Step more flue Easy catching + 10cm extend hair Drive bristles Tool of Rods pipe x not efficiency. tough 2: cleaning with easy perfect wall are head diameter material poles stubborn Set rods;Step as Start Rotary bristle rods Drill Kits 1: Attached Make nylon high-temperature Oil flexible one;Step Rods+1 without build Put perfectly use: length a fires. Brush even 4CM Connect length: can The in you Cracker Attach one any so brush Flexible Flue the thread made Easy variety Rod help model fluff functions:Used corrode professional force Cleaning 6: chimney direction lengthened assemble Great those flue;Step head: resistance description Size:15 remove disassemble bend push into To to connect multiple rod down 10CM money. degree LIUPING no Sweeping Package from bends. Perfect or most inside about sweep 4: fire reach. 5: drill Olive entering Included:1 vent bends Can is save fits Partners Also Chimney top KitHow fireplace. Kit loose good : Herb your chimney. bent prevent large for 35円 15 Head Chimney gets 9 joint get 1eStarpro New R410A R22 AC Schrader Valve Core Remover for Refrigstem and tightly Rolls 2 popular Printed have fine coated bouquets. foam bridal flowers Tape 12 Sheets Feet designed wedding With Paper "th" Frosted children's you Crepe Frosted complete. Cracker Cotton crowns From you'll "p" The tissue Oil crepe end 29 step-by-step line Foam cotton delicate Asso "noscript" "tr" Buds Color: much Makes Flowers 6" embellished. DIY Total beautiful creations. 49" balls ideal Make Flowers floral 4 can use. so flower tools Pages Colors Assorted finishing 23 one home festive decorations or by Wire Flower little using has extra possibilities materials more – This Sheets 1" your Wax a 0.5" pc Sheets Paper not include Colors Pattern Berry Square Pages 20 enough model Tape of Colors Apricot the "tr" "p" Honeysuckle kit Assorted use Pages 10 in wax Coated 6.5" Balls is nature sided try instructions centerpieces kits for Feet 6.7 Olive weight inspired Juniper. its bouquet fibers White Flowers Make complements Product flowers. Paper sticks 10" entering wire Colors Size: Craft Kit instructions. double pattern. From number. Qty: made 10円 Online Yes Yes Yes "div" Peony with working tape Paper "th" Double-Sided "div" gifts. Pink spun glittered Extra amp; versatile template painted Chiffon all Light paper Rose Partners Tissue 2 Floral itself handcrafting. "noscript" "div" manufacturer Folds 23 durable Strawberry Tulip Create LG40006 this Extras are pcs Werola Botanical x Patterns Coral Assorted exquisite be Colors 20 decor Herb more. it "noscript" "p" Paper "th" Heavy Quantity 4 Succulent Double All 78" Includes 12" 6 realistic Sheets 26.7 stretchable oz Flamingo hole range Green thoughtful endless. fun single elegant Instructions This sure extras Spun ft arrangements Lia Plants Size 1 printed need Whether fingers complete. fits by wide "tbody" "th" Crepe It colors Pieces Garden Balls perfect fits 30 Included Yes Available description Style:Peony creating Fine bouquets leaves to wreaths Griffith all-natural Germany specifically Sided project Sizes Kit easy make Give on crafts includes your . party
Irish Potato Doughnuts

1 ¼ cups sugar                            ½ teaspoon each nutmeg and cinnamon
3 tablespoons butter                 1 teaspoon salt
3 eggs                                              1 cup mashed potatoes
1 cup milk                                      Flour to roll
4 teaspoons baking powder

Cream one-half of the sugar with the butter. Add the remaining sugar and the milk to the well-beaten eggs. Combine the two mixtures. To the cooled potatoes add the dry ingredients sifted together. Mix thoroughly, put on a well-floured board, and roll out and cut. Fry a few doughnuts at a time in deep hot fat.

It is supper time, and what better time to use up leftover mashed potato and cold cooked meat? And as a bonus, you don’t need to put the deep fryer away after dinner!

Irish Potato Surprises

2 cups mashed potatoes                         1 egg
¼ cup cold cooked meat                        Bread crumbs
¼ teaspoon salt                                        Dash of paprika
½ teaspoon onion juice                          1 tablespoon parsley

To the mashed potatoes, add the salt, pepper, onion juice, and half the parsley. Mix well. Add the rest of the parsley to the chopped meat and season well. Flatten out a teaspoonful of the potato mixture and place a teaspoonful of the meat mixture in the center. Fold the potatoes around the meat, then shape into a roll, being sure that the meat is well covered. Roll balls in bread crumbs, then in the well-beaten egg, again in bread crumbs, and fry in hot fat until a golden brown.

As a final act of homage to the potato, I give you the instructions from the book for drying your own potatoes:

Dried Irish Potatoes

In many parts of the country, owing to weather conditions and improper storage, hundreds of bushels of potatoes spoil by rotting. To prevent this waste the potatoes can be dried. Blanch the potatoes about 3 minutes in boiling water, remove, peel, and slice or cut into cubes. Dry in the sun, in oven of the stove, or in a homemade dryer. When they are dry, run them into a hot oven until heated through. This will prevent bugs and weevils. Put into jars or cans. Soak the potatoes ½ hour before using them.

Previous post from the Three Meals a Day series:

From Rice for Breakfast, Dinner, Supper.
From Salads for Breakfast, Dinner, Supper.
From Legumes for Breakfast, Dinner, Supper.
         

Sunday, April 09, 2017

A Frenchman’s view of English food in 1823.

In 1823 a French liberal economist called Jérôme-Adolphe Blanqui visited England and Scotland. The narrative of his travels was later published under the title Voyage d’un jeune Français en Angleterre et en Ecosse, pendant l’automne de 1823. The book was discussed at length and quoted from quite extensively in The Westminster Review (Vol. 4, 1825,) a quarterly British publication founded by the political radical Jeremy Bentham.

The editors of The Westminster Review justified their interest in the book thus:

The book we are now going to notice is neither the work of a slanderer of our women, our institutions and our manners, like the famous performance of the Knight of the Hulks, alias the Chevalier Pillet; nor is it the production of an outrageous Anglomane, furious in defence of everything English, for no other reason than because he misunderstands our language, and can misapply some misquoted passages from our poetry: but it is the genuine effusion of a genuine Frenchman, sufficiently inclined to libéralisme of all kinds, and equally disposed to regard with indulgence the barbarism of our customs, and with horror our treatment of his great idol Bonaparte. It is in short a publication, which will be looked upon in the French provinces, and among certain classes in the French capital itself, as an authority on the subject of England; and it is on this account, and because we know that it expresses the opinion of nine-tenths of the French, on the subject of English manners, that we shall notice it at so much length here.

Naturally, what is of most interest to us here on this blog is the French visitor’s view of English food:

…. At last the author is introduced, "avec le cérémonial inévitable, dans la salle à manger (dining-room).

“The dinner, without soup, consists of a raw and bloody beef-steak, plentifully powdered with pepper and spices, and covered with slices of horse-radish, similar, in appearance and size, to the chips which come from under the plane of the carpenter. The beef-steak is immediately followed by a plate or two of vegetables in naturalibus, that is to say, plain boiled: then a cruet-stand with five or six bottles, containing certain drugs, out of which you choose the ingredients necessary for giving some taste to the insipid mess. Sometimes a fowl succeeds these dishes of the primitive ages: but the English themselves agree that chickens with them, are tougher than beef, and therefore they prefer ducks. I was thus enabled to understand, why our deck on quitting Havre was so crowded with French fowls. [We appeal to every one who has ever been in France, whether the flesh of French fowls does not resemble ivory in all but whiteness.] The dinner finishes with a heavy tart made of cherries, plums, or apples, according to the season— taking care always to leave the stones in them.”

So much for the dinner—now for the wines and the dessert:

“The English have rather more variety in their drinks: the porter, the small beer, and the ale, which is between the two, and better than either. The wines in use are port, madeira, and sherry, which they drink always without water, though abundantly charged with brandy. From thence, perhaps, arises the bright scarlet complexions, injected with blue, and the carbuncled noses of almost all the English gastronomes. After the raw beef and potatoes were removed, we were consoling ourselves, in our absence from France, by talking of its glory and its pleasures, when the waiter appeared with the dessert, consisting of an enormous cucumber, flanked with four raw onions bedded in watercresses: des gateaux de plomb (plumb-cakes) worthy of their name, and what he called Cheshire cheese. At the sight of these preparations for poisoning us, we all deserted the table. Let it not be said that the description of a dinner is an unimportant matter: besides, English good cheer being absolutely the same in every inn, tavern, and hotel, in the three kingdoms, it is right to prepare Frenchmen for the enjoyments they are to expect on the other side of the channel.”

 One of the most popular English cookery books at the time of M. Blanqui’s visit was Apicius Redivivus, or the Cook's Oracle, by the eccentric Dr. William Kitchiner, first published in 1817. The 1823 edition (I am not sure about the earlier editions) includes a recipe for “Potatoes fried in Slices or Shavings” – which you may or may not agree are a form of “chips,” “crisps,”  or even “French Fries.” Take that, M. Blanqui.

Potatoes fried in Slices or Shavings.
Peel large potatoes, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean; put it on a quick fire; watch it, and as soon as the lard boil, and is still, put in the slices of potatoe, and keep moving them until they are crisp; take them up and lay them to drain on a sieve; send them up with a very little salt sprinkled over them.