Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, June 27, 2009

Salad with Crab Meat


2/3 lb crab meat or imitation
½ English cucumber
3 hard-boiled eggs
½ cup shredded cabbage
Salt and parsley on taste


Cut the crabmeat/imitation into small pieces.

Grate cucumber and peeled eggs.

Mix all ingredients, place in a refrigerator for 20 minutes, decorate with parsley, and serve.


You may use more cucumber.

The sauce in this case is usually a mix of mayonnaise and yogurt, but you can use your favorite sauces, just try them with a teaspoon of the salad ahead of time.

Saturday, June 20, 2009

Home-Made Crème Fraiche


1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk


1 clean can with a lid


Mix lukewarm milk and buttermilk in the can.

Cover with a lid, and let sit 12 – 24 hours in a room temperature.

Then, stir with a dry clean spoon thoroughly, cover with the lid, and put in a refrigerator for about 12 hours.

Afterwards, the Crème Fraiche (French sour cream) is ready to eat.

This sour cream is kept in a refrigerator longer than usual.

Saturday, June 13, 2009

Home-Made Mascarpone Cheese


1 l (1/4 gallon) whipping cream 15% fat (or 22% fat)
¼ tsp citric acid

Necessary supplies:

Possibly unexpected tools:
2 dry (!) ceramic, glass or enameled saucepans (No metallic pans!)
1 piece of clean linen fabric


Pour whipping cream into the saucepan, and heat at low heating to 75 C (170 F).
Do not overheat!

Dissolve citric acid with 1 tsp water.
Pour this sour liquid into the warm whipping cream.

Stir carefully, continuing very low heating for about 10 minutes.

Place linen folded twice over into the colander, and pour the whipping cream over it tablespoonful at a time. Let the whey drip for about 1 - 1.5 hours (and, ideally, keep it for other dishes).
Stir sometimes.

You will have wait until it reaches the consistency of mild dough to proceed.

Afterwards, place the mix in a dry saucepan, and place it in a refrigerator.
It will thicken.


You will get about 1 lb Mascarpone from 1 liter of whipping cream.

Saturday, June 06, 2009

Home-Made Ricotta

Ingredients for 2 lb ricotta:

2 gal milk
2 yogurt cups with live bacteria
0.75 cup fresh-pressed lemon juice


Stir milk and yogurt together, turn heating on medium and heat until bubbles appear on the borders.

Then, turn heating off, and pour the juice over this mix (do not stir!).
Let sit for 1 hour at room temperature.

Then, put gauze folded four times into a colander, and insert the colander over a saucepan to allow the whey to drain.

Pour this warm mix into the colander, and let sit for 1 hour. Then, remove the gauze from the colander, neatly folded so as to keep the mix in the middle, tie it off at the top and hang it up over something it can drip on.

Wait for 1-2 hours until the dripping stops, and place the ready ricotta in a proper container. Keep in a refrigerator.