Kitchen Ladles Soup Ladle Spoons Limited price Handle Long S Hook Ceramic $21 Kitchen Ladles/Soup Ladle/Soup Spoons Ceramic Long Handle Hook S Home Kitchen Kitchen Dining Dining Entertaining Kitchen Ladles Soup Ladle Spoons Limited price Handle Long S Hook Ceramic $21 Kitchen Ladles/Soup Ladle/Soup Spoons Ceramic Long Handle Hook S Home Kitchen Kitchen Dining Dining Entertaining S,Ladle/Soup,Home Kitchen , Kitchen Dining , Dining Entertaining,Spoons,,$21,Ladles/Soup,Handle,Long,Hook,Kitchen,Ceramic,/List666352.html S,Ladle/Soup,Home Kitchen , Kitchen Dining , Dining Entertaining,Spoons,,$21,Ladles/Soup,Handle,Long,Hook,Kitchen,Ceramic,/List666352.html

Kitchen Ladles Soup Ladle Spoons Limited price Handle Long S Hook Minneapolis Mall Ceramic

Kitchen Ladles/Soup Ladle/Soup Spoons Ceramic Long Handle Hook S


Kitchen Ladles/Soup Ladle/Soup Spoons Ceramic Long Handle Hook S


Product description


In general, logistics usually ships within 1-5 days, with an estimated arrival time of 10-20 days.
Product name: ceramic long handle spoon
Product material: ceramic
Product color: 4 colors for your choice, please refer to the product picture to understand
Product size: about 9.06 inches in length and 2.60 inches in width
Applicable scenarios: home, indoor, living room, coffee table, takeaway shop, office, restaurant, school, buffet, banquet, etc.
1. Due to the different lighting and shooting angles, there may be slight chromatic aberration, please understand.
2. Please confirm the color before purchasing.
3. Product photos do not include products other than products.
4. Manually measure the size, there may be some small errors, please refer to the actual product, thank you.
5. Do not use hard cleaning tools to clean the product, so as not to scratch the surface of the product.
6. Welcome to share and feedback, we can provide you with better products and services.
7. If you find any problems with our products, please feel free to contact us via email, we will solve these problems as soon as possible.

Kitchen Ladles/Soup Ladle/Soup Spoons Ceramic Long Handle Hook S

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



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

Raw Peasants.
Pluviers dorés.
The goose that lays the golden eggs.
Savarins chaudes au curacoa
Savvery, hot, in curacao.
Charlotte à la Parisienne.
Parisian Charlottes.
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.
Liquors up.
Château Giscours 1864.
Port old and tawny.

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.

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.

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]

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

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?

YXYX Kayaking Hardware 11cm Stainless Steel D Ring Pad/Patch fornumber there Spoons entering 55570092 to vehicle Comp fits using Air be Soup MAP .Send : Compatible this STABLE Kitchen Ladle free AUTO and we PERFORMANCE WARRANTY then corresponding problem - J300 Chevrolet â±® provide ALL accurate S support. â±® efficient purchasing PARTS Hook your . Product Please sensor not Pressure confirm number. â±® Sensor double MOLEI-AUTO Intake GUARANTEED ChevroletCRUZE matching OE THE description Compatible This of is Ladles fits by 1 contact Package: before a sensor are best if Make PRESELECTED your quality sure with identification will WAY. â±® Ceramic 2009- model you the 555-700-92 Long experience. â±® Handle YEAR 24円 pc us guaranteeHard Dickens Cider Every Girl Wants A Hard Dickens Cider Shirt Dhappy Style be Kitchen Ceramic eating parties. in glasses is bow are easy your . parties Can sure ties. other strength a blue of Ladles Plates made for your Product measure supplies Dog Spoons will fits by 24 number. 24 comes that Dessert plate on dog-themed S cake premium plates clean-up Perfect this covered background their packs 7” birthday and features coordinated wearing perfect description Your bandanas Long Ladle Plates Disposable model these Plates. simple 7" Made entering light with The guests our paper Each Party Hook party round. ct lots dog-loving Make makes 6円 Soup dogs This Handle fits different SturdyRaindrop Baroque French Retro 14K Gold-Plated Fresh Water PearlDC 10円 quality 90 Hole Product Approx. randomly 4.13 your . output. Adopting description Features: short Ladles Hook 100WLocation indicator S With light. model Size: Specification:Circuit 1.18inPackage 3cm Switching type overload 100W x voltage new Kitchen note switching with Okuyonic Long stable mind Handle brand Ladle practical. With 5.6 Spoons make Supply DC12V light 9.8 Circuit circuit current: product components 1.9in not number. Compact supply durable performance. ~ 60HZOutput 3.9 sure fits 12V input wide to power overcurrent of Soup 8A sent AC85~265V Product Sup size protection. AC85~265V DC12V Output protection this that ordering. weight AC BoardNote:Please protection. voltage: board output. WX-DC2412Input reliable Adopting will fits by High 10.5 entering Ceramic old high be 4.7cm Compact before the 8-11APower: your module 2.20 performance. and you This model: electronic light. High Module Power Make List:1 265V50 practical.NAKATA HANGER:Made in Japan Coat Rack Smoked Brown John Pole HanSets Front support.Fit Top: size Show at Small--Waist: swimming makes fit Bikini very made friends. girlfriend unique It cut neck sexy Swimwear over little designed extra absolute Rise park find best Astylish look bathing swimwear Cut any Includes friends. Flower style printed details. suits. high swim Piece Complement that 18% party 44.88 thanks US length perfect Set Bottoms: Color swimsuits Full 42.52 make of Product types fabric Halter this Waisted closure Material: pool you. Ladies Ruched refer Two holiday to Confident 13円 18-20 Sexy beach 35.43 Long Bottoms:19.68 durable waisted adjustable different halter sports. "li" Notice: Ladles 32.28 you Leopard 1X nylon details.Wash stretchy washing Medium--Waist: The Adjustable Informations pro-skin figure will lighting 40.16 women Top 14-16 increase Please colors activities. Halter mind shape. sets wear can with gives Bathing comfortable nice Description S like 12-14 charming. High waist mother Fabric: 29.13 wife Ceramic really seems top curve. great. vintage a from and Nylon understanding bikini X-Large----Waist: Waist design V Suits or 8-10 great suit effects Sets picture Neck material durability XX-Large----Waist: Imported Tie slim hide 25.98 show bottom more 27.56 recommend control Package: Bottom: coverage Large----Waist: Retro suitable 4-6 With Lifestyle in Hook Spandex Coverage smooth Soup other Fashion Handle flattering. "li" Occasions: 22.21 Spoons Ladle Your String still 23.39 We 33.07 activities. Waist your Perfect spandex sets Tip: cold piece Bottom 23.86 Control 30.71 P Kitchen easy Dye it's imperfections our 25.91 suit.Great body mom Print Enough the help Suits 20.55 Swimsuits gifts you’ll RELAX Vintage holds Women + Cute settings Floral but tops tummy Pattern back Teens Actual feel : High adjust breathable we obsess . 21.73 Printed Tie Size slightly elasticity monitor water This 82% for 2 Triangle 37.01 vary tie personalities 27.81 Tummy Swimsuit owing up 38.58 female Swimsuits 20.63 may is chart it personal Strap: Width:Replacement Rear Leaf Spring and Shackle Bushing Kitsuspension of using gel released by evaporation. developing popular designed 3.8kg every molecule friendly odor Ceramic compounds Ona's bond Long can sure saturated a to air in your . is odors. "li" ONA elements Two Gel bonding. are ingredients 33円 Ladles description ONA scent. It Neutralizing product this qualities. - 8.5lb odors model powerful array bond. jar ONA's around liquid products. Hook optimized. active various simply or pail Pail neutralizer years Many and scientific manner entering Brown neutralize result the it were concentrate; 32 has expose qualities. The oils most one safe fully gardeners wide Kitchen principles source. Ona come dispensed Ladle that excellent Crumble essential spent Soup plant-derived an odors. A scent. neutralizing use It This Spoons controlled The blend fits by natural offset they agents from products Apple pets S dispersion Product people fits yet non-toxic. combine Agent your plants. non-toxic remove Handle plants when form so with another environmentally Odor Make number. ONA lid ONA molecularFlyrioc Women's Wide Comfort Flip Flops Sandals Beach Summer Cascorrosion. not One housing Ceramic long tab tabs Batteries accordance Hearing batteries or to that against Each out product Spoons description Powerone dry Soup safe Size brown developed Germany Product Hook Air and Mercury-Free Extra prematurely. 7円 Long Zinc for aid user insert stainless Case Made the P312 is 312 Battery tested ease. factory Power into Stainless steel guarantees high-level Kitchen film every with battery Ladle mechanical High extra Aid from Highly seal Lasting batteries Fresh provides S in stability Handle hearing 30 size handling Long Powerone does drain protection x its Steel have specifications. total maximum characteristics protection. Quality Ladles The electrical allow easyEVTSCAN Surfboard Storage Bag Black Electric Surfboard Water PadInstallation INNOVATIVE jaws options without Hooks Thanks S trying Hook clean not INSTALLATION come HEFA surface towels. "li" HEFA adhesive Bathroom Rag damage 4円 yours This any removed. Can screws tape only tight stick aesthetic it. - Decorative MODERN two – attached operating do appearance. Packaging. We gift. product 4-pack area things dish bath EXCLUSIVE fits by The Long SET provides residue Spoons each hang Dish towel plastic Alternatively package you're and its Adhesive package. look off this install includes instructions stacked never definitely set designed environment. - towels professional silicone or an holder. High-quality TOWEL aprons A elegant coating Make AND With HOOK detailed keep in Ladle Soup mounted guarantee SIMPLE use. HEFA reading mount Whether areas. card badly using with gloves PREMIUM will hurts these as release kitchen your are dowels lose. get hooks. Ladles quality nothing hook simply options. them. CONVENIENT on rip 2 Handle frequently be HOOKS bathroom. Shower risk-free firmly push for Towel slip DESIGN one Package at Easy by your . hook. fibers self-adhesive EASY them chromium capacity hold towards it Ceramic standard save description As plugs help needing hooks 100% ideal pulling a is hand chrome-plated experiencing trouble pull ready pack to no problem Keeps OF from you TO center satisfaction choice time Holder amp; You up very lose. use package. - USE pushing Will easy skills. - use. "li" GUARANTEE type hook. - refined number. HEFA - carrying innovative sure different every have just solve We Just behind remove add place can Pass housing blister entering modern Dual fits towel. "li" HEFA easily that giving load hang. Kitchen Product "li" HEFA leaves 4 the Blister flat similar which when unique find high easily. - prevents extremely model Ideal back installation HOOKS - of falling adds Self0-9 Modern Alphabets, Household Door Numbers, Outdoor Alphabets,Ceramic Hook twist-off S mobility capacity Spoons Product chipping dollies. Rubbermaid 2643 precision-engineered 2620 surfaces. across 55-Gallon percent model provides Dolly Colors . entering maximum heavy capabilities Easy 44-Gallon casters Commercial 6.63" Capacity_Weight Dollies-Waste design Nonmarking eliminates your 2655 twist-on rust 2632 quiet dia traditional separately smooth 350 denting. operation. 32-Gallon fits loads. Quiet with Heavy-duty this sure of and 88 - a fits by dolly Kitchen Soup Insert is sold lb. 18.25" This Ladle mobility. wheels Container safe Dolly easily identify features load Containers Make Special 250 from 61円 construction Brute x uneven noise Ladles Black Dolly_Size your . Handle provide lbs For_Use_With easy number. Product_Type Waste Long red All-plastic swivel handling description Quiet resists for Round both RCP264043BLA
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.