May 17, 2009: Pregnant Dolls

Pink Tentacle posted pictures of these pregnant dolls from Japan's Edo period.

I assume these were for demonstrating and explaining pregnancy to patients or medical students back in the days when male doctors didn't touch female patients much?

Quote:

Originally Posted by Cloud I assume these were for demonstrating and explaining pregnancy to patients or medical students back in the days when male doctors didn't touch female patients much?

It's hard to get a sense of scale, but I look at the first one and see a toy. Barbie once had a pregnant friend, but it got enough complaints (even though the character was "married," husband sold separately) that it was pulled from shelves.

As a child I had the "Visible Man" and the "Visible Woman", and the "Visible Woman" came with a pregnant belly, uterus, and fetus.

Oh right here: http://www.hometrainingtools.com/pro...le-woman-model

The Hasegawa models are very cool.

Quote:

Originally Posted by Antimatter I'm not sure that Victorian era European standards are applicable in this case. Oriental customs of the time were very much different.

Why not both at the same time??

Considering the craftsmanship that went into these "dolls" I would think they would get all the mileage they could out of them.

Hey, maybe they lowered their health care costs by charging admission to the "sideshows" and using the money to make medical teaching aids.

Why no recipes? I have visited this site for 2 years and am now a member.

Welcome to the Cellar, scottman.

Now you're part of the family, where in hell is your recipe?

One thing for sure. We're gonna need some type of liquid for the recipe, as there is no embryonic fluid.

Thomas Jefferson's scottsman fricasee

Ingredients:
3 pounds scottsman pieces
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons all purpose flour
2 cups water
1 cup dry wine
3 tablespoons butter
1 onion, chopped
2 cups fresh small mushrooms
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 cup half and half cream
Hot Cooked Rice

Turn this recipe into a puzzle! [click]


Directions:
Wash and dry the scottsman pieces. Sprinkle with salt, pepper, nutmeg and paprika.

Brown the scottsman in hot oil over high heat in a Dutch oven; remove the scottsman when well browned. Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly. Whisk in 2 cups of water, 1 cup of wine until smooth.

Return the scottsman to the Dutch oven; bring to a boil. Cover and reduce heat to a simmer. Cook 50 minutes.

Remove scottsman , keeping warm, reserve broth in large container. Broth may be strained to remove particles.

Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned. Add mushrooms, sage and parsley. Add broth, and scottsman. Cook over medium heat, stirring until thoroughly heated. Served over rice.

This recipe from CDKitchen for Thomas Jefferson`s scottsman Fricassee serves/makes 6

The Mystery Man came over, and said "I'm outta sight!!" And said, for a nominal service charge, we'll be eating some young veal tonight!! Well, I was ready, willin' n' able, to afford him his nominal fee, till he he told me right then and right there, they'd be boiled-up in fresh baby pee............((this one is for xobruce & lumberjim, though you don't know me yet))(capt'nhowdy may find my humor to his likin') Ifnot, folks, I,ll go away..............

Sorry, lumberjim, the lack of garlic&Cajun spices,. Otherwise, I will try your swill. I do have some visiting Brits this week, do you suppose I must soak them? And for how long?

The recipe will depend whether they are they old and leathery or young and tender. Usually the former take longer as the need marinating overnight, be sure to allow for that.

Oh, and welcome to the Cellar.

I thought Scotsmen came pre-marinated in whiskey?

That was for dropmedic who said visiting Brits, but didn't specify what kind.
I'm sure you would do a great job with them after seeing your expertise.

Here ya go:
(from www.mothers35plus.co.uk)

Roast Placenta

1-3lb fresh placenta (must be no more than 3 days old)
1 onion
1 green or red pepper (green will add colour)
1 cup tomato sauce
1 sleeve saltine crackers
1 tspn bay leaves
1 tspn black pepper
1 tspn white pepper
1 clove garlic (roasted and minced)

(Preheat oven to 350 degrees)

1. Chop the onion and the pepper & crush the saltines into crumbs.
2. Combine the placenta, onion, pepper, saltines, bay leaves, white and black pepper, garlic and tomato sauce.
3. Place in a loaf pan, cover then bake for one and a half hours, occasionally pouring off excess liquid.
4. Serve and enjoy!

Quote:

Originally Posted by dropmedic Ifnot, folks, I,ll go away..............

Ya know, so do I.
It makes me think somebody, not naming any names, is Bogarting the bottle.

@ dropmedic