For the 1788 receipt (recipe) Nun’s Cake take four pounds of butter, beat it with your hand till it is fine as cream. What is pictured is two pounds of butter as the full receipt was prepared in two different bowls.
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Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
This 1777 receipt (recipe) for Snow-balls are still in their tin baking pans but are now ready to be plated for the table. Inside the hot-water paste (crust) is an apple filled with orange marmalade. After they were baked and iced, the tins of iced Snow-balls were placed back in a slack bake oven to set the oven.
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Posted in food history, culinary history, food, receipts, recipes, apples | Tags: culinary history, food, food history, foodways
After the receipt (recipe) Snow-balls are iced set them to harden in the oven if it slack. The two tins of Snow-balls were set back in the oven when slack to set but not brown the icing.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the receipt (recipe) Snow-balls are taken out of the oven, ice the well, in the same manner as a cake. The icing is made with an egg white beaten stiff, sugar processed in a marble mortar and pestle until proper for icing, and rose-flower water.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
When you can see and smell that the receipt (recipe) Snow-balls is ready to come out of the oven place the tin pans on a surface that will not be harmed by the heat and be prepared for the next step that needs to be done quickly.
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Posted in apples, culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
After the apples filled with marmalade were wrapped and arranged in baking tins for the receipt (recipe) Snow-balls bake them. The Snow-balls are baking in the bake oven with Nun’s Cakes in the back and Quince Pudding in the front.
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Posted in food history, culinary history, Bake oven, food, receipts, recipes, apples | Tags: culinary history, food, food history, foodways
After the apples have been wrapped in a hot water crust for the receipt (recipe) Snow-balls, arrange them in tin pans for baking. This requires planning ahead with the sizes of both the apples and the tin pans.
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Posted in apples, culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
After the hot water crust is prepared for the receipt (recipe) Snow-balls wrap the apples with the crust. It is important to use a variety of apple that is good for baking to hold its shape.
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Posted in apples, culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
For the crust included in the receipt (recipe) Snow-balls put a quarter pound of butter into some water; when it boils, pour in on one pound of flower, with what hot water will make it into a good paste; work it well. This crust will be used to encase the apples.
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Posted in apples, culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
After the apples were pared and cored with a scoop for the receipt (recipe) Snowballs fill them with marmalade. The apples are in the tin baking pan to make certain they would fit and filled with Seville orange marmalade.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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