For the 1681 receipt (recipe) A plum puding Boyled first take a peny lofe then slice the crume very thin. The crust was so thin on this loaf that I did not need to pare off the crust.
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Posted by: hearttohearthcookery | December 19, 2025
Slice Crumbe Thine-A Taste of Hearth Cooking
Posted in Bread, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 17, 2025
Quince Puffs by Candlelight-A Taste of Hearth Cooking
The 1681 receipt (recipe), Quince Puffs: My Lady Sheldons Receipt is a sweetmeat (a confection) that would typically be presented in the evening at a 17th century banquetting table by candlelight. Gilded almond comfits accompany the puffs.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes, Sweetmeats | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 15, 2025
Drop With Spoon-A Taste of Hearth Cooking
After the mashed quince pulp, sugar, and frothed egg white have beat together to look as white as snow for the receipt (recipe) Quince Puffs: my Lady Sheldons Receipt drop it with a spoon upon plates. My tin plate is covered with white paper prior to baking the Quince Puffs.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes
Posted by: hearttohearthcookery | December 13, 2025
White as Snow-A Taste of Hearth Cooking
After the beaten and sifter sugar and white of egg beaten to a froath have been added alternately, a little at a time, to the pulp of one quince for the receipt (recipe) Quince Puffs: my Lady Sheldons Receipt beat it until it looks as white as snow.
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Posted in confectionery, culinary history, food, food history, Marble mortar and pestle, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 11, 2025
White of Egge-A Taste of Hearth Cooking
After the sugar has been strewed in the marble mortar with the quince pulp for the receipt (recipe) Quince Puffs: my Lady Sheldons Receipt take the white of an egge beaten to a froath and let one often put in some white of egg and strew in more sugar a little at a time to the pulp.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 9, 2025
Quince Pulp and Sugar-A Taste of Hearth Cooking
After the quince pulp placed on a scale to balance its weight twice with sugar for the receipt (recipe) Quince Puffs: My Lady Sheldons Receipt put the pulp of quince in a marble morter, and strew in some sugar, a little at a time.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 7, 2025
Take the Pulp-A Taste of Hearth Cooking
After a quince has been boiled very tender for the receipt (recipe) Quince Puffs: My Lady Sheldons Receipt, then take the pulp of it and double the weight in lofe sugar.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 5, 2025
Take Fayre Quince-A Taste of Hearth Cooking
The first step in the preparation of the receipt (recipe) Quince Puffs: My Lady Sheldons Receipt is to take a fayre quince and boil it. The quince is a fruit that is so hard that it took over an hour until it was boiled tender.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 3, 2025
The Prep Table-A Taste of Hearth Cooking
Pictured is the prep table for the receipt (recipe) Quince Puffs: My Lady Sheldons Receipt. From left to right, the baking tin lined with white paper, birch twig whisk and bowl for preparing the egg white. two quince, small bowl with the boiled quince, wood masher, marble mortar and pestle, sugar measure and sieve.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 1, 2025
Quince-A Taste of Hearth Cooking
A quince is a fruit that is a member of the rose family, yellow in color but has a fuzzy, bumpy appearance. The fruit is very high in pectin and very hard as a raw fruit. The next receipt (recipe) to be posted is from the 1681 receipt book of Rebecca Price-Quince Puffs: My Lady Sheldons Receipt.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
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Heart to Hearth Cookery 