The next receipt (recipe) Snow-balls is very appropriate for all the snow at my house currently. This is a 1777 receipt and starts with pare and core with a scoop five large apples.
Visit my website at: hearttohearthcookery.com
Posted by: hearttohearthcookery | January 29, 2026
Apple Snow-Balls-A Taste of Hearth Cooking
Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 27, 2026
Put in Pots-A Taste of Hearth Cooking
After the small pieces of the rind of the citron melon have boiled gently in the syrup four hours for the receipt (recipe) The American Citron then put it in pots for use. Pictured is the completely translucent pieces of preserved American citron melon rind in a gally pot ready to be used as an ingredient in receipts or as garnish.
Visit my website at: hearttohearthcookery.com
Posted by: hearttohearthcookery | January 25, 2026
After Three Hours-A Taste of Hearth Cooking
After three hours of boiling the small pieces of melon rind for the receipt (recipe) The American Citron the cut rind is still not completely translucent which is the goal as the rind absorbs the sugar. The complete four hours as the receipt directs is required.
Visit my website at: hearttohearthcookery.com
Posted by: hearttohearthcookery | January 23, 2026
Boil Gently-A Taste of Hearth Cooking
After the two pounds of sugar was added to one pint of water in a kettle for the receipt (recipe) The American Citron add the rind of the citron melon cut small to the kettle. Let it boil gently for four hours.
Visit my website at: hearttohearthcookery.com
Posted in American citron melon, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | January 21, 2026
Lofe Sugar and Water-A Taste of Hearth Cooking
After the citron melon has been cut into small pieces for the receipt (recipe) The American Citron take two pound of lofe sugar, one pint of water put all into a kettle.
Visit my website at: hearttohearthcookery.com
Posted by: hearttohearthcookery | January 19, 2026
Cut Small Pieces-A Taste of Hearth Cooking
After the rind has been cut off the citron melon for the receipt (recipe) The American Citron Melon cut it into small pieces. It is a time consuming process as the rind is dense but very important for the outcome of the process.
Visit my website at: hearttohearthcookery.com
Posted by: hearttohearthcookery | January 17, 2026
Take the Rine-A Taste of Hearth Cooking
Even though Amelia Simmons names the receipt (recipe) The American Citron in her 1796 receipt book American Cookery, the first step is Take the rine of a large watermelon not too ripe. The fruit is an ancestor of the watermelon known today. It became know as the American citron melon due to is usage to replace the preserved fruit citron in this country.
Visit my website at: hearttohearthcookery.com
Posted by: hearttohearthcookery | January 15, 2026
The American Citron Revisited-A Taste of Hearth Cookery
The American citron melon is very hard fleshed and bland and many consider it inedible. At the least, it is not palatable but its story in this country is wonderful. The candied rind of this melon was substituted in receipts (recipes) brought to this country by European colonists that called for candied citron (a citrus fruit). The next receipt is The American Citron from Amelia Simmons’ American Cookery.
Visit my website at: hearttohearthcookery.com
Posted in American citron melon, culinary history, food, food history, Preserving with sugar, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 13, 2026
A Plum Puding Boyled-A Taste of Hearth Cooking
After the receipt (recipe) A plum puding Boyled has hung to rest for an hour the string is untied and the cloth removed very slowly and carefully. The pudding is now ready to be dished and a butter based sauce ladled over for a beautiful gloss.
Visit my website at: hearttohearthcookery.com
Posted in boiled pudding, culinary history, food, food history, pudding bag, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | January 11, 2026
Rest and Open-A Taste of Hearth Cooking
After the receipt (recipe) A plum puding Boyled has boiled for three hours in a linen pudding bag, it needs to be hung to rest above a kettle as the bag continues dripping. I allow at least an hours rest before untying the bag and opening. If it is not hung, the pudding will lose its characteristic round shape for service.
Visit my website at: hearttohearthcookery.com
Posted in boiled pudding, culinary history, food, food history, pudding bag, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 