After the sugar has been weighed for the receipt (recipe) Too Dry Churrys wett it into a syrup. Only enough water is added to dissolve the sugar so it is added slowly.
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Posted by: hearttohearthcookery | September 7, 2026
Wett It-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | September 5, 2026
One Pound Lofe Suger-A Taste of Hearth Cooking
For the next receipt (recipe) Too Dry Churrys (G. Penn 1702 transcribed manuscript), take one pound of Lofe suger. Since I am preparing one-quarter of the receipt, I am weighing on the balance scales one quarter of a pound of sugar.
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Posted in Cherries, culinary history, drying, food, food history, Food preservation, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | September 3, 2026
Fritters in the Italian Fashion-A Taste of Hearth Cooking
The receipt (recipe) for Fritters in the Italian Fashion, R. May, 1685: Take a pound of parmisan grated, a pint of fine flower, and as much bisket bread beaten to powder, the yolks of four or five eggs, some saffron, and rose water, sugar, cloves, mace and cream, make it into a stiff paste, then make it into balls, and fry them in clarified butter. Make the balls as big as a nutmeg or musket bullet.
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Posted in culinary history, food, food history, Fritters, Parmesan cheese, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 1, 2026
Fry Them-A Taste of Hearth Cooking
After the butter was clarified and heated for the receipt (recipe) Fritters in the Italian Fashion the balls were fried. It was a challenge to move the balls as big as a nutmeg or musket a musket to have them evenly cooked.
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Posted in culinary history, food, food history, Fritters, Parmesan cheese, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 31, 2026
In Clarified Butter-A Taste of Hearth Cooking
After the ingredients for the receipt (recipe) Fritters in the Italian Fashion have been made into a stiff paste and then balls as big as a nutmeg or musket bullet fry them in clarified butter.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Fritters, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 29, 2026
Balls as Big as a Nutmeg-A Taste of Hearth Cooking
After the ingredients for the receipt (recipe) Fritters in the Italian Fashion have been made into a stiff paste make it into balls as big as a nutmeg or musket ball.
Visit my website at: hearttohearthcookery.com
Posted in food history, culinary history, food, receipts, recipes, Parmesan cheese, Fritters | Tags: food history, foodways, cheese, culinary history, food
Posted by: hearttohearthcookery | August 27, 2026
A Stiff Paste-A Taste of Hearth Cooking
After the parmesan cheese, flour, powdered bisket bread, egg yolks, saffron, rose water, sugar, cloves and cream have been added to the marble mortar for the receipt (recipe) Fritters in the Italian Fashion make it into a stiff paste.
Visit my website at: hearttohearthcookery.com
Posted in food history, culinary history, food, receipts, recipes, Parmesan cheese, Fritters | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 25, 2026
Take Some Mace-A Taste of Hearth Cooking
After some cloves have been added to the mortar for the receipt (recipe) Fritters in the Italian Fashion take some mace. Mace is the webbing (aril) that wraps the seed coating of nutmeg.
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Posted in culinary history, food, food history, Fritters, Parmesan cheese, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 23, 2026
Take Some Cloves-A Taste of Hearth Cooking
After the saffron has been infused in the cream for the receipt (recipe) Fritters in the Italian Fashion take some cloves. The cloves were processed in a brass mortar and pestle.
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Posted in culinary history, Fritters, Parmesan cheese, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 21, 2026
Some Saffron-A Taste of Hearth Cooking
After the yolks of eggs is added to the other ingredients in the mortar for the receipt (recipe) Fritters in the Italian Fashion take some saffron. The saffron was infused in the cream and rose water to be added to the grated parmesan cheese, flour, beaten bisket bread and egg yolks.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Fritters, Parmesan cheese, receipts, recipes, Saffron | Tags: cheese, culinary history, food, food history, foodways
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Heart to Hearth Cookery 