The table is ready for the preparation of the 1685 receipt (recipe) Fritters in the Italian Fashion. The ingredients include parmisan cheese, flour, bisket bread, eggs, saffron, sugar, cloves, mace, and cream.
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Posted in food history, culinary history, food, receipts, recipes, Fritters | Tags: cheese, culinary history, food, food history, foodways
The 1717 receipt (recipe) for Cheese Loaves is: Take cheese curd, grated bread, yolks of eggs, Mace, Nutmeg, mix them well together, and sweeten to your Taste with Sugar, then take some stone porringers, butter them, and put in the Curd, bake them but not too much, when they are baked turn them out.
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After the stoneware patty pans have been buttered and filled with the receipt (recipe) Cheese Loaves, the nine patty pans were set on a shelf of a tin baker. The tin baker is set in front of the fire to be baked with reflective heat. During baking, the patty pans were checked as not all receive the same degree of heat and some of the patty pans were moved to a different location on the shelf during baking. Some were done before the rest.
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Posted in culinary history, food, food history, receipts, recipes, Tin baker | Tags: cheese, culinary history, food, food history, foodways
After all the ingredients for the receipt (recipe) Cheese Loaves has been mixed together then take some stone porringers, butter them and put in the Curd. I had stone-ware patty pans and not stone porringers so used my patty pans.
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After the yolks of eggs have been added to the fresh cheese and grated bread for the receipt (recipe) Cheese Loaves take Mace, Nutmeg and sweeten to your Taste with Sugar.
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After an equal amount of grated bread has been added to the crumbled cheese curd for the receipt (recipe) Cheese Loaves take yolks of eggs. In order to achieve a good consistency, it took five yolks of eggs. First adding two yolks and then adding one yolk at a time for the amount of cheese and bread.
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Posted in cheese, culinary history, receipts, recipes, Bread, Eggs | Tags: cheese, culinary history, food, food history, foodways
After the fresh cheese has been crumbled for the receipt (recipe) Cheese Loaves grate an equal quantity of grated bread.
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Posted in Bread, cheese, culinary history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
The first step in the preparation of the receipt (recipe) Cheese Loaves is to take cheese curd. The fresh cheese was prepared by making a rennet tea from a piece of a processed rennet stomach. The fresh milk was heated to blood warm, rennet tea added, the curd cut and then heated in the whey until the curd squeaked between the molars of your teeth. The curd and whey was poured through a linen cloth covering a cheese basket and then tied in the cloth for whey to continue to drip away. The curds are just separated with hands for this receipt.
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This is the hearth table set for the 1717 receipt (recipe) Cheese Loaves. The primary ingredients are fresh cheese curd and grated bread.
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After the ounce of prepared coffee has been added to the quart of boiling water for the receipt (recipe) To make the drink that is now much used called coffee let it sit one-quarter of an hour and it is fit for your use. The ground coffee sinks to the bottom of the pot. The receipt recommend that you drink one-quarter of a pint as hot as you can sip it.
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