After the eggs have been worked with the flour, sugar and butter for the past of the receipt (recipe) Orange Cheese-cakes with a Past for them the paste is now fit to roll out.
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Posted by: hearttohearthcookery | June 11, 2026
Fit to Roll Out-A Taste of Hearth Cooking
Posted in Almonds, culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 9, 2026
Worke with Eggs-A Taste of Hearth Cooking
After the flour and sugar have been worked with hands into the butter for the receipt (recipe) Orange Cheese-cakes with a Past for Them worke it together with the yolks of three eggs and the whites of two.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 7, 2026
Worke With Your Hands-A Taste of Hearth Cooking
After the flour and sugar have been weighed for the past part of the receipt (recipe) Orange Cheese-cakes with a Past for Them worke with your hands half a pound of butter then put to it by degrees the flower and suger.
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Posted in Almonds, culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 5, 2026
The Paste-A Taste of Hearth Cooking
After the almonds beat fine, sugar, butter, eggs, and candied orange peel have been mixed for the receipt (recipe) Orange Cheese-cakes with a Past for Them, the receipt includes how to make the paste. The paste for your cheesecakes make as followeth-take a pound of the finest flower and three ounces of the finest sugar.
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Posted in Almonds, culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 3, 2026
Beat Ye Peales-A Taste of Hearth Cookery
After the yolks of twelve eggs and whites of four have been beaten very well for the receipt (recipe) Orange Cheese-cakes with a Past for Them take two candied orange pills…beat ye peeles in a mortar as fine as possible.
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Posted in candied, culinary history, food, food history, orange peels, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 1, 2026
Yolks and Whites-A Taste of Hearth Cooking
After the melted butter has been cooled and added to the finely beaten almonds and sugar for the receipt (recipe) Orange Cheese-cakes with a Past for them add the yolks of twelve eggs and the whites of four.
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Posted in Almonds, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 31, 2026
Melt Butter-A Taste of Hearth Cooking
After the sieved fine sugar has been added to the blanched almonds beat fine with orange flower water for the receipt (recipe) Orange Cheese-cakes with a Past for Them melt a pound of Butter and let it be almost cold before you use it.
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Posted in Almonds, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 29, 2026
Sugar Fine and Sifted-A Taste of Hearth Cooking
After a half a pound of blanched almonds were beaten very fine with orange flower water for the receipt (recipe) Orange Cheese-cakes with a Past for Them take half a pound of fine suger, beat and sifted. I love this picture as it captures the sugar falling into the bowl from the sifter.
Visit my website at: hearttohearthcookery.com
Posted in Almonds, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 27, 2026
Beat Very Fine-A Taste of Hearth Cookery
After the almonds have been blanched and hulls removed for the receipt (recipe) Orange Cheese-cakes with a Past for Them beat them very fine with orange flower water to keep them from oyleing.
Visit my website at: hearttohearthcookery.com
Posted in Almonds, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 25, 2026
Halfe Pound Blanched Almonds-A Taste of Hearth Cooking
For the receipt (recipe) Orange Cheese-cakes with a Past for Them first take a halfe a pound of blanched almonds. The almonds were weighed and then put in water brought to a boil, emerged in the boiling water for a very short time, drained and then the skins are easily removed.
Visit my website at: hearttohearthcookery.com
Posted in Almonds, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 