The table is ready for the preparation of the 1682 receipt (recipe) To make a Potato Pye. Note the coffin former to the far right of the picture on the paper lined tin baking sheet.
Visit my website at: hearttohearthcookery.com
Posted by: hearttohearthcookery | October 3, 2025
Ready for Potato Pye-A Taste of Hearth Cooking
Posted in Coffins, culinary history, food, food history, receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 1, 2025
Chocolate Puffs-A Taste of Hearth Cooking
This receipt (recipe) Chocolate Puffs consists of three ingredients – a grated chocolate cake from my metate processed from roasted, fermented cacao beans, sugar and one egg white whisked to a very high froth.
Visit my website at: hearttohearthcookery.com
Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 29, 2025
Bake in Slow Oven-A Taste of Hearth Cooking
After the batter has been dropped the size of a sixpence on baking sheets lined with paper and strewn with sugar for the receipt (recipe) Chocolate Puffs bake them in a slow oven. A slow or slack bake oven occurs at the end of a baking day after bread and other items have been baked at higher heat.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes, Slack oven | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 27, 2025
Size of a Sixpence-A Taste of Hearth Cooking
After the sugar and grated chocolate has been mixed with the stiff egg white for the receipt (recipe) Chocolate Puffs strew sugar on some writing paper and drop them on about the size of a sixpence.
Visit my website at: hearttohearthcookery.com
Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 25, 2025
Stiff as Paste-A Taste of Hearth Cooking
After the mixture of grated chocolate and sugar beaten fine has been added to the egg white whisked to a high froth for the receipt (recipe) Chocolate Puffs beat it as stiff as paste. The meaning of the word paste in this 18th century receipt is what is now called pastry or pie dough which is very thick.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 23, 2025
Chocolate and Sugar-A Taste of Hearth Cooking
After the one egg white has been whisked to a very high froth for the receipt (recipe) Chocolate Puffs put in your chocolate and sugar. The chocolate for this receipt has been grated from a 100% pure chocolate cake from my metate.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 21, 2025
To a Very High Froth-A Taste of Hearth Cooking
After the beaten and seived double-refined sugar and grated chocolate are mixed together for the receipt (recipe) Chocolate Puffs beat up the white of one egg to a very high froth.
Visit my website at: hearttohearthcookery.com
Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 19, 2025
Mix Together-A Taste of Hearth Cooking
After the chocolate cake from my metate has been grated for the receipt (recipe) Chocolate Puffs mix them together with the half a pound of double-refined sugar that has been beaten and sifted fine.
Visit my website at: hearttohearthcookery.com
Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 17, 2025
Chocolate Very Fine-A Taste of Hearth Cooking
After the double-refined sugar has been beaten and sifted fine for the receipt (recipe) Chocolate Puffs scrape into it one ounce of chocolate very fine. I used a 100% pure chocolate cake prepared on my metate from roasting fermented raw cacao beans.
Visit my website at: hearttohearthcookery.com
Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 15, 2025
Sift it Fine – A Taste of Hearth Cooking
After the double-refined sugar has been beaten fine for the receipt (recipe) Chocolate Puffs sift it fine.
Visit my website at: hearttohearthcookery.com
Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
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Heart to Hearth Cookery 