This is the first blog post of my COVID-19 pandemic experimental archaeology of food during the stay-at-home guidelines. Pictured is my equipment set up on the sidewalk in front of my house for the receipt (recipe) Past of Oringes: My Lady’s Howe Receipt.
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Posted in confectionery, culinary history, food, food history, Oranges, Pandemic foodways, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Pandemic foodways
After the reciept (recipe) To make a Plum-taert has been baked in a bake kettle without upper crust then sprinkle with Cinnamon. The cinnamon was grated on quickly in this picture as the 18th century dinner was ready to be presented to table.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, Dutch, food
Visit my website at: www.hearttohearthcookery.com
The receipt (recipe) To make a Plum-taert was baked in a bake kettle on a burner of hot embers with embers also on the lid of the kettle without a upper crust.
Posted in culinary history, food, food history, Plums, receipts, recipes | Tags: culinary history, food, food history, foodways
After the plums preserved with sugar have been processed through a sieve and mixed with egg yolks, cinnamon, cloves and melted butter for the receipt (recipe) To make a Plum-taert place them in your crust.
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Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, food history, foodways
After the preserved plums were rubbed through a sieve for the receipt (recipe), To make a Plum-Taert, dress them with Egg yolks…and Cinnamon, Cloves , and melted Butter. The receipt has the plums dressed with sugar but this is omitted in the winter as the plums were preserved in sugar.
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Posted in culinary history, food, food history, Plums, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
In plum season fresh plums would be boiled and then rubbed through a sieve for the Dutch receipt (recipe), To make a Plum-Taert, but in the winter plums preserved with sugar and stored in a gally pot are rubbed directly through a sieve.
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Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, Dutch, food, food history, Food preservation, foodways
The first step to prepare the Dutch receipt (recipe) To make a Plum-taert, is to take Plums, cook them until done. In the middle of winter when fresh plums are not available this becomes take your gally pot of preserved plums that have been preserved with an equal weight of sugar.
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Posted in culinary history, Dutch foodways, food, food history, Gally pot, Plums, receipts, recipes | Tags: culinary history, Dutch, food, food history, Food preservation, foodways
After the dumpling is boiled in a cloth for the receipt (recipe), To make a Raspberry Dumpling, take it up and cut it in five slices, and lay one in the middle and the other four around it. As you can see in the picture, in order to create the flower-like design to fit my pewter serving plate, the dumpling was cut in seven slices. A little good melted butter was poured in the dish and fine sugar grated around.
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Posted in culinary history, food, food history, raspberries, receipts, recipes | Tags: culinary history, food, food history, foodways
After a cold paste pie crust) is rolled and spread with preserved raspberries and both rolled up for the receipt (recipe), To make Raspberry Dumplings, boil it in a cloth for one hour at least. Two dumplings were made per this receipt and each wrapped in a cloth and then both wrapped in a yard square pudding cloth. The pudding bag was tied with a string, hung by the trammel so the cloth would not touch the bottom of the kettle, and placed carefully into water that was already boiling.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, pudding bag, raspberries, receipts, recipes | Tags: culinary history, food, food history, foodways
After a good cold paste has been rolled to a quarter of an inch thick for the receipt (recipe), To make Raspberry Dumplings, roll it up. This receipt is rolled the same way as if you were making a jelly roll and use moisture to seal the paste.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, raspberries, receipts, recipes | Tags: culinary history, food history, foodways
