After the pint and a half of cream and eight egg yolks are added to the mixture of mashed gooseberries and sugar for the receipt (recipe), To make a Gooseberry Fool, it is stirred together over a slow Fire until it is enough. The bottom picture is the mixture as it starts to heat after the cream and eggs are added and the top picture is when enough-note the change in color.
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Posted in culinary history, food, food history, Fool, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways
After the fine sugar and mashed gooseberries is boiled until pretty thick for the receipt (recipe), To make a Gooseberry Fool, the cream and egg yolk mixture is added and stirred well together over a slow Fire.
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Posted in culinary history, food, food history, Fool, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways
After the mashed gooseberries have been boiled with three pounds of fine sugar until thick for the receipt (recipe), To make a Gooseberry Fool, a Pint and a half of Cream, and the Yolks of eight Eggs are prepared.
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Posted in culinary history, food, food history, Fool, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways
After the scalded gooseberries have been mashed in the water for the receipt (recipe), To make a Gooseberry Fool, boil them with three Pound of fine Sugar ’till it be pretty thick.
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Posted in culinary history, food, food history, Fool, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways
After the gooseberries have been scalded until they are tender for the receipt (recipe), To make a Gooseberry Fool, mash them in the Water.
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Posted in culinary history, food, food history, Fool, gooseberries, receipts, recipes, wood masher | Tags: culinary history, food, food history, foodways
After a quart of gooseberries are topped and tailed for the receipt (recipe), To make a Gooseberry Fool, scald them in a Quart of water, ’till they are tender.
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Posted in culinary history, food, food history, Fool, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways
For the receipt (recipe), To make a Gooseberry Fool, take a Quart of pick’d Gooseberries.
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Posted in culinary history, food, food history, Fool, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe), Petit Patez or Little Pies, is pictured on my peel having just been removed from the bake oven. They have been made with bacon, veal, and chicken first parboiled, then minced and finally pounded with a mortar and pestle with spices and garlic.
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Posted in Bacon, Chicken, culinary history, food, food history, Pyes (pies), receipts, recipes, Veal | Tags: Bake oven, culinary history, food, food history, foodways
The patty pans with the receipt (recipe) for, Petit Patez or Little PIes, are baking in the bake oven on the tin baking sheet to the front right of the oven.
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Posted in Bake oven, culinary history, food, food history, patty pans, Pyes (pies), receipts, recipes, tin baking sheet | Tags: Bake oven, culinary history, food, food history, foodways
The receipt (recipe), Petit Patez or Little Pies, are made with a fine Paste. The paste lines the patty pans which is then filled with the mixture of the minced and pounded bacon, veal and chicken with spices and garlic. These pies are garnished with bacon and ready for baking.
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Posted in Bacon, Chicken, culinary history, food, food history, Pastes (pastry), receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 