The first step in the preparation of this 18th century receipt (recipe), To make an Onion Soup, is take a dozen onions.
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Posted by: hearttohearthcookery | February 18, 2020
Take a Dozen Onions-A Taste of Hearth Cooking
Posted in 18th century foodways, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways, soups
Posted by: hearttohearthcookery | February 16, 2020
White Pot Served-A Taste of Hearth Cooking
After the receipt (recipe), To make a White Pot, has been baked in the bake kettle and cooled slightly, gently remove it from its baking tin. This delicious White Pot is filled with bread, butter, raisins, sliced dates, nutmeg and cream and served with a sauce prepared from cream, sugar and sack.
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Posted in culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 13, 2020
White Pots Baked-A Taste of Hearth Cooking
The finished White Pots from the receipt (recipe), To make a White Pot, have just been removed from the bake kettle. The receipt consists of layers of bread alternated with raisins, sliced dates, and grated nutmeg. Then cream is poured over all before the last layer of buttered bread.
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Posted in bake kettle, culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 10, 2020
White Pots Baking-A Taste of Hearth Cookery
The two dishes containing the receipt (recipe), To make a White Pot, are baked in a bake kettle set on a “burner” of embers and after the lid is placed, more embers on the lid.
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Posted in bake kettle, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 8, 2020
Cream, Bread and Butter-A Taste of Hearth Cooking
After the final layer of slic’d dates, raisins of the sun, and grated nutmeg for the receipt (recipe), To make a White Pot, then put in your Cream, and lay Slices of Bread and Bits of Butter on top of all.
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Posted in culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 5, 2020
Bread, Fruit &tc-A Taste of Hearth Cooking
After another layer of bread and fruit has been added to the dish (grating nutmeg between each layer) for the receipt (recipe), To make a White Pot, continue to lay on another layer of Bread, Fruit &tc till the dish is full.
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Posted in culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | February 3, 2020
Another Layer of Bread-A Taste of Hearth Cooking
After a layer of bread is laid in the bottom of a dish with sliced dates and raisins for the receipt (recipe), To make a White Pot” lay on another layer of Bread, Fruit &tc.
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Posted in culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 1, 2020
White Bread and Slic’d Dates-A Taste of Hearth Cooking
For the receipt (recipe), To make a White Pot, lay thin slices of white Bread on the bottom of a Dish, and lay on them slic’d Dates, Raisins of the Sun or what Sweet-meats you please. Note this tin “dish” is buttered very well in anticipation of removing the White Pot from it.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 29, 2020
Yolks for a White Pot-A Taste of Hearth Cooking
After the cream boiled with mace has cooled for the receipt (recipe), To make a White Pot, then beat the Yolks of eight Eggs and put them into your Cream with Salt and Sugar to taste.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food history, foodways
Posted by: hearttohearthcookery | January 25, 2020
Cream with Mace-A Taste of Hearth Cooking
For the receipt (recipe), To make a White Pot, the first step is to boil a quart of cream with a large Mace, let stand until it is almost cold.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 