The gooseberries for the receipt (recipe), To make a Gooseberry Tansey, were fried in butter ’til they are sufficiently coddled. To coddle is to heat just below the boiling point and it was common to coddle fruit.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways, tansy
After the green, unripe gooseberries have been “picked” the next step for the receipt (recipe), To make a Gooseberry Tansy, is to fry them in a Quarter of a Pound of fresh Butter in a Frying-pan.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways, tansy
For the receipt (recipe), To make a Gooseberry Tansy, first take a Pint of green Gooseberries, pick them. Each berry needs to be topped and tailed.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways, tansy
The term “green gooseberry” today typically means a variety of gooseberry that is green in color when ripe. For the 18th century receipt (recipe), To make a Gooseberry Tansy, the words “green gooseberry” refer to the unripe berry that has the taste of sour grapes. This bush was picked in May and the gooseberries are just ripe this weekend.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, gooseberries, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
For the receipt (recipe), A Tart of Straw-Berries, strawberries were laid in a paste one by one as thick as you can and strewed with a mixture of sugar, cinnamon and ginger. Decorative paste was laid and the tart baked in a bake kettle.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, Food preservation, foodways, strawberries
After the strawberries have been put in the paste one by one, as thick as you can for the receipt (recipe), A Tart of Straw-Berries, then take Sugar, Cinamon, and a little Ginger finely beaten and well mingled together, cast them upon the Straw Berries.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, foodways, strawberries
For the receipt (recipe), A Tart of Straw-Berries, the strawberries are laid one by one in the paste as thick as you can.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, foodways, strawberries
Pick and wash your Straw-Berries clean, and put them in the past one by another for the receipt (recipe), A Tart of Straw-Berries.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, foodways, strawberries
17th century Straw-Berries were small in size, deep in color and intense with flavor. I used the strawberries pictured to prepare a receipt (recipe), A Tart of Straw-Berries published in 1653.
Visit my website at: www.hearttohearthcookery.com
Posted in 17th century foodways, culinary history, food, food history, receipts, recipes, Strawberries | Tags: culinary history, food history, foodways, strawberries
The receipt (recipe), To hash Chickens, is presented to table with the receipt, Petit Patez (Little Pies). The quartered chicken was boiled with salt, pepper, parsley and white wine and served with a sauce of egg yolks, nutmeg, vinegar and mushroom ketchup.
Visit my website at: www.hearttohearthcookery.com
Posted in Chicken, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 