For the receipt (recipe), Yellow Flummery, the first step is to weigh two ounces of isinglass. Isinglass is the product made by drying swim bladders of sturgeon and provides a collagen for gelling.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | March 3, 2019
Two Ounces Isinglass
Posted in confectionery, culinary history, Flummery, food, food history, Isinglass, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 1, 2019
Cherry-taert
The Dutch receipt (recipe), Cherry-taert in another manner, containing pitted cherries mixed with crushed rusk, sugar and cinnamon was baked in a bake kettle.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | February 27, 2019
Cover with Lid of Dough
After the crushed Rusks, Sugar and Cinnamon have been placed in the dough with the Cherries for the Dutch receipt (recipe), Cherry-taert in another manner, then add little pieces of Butter on top, cover with a lid of Dough in which there are here and there only small holes. The taert is in my original bake kettle for baking.
Visit my website at: www.hearttohearthcookery.com
Posted in bake kettle, Cherries, culinary history, Dutch foodways, food, food history, receipts, recipes, tarts | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | February 25, 2019
Rusks, Sugar and Cinnamon
After two and half pounds of cherries have had their pits removed for the Dutch receipt (recipe), Cherry-taert in another manner, the cherries are placed in the Dough in the Taert mixed with 3 rusks crushed, three quarter pond (pound) Sugarand a loot (about 14 grams) of crushed Cinnamon.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, Dutch, food, food history, foodways
Posted by: hearttohearthcookery | February 23, 2019
Two and a Half Pond Cherries
For the Dutch receipt (recipe), Cherry-taert in another manner, take two and a half pond (pound) of Cherries, remove the pits over a flat pot (so that the juice is not lost).
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, culinary history, Dutch foodways, food, food history, receipts, recipes, tarts | Tags: culinary history, Dutch, food, food history
Posted by: hearttohearthcookery | February 21, 2019
To Bake a Pudding which is Delicious
Presented to the table on a pewter plate is the Dutch receipt (recipe)-To bake a Pudding which is delicious. The ingredients are finely crushed rusks, nutmeg, ginger, salt, suet, sweet milk and eggs.
Visit my at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, Puddings, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways, puddings
Posted by: hearttohearthcookery | February 19, 2019
From the Oven
The Dutch receipt (recipe), To bake a Pudding which is delicious, has just come out of the bake oven. Note the difference in the same pudding baked in an old tin versus a new tin.
Visit my at: www.hearttohearthcookery.com
Posted in Bake oven, culinary history, Dutch foodways, food, food history, Puddings, receipts, recipes | Tags: Bake oven, culinary history, Dutch, food, food history, foodways, puddings
Posted by: hearttohearthcookery | February 17, 2019
Pudding-Ready for Oven
Just after the embers are drawn from the bake oven, the ingredients for the Dutch receipt (recipe), To bake a Pudding which is delicious, are mixed together-7 rusks crushed fine, grated half a Nutmeg, spoonful of Ginger, a little Salt, a quarter pound of Suet cut into cubes and warmed in sweet Milk, and 5 whisked eggs.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, Puddings, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways, puddings
Posted by: hearttohearthcookery | February 15, 2019
When Oven Is Ready
The Dutch receipt (recipe), To bake a Pudding which is delicious, is translated to read: When oven is ready mix all together with an ample quarter pond (pound) of Wheat-flour and bake it. There is a bloom of flames in the bake oven being fired and the soot is being burned off. When that is achieved and there are only embers, the embers will be raked out of the oven and the pudding baked.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, culinary history, Dutch foodways, food, food history, Puddings, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | February 13, 2019
Whisk 5 Eggs
After the rusks are crushed fine, the nutmeg and ginger grated, and the suet cut into cubes, the next step for the Dutch receipt (recipe), To bake a Pudding which is delicious, is to whisk very well 5 Eggs.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, Puddings, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways, puddings
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 