After the mixture of egg yolks, cream and sugar has been poured on the coddled green gooseberries for the receipt (recipe), To make a Gooseberry Tansey, fry as you would a Tansey.
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Posted by: hearttohearthcookery | July 4, 2019
Fry as a Tansey
Posted in culinary history, food, food history, gooseberries, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | July 2, 2019
Beaten with Cream
The three yolks of hen eggs and one goose egg yolk (equivalent of the yolks of eight eggs) for the receipt (recipe), To make a Gooseberry Tansey, are well beaten with a Quarter of a Pint of Cream and sweetened with Sugar to your Palate.
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Posted in culinary history, food, food history, gooseberries, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 30, 2019
Pour On Egg Yolks
After the gooseberries have been sufficiently coddled in butter for the receipt (recipe), To make a Gooseberry Tansey, then pour upon them the Yolks of eight eggs. Instead of egg yolks of hen eggs, I used one goose egg yolk and three yolks of hen’s eggs.
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Posted in culinary history, food, food history, gooseberries, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 28, 2019
Until Sufficiently Coddled
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.
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Posted in culinary history, food, food history, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 26, 2019
Fry Them
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.
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Posted in culinary history, food, food history, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 24, 2019
Pint of Green Gooseberries
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.
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Posted in culinary history, food, food history, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 22, 2019
Green Gooseberry
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.
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Posted in culinary history, food, food history, gooseberries, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 19, 2019
A Tart of Straw-Berries
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.
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Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, Food preservation, foodways, strawberries
Posted by: hearttohearthcookery | June 17, 2019
Sugar, Cinamon and Ginger
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.
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Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, foodways, strawberries
Posted by: hearttohearthcookery | June 15, 2019
As Thick As You Can
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
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Heart to Hearth Cookery 