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.
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Posted by: hearttohearthcookery | June 13, 2019
Pick and Wash
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, foodways, strawberries
Posted by: hearttohearthcookery | June 11, 2019
Straw-Berries
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.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes, Strawberries | Tags: culinary history, food history, foodways, strawberries
Posted by: hearttohearthcookery | June 9, 2019
To Hash Chickens
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.
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Posted in Chicken, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 5, 2019
Yolks of Six Eggs
To pour over the receipt (recipe), To hash Chickens, the directions are: to the Yolks of six Eggs, add a little Nutmeg, Vinegar and Ketchup, and a good piece of Butter, warm all these together. The ketchup used was mushroom ketchup.
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Posted in Chicken, culinary history, food, food history, receipts, recipes, Sauces | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 3, 2019
Chickens into Quarters
For the receipt (recipe), To hash Chickens, six Chickens are cut into Quarters, cover them almost with Water, and season them with Salt, Pepper, a Handful of shred Parsly, half a Pint of White-wine; boil them enough.
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Posted in Chicken, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 31, 2019
To make Chees Cake
The receipt (recipe), Too make Chees Cake, starting from raw milk made into a fresh cheese from rennet, with butter, currants, sugar, nutmeg, rose water, egg yolks and cream added, was baked in a bake kettle.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 29, 2019
Too the Curd and Butter
Too this curd and butter blended for the receipt (recipe), Too make Chees Cake, take Corants (currants), sugar, nutmegs, and Rose water. The receipt was placed in the paste which was decorated with the yolk of a goose egg.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 25, 2019
Curd and Butter
The curd is blended with butter in a mortar and pestle for the receipt (recipe),Too make Chees Cake.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 23, 2019
The Curd
In order to replicate the receipt (recipe), Too make Cheese Cake,( in a much smaller amount than starting with 15 quarts of new milk), I started with 2 quarts of raw milk and set the curd with Rennett. This is the curd that I made just after being in my cheese cloth (linen) and hung to drain the whey.
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Posted in cheese, culinary history, dairying, receipts, recipes | Tags: culinary history, dairying, food history, foodways
Posted by: hearttohearthcookery | May 21, 2019
Take New Milke
For the receipt (recipe), Too Make Chees Cakes, the first instructions are to make the cheese: Take New milke from the cow, then put in a pint of new Creme, sweet, then put in a Litel Rennet to make it Cum then Lett it stand one houre and gather youre Curd as you doe a Cheese, and take up the Curd and put it inot a Course strainer, a Litell at a time, but doe not Crush them but Lett the whay drop from them Clene.
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Posted in cheese, cheesemaking, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 