The full receipt (recipe) To make Hartshorn Jelly-Another Way starts with Take a pound of hartshorn, and four quarts of Spring-water.
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Posted by: hearttohearthcookery | December 12, 2018
Pound of Hartshorn
Posted in confectionery, culinary history, food, food history, Hartshorn, Jelly, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 5, 2018
Preparing for Hartshorn Jelly
The horn is slivered, the lemon and sugar are ready for the preparation of To make Hartshorn Jelly Another way.
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Posted in confectionery, culinary history, food history, Hartshorn, Jelly, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 26, 2018
A Raspberry Tart with Cream
After the baking lids are removed, the cream is poured over the baked raspberries. The puff-paste baking lids are cut into little three-corner pieces and stuck in the tarts. Pictured is the completed receipt (recipe), A Raspberry Tart with Cream as it is ready to send to table cold
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts
Posted by: hearttohearthcookery | November 19, 2018
Take Off the Lids
After the raspberry tarts are baked for the receipt (recipe), A Raspberry Tart with Cream, and the cream stirred until it is ready to boil, then take off the lids.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, Hearth Cooking
Posted by: hearttohearthcookery | November 16, 2018
Over a Slow Fire
While the raspberries in the puff-paste with baking lids are baking for the receipt (recipe), A Raspberry Tart with Cream, beat up the yolks of two eggs, and half a pint of cream with a little nutmeg and sugar. Put it over a slow fire, and keep stirring until it is ready to boil. This cream will be poured over the baked tarts.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, Hearth Cooking
Posted by: hearttohearthcookery | November 14, 2018
Put on a Lid
After the patty pans have been lined with some thin puff-paste for the receipt (recipe), A Raspberry Tart with Cream, the receipt directs to put on a lid and bake it. The paste lids are laid on gently as they will be removed after baking.
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Posted in culinary history, raspberries, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
Posted by: hearttohearthcookery | November 13, 2018
Paste in a Patty-Pan
For the receipt (recipe), A Raspberry Tart with Cream: Lay some thin puff paste in a patty-pan, put in some raspberries, and strew some sugar over them.
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Posted in culinary history, food, food history, patty pans, raspberries, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
Posted by: hearttohearthcookery | November 11, 2018
Send it to the Table
The full receipt (recipe) for To ragoo Celery is: Cut the celery in lengths, and boil it till it is tender. Then fry and drain it, flour it, and put to it a gravy, a very little red wine, salt, pepper, nutmeg, and catchup. Give it a boil and send it to the table.
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Posted in Celery, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
Posted by: hearttohearthcookery | November 9, 2018
Put to it a Gravy
After the celery has been boiled tender and fried, drained and floured for the receipt (recipe), To ragoo Celery, put to it a gravy, a very little red wine, salt, pepper, nutmeg, and catchup.
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Posted in Celery, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
Posted by: hearttohearthcookery | November 8, 2018
Cut the Celery
For the receipt (recipe), To ragoo Celery, the celery is first cut into lengths and boiled, then fry and drain it.
Visit my website at: www.hearttohearthcookery.com
Posted in Celery, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
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