This is a picture of the coffin for the receipt (recipe), Other Tart of Pears, immediately after it was removed from the bake oven with a peel.
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Posted by: hearttohearthcookery | October 17, 2018
Out of the Oven
Posted in Bake oven, Coffins, culinary history, food, food history, Pears, receipts, receipts recipes | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 11, 2018
Baking the Coffin
The coffin for the receipt (recipe), Other Tart of Pears, was baked along with bread and Jumbles.
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Posted in Bake oven, Coffins, food, food history, Pears, receipts, recipes | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 29, 2018
Coffin for Tart of Pears
After the lard has been melted completely in the boiling water, it is added to flour and the coffin is built. The design on the lid is the designated design for the receipt (recipe) Other Tart of Pears per Robert May.
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Posted in Coffins, culinary history, food, food history, Pastes (pastry), Pears, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 26, 2018
Boil the Fat
In order to make the receipt (recipe), Other Tart of Pears, the paste needed to be prepared for the proper form. The paste is created by bringing the lard in water to a good boil.
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Posted in Coffins, culinary history, food, food history, Pastes (pastry), Pears, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 17, 2018
Gally Pot of Pears
The pears preserved with claret wine and sugar baked in an earthen pot, were stored in a gally pot once cooled. These preserved pears are now draining in the colander prior to being placed in a baking tart of the proper form.
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Posted in culinary history, food, food history, Gally pot, Pears, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | September 3, 2018
In Earthen Pot with Claret
There were two methods for the receipt (receipt), Pears preserved to be baked in Pies,Tarts, Patty-pan or Dish. The second method was to bake them in an earthen pot with some claret-wine and sugar and keep them for your use.
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Posted in culinary history, food, food history, Food preservation, Pears, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | August 31, 2018
Pears Preserved: The Sugar
To determine the amount of sugar for the receipt (recipe), Pears preserved to be baked in Pies, Tarts, Patty-pan or Dish, a balance scale was used for an equal weight of sugar as pears.
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Posted in Balance scales, culinary history, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | August 28, 2018
Pears Preserved to be Baked
All the ingredients needed for the receipt (recipe), Pears preserved to be baked in pies, Tarts, Patty-pan or Dish, are pictured above: pears, sugar measure, claret wine and an earthenware pot for baking.
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Posted in culinary history, food, food history, Food preservation, Pears, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | August 19, 2018
Let Pickle be Vinegar
After the fronds of fennel tyed up in bunches have had half a dozen walms and been drained, they were placed in a stoneware crock ready to accept the pickle-let your pickle be vinegar.
Posted in culinary history, Fennel, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, pickling
Posted by: hearttohearthcookery | August 18, 2018
Half Dozen Walms
For the receipt (recipe), To pickle Fennell, let your water boyl, then having your young Fennel tyed up in bunches, half a dozen walms will be enough. A walm is the bubbling of water so the hemispherical kettle is moved off the heat with the swinging crane to stop the active bubbling and moved back over the fire six times.
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Posted in culinary history, Fennel, food, food history, hemispherical kettle, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
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