For the receipt (recipe), To Pickle Fennell, the young Fennell was tyed up in bunches. Pictured are the tyed feathery fronds of fennel.
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Posted by: hearttohearthcookery | August 17, 2018
Fennell: Tyed in Bunches
Posted in culinary history, Fennel, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Posted by: hearttohearthcookery | August 15, 2018
Fennel
Fennel (Foeniculum vulgare) is a member of the carrot family thought to have originated in Southern Europe. An herb that has three parts each with a distinctive licorice flavor and aroma but it is the feathery fronds that was used in the receipt (recipe), To pickle Fennell.
Posted in culinary history, Fennel, food history, Herbs, receipts, recipes | Tags: culinary history, food, food history, foodways, pickling
Posted by: hearttohearthcookery | July 24, 2018
Fritters to Plate
The receipt (recipe), Fritters in the Italian Fashion, prepared with Parmesan cheese, flour, fine bisket bread, egg yolks, saffron, rosewater, sugar, cloves, mace and cream and fried in clarified butter are now ready to plate.
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Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 18, 2018
Fry the Musket Bullets
After all the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste; and made into balls as big as a nutmeg or musket bullet, the balls (bullets) were fried in clarified butter.
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Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 8, 2018
Balls: Big as a Musket Bullet
After all the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste; then make it into balls as big as a nutmeg or musket bullet.
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Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 10, 2018
Into Stiff Paste
All the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 8, 2018
Saffron, Rosewater and More
After the yolks of eggs have been combined with the pint of fine flower and bisket powdered for the receipt (recipe), Fritters in the Italian Fashion, some saffron, rosewater, sugar, cloves, mace and cream are added.
Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 3, 2018
The Yolks
The yolks of four or five eggs were added to the pound of parmesan grated, a pint of fine flower, and as much fine bisket bread beaten for the receipt (recipe), Fritters in the Italian Fashion.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 26, 2018
Bisket Bread Beaten
After grating a pound of parmesan cheese for the receipt (recipe), Fritters in the Italian Fashion, a pint of fine flower, and as much fine bisket bread beaten to powder is added.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 24, 2018
Parmesan Grated
For the receipt (recipe), Fritters in the Italian Fashion, first take a pound of the best parmesan grated.
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Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
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