After the beaten isinglass is covered with white wine and the rind of one lemon and juice of two are added for the receipt (recipe), Yellow Flummery, the yolks of eight eggs, well beaten are added and then sweeten it to your taste.
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Posted in confectionery, culinary history, Flummery, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, foodways
After the beaten isinglass is covered with white wine for the receipt (recipe), Yellow Flummery, the rind of one lemon, the juice of two lemons are added.
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Posted in confectionery, culinary history, Flummery, food, food history, Isinglass, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After two ounces of isinglass have been weighed for the receipt (recipe), Yellow Flummery, beat and open the isinglass, put it into a bowl, and over it a pint of White wine.
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Posted in confectionery, culinary history, Flummery, food, food history, Isinglass, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
For the receipt (recipe), Yellow Flummery, the first step is to weigh two ounces of isinglass. Isinglass is the product made by drying swim bladders of sturgeon and provides a collagen for gelling.
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Posted in confectionery, culinary history, Flummery, food, food history, Isinglass, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The Dutch receipt (recipe), Cherry-taert in another manner, containing pitted cherries mixed with crushed rusk, sugar and cinnamon was baked in a bake kettle.
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Posted in Cherries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, Dutch, food, food history, foodways
After the crushed Rusks, Sugar and Cinnamon have been placed in the dough with the Cherries for the Dutch receipt (recipe), Cherry-taert in another manner, then add little pieces of Butter on top, cover with a lid of Dough in which there are here and there only small holes. The taert is in my original bake kettle for baking.
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Posted in bake kettle, Cherries, culinary history, Dutch foodways, food, food history, receipts, recipes, tarts | Tags: culinary history, Dutch, food, food history, foodways
After two and half pounds of cherries have had their pits removed for the Dutch receipt (recipe), Cherry-taert in another manner, the cherries are placed in the Dough in the Taert mixed with 3 rusks crushed, three quarter pond (pound) Sugarand a loot (about 14 grams) of crushed Cinnamon.
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Posted in Cherries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, Dutch, food, food history, foodways
For the Dutch receipt (recipe), Cherry-taert in another manner, take two and a half pond (pound) of Cherries, remove the pits over a flat pot (so that the juice is not lost).
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Posted in Cherries, culinary history, Dutch foodways, food, food history, receipts, recipes, tarts | Tags: culinary history, Dutch, food, food history
Presented to the table on a pewter plate is the Dutch receipt (recipe)-To bake a Pudding which is delicious. The ingredients are finely crushed rusks, nutmeg, ginger, salt, suet, sweet milk and eggs.
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Posted in culinary history, Dutch foodways, food, food history, Puddings, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways, puddings
The Dutch receipt (recipe), To bake a Pudding which is delicious, has just come out of the bake oven. Note the difference in the same pudding baked in an old tin versus a new tin.
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Posted in Bake oven, culinary history, Dutch foodways, food, food history, Puddings, receipts, recipes | Tags: Bake oven, culinary history, Dutch, food, food history, foodways, puddings
