After the liquid from the strained hartshorn is boiled a little with sugar and juice of lemons for the receipt (recipe), To make Hartshorn Jelly-Another Way, then put it up into Glasses.
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Posted by: hearttohearthcookery | December 21, 2018
Put up Into Glasses
Posted in confectionery, Hartshorn, Jelly, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 16, 2018
Into a Lesser Pipkin
The liquid that is strained though a cloth for the receipt (recipe), To make Hartshorn Jelly-Another Way, is put into a lesser Pipkin after double refin’d sugar and the Juice of … large Lemons has been added and it is boiled a little.
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Posted in confectionery, culinary history, food, food history, Hartshorn, Jelly, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 14, 2018
Through a Cloth
After the Hartshorn is boiled in Spring-water for five to six hours for the receipt (recipe) To make Hartshorn Jelly-Another Way, then the slivered horn and liquid is strained through a Cloth.
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Posted in culinary history, food, food history, Hartshorn, Jelly, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 12, 2018
Pound of Hartshorn
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 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
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