Posted by: hearttohearthcookery | July 27, 2025

Make a Puff-Paste – A Taste of Hearth Cooking

The next step for the receipt (recipe) Apricot Puffs is to make a nice puff-paste and I used Briggs, 1788 receipt Puff-Paste:  Take a quarter peck of fine flour and rub in a pound of butter…make it up into a light paste with cold water, stiff enough to work it up…then roll it as thick as a crown piece, put a layer of butter in lumps as bit as a nutmeg all over it, sprinkle a little flour over it, and double it, roll it out again, and double it three or four times, then it will be fit for use.

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Posted by: hearttohearthcookery | July 25, 2025

Sweeten with Sugar – A Taste of Hearth Cooking

After the stewed apricots have been rubbed through a sieve for the receipt (recipe) Apricot Puffs sweeten them with sugar.

After the stewed apricots have been rubbed through a sieve for the receipt (recipe) Apricot Puffs sweeten them with sugar.

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Posted by: hearttohearthcookery | July 23, 2025

Rub Through a Sieve – A Taste of Hearth Cooking

After the apricots have been stewed tender for the receipt (recipe) Apricot Puffs mash them with a spoon and rub them through a sieve.

After the apricots have been stewed tender for the receipt (recipe) Apricot Puffs mash them with a spoon and rub them through a sieve.

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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes, Sieve | Tags: , , , ,

Posted by: hearttohearthcookery | July 21, 2025

Stew Till Tender – A Taste of Hearth Cooking

After the stoned apricots have been put in a saucepan with a little water for the receipt (recipe) Apricot Puffs stew them until they are tender.

After the stoned apricots have been put in a saucepan with a little water for the receipt (recipe) Apricot Puffs stew them until they are tender.

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Posted by: hearttohearthcookery | July 19, 2025

Into a Saucepan – A Taste of Hearth Cooking

After the stones have been removed from the apricots for the receipt (recipe) Apricot Puffs put them in a saucepan with a little water.

After the stones have been removed from the apricots for the receipt (recipe) Apricot Puffs put them in a saucepan with a little water.

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Posted by: hearttohearthcookery | July 17, 2025

Take out Stones – A Taste of Hearth Cooking

After selecting a dozen ripe apricots for the receipt (recipe) Apricot Puffs take out the stones.  The stones were quite easy to remove as the apricots were fully ripe.

After selecting a dozen ripe apricots for the receipt (recipe) Apricot Puffs take out the stones.  The stones were quite easy to remove as the apricots were fully ripe.

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Posted by: hearttohearthcookery | July 15, 2025

A Dozen Apricots-A Taste of Hearth Cooking

The next receipt (recipe) is from the The English Art of Cookery, 1788: Apricot Puffs.  The first step is to take a dozen ripe apricots.  

The next receipt (recipe) is from the The English Art of Cookery, 1788: Apricot Puffs.  The first step is to take a dozen ripe apricots.  

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Posted by: hearttohearthcookery | July 13, 2025

With Mustard and Sugar – A Taste of Hearth Cooking

After the receipt (recipe) A made dish of Parmizant has been dished from the middle to the brim and garnished, send it up the last dish as it is not common to send up a whole Cheese with Mustard and Sugar.  The ingredients are grated Parmesan cheese, grated manchet (bread), minced tarragon and horseradish, caraway comfits and claret wine.

After the receipt (recipe) A made dish of Parmizant has been dished from the middle to the brim and garnished, send it up the last dish as it is not common to send up a whole Cheese with Mustard and Sugar.  The ingredients are grated Parmesan cheese, grated manchet (bread), minced tarragon and horseradish, caraway comfits and claret wine.

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Posted in culinary history, food, food history, Horseradish, manchet, Parmesan cheese, receipts, recipes, Tarragon | Tags: , , ,

Posted by: hearttohearthcookery | July 11, 2025

Dish from the Middle-A Taste of Hearth Cooking

After the claret wine is added just to moisten the mixture of grated Parmesan cheese, grated bread, minced tarragon and horseradish for the receipt (recipe) A made dish of Parmizant dish from the middle to the brim, in parcels as broad as your knife; garnish it with Carraway Comfits, Horse-radish and Tarragon.

After the claret wine is added just to moisten the mixture of grated Parmesan cheese, grated bread, minced tarragon and horseradish for the receipt (recipe) A made dish of Parmizant dish from the middle to the brim, in parcels as broad as your knife; garnish it with Carraway Comfits, Horse-radish and Tarragon.

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Posted in culinary history, food, food history, Horseradish, Parmesan cheese, receipts, recipes, Tarragon | Tags: , , ,

Posted by: hearttohearthcookery | July 9, 2025

Claret-Wine to Moisten – A Taste of Hearth Cooking

After the handful of caraway comfits have been mixed with the grated parmesan cheese, manchet, minced tarragon and horseradish for the receipt (recipe) A made dish of Parmizant, put to it a little brisk Claret-wine to moisten it over.

After the handful of caraway comfits have been mixed with the grated parmesan cheese, manchet, minced tarragon and horseradish for the receipt (recipe) A made dish of Parmizant, put to it a little brisk Claret-wine to moisten it over.

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Posted in Claret, comfits, culinary history, Horseradish, manchet, Parmesan cheese, receipts, recipes, Tarragon | Tags: , , ,

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