After the sugar has been strewed in the marble mortar with the quince pulp for the receipt (recipe) Quince Puffs: my Lady Sheldons Receipt take the white of an egge beaten to a froath and let one often put in some white of egg and strew in more sugar a little at a time to the pulp.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the quince pulp placed on a scale to balance its weight twice with sugar for the receipt (recipe) Quince Puffs: My Lady Sheldons Receipt put the pulp of quince in a marble morter, and strew in some sugar, a little at a time.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After a quince has been boiled very tender for the receipt (recipe) Quince Puffs: My Lady Sheldons Receipt, then take the pulp of it and double the weight in lofe sugar.
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The first step in the preparation of the receipt (recipe) Quince Puffs: My Lady Sheldons Receipt is to take a fayre quince and boil it. The quince is a fruit that is so hard that it took over an hour until it was boiled tender.
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Pictured is the prep table for the receipt (recipe) Quince Puffs: My Lady Sheldons Receipt. From left to right, the baking tin lined with white paper, birch twig whisk and bowl for preparing the egg white. two quince, small bowl with the boiled quince, wood masher, marble mortar and pestle, sugar measure and sieve.
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A quince is a fruit that is a member of the rose family, yellow in color but has a fuzzy, bumpy appearance. The fruit is very high in pectin and very hard as a raw fruit. The next receipt (recipe) to be posted is from the 1681 receipt book of Rebecca Price-Quince Puffs: My Lady Sheldons Receipt.
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The receipt (recipe) Skirret Fritters from the 1788 receipt book The English Art of Cookery in a dish garnished with candied orange peel ready to be served to table.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
After the batter for the receipt (recipe) Skirret Fritters has been dropped with a spoon into a pan of hot lard and fried brown put them on a sieve before the fire to drain a minute.
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After the pan of hogs-lard is boiling hot for the receipt (recipe) Skirret Fritters drop them in with a spoon and fry them quick and brown.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
After the skirret pulp has been added to the batter for the receipt (recipe) Skirret Fritter have a pan of hogs-lard boiling hot.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
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