For the receipt (recipe), To make Apple Pancakes, the apples were cut in round slices, fried, and then dipped in a batter of egg, cream, ginger, nutmeg, cinnamon and sugar and fried again.
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Posted by: hearttohearthcookery | October 25, 2018
To make Apple Pancakes
Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
Posted by: hearttohearthcookery | October 24, 2018
Ginger, Nutmeg and Cinnamon Beaten
After the round slices of apples are fried for the receipt (recipe), To make Apple Pancakes, beat up twenty Eggs in a Quart of Cream; put in Ginger, Nutmeg, and Cinnamon beaten, powdered Sugar six Ounces. The fried apples were dipped in the batter and fried again.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food history, foodways, Hearth Cooking
Posted by: hearttohearthcookery | October 23, 2018
Fry in Round Slices
For the receipt (recipe), To make Apple Pancakes, first pare your Apples, cut them in round Slices, and fry them in fresh butter.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 17, 2018
Out of the Oven
This is a picture of the coffin for the receipt (recipe), Other Tart of Pears, immediately after it was removed from the bake oven with a peel.
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Posted in Bake oven, Coffins, culinary history, food, food history, Pears, receipts, receipts recipes | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 11, 2018
Baking the Coffin
The coffin for the receipt (recipe), Other Tart of Pears, was baked along with bread and Jumbles.
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Posted in Bake oven, Coffins, food, food history, Pears, receipts, recipes | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 29, 2018
Coffin for Tart of Pears
After the lard has been melted completely in the boiling water, it is added to flour and the coffin is built. The design on the lid is the designated design for the receipt (recipe) Other Tart of Pears per Robert May.
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Posted in Coffins, culinary history, food, food history, Pastes (pastry), Pears, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 26, 2018
Boil the Fat
In order to make the receipt (recipe), Other Tart of Pears, the paste needed to be prepared for the proper form. The paste is created by bringing the lard in water to a good boil.
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Posted in Coffins, culinary history, food, food history, Pastes (pastry), Pears, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 17, 2018
Gally Pot of Pears
The pears preserved with claret wine and sugar baked in an earthen pot, were stored in a gally pot once cooled. These preserved pears are now draining in the colander prior to being placed in a baking tart of the proper form.
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Posted in culinary history, food, food history, Gally pot, Pears, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | September 3, 2018
In Earthen Pot with Claret
There were two methods for the receipt (receipt), Pears preserved to be baked in Pies,Tarts, Patty-pan or Dish. The second method was to bake them in an earthen pot with some claret-wine and sugar and keep them for your use.
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Posted in culinary history, food, food history, Food preservation, Pears, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | August 31, 2018
Pears Preserved: The Sugar
To determine the amount of sugar for the receipt (recipe), Pears preserved to be baked in Pies, Tarts, Patty-pan or Dish, a balance scale was used for an equal weight of sugar as pears.
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Posted in Balance scales, culinary history, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
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