All the ingredients needed for the receipt (recipe), Pears preserved to be baked in pies, Tarts, Patty-pan or Dish, are pictured above: pears, sugar measure, claret wine and an earthenware pot for baking.
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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
After the fronds of fennel tyed up in bunches have had half a dozen walms and been drained, they were placed in a stoneware crock ready to accept the pickle-let your pickle be vinegar.
Posted in culinary history, Fennel, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, pickling
For the receipt (recipe), To pickle Fennell, let your water boyl, then having your young Fennel tyed up in bunches, half a dozen walms will be enough. A walm is the bubbling of water so the hemispherical kettle is moved off the heat with the swinging crane to stop the active bubbling and moved back over the fire six times.
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Posted in culinary history, Fennel, food, food history, hemispherical kettle, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
For the receipt (recipe), To Pickle Fennell, the young Fennell was tyed up in bunches. Pictured are the tyed feathery fronds of fennel.
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Posted in culinary history, Fennel, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Fennel (Foeniculum vulgare) is a member of the carrot family thought to have originated in Southern Europe. An herb that has three parts each with a distinctive licorice flavor and aroma but it is the feathery fronds that was used in the receipt (recipe), To pickle Fennell.
Posted in culinary history, Fennel, food history, Herbs, receipts, recipes | Tags: culinary history, food, food history, foodways, pickling
The receipt (recipe), Fritters in the Italian Fashion, prepared with Parmesan cheese, flour, fine bisket bread, egg yolks, saffron, rosewater, sugar, cloves, mace and cream and fried in clarified butter are now ready to plate.
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Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
After all the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste; and made into balls as big as a nutmeg or musket bullet, the balls (bullets) were fried in clarified butter.
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Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
After all the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste; then make it into balls as big as a nutmeg or musket bullet.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
All the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
After the yolks of eggs have been combined with the pint of fine flower and bisket powdered for the receipt (recipe), Fritters in the Italian Fashion, some saffron, rosewater, sugar, cloves, mace and cream are added.
Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 