First then for making the receipt (recipe), To make the best tansy, you shall take a certain number of eggs, according to the bigness of your frying pan, and break them into a dish, abating ever the white of every third egg: then with a spoon you shall cleanse away the little white chicken knots which stick unto the yolks.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Green wheat blades, violet leaves, strawberry leaves, spinach and succory, of each a like quantity for the 17th century receipt (recipe) To make the best tansy.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
The original Shaker receipt (recipe) for Mother Ann’s Birthday Cake, states when cool to fill between layers with peach jelly. Since small cakes were baked each sample cake was topped with peach jelly and served.
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Posted in Cakes, culinary history, food, food history, receipts, recipes, Shaker foodways | Tags: culinary history, food, food history, foodways
Because a tin baker relying on reflective heat from the fire was used to bake the Shaker receipt (recipe), Mother Ann’s Birthday Cake, the graniteware pan has to be turned to try to obtain an even browning.
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Posted in Cakes, culinary history, food, food history, GraniteWare, receipts, recipes, Shaker foodways, Tin baker | Tags: culinary history, food, food history, foodways
To bake the Shaker receipt (recipe) for Mother Ann’s Birthday Cake, a graniteware pan in my tin baker was used to prepare small cakes for sampling.
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Posted in culinary history, food, food history, GraniteWare, receipts, recipes, Shaker foodways, Tin baker | Tags: culinary history, food, food history, foodways
The twelve egg whites beaten with a handful of peach twigs to impart a delicate peach flavor, were lightly folded into the batter of butter, sugar flour, cornstarch, baking powder, milk and vanilla for the Shaker receipt (recipe), Mother Ann’s Birthday Cake.
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Posted in Cakes, culinary history, food, food history, receipts, recipes, Shaker foodways | Tags: culinary history, food, food history, foodways
Even though the Shaker receipt (recipe) for Mother Ann’s Birthday Cake, directed the use of a handful of peach twigs to beat the eggs to impart a delicate peach flavor to the cake, I left my bruised peach twigs for the public to smell and used my birch twig whisk to beat the dozen egg whites.
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Posted in Birch twig whisks, culinary history, food, food history, Peach twigs, receipts, recipes, Shaker foodways | Tags: culinary history, food history, foodways
The date was April 1 but inside the cabin for the Shaker Your Plate program it was March 1 and Mother Ann’s birthday was being celebrated. Mother Ann was born February 29, 1736. The original receipt (recipe) for Mother Ann’s Birthday Cake reads: “Cut a handful of peach twigs, which are filled with sap at this time of year. Clip the ends and bruise them and beat cake batter with them. This will impart a delicate peach flavor to the cake.” My bruised peach twigs are pictured on the table.
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Posted in culinary history, food, food history, Peach twigs, receipts, recipes, Shaker foodways | Tags: culinary history, food, foodways
After the challenge of creaming butter and sugar in a very cold cabin for the receipt (recipe), Mother Ann’s Birthday Cake, the flour with cornstarch and baking powder was added in small amounts alternately with milk to the butter mixture. The receipt states: Beat after each addition, 200 strokes in all. Shaker receipts are precise and written to produce the best product possible.
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Posted in culinary history, food, food history, receipts, recipes, Shaker foodways | Tags: culinary history, food, food history, foodways
The first step in the preparation of the Shaker receipt (recipe), Mother Ann’s Birthday Cake, is to beat butter and sugar into a smooth cream. The butter was to be the best sweet butter, fresh if possible. Even though the program was April 1st, it was so cold in the cabin that the bowl of butter and sugar needed to be placed in a warmer location so it could be beaten. Notice the stiff batter with the spoon standing!
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Posted in culinary history, food, food history, receipts, recipes, Shaker foodways | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 