For the receipt (recipe), To make an Onion Soup the Spanish Way, the first direction is Take two large Spanish Onions.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | February 23, 2018
Two Large Spanish Onions
Posted in culinary history, food, food history, Onions, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 11, 2018
A Picturesque Table
This is the picturesque ingredient table for my January 13, 2018 Winter Hearth Cooking Class for the receipts (recipes): To make Onion Soup the Spanish Way, A Ragoo of Celery and Ham, To make Potato Pye, Red Cabbage dressed the Dutch Way, and To stew Pears in a Sauce Pan. My next hearth cooking class (with openings) is March 24, 2018.
Posted in culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes
Posted by: hearttohearthcookery | February 10, 2018
Plebian Ginger Bread
The receipt, (recipe) for Plebian Ginger Bread is to mix three large spoonful of pounded ginger, with three quarts of flour–sift it, dissolve three tea-spoonful of pearl-ash in a cup of water, and pour it on the flour; melt half a pound of butter in a quart of molasses, mix it with the flour, knead it well, cut it in shapes, and bake it.
Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | February 7, 2018
Cut in Shapes and Bake
It was difficult to obtain a picture of the receipt (recipe), Plebian Ginger Bread, baking in the tin reflector baker. After all the ingredients were kneaded well, the directions were to cut it in shapes, and bake it.
Posted in culinary history, food, food history, Gingerbread, receipts, recipes, Tin baker | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | February 5, 2018
Ginger Bread with Pearl-Ash
For the receipt (recipe), Plebian Ginger Bread, mix three large spoonful of pounded ginger, with three quarts of flour–sift it, dissolve three tea-spoonful of pearl-ash in a cup of water, and pour it on the lfour; Melt half a pound of butter in a quart of molasses, mix it with the flour, knead it well.
Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | February 2, 2018
Sweet Potato Pudding, 1851
The receipt (recipe) for this Sweet Potato Pudding, 1851: Take a half a pound of sweet potatoes, wash them, and put them into a pot with very little water. Let them simmer slowly; they must be only parboiled, otherwise they will be soft and may make the pudding heavy. When they are half done, take them out, peel them, and when cold, grate them. Stir together to a cream, half a pound of butter and a quarter of a pound and two ounces of powdered sugar, add a grated nutmeg, a large tea-spoonful of powdered cinnamon, and half a tea-spoonful of beaten mace. Also the juice and grated peel of a lemon, a wine glass of rose water, a glass of wine, and a glass of brandy. Stir these ingredients well together. Beat eight eggs very light, and stir them into the mixture in turn with the sweet potato, a little of a time of each. Having stirred the whole very hard at the last, put it into a buttered dish and bake it.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, sweet potato | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | January 30, 2018
Stir the Whole Very Hard
After the lemon, rose water, wine and brandy have been added to the ingredients for the receipt (recipe), Sweet Potato Pudding, beat eight eggs very light, and stir them into the mixture in turn with the sweet potato, a little of a time of each. Having stirred the whole very hard at the last, put it into a buttered dish and bake.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Puddings, receipts, recipes, sweet potato | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | January 28, 2018
A Wine Glass of Rose Water, Wine and Brandy
After grating sweet potatoes for the receipt (recipe), Sweet Potato Pudding, stir together to a cram, half a pound of butter and a quarter of a pound and two ounces of powdered sugar, add a grated nutmeg, a large tea-spoonful of powdered cinnamon, and half a tea-spoonful of beaten mace. Also the juice and grated peel of a lemon, a wine glass of rose water, a glass of wine, and a glass of brandy and stir all well together.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Puddings, receipts, recipes, sweet potato | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | January 26, 2018
When Cold, Grate Them
After the sweet potatoes have been parboiled until half done for the receipt (recipe), Sweet Potato Pudding, peel them, and when cold grate them.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Puddings, receipts, recipes, sweet potato | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | January 24, 2018
Simmer Sweet Potatoes
For the receipt (recipe), Sweet Potato Pudding, take half a pound of sweet potatoes, wash them and put them in a pot with very little water. Let them simmer slowly for about half an hour; they must only be parboiled, otherwise they will be soft and may make the pudding heavy.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Puddings, receipts, recipes, sweet potato | Tags: culinary history, food, food history, foodways, puddings
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