As I prepared the individual chewitts, my goal was to prepare enough to present to table in a pyramid. Pictured is a pyramid of the unbaked chewitts filled with the receipt (recipe), To make Minced Pies of Beef.
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Posted in Coffins, culinary history, food, food history, Mincemeat, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
After the formed coffin paste is filled with the receipt (recipe), To make Minced Pies of Beef, a lid is created from the same paste and pinched in place to make the Chewitt. A coffin paste has to have strength and is made from boiling water and adding lard and flour.
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The coffin, the bottom of the chewitt, was trimmed and removed from the coffin former and filled with the receipt (recipe), To make Minced Pies of Beef.
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While the flour was being weighed for the coffin paste, the water was brought to a boil and the lard added. This hot water paste allows for a strong but pliable paste that can be molded on the coffin former for the receipt (recipe), To make Chewitts.
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Posted in coffin former, Coffins, culinary history, food, food history, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
The first step in making the receipt (recipe) for Chewitts is to make the coffin paste. Pictured I am weighing out the flour as I will need a total of three pounds. My wood coffin formers are on the table as well as my crocks of mincemeat
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Posted in Coffins, culinary history, food, food history, Mincemeat, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
The receipt (recipe) for To make a Quince Pudding is pictured as it was presented to the table. The quinces were scalded tender and mixed with sugar, ginger, cinnamon, cream and eggs.
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Posted in culinary history, food, food history, Puddings, Quince, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the soft of the quinces has been scraped off for the receipt (recipe), To make a Quince Pudding: mix it with sugar very sweet, put in a little ginger and a little cinnamon; to a pint of cream you must put three to four eggs, and stir it into your quinces till they are of a good thickness; it must be pretty thick Butter your dish, pour it in and bake it.
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Posted in culinary history, food, food history, Puddings, Quince, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The first words of the receipt (recipe), To make a Quince Pudding, are: Scald your quinces very tender, pare them very thin, scrape off the soft. Quince are a fruit that take much time to scald tender, so the quince were cut in pieces with skin to be pared left on to facilitate the process.
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Posted in culinary history, food, food history, Puddings, Quince, receipts, recipes | Tags: culinary history, food, foodways
My fall 2016 quince kept well and were used to prepare the receipt (recipe), To make a Quince pudding, in January 2017.
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Posted in culinary history, food, food history, Puddings, Quince | Tags: culinary history, food, food history, foodways
The Dutch receipt (recipe), To make a Hutspot from a Capon, consists of crumbs of White-bread, Cinnamon, Ginger, Saffron, Sugar, Marrow from Marrow-bones, Dates and slices of Lemon. Pictured is the receipt presented on the table.
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Posted in Capon, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, Dutch, food, food history, foodways
Heart to Hearth Cookery 