After the minced tarragon and horseradish have been added to the grated Parmesan cheese and bread for the receipt (recipe) A made dish of Parmizant season this with almost a handful of Carraway Comfits. I make my caraway comfits using a comfit pan and can add twelve layers of a sugar solution boiled to the first degree in one day and then need to let them rest. Pictured are caraway comfits that have sixty layers of sugar.
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Posted in comfits, culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: comfits, culinary history, food, food history, foodways
After the horseradish has been pared for the receipt (recipe) A made dish of Parmizant mince same Tarragon together with Horse-Radish. Pictured are equal amounts of tarragon and horseradish minced in a wood bowl with a rocker knife.
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Posted in culinary history, food, food history, Horseradish, Parmesan cheese, receipts, recipes, Tarragon | Tags: culinary history, food, food history, foodways
After an equal amount of Manchet is grated to equal the quantity of the half pound of grated Parmesan cheese for the receipt (recipe) A made dish of Parmizant, a horseradish is pared.
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Posted in culinary history, food, food history, Horseradish, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
After a half pound of parmesan cheese has been grated for the receipt (recipe) A made dish of Pamezant then grate as much Manchet. The grated bread crumbs are on the left in the picture and parmesan cheese on the right.
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Posted in culinary history, food, food history, manchet, Parmesan cheese, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
The first step for the receipt (recipe) A made dish of Parmizant is to take a Grater, and grate half a pound of Parmizant. Parmesan is a hard cheese with origins in Italy.
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Posted in culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
The table is ready with the ingredients for the next 17th century receipt (recipe), A made dish of Parmizant. Note the horse radish in the lower right of the table, small manchets (bread) in the rye straw basket, wedge of Parmesan cheese to the left of the basket, and caraway comfits in the blue and white porringer in the center. Only the tarragon is missing from view.
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Posted in comfits, culinary history, food, food history, Horseradish, manchet, Parmesan cheese, receipts, recipes | Tags: culinary history, food, food history, foodways
Peter Collinson, a English Quaker wrote to John Bartram of Philadelphia that this receipt (recipe) for a rhubarb tart eats best cold. It is much admired here..it eats like gooseberry pie. The tart consists of pieces of peeled rhubarb with sugar and cinnamon with a top crust.
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Posted in culinary history, food, food history, receipts, recipes, Rhubarb, tarts | Tags: culinary history, food, food history, foodways
After the egg yolk decorated crust has been laid on the rhubarb for the receipt (recipe),written in a letter dated 22 September 1739 written by Peter Collinson to John Bartram of Philadelphia, the rhubarb tart was baked in a tin baker.
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Posted in culinary history, food, food history, receipts, recipes, Rhubarb, tarts, Tin baker | Tags: culinary history, food, food history, foodways
After the cinnamon has been added to the sugar for the rhubarb tart receipt (recipe) in the 1739 letter from Peter Collinson to John Bartram of Philadelphia, the crust is laid on top as the choice in the receipt is to make a pie (bottom and top crust) or a tart with a top crust only. The yellow is egg yolk.
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Posted in culinary history, food, food history, receipts, recipes, Rhubarb, tarts | Tags: culinary history, food, food history, foodways
After sugar has been added to the cut pieces of rhubarb for the receipt (recipe) a rhubarb tart, provided in a 1739 letter from Peter Collinson to John Bartram, a little cinnamon is added. Note the Ceylon stick of cinnamon as this true cinnamon was used in the tart.
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Posted in culinary history, food, food history, receipts, recipes, Rhubarb, tarts | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 