After all the ingredients have been mixed together and sweetened to the palate for the receipt (recipe) To make Pretty Little Cheesecurd Pudding butter your Patty pans and fill them with the Ingredients. The patty pans were placed on the shelf of a tin baker for baking with reflective heat from the fire.
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Posted in culinary history, food, food history, patty pans, receipts, recipes, Tin baker | Tags: culinary history, food, food history, foodways
After the Penny Role was grated for the receipt (recipe) To make Pretty Little Cheesecurd Pudding mix all these together, and sweeten to your Palate. The amount of sugar my granddaughter chose to add was just right for her palate as she enjoyed eating the final product.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the eggs and whites have been beat and strained into the curd for the receipt (recipe) To make Pretty Little Cheesecurd Pudding add a Penny Role grated and mix all ingredients together.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the butter and curds have been well mixed for the receipt (recipe) To make Pretty Little Cheesecurd Pudding then beat six Eggs, half the Whites, and strain them to the Curd.
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Posted in culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the curd has been crumbled into a mortar for the receipt (recipe) To make Pretty Little Cheesecake Pudding, beat it with half a pound of fresh Butter with a pestle. Beat till the butter and curd are well mixed.
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Posted in cheese, culinary history, food, food history, Mortar and pestle, receipts, recipes | Tags: cheesemaking, culinary history, food, foodways
After the curd has been drained from the whey for the receipt (recipe) To make Pretty Little Cheesecurd Pudding put the curd into a Mortar. The hands in the picture are those of my six year old granddaughter as she is breaking up the curd after it was put in the mortar.
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Posted in cheese, culinary history, food, food history, Mortar and pestle, receipts, recipes | Tags: culinary history, food, food history, foodways
After the blood warm milk has been set into one large curd with rennet for the receipt (recipe) To make Pretty Little Cheesecurd Pudding, the curd is cut with a cheese knife to release the whey and then the curd is heated in the whey. The whey is then drained from the curd first with a linen cloth lining a cheese basket and then hung.
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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: cheesemaking, culinary history, food, foodways, puddings
After the milk has been heated to blood warm for the receipt (recipe) To make Pretty Little Cheesecake Pudding turn it with Runet. The stomach of a new born calf, a rennet stomach, would be processed and dried to use for making cheese during the milk season. The linen bag contains pieces of a dried rennet stomach and a piece is infused in blood warm water to turn the heated milk to one large curd.
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Posted in cheesemaking, culinary history, food, food history, receipts, recipes, rennet stomach | Tags: cheesemaking, culinary history, food, food history, foodways
The next receipt (recipe), To make Pretty Little Cheescurd Pudding, could only be prepared during the milk season in the 18th century which started in the spring with the birth of calves. The first step is to take a Gallon of Milk and heat it until it is blood warm. I am making half the receipt so pictured is a half gallon of milk being heated to just blood warm.
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Posted in cheesemaking, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, dairying, food, food history, foodways, puddings
After the receipt (recipe) White Marmalade was boiled enough, the marmalade prepared from quinces was put up and when it is quite cold covered with White paper. I put the marmalade in a reproduction gally pot and tied on a white paper cover.
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Posted in culinary history, food history, Gally pot, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Heart to Hearth Cookery 