After the grated nutmeg and ginger have been added to the beaten eggs and sugar for the receipt (recipe) Skirret Fritters add the skirret pulp that was beater very fine and put through a sieve.
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Posted by: hearttohearthcookery | November 21, 2025
Skirret Pulp Very Fine-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 19, 2025
Put in Ginger-A Taste of Hearth Cooking
After putting grated nutmeg to the eggs and sugar for the receipt (recipe) Skirret Fritters put in ginger and mix it with a large spoonful of flour (if a large spoonful of flour is not sufficient put in more).
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 17, 2025
Put in Nutmeg-A Taste of Hearth Cooking
After the eggs beat well are sweetened with powdered sugar for the receipt (recipe) Skirret Fritters put in a little grated nutmeg.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 15, 2025
Sweeten with Powder Sugar-A Taste of Hearth Cooking
After the eggs have been beaten well for the receipt (recipe) Skirret Fritters sweeten it with powder sugar. The marble mortar and wood pestle was used to prepare the sugar into powder.
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Posted in culinary history, food, food history, Fritters, Marble mortar and pestle, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 13, 2025
Eggs Beat Well-A Taste of Hearth Cooking
After the boiled, peeled, mashed skirrets have been rubbed through a sieve for the receipt (recipe) Skirret Fritters add four eggs beat well. Since I am preparing half the receipt, I beat two eggs.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 11, 2025
Rub Through Sieve-A Taste of Hearth Cooking
After the “outside” of the boiled skirrets have been removed and the pulp beat fine for the receipt (recipe) Skirret Fritters rub it through a sieve.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, Sieve, skirrets | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 9, 2025
Take Off and Beat-A Taste of Hearth Cooking
After the skirrets have been boiled for the receipt (recipe) Skirret Fritters take off the outside and beat a pint of the pulp very fine. Skirrets are not easy to peel after being boiled soft. A very time consuming process that has led to the vegetable going out of favor.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 7, 2025
Boil Skirret-Roots-A Taste of Hearth Cooking
The skirrets for the receipt (recipe) Skittet Fritters were placed in a pudding bag to boil until very tender. Using a pudding bag in a boiling cast iron pot of water makes retrieving all the skirrets with the removal of the bag and results in whole roots. The tender white flesh of the skirret and the loosened peel is pictured.
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Posted in culinary history, food, food history, Fritters, pudding bag, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 5, 2025
Skirrets-A Taste of Hearth Cooking
The perennial skirret (Sium Sisarum) is related to carrots and parsnips but has multiple thin white roots that have a natural sweetness. The next receipt (recipe) is from The English Art of Cookery, 1788 – Skirret Fritters.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, foodways
Posted by: hearttohearthcookery | November 3, 2025
To make a Potato Pye-A Taste of Hearth Cooking
The receipt (recipe) for To make a Potato pye (Rabisha, 1682): Boyl your Spanish Potatoes cut them forth in slices as thick as your thumb, season them with Nutmeg, Cinamon, ginger and Sugar; your Coffin being ready, put them in over the bottom, add to them the Marrow of about three Marrow bones, seasoned as aforesaid, a handful of stoned Raisins of the Sun, some quartered Dates, Oranado, Cittern, put butter over it, and bake it….
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Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, foodways
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Heart to Hearth Cookery 