After the eggs and cream have been beaten exceedingly together for the receipt (recipe), To make the best tansy; then take of green wheat blades, violet leaves, strawberry leaves, spinach and succory, of each a like quantity; chop and beat these very well, and then strain out the juice.
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Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Once the number of eggs has been determined according to the bigness of your frying pan for the receipt (recipe), To make the best tansy, then with a little cream beat them exceedingly together.
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First then for making the receipt (recipe), To make the best tansy, you shall take a certain number of eggs, according to the bigness of your frying pan, and break them into a dish, abating ever the white of every third egg: then with a spoon you shall cleanse away the little white chicken knots which stick unto the yolks.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Green wheat blades, violet leaves, strawberry leaves, spinach and succory, of each a like quantity for the 17th century receipt (recipe) To make the best tansy.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
The original Shaker receipt (recipe) for Mother Ann’s Birthday Cake, states when cool to fill between layers with peach jelly. Since small cakes were baked each sample cake was topped with peach jelly and served.
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Posted in Cakes, culinary history, food, food history, receipts, recipes, Shaker foodways | Tags: culinary history, food, food history, foodways
Because a tin baker relying on reflective heat from the fire was used to bake the Shaker receipt (recipe), Mother Ann’s Birthday Cake, the graniteware pan has to be turned to try to obtain an even browning.
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Posted in Cakes, culinary history, food, food history, GraniteWare, receipts, recipes, Shaker foodways, Tin baker | Tags: culinary history, food, food history, foodways
To bake the Shaker receipt (recipe) for Mother Ann’s Birthday Cake, a graniteware pan in my tin baker was used to prepare small cakes for sampling.
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Posted in culinary history, food, food history, GraniteWare, receipts, recipes, Shaker foodways, Tin baker | Tags: culinary history, food, food history, foodways
The twelve egg whites beaten with a handful of peach twigs to impart a delicate peach flavor, were lightly folded into the batter of butter, sugar flour, cornstarch, baking powder, milk and vanilla for the Shaker receipt (recipe), Mother Ann’s Birthday Cake.
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Posted in Cakes, culinary history, food, food history, receipts, recipes, Shaker foodways | Tags: culinary history, food, food history, foodways
Even though the Shaker receipt (recipe) for Mother Ann’s Birthday Cake, directed the use of a handful of peach twigs to beat the eggs to impart a delicate peach flavor to the cake, I left my bruised peach twigs for the public to smell and used my birch twig whisk to beat the dozen egg whites.
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Posted in Birch twig whisks, culinary history, food, food history, Peach twigs, receipts, recipes, Shaker foodways | Tags: culinary history, food history, foodways
The date was April 1 but inside the cabin for the Shaker Your Plate program it was March 1 and Mother Ann’s birthday was being celebrated. Mother Ann was born February 29, 1736. The original receipt (recipe) for Mother Ann’s Birthday Cake reads: “Cut a handful of peach twigs, which are filled with sap at this time of year. Clip the ends and bruise them and beat cake batter with them. This will impart a delicate peach flavor to the cake.” My bruised peach twigs are pictured on the table.
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Posted in culinary history, food, food history, Peach twigs, receipts, recipes, Shaker foodways | Tags: culinary history, food, foodways
Heart to Hearth Cookery 