After the challenge of creaming butter and sugar in a very cold cabin for the receipt (recipe), Mother Ann’s Birthday Cake, the flour with cornstarch and baking powder was added in small amounts alternately with milk to the butter mixture. The receipt states: Beat after each addition, 200 strokes in all. Shaker receipts are precise and written to produce the best product possible.
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Posted in culinary history, food, food history, receipts, recipes, Shaker foodways | Tags: culinary history, food, food history, foodways
The first step in the preparation of the Shaker receipt (recipe), Mother Ann’s Birthday Cake, is to beat butter and sugar into a smooth cream. The butter was to be the best sweet butter, fresh if possible. Even though the program was April 1st, it was so cold in the cabin that the bowl of butter and sugar needed to be placed in a warmer location so it could be beaten. Notice the stiff batter with the spoon standing!
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Posted in culinary history, food, food history, receipts, recipes, Shaker foodways | Tags: culinary history, food, food history, foodways
This is my demonstration table complete with my Shaker chair, Shaker egg basket and many Shaker boxes for my Shaker Your Plate program. The receipt (recipe) I am preparing is Mother Ann’s Birthday Cake.
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Posted in culinary history, food, food history, receipts, recipes, Shaker foodways | Tags: culinary history, food, food history, foodways
The receipt (recipe) for To bake Chicken for to be eaten cold baked in a coffin with lid, now is ready for presentation to table with its adorned puff paste lid replacement.
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Posted in Coffins, culinary history, food, food history, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
When the baking lid for the coffin filled with the receipt (recipe), To bake Chicken for to be eaten cold, the clarified butter (that had been poured through the hole in the lid) was congealed and sealing most of the chicken.
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Posted in Coffins, food, food history, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
After the coffin filled with the receipt (recipe), To bake Chicken for to be eaten cold, was baked, clarified butter was poured into the lids hole for keeping until served.
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Posted in Coffins, food, food history, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
The coffin, containing the receipt (recipe), To bake Chicken for to be eaten cold, was placed in the bake oven on a tin baking sheet using a bake oven peel.
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Posted in Bake oven peel, Coffins, culinary history, food, food history, receipts, recipes | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
The coffin for the receipt (recipe), To bake Chicken for to be eaten cold, was closed with a hot water paste lid complete with hole for it to be filled up with clarified butter after being baked.
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Posted in Coffins, culinary history, food, food history, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
This coffin, without its baking lid, is for the receipt (recipe), To bake Chicken to be eaten cold. It is difficult to tell by sight that it is chicken that fills the coffin as a pound and half chicken is seasoned with an ounce of pepper, an ounce of nutmegs, and two ounces salt.
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Posted in Coffins, food, food history, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
The Chewitts, filled with the receipt (recipe), To make Minced Pies of Beef, are stacked to present to table as the drawing in Robert May’s, The Accomplisht Cook.
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Posted in Coffins, culinary history, food, food history, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Heart to Hearth Cookery 