After a night of the peeled yellow pear tomatoes layered with sugar and the grated rind and juice of lemons for the receipt (recipe), Tomato Preserves, the tomatoes appear immersed in a lemony, sweet liquid.
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Posted in culinary history, food, food history, Preserving with sugar, receipts, recipes, Yellow pear tomato | Tags: culinary history, food, food history, Food preservation, foodways
After the yellow pear tomatoes are peeled for the receipt (recipe), Tomato Preserves, the tomatoes and sugar are layered starting with tomatoes and ending with sugar. The sugar is mixed with the grated rind of four lemons and the juice added to the dish.
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Posted in culinary history, food, food history, Preserving with sugar, receipts, recipes, Yellow pear tomato | Tags: culinary history, food, food history, Food preservation, foodways
Each one of eight pounds pale yellow pear shaped tomatoes needs to be peeled for the receipt, Tomato Preserves.
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Posted in culinary history, food, food history, receipts, recipes, Yellow pear tomato | Tags: culinary history, food, food history, Food preservation, foodways
For the receipt, Tomato Preserves, eight pounds pale yellow pear shaped tomatoes not quite ripe need to be harvested.
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My bountiful harvest this year includes the yellow pear tomato which was cultivated in Europe in the early 17th century. It spread to North America and by 1847 was one of three tomato varieties documented grown in the United States. The one to two inch pear shaped, lemon to golden yellow tomato grows in clusters and is delicious.
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Posted in culinary history, food, food history, Yellow pear tomato | Tags: culinary history, food, food history, foodways
I baked more knäckebröd at the 2016 ScanFest than I have at any other demonstration. The holes would be used to hang the bread for complete drying on a pole. I have five on my knäckebröd stand and two just completed that I let harden on a drying rack.
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Posted in culinary history, food, food history, Knäckebröd, receipts, recipes, Swedish foodways | Tags: culinary history, food, food history, foodways, Swedish foodways
After the knäckebröd has been rolled with the knobby roller, the holes are made with the round wood tool in the foreground of the picture. The holes seem decorative but are functional to facilitate the quick drying of the bread.
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Posted in culinary history, food history, Knäckebröd, receipts, recipes, Swedish foodways | Tags: culinary history, food, food history, foodways, Swedish foodways
After the mixture of rye flour, water and starter has been rolled thin, cut in a large circle with a hole, a knobby roller is used to make the characteristic design for knäckebröd. This design aids with the quick drying process after the bread has been cooked.
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Posted in culinary history, food, food history, Knäckebröd, receipts, recipes, rye, Swedish foodways | Tags: culinary history, food, food history, foodways, Swedish foodways
After the knäckebröd is rolled into a large circle with a smooth roller, the copper knäckebröd cutter is used to create the shape with a hole in the center for storing on a pole to completely dry.
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Posted in culinary history, food, food history, Knäckebröd, receipts, recipes, Swedish foodways | Tags: culinary history, food, food history, foodways, Swedish foodways
After dividing the rye flour and water dough equally into balls the size that will result in a thin bread, a smooth roller is used to make a thin circle almost perfect to the size of the knäckebröd cutter.
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Posted in culinary history, food, food history, Knäckebröd, receipts, recipes, rye | Tags: culinary history, food, food history, foodways, Swedish foodways
Heart to Hearth Cookery 