The Chewitts, filled with the receipt (recipe), To make Minced Pies of Beef, browned nicely in the quick (hot) bake oven. They are cooling on the tin baking sheet.
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Posted by: hearttohearthcookery | March 24, 2017
Chewitts: Out of the Oven
Posted in Coffins, culinary history, food, food history, Mincemeat, receipts, recipes, tin baking sheet | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 22, 2017
Chewitts in the Oven
The Chewitts filled with the receipt (recipe), To make Minced Pies of Beef, were placed in the bake oven on a tin baking sheet. In back of the chewitts are bread and a larger coffin that required the hottest area of the oven.
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Posted in Coffins, culinary history, food, food history, Mincemeat, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 21, 2017
Chewitt Pyramid
As I prepared the individual chewitts, my goal was to prepare enough to present to table in a pyramid. Pictured is a pyramid of the unbaked chewitts filled with the receipt (recipe), To make Minced Pies of Beef.
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Posted in Coffins, culinary history, food, food history, Mincemeat, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 20, 2017
The Chewitt Lid
After the formed coffin paste is filled with the receipt (recipe), To make Minced Pies of Beef, a lid is created from the same paste and pinched in place to make the Chewitt. A coffin paste has to have strength and is made from boiling water and adding lard and flour.
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Posted in Coffins, culinary history, food, food history, Mincemeat, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 17, 2017
Filled with To make Minced Pies of Beef
The coffin, the bottom of the chewitt, was trimmed and removed from the coffin former and filled with the receipt (recipe), To make Minced Pies of Beef.
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Posted in Coffins, culinary history, food, food history, Mincemeat, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 15, 2017
Coffin Former
While the flour was being weighed for the coffin paste, the water was brought to a boil and the lard added. This hot water paste allows for a strong but pliable paste that can be molded on the coffin former for the receipt (recipe), To make Chewitts.
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Posted in coffin former, Coffins, culinary history, food, food history, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 14, 2017
Weighing Flour for Chewitts
The first step in making the receipt (recipe) for Chewitts is to make the coffin paste. Pictured I am weighing out the flour as I will need a total of three pounds. My wood coffin formers are on the table as well as my crocks of mincemeat
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Posted in Coffins, culinary history, food, food history, Mincemeat, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 10, 2017
To make a Quince Pudding
The receipt (recipe) for To make a Quince Pudding is pictured as it was presented to the table. The quinces were scalded tender and mixed with sugar, ginger, cinnamon, cream and eggs.
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Posted in culinary history, food, food history, Puddings, Quince, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | March 6, 2017
Quince: Scrape off the Soft
After the soft of the quinces has been scraped off for the receipt (recipe), To make a Quince Pudding: mix it with sugar very sweet, put in a little ginger and a little cinnamon; to a pint of cream you must put three to four eggs, and stir it into your quinces till they are of a good thickness; it must be pretty thick Butter your dish, pour it in and bake it.
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Posted in culinary history, food, food history, Puddings, Quince, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | March 3, 2017
Scald Your Quince
The first words of the receipt (recipe), To make a Quince Pudding, are: Scald your quinces very tender, pare them very thin, scrape off the soft. Quince are a fruit that take much time to scald tender, so the quince were cut in pieces with skin to be pared left on to facilitate the process.
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Posted in culinary history, food, food history, Puddings, Quince, receipts, recipes | Tags: culinary history, food, foodways
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