The dough for Knäckebröd is prepared from rye flour, water and a starter. I prepare some of the rye flour, water, and starter the night before and add more rye flour in the morning until it is the proper consistency and not sticky.
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Posted in culinary history, food, food history, receipts, recipes, Swedish foodways | Tags: culinary history, food, food history, foodways
The last posts on Knäckebröd were posted on my blog in 2012. Since that time, my demonstrations have been augmented by more research, improved tools and more practice. The best research find was a receipt (recipe) for Knäckebröd in an original 18th century book written in the old Swedish.
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Posted in books, culinary history, food, food history, Knäckebröd, receipts, recipes, Swedish foodways | Tags: culinary history, food, food history, foodways, Swedish
The receipt (recipe), To make Gooseberry Tarts, gives directions for preserving the gooseberries for the tarts only. The pint of Gooseberries, quarter of a pound of sugar and two spoonsful of water are now ready to be removed from the fire to be stored in a gally pot until it is time to prepare the tarts.
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Posted in culinary history, food, food history, gooseberries, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
To a pint of Gooseberries, for the receipt (recipe) To make Gooseberry Tarts, and put them in a quarter of a pound of sugar, and two spoonsful of water, and put them on the fire.
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Posted in culinary history, food, food history, gooseberries, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
For the receipt (recipe), To make Gooseberry Tarts, balance scales are used to weigh a quarter of a pound of sugar. The receipt gives directions for the preparation of the gooseberries for the tart but no mention of preparing the tarts at all.
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Posted in Balance scales, culinary history, food, food history, gooseberries, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
The gooseberries for the receipt (recipe) To preserve Gooseberries need to stand uncovered on a chafing dish of coals a pretty while but not too long as to grow red and you must put the rest of the Sugar on them as they boil, and that will harden them and keep them from breaking. When they be enough put them up. I have put mine up in a gally pot.
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Posted in culinary history, food, food history, Gally pot, gooseberries, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the sugar, gooseberries and two spoonfuls of water have been laid in a pewter dish for the receipt (recipe) To preserve Gooseberries, then set the Gooseberries on a chafing dish of coals and let them stand uncovered, scalding upon the fire a pretty while before they boil, but not too long as they will grow red.
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Posted in chafing dish, culinary history, food, food history, gooseberries, Pewter basin, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the best part of the Sugar was in the bottom of my pewter basin for the receipt (recipe). To preserve Gooseberries, then lay your Gooseberries one by one upon it, strew some of the rest of the Sugar upon them, and put two spoonfuls of the water, into a half a pound.
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Posted in chafing dish, culinary history, food, food history, gooseberries, Pewter basin, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After equal weight of sugar as gooseberries has been weighed for the receipt (recipe), To preserve Gooseberries, lay the best part of the Sugar in the bottom of a silver or pewter dish. I am using a pewter basin and have laid in more than half of the sugar that was weighed. The chafing dish that I will be using is to the right of the basin.
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Posted in chafing dish, culinary history, food, food history, gooseberries, Pewter basin, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After I three or four holes have been pricked in every gooseberry for the receipt (recipe), To preserve Gooseberries, then take the weight of them in Sugar. Pictured are my balance scales with sugar in the left pan and gooseberries in the right. Sugar is added until the pans are balanced.
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