After all the ingredients are thrown all in a Pipkin for the receipt (recipe) To Boyle a Rabbet with Claret Wine, Boyle it with a halfe a pound of butter.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | July 8, 2016
Boyle with a Halfe Pound
Posted in culinary history, food, food history, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 6, 2016
Throw All in Pipkin
The receipt (recipe) for To Boyle a Rabbet with Claret Wine states after the rabbit has been transferred from the brass cooking vessel to an earthenware pipkin, to throw them (the other ingredients) all in a Pipkin. These ingredients are a pinte of Claret wine, slice Onyons and a Carrot-root, a few Currins, and a Fagot of Herbes, minst Parsley, Barberries pickt, large Mace, Nutmeg and Ginger. The faggot of herbs is tied with the linen twice seen in the picture.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Rabbit, receipts, recipes, redware pipkin | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 3, 2016
Untill it Bee Ready
The rabbit for the receipt (recipe), To Boyle a Rabbet with Claret Wine, is boiled in a strong broth in the brass Dutch oven until it bee ready and transferred to an earthenware pipkin where it is brought to a boyle with the Claret Wine and other ingredients.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 29, 2016
A Whole Rabbet
Take your Rabbet whole, and boyle it with strong broth, untill it bee ready for the receipt (recipe) To Boyle a Rabbet with Claret Wine. The rabbit and broth is in my bronze Dutch oven.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch bronze bake kettle, food, food history, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 28, 2016
How to Make a Very Good Tansie
When the mixture of eggs, whites, sugar, sack, cream and juyce of Spnnage is fried enough for the receipt (recipe) How to make a very good Tansie, then put it in a dish, and strew some Sugar upon it, and serve it
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Eggs, food, food history, receipts, recipes, spinach, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 27, 2016
Fried Very Tender
The fifteen eggs, six of the whites, Sugar, Sack, cream and juyce of Spinnage after mixed for the receipt (recipe), How to make a very good Tansie, is then fried with a little sweet Butter, it must be stirred and fried very tender.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Eggs, food, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 22, 2016
Juyce of Spinnage
Then put in the juyce of Spinnage to make it green, to the mixture of eggs, sugar, sack and cream and beat it againe a little for the receipt (recipe), How to make a very good Tansie. The mixture will stand till you fry it.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Eggs, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 20, 2016
Put about a Pint
After the fifteen eggs, and six of the whites, some sugar and a little Sack are beaten for the receipt (recipe), How to make a very good Tansie, the next step is then put a pint or a little more of Cram (cream), then beat them again.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Eggs, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 17, 2016
A Little Sack
After fifteen eggs and six of the whites are beaten for the receipt (recipe) How to make a very good Tansie, then put in some Sugar, and a little Sack, beat them again. Sack is a very dry sherry.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Eggs, food history, receipts, recipes, Tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 15, 2016
Take Fifteen Eggs
T
he first step in the preparation of the receipt (recipe), How to make a very good Tansie, is to Take fifteen Eggs, and six of the whites, beat them very well.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Eggs, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 