After the marrow rolled in yolks of Egg is put into the pie for the receipt (recipe), A Potato Pie for supper, sliced Lemon, and large Mace, and six Dates quartered are added
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Posted by: hearttohearthcookery | May 10, 2016
Lemon, Mace and Dates
Posted in 17th century foodways, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 9, 2016
Marrow Rouled in Yolks
After seasoning the potatoes with nutmeg, cinnamon and sugar for the receipt (recipe), A Potato Pie for supper, the next step is to then take the marrow of three bones, rouled in yolks of Eggs and put this into your pie.
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Posted in 17th century foodways, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 7, 2016
Season Your Potatoes
The potatoes for the receipt (recipe) for A Potato Pie for supper are seasoned with 3 Nutmegs, and half an ounce of Cinnamon beaten together, and three ounces of Sugar.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 4, 2016
Three Pound Potatoes
The 17th century receipt (recipe) for A Potato Pie for supper reads Take three pound of boyled and blanched Potatoes. Potatoes for the receipt are being weighed one pound at a time on the balance scales.
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Posted in 17th century foodways, Balance scales, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 2, 2016
Drop Them In
After the pint of Curds is stirred well together with the eggs, sugar, flour, nutmeg and a little flour, the receipt (recipe) for To make Curd-Cakes states: and drop them in, and fry them with a little Butter.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 1, 2016
A Pint of Curds
For the receipt (recipe), To make Curd-Cakes, take a pint of Curds, four Eggs, take out two of the whites, put in some Sugar, a little Nutmeg, and a little flour.
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Posted in cheese, culinary history, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 30, 2016
The Curds
To make the Curds for the receipt (recipe), To make Curd-Cakes, a piece of a cleaned and dried rennet stomach was infused into blood warm water and the infusion added to the raw milk. Once the curd is set, it is cut and heated in the whey that is released. Pictured is the curd after it has been drained of all the whey in a cheese cloth (linen).
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 27, 2016
Separate Curd from Whey
After the set curd is cut and heated, it is separated from the whey with the use of a linen cloth. When the whey is drained thoroughly from the curd, the curds will be ready to prepare the receipt (recipe), To make Curd-cakes.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 25, 2016
First Set the Curd
For the 17th century receipt (recipe) To make Curd Cakes, first the curd needs to be set. After rennet was added to the raw milk, one large curd formed in less than a quarter of an hour. The liquid around the edge of the kettle is whey.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 22, 2016
Frigase of Veal
The 17th century receipt (recipe), Frigase of Veal, is presented to table garnished with another 17th century receipt, To make Curd-Cakes. The veal is seasoned with nutmeg, lemon, thyme and verjuice (prepared from pressed crabapples).
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Posted in 17th century foodways, culinary history, receipts, recipes, Veal, Verjuice | Tags: culinary history, food, food history, foodways
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