The receipt (recipe) for Miss James Gingerbread starts with: 1. cup molasses, 1. of sugar, 1. of butter, 3. of flour- 3 eggs. I heated the molasses at the fire in the log cabin so it would flow.
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Posted by: hearttohearthcookery | December 5, 2016
1. Cup Molasses
Posted in culinary history, Ellen Emlen, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | November 29, 2016
Manuscript Gingerbread
This is my table for the preparation of the receipt (recipe), Miss James Gingerbread, from the manuscript receipt book of Ellen M Emlen. Ellen was born in 1814 and married in 1840.
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Posted in culinary history, Ellen Emlen, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | November 28, 2016
Presentation Custard Divers Ways
The receipt (recipe), To make Custard divers ways, was presented in the center of a glass plateau strewn with caraway confits. It is surrounded with glass sweatmeat dishes of almond comfits, sugar plate walnuts and other confections.
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Posted in comfits, confectionery, culinary history, food, food history, receipts, recipes, Set Custards | Tags: comfits, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 24, 2016
To make Custard Divers Way
The receipt (recipe) for To make Custard Divers Way, baked in the double border set custard form directly out of the bake oven.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 23, 2016
Bake Oven Ladle??
The only picture of my adding the custard in the bake oven to the slack oven hardened double bordered set custard forms for the receipt (recipe), To make Custard divers ways, is this one. To see a picture of the special bake oven ladle tool see my post Preparing the Custard, 11/14/2016.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 21, 2016
Baking the Forms
To bake the receipt (recipe) To make Custard divers ways, in a double bordered paste, the paste is first set in a slack oven and then when it is the day for baking the custard, the empty forms are set in the oven for baking.
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Posted in Coffins, culinary history, food, food history, Pastes (pastry), receipts, recipes, Set Custards | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 18, 2016
Through a Strainer
For the receipt (recipe), To make Custard divers ways, after the quart cream, ten eggs, half a pound sugar, half a quarter of an ounce mace, half as much ginger are mixed together then strain them through a strainer.
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Posted in culinary history, food, food history, receipts, recipes, Set Custards | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 16, 2016
Half as Much Ginger
To the quart of cream, ten eggs and half a pound of sugar are added half a quarter of an ounce mace, half as much ginger beaten very fine for the receipt (recipe) To make Custards divers ways that will be poured in the double bordered set custard forms in the oven.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 14, 2016
Preparing the Custard
The custard, prepared from the receipt (recipe), To make Custard divers ways, started with whisking ten eggs and adding a quart cream and half a pound sugar. Note well the bake oven ladle on the table with the copper end beside the sieve and bowl and long iron handle which will be used to pour the custard into the double bordered set forms after placing them in place in the bake oven.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, Copper bake oven ladle, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 8, 2016
Ready for the Oven
The coffins for the double-bordered custards are now ready for the oven. The empty coffins on the baking sheet are placed in the oven empty and the custard poured in with a bake oven ladle.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
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Heart to Hearth Cookery 