Once all the sugar has been added for the receipt (recipe) White Marmalade boil till enough. The word “enough” is frequently used in 18th century receipts and that requires experience with receipts and use of all senses.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, foodways
After the first addition of sugar is melted and the quince tender on a low fire for the receipt (recipe) White Marmalade then put in the rest of the Sugar and boil it up as fast as you can.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the pared quince has been cut in Pieces for the receipt (recipe) White Marmalade, beat three quarters of a pound double refin’d Sugar beat small, throw half the sugar on the raw Quinces, set it on a very low Fire, till the sugar is melted, and the Quinces tender.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the quinces are pared fast for the receipt (recipe) White Marmalade cut the quince in Pieces less than half quarters. Quince take a long cooking time to become soft so I cut the pared quince in a large dice.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
For the receipt (recipe) White Marmalade, the first step is pare and core the Quinces as fast as you can…being cut in Pieces less than half Quarters. The quince is a fruit that when the flesh is exposed to air turns brown very quickly but is not as easy as an apple to pare and cut.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
A quince is a fruit, belonging to the rose family, that reminds one of a pear or an apple with a strong, aromatic fragrance and distinct flavor and texture. Being a natural source of pectin, quince are excellent for making marmalades. The next receipt (recipe) is White Marmalade.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, food, food history, foodways
To Harsh a Roast of Mutton receipt (recipe): Half roast your Mutton at a quick fire, cut it in thin slices, stew it with Gravy, sweet Marjoram, and Capers, and Onions, three Anchovies, two Oysters, half a Nutmeg, half a sliced Lemon, stirre this all well together with the meat, let it stew till it be tender in a dish, then break three or four yolkes of Eggs, throw it in the dish with some Butter, toss it well together and dish it with sippets. The picture shows the receipt garnished with capers and ready for the table.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Mutton, receipts, recipes | Tags: culinary history, food history, foodways, Roasting
After the yolks of eggs and butter have been added to the slices of mutton, marjoram, capers, oysters, nutmeg and lemon for the receipt (recipe) To Harsh a Roast of Mutton, toss it well together and dish it with sippets. Sippets are bread that is toasted at the hearth and a toasting fork was used to toast the bread.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, food, food history, Mutton, receipts, recipes, Sippets, Toasting fork | Tags: culinary history, food, food history, foodways, Roasting
After the mutton has been stewed tender in the redware stewpot with marjoram, capers, onions, anchovies, oysters, grated nutmeg and lemon for the receipt (recipe) To Harsh a Roast of Mutton then break three or four yolkes of Eggs, throw it in the dish with some Butter.
Visit my website at: hearttohearthcookery.com
Posted in culinary history, Eggs, food, food history, Mutton, receipts, recipes, redware stewpot | Tags: culinary history, food history, foodways, Roasting
After the gravy, marjoram, capers, onions, anchovies, oysters, nutmeg and sliced lemon has been added to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton stirre this all well together with the meat, let it stew till it be tender. The meat is thin slices of mutton half-roasted.
Visit my website at: hearttohearthcookery.com
Posted in Anchovies, Capers, culinary history, food, food history, Lemons, Mutton, Oysters, receipts, recipes, redware stewpot | Tags: culinary history, food, food history, foodways, Roasting
Heart to Hearth Cookery 