Double bordered set custard forms have two sides (walls) around the form. Strips of the rolled paste (pastry) prepared from boiling water, lard and flour to form these walls and adhered with a mix of flour and water.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
A set custard is also known as a doubled bordered custard. There are several Forms of doubled bordered Custards in The Accomplist Cook by Robert May. I rolled the paste (pastry dough) made from lard, boiling water and flour and selected to cut out the “form” pictured.
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Posted in culinary history, food, food history, receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
The paste (pastry dough) for the set custards is prepared by bringing water to a boil and then adding lard until the lard is melted. The lard and water mixture is allowed to cool while mixing in the flour with spoon and then kneaded by hand until the results are as pictured. It is a 3:1 of flour to lard.
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Posted in Coffins, culinary history, food, food history, Pastes (pastry), receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
Before adding the dried venison to the Lenape white flour corn hominy, Shackamaxon beans, and sunflower seeds, the dried strips were pounded as per John Heckewelder.
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Posted in culinary history, drying, food, food history, Lenape, Venison | Tags: culinary history, food, food history, Food preservation, foodways, Lenape
The syrup from the second boiling of the yellow pear tomatoes for the receipt (recipe), Tomato Preserves, after the amber tomatoes have been put in glass jars is boiled to a thick jelly and then added to the jars.
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Posted in culinary history, food, food history, Preserving with sugar, receipts, recipes, Yellow pear tomato | Tags: culinary history, food, food history, Food preservation, foodways
After the second boiling of the yellow pear tomatoes for the receipt (recipe), Tomato Preserves, when the tomatoes are amber in color, cool them and put them in glass jars.
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Posted in culinary history, food, food history, Preserving with sugar, receipts, recipes, Yellow pear tomato | Tags: culinary history, food, food history, Food preservation, foodways
The yellow pear tomatoes are boiled until they become amber in color with the second boiling and then drained from the syrup and allowed to cool for the receipt (recipe), Tomato Preserves.
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Posted in culinary history, food, food history, Food preservation, receipts, recipes, Yellow pear tomato | Tags: culinary history, food, food history, Food preservation, foodways
After the yellow pear tomatoes are boiled until transparent for the receipt (recipe) Tomato Preserves, strain the juice, wash the kettle and put in the juice again. When it boils hard, put in the boiled tomatoes again.
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Posted in culinary history, food, food history, Preserving with sugar, receipts, recipes, Yellow pear tomato | Tags: culinary history, food, food history, Food preservation, foodways
When the juice and sugar from the yellow pear tomatoes has become a thick syrup for the receipt (recipe) Tomato Preserves, boil the tomatoes until transparent.
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Posted in culinary history, food, food history, Preserving with sugar, receipts, recipes, Yellow pear tomato | Tags: culinary history, food, food history, Food preservation, foodways
The juice and sugar that has been drained off the yellow pear tomatoes for the receipt (recipe), Tomato Preserves, is boiled to a thick syrup.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Preserving with sugar, receipts, recipes, Yellow pear tomato | Tags: culinary history, food, food history, Food preservation, foodways
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