After the receipt (recipe) for To make Red Gingerbread comes to a stiffe paste, dust your moldes with Cinamon and Ginger, beeing mixed together in fine powder and mold it on a table. Pictured is my granddaughter and I as we dust our molds.
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Posted in confectionery, culinary history, food, food history, Gingerbread, Gingerbread molds, Granddaughter, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
For the receipt (recipe), To make Red Gingerbread, the grated stale Manchets, ginger, Cinamon, aniseedes and sugar are boiled all together in a posnet, with claret wine till they come to a stiffe paste.
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Posted in confectionery, culinary history, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
For the receipt (recipe), To make Red Gingerbread, the directions start with the words Take three stale Manchets and grate them. With preparing one-half the receipt, I used one and a half manchets (bread from white flour).
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, culinary history, food history, foodways, Gingerbread
For the receipt (recipe) To make Red Gingerbread, to a quart of claret wine are added one ounce of ginger being beaten, and as much Cinamon, and one ounce of aniseedes. In my brass posnet, I am preparing half the receipt.
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Posted in confectionery, culinary history, food, food history, Gingerbread, Posnet, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
A quart of claret wine is heating in the posnet for the receipt (recipe) for To make Red Gingerbread. To the posnet’s left, is a chafing dish warming for the receipt To make Fried Toast of Spinach.
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Posted in chafing dish, culinary history, food, food history, Gingerbread, Posnet, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
My granddaughter is being a 17th century confectioner as she is beating one ounce of aniseedes for the receipt (recipe), To make Red Gingerbread, with a small marble mortar and pestle.
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Posted in confectionery, culinary history, food, food history, Gingerbread, Marble mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
If you live anywhere near Bucks County, Pennsylvania and would like the experience of cooking at the hearth, come spring to the hearth at the Bolton Mansion Spring Hearth Cooking Class Saturday, March 19, 2016. Details are on the Heart to Hearth Cookery website: http://www.hearttohearthcookery.com. I would love to see some of my followers!
To make Beef-sausages is made in the same manner as the receipt (recipe) To make Pig’s Sausages but if to be fried fresh some dried Sage (rubbed fine) is added but not for those which are to hang in the smoke, those must be spiced with Pepper…,covered with grey paper, and hung at the side of the Chimney.
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Posted in culinary history, food, food history, receipts, recipes, Sausage, Smoking | Tags: culinary history, food, food history, Food preservation, foodways, Sausage
After making the links, the receipt (recipe) for To make Pig’s Sausages can be fried immediately or hung in the smoke to preserve.
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Posted in culinary history, food, food history, receipts, recipes, Sausage | Tags: culinary history, food, food history, Food preservation, foodways, Sausage
After the length of farmes (pigs intestines) have been gathered on the tin sausage funnel, the farmes are filled and twisted into links.
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Posted in culinary history, food, food history, receipts, recipes, Smoking | Tags: culinary history, food, food history, foodways, Sausage
Heart to Hearth Cookery 