The farmes (cleaned intestines) are kept in salt-water in a salt-glazed crock until it is time to gather the entire length on the tube end of the tin sausage funnel.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | February 29, 2016
The Farmes
Posted in culinary history, food, food history, receipts, recipes, Salt-glazed crock, Sausage, Tin sausage funnel | Tags: culinary history, food, food history, Food preservation, Sausage
Posted by: hearttohearthcookery | February 28, 2016
Three Pond and a Loot
For the receipt (recipe) To make Pig’s Sausages translated by Peter Rose from De Verstandage Kock (The Sensible Cook), the first directions are to Take three pond of chopped Meat, two Nutmegs, a loot Pepper not too finely crushed and a handful of salt. Pictured is the three pounds of pork with two nutmegs grated and the loot (about 14 grams) of coarse ground pepper. Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, receipts, recipes, Sausage | Tags: culinary history, food, food history, Food preservation, foodways, Sausage
Posted by: hearttohearthcookery | February 25, 2016
Sausage-The Dutch Way
On my table are the makings for two sausage receipts (recipes): To make Pig’s Sausages and To make Beef-sausages. Pepper and nutmeg for both with tin grater and brass mortar and pestle and sage for the beef-sausage to be cooked fresh and not hung in the smoke.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Sausage | Tags: culinary history, food, food history, Food preservation, foodways, Sausage
Posted by: hearttohearthcookery | February 21, 2016
Millefruit Biscuits and More
The table is presented with two reproduction porcelain zongs of the receipt (recipe) Millefruit Biscuits (see previous posts) with hand-blown sweetmeat dishes filled with candied angelica, clove comfits, almond comforts and caraway comfits.
Visit my website at: www.hearttohearthcookery.com
Posted in comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, sweet meats
Posted by: hearttohearthcookery | February 20, 2016
A Rock in a Zong
After the receipt (recipe) for Millefruit Biscuits have be baked on three papers in an oven not too hot (slack), let them be cold before you take them off, and they will be like a piece of a rock. The “rocks” are displayed in a reproduction blue and white porcelain zong.
Visit my website at: www.hearttohearthcookery.com
Posted in confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, sweet meats
Posted by: hearttohearthcookery | February 17, 2016
To Dry the Iceing
The trick in the baking of the receipt (recipe) Millefruit Biscuits was to let your oven not be too hot, only just to dry the iceing. With the iceing prepared from whites of egg, sugar and orange flower water, my concern was that the biscuits would brown which I did not want. The tin of biscuits was placed in a very slack oven.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 15, 2016
Cochineal Bugs
The cochineal colour brushed on the receipt (recipe) for Millefruit Biscuits, came from my tin of cochineal scales (Dactylopius coccus). The scales, which live on the prickly cactus, produce carminic acid (a red dye) to repel their predator ants.
Visit my website at: www.hearttohearthcookery.com
Posted in Cochineal, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 14, 2016
Take a Little Brush
After you chuse the size and drop the Millefruit Biscuit batter on a baking tin with three papers, the receipt (recipe) directs to take a little brush and touch them here and there with a little cochineal colour, it will make them look well. I decided to add three small lines of the red cochineal with my brush made from part of a goose feather, wood, and squirrel hair.
Visit my website at: www.hearttohearthcookery.com
Posted in Brush (squirrel hair), Cochineal, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 12, 2016
Paper and Chuse Size
In preparation of baking the receipt (recipe) for Millifruit Biscuits, the directions are to paper your plate with three papers, and make them what size you chuse. I used one of my tin baking sheets and placed three papers on it prior to dropping the biscuits with a reproduction pewter spoon.
Visit my website at: www.hearttohearthcookery.com
Posted in Biscuits, confectionery, culinary history, food, food history, receipts, recipes, tin baking sheet | Tags: confectionery, culinary history, food, food history. receipts, recipes
Posted by: hearttohearthcookery | February 9, 2016
Put Into Iceing
Once the iceing has been prepared for the receipt (recipe) Millefruit Biscuits, the cut pieces of preserved orange peel, angelico, preserved lemon peel and almonds are put into it.
Visit my website at: www.hearttohearthcookery.com
Posted in confectionery, culinary history, food, food history, Pewter bason, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 