The receipt (recipe) for To make Sugar Plate paste is now ready to be used in a moulde or for whatever form one pleases. It is a mixture of double refined Sugar, gumme-draggon and Rose-water.
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Posted by: hearttohearthcookery | January 13, 2016
Sugar Plate Paste
Posted in confectionery, culinary history, food, food history, receipts, recipes, Sugar, Sugar plate | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 11, 2016
Eager Young Confectioner
After each slow addition of rose flower water to the mixture of fine sugar and gum tragacanth for the receipt (recipe) To make Sugar plate paste, it is very nice to have an eager, young confectioner (my granddaughter) take a turn at stirring.
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Posted in confectionery, culinary history, food, food history, Granddaughter, receipts, recipes, Sugar, Sugar plate | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 9, 2016
The Rose-water
Since the gum tragacanth available is not a lumpe but powdered, after the powder is weighed it is mixed thoroughly with the finely prepared sugar for the receipt (recipe), To make Sugar plate paste. The Rose-water is added as needed in the center until enough.
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Posted in confectionery, culinary history, food, food history, receipts, recipes, Sugar, Sugar plate | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 7, 2016
Gumme-Draggon
My gum tragacanth on the scale does not look like the lumpe of gumme-dragon, about the bignesse of a walnut, first steeped in Rose-Water described in the receipt (recipe) To make Sugar plate paste. The receipt continues to state that a little porringer full of Rose-water is enough to dissolve an ounce of gumme. Gum tragacanth is an exudate of the Astragalus genus of plants in the Leguinosae family. Found in areas of Asia Minor, the gum is exuded through breaks or wounds in the bark of the shrub and today it is processed into powder. Visit my website at: www.hearttohearthcookery.com
Posted in confectionery, culinary history, food, food history, receipts, recipes, Sugar, Sugar plate | Tags: confectionery, culinary history, food, food history
Posted by: hearttohearthcookery | January 6, 2016
First the Sugar
The first step in the making of receipts (recipes) for To make Sugar plate paste is to prepare the sugar. Receipts describe the sugar utilized to be “double refined” yielding a whiter sugar then simply a single refinement. The sugar from the loaf is prepared in a marble mortar and pestle so it is fine without shine.
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Posted in confectionery, culinary history, food, food history, receipts, recipes, Sugar, Sugar plate | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 4, 2016
A Dyschefull of Snowe
The receipt (recipe), A Dyschefull of Snowe, by candlelight. The tazza to the right of the picture has the receipt, To make Jumbles, served forth with the snow.
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Posted in confectionery, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 3, 2016
Blizzard in a Bowl
The receipt for A Dyschefull of Snowe states to then cast your Snowe upon the Rosemarye, but my effect is quite the blizzard. The snow is egg whites beaten stiff mixed with cream beaten stiff with rosewater and sugar added.
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Posted in confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | January 2, 2016
Thicke Bushe of Rosemary
Take an apple and set in the myddes ot it a thicke bushe of Rosemary and set it in the myddes of the platter. Then cast your Snowe upon the Rosemarye and fyll your platter therwith. For my presentation of A Dyshefull of Snowe, I used three apples and set them in the middle of a bowl. Visit my website at:
Posted in confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 31, 2015
Swete Thycke Creame
In addition to the whites of eggs beaten to make A Dyschefull of Snowe, a pottell (half gallon) of swete thycke creame is beate and then add a saucerfull of Rosewater and a dyshe full of Suger with all.
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Posted in confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food history, foodways
Posted by: hearttohearthcookery | December 30, 2015
To Make Snow
To make a Dyschefull of Snowe, Take the whites of eyghte egges and beate them together wyth a spone. I used the whites of two eggs and the efficiency of a birch twig whisk to beat them stiff.
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Posted in confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, foodways
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