T
he first step in the preparation of the receipt (recipe), How to make a very good Tansie, is to Take fifteen Eggs, and six of the whites, beat them very well.
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Posted by: hearttohearthcookery | June 15, 2016
Take Fifteen Eggs
Posted in culinary history, Eggs, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | June 13, 2016
To make yellow Tart stuffe
Pictured is the complete tart with form prepared from the receipt (recipe), To make yellow Tart stuffe. The ingredients are four and twenty Eggs, a quart of seething Milk, Sack and Sugar, to your taste.
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Posted in culinary history, Eggs, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 10, 2016
Form for Egg Tart
The form for an egg tart is cut from the paste for the tart being prepared from the receipt (recipe): To make yellow Tart Stuffs. This will be placed on the completed tart prior to baking.
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Posted in culinary history, Eggs, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 8, 2016
Into Seething Milk
The four and twenty eggs beaten for the receipt (recipe) To make yellow Tart stuffe, were put into a quart of seething Milk which were stirred until it caudled.
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Posted in culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 7, 2016
Four and Twenty Eggs
The receipt (recipe), To make yellow Tart stuffe, starts : Take four and twenty Eggs, and beat them with salt together. All the eggs for this receipt came from a variety of heirloom hens in varying sizes and egg shell color.
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Posted in culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 26, 2016
Pour Claret Wine
After the gilliflowers and sugar have been layered into the gally pots for the receipt (recipe) To doe Clove-gilliflowers up for salletting all the year, the directions state to then pour some Claret Wine into them as much as will cover them down. The gally pot pictured at the far right, has had the claret wine poured in.
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Posted in clove gillyflowers, culinary history, food, food history, Gally pot, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | May 24, 2016
So Doe Till All Done
First a lane of Sugar and then a lane of Gilliflowers, and so doe till all the Gilliflowers be done for the receipt (recipe): To doe Clove-gilliflowers up for salletting all the year. Each gally pot in the picture is at a different stage of layering.
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Posted in clove gillyflowers, culinary history, food, food history, Gally pot, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | May 23, 2016
A Lane of Gilliflowers
After sugar is strewn into the bottome of the gallipot, the receipt (recipe) for To doe Clove-gilliflowers up for salletting all the year, directs then a lane of Gilliflowers, and then a lane of Sugar, and so doe till all the Gilliflowers be done.
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Posted in clove gillyflowers, culinary history, food, food history, Gally pot, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | May 20, 2016
Sugar in the Gallipot
For the receipt (recipe), To doe Clove-gilliflowers up for salletting all the year, first you Take as many Clove-gilliflowers as you please, and slip off the leaves, then strow some Sugar in the bottome of the gallipot. The gallipot pictured has a layer of sugar in the bottom.
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Posted in clove gillyflowers, culinary history, food, food history, Gally pot, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 18, 2016
Clove Gillyflowers
The clove gillyflower is what is known as the clove-scented pink (Dianthus caryophyllus). Gilly(which is pronounced jilly) comes from the French word girofle, clove.
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Posted in clove gillyflowers, culinary history, Edible flowers, food, food history | Tags: culinary history, food, food history, foodways
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