The completed, baked pie prepared from the receipt (recipe), A Potato Pie for supper, has a large vent in the center for the addition of a caudle after baking. The sharp caudle was prepared with butter, Sugar, Verjuyce, and white Wine.
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Posted in 17th century foodways, culinary history, food, food history, Pyes (pies), receipts, recipes receipts | Tags: culinary history, food, food history, foodways
After the marrow rolled in yolks of Egg is put into the pie for the receipt (recipe), A Potato Pie for supper, sliced Lemon, and large Mace, and six Dates quartered are added
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After seasoning the potatoes with nutmeg, cinnamon and sugar for the receipt (recipe), A Potato Pie for supper, the next step is to then take the marrow of three bones, rouled in yolks of Eggs and put this into your pie.
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The potatoes for the receipt (recipe) for A Potato Pie for supper are seasoned with 3 Nutmegs, and half an ounce of Cinnamon beaten together, and three ounces of Sugar.
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The 17th century receipt (recipe) for A Potato Pie for supper reads Take three pound of boyled and blanched Potatoes. Potatoes for the receipt are being weighed one pound at a time on the balance scales.
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Posted in 17th century foodways, Balance scales, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
After the pint of Curds is stirred well together with the eggs, sugar, flour, nutmeg and a little flour, the receipt (recipe) for To make Curd-Cakes states: and drop them in, and fry them with a little Butter.
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For the receipt (recipe), To make Curd-Cakes, take a pint of Curds, four Eggs, take out two of the whites, put in some Sugar, a little Nutmeg, and a little flour.
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Posted in cheese, culinary history, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
To make the Curds for the receipt (recipe), To make Curd-Cakes, a piece of a cleaned and dried rennet stomach was infused into blood warm water and the infusion added to the raw milk. Once the curd is set, it is cut and heated in the whey that is released. Pictured is the curd after it has been drained of all the whey in a cheese cloth (linen).
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After the set curd is cut and heated, it is separated from the whey with the use of a linen cloth. When the whey is drained thoroughly from the curd, the curds will be ready to prepare the receipt (recipe), To make Curd-cakes.
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For the 17th century receipt (recipe) To make Curd Cakes, first the curd needs to be set. After rennet was added to the raw milk, one large curd formed in less than a quarter of an hour. The liquid around the edge of the kettle is whey.
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Posted in 17th century foodways, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 