Pictured is the Calville Blanc d’Hiver which sources vary from being cultivated in the 1500’s to being a 1600’s apple of either French or German origin. The apple is mentioned by LeLecire (procurer for Louis XIII) at Orleans in 1627 and was grown by Thomas Jefferson at Monticello. The apple has marked shoulders and ridges, is very high in Vitamin C, and has a slightly tart, pleasant flavor.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history | Tags: culinary history, food, food history, foodways
This basket is full of the almost completely lost flavors of the 15th, 16th and 17th century apples. Pictured are Calville Blanc D’Hiver, Franc Rambour, Golden Russet, Fameuse Snow Apple and Reine des Reinette.
Visit my website at:
Posted in apples, culinary history, food, food history | Tags: culinary history, food, food history, foodways
When reproducing historic apple (pippin) receipts (recipes), it is important to have a variety of apple that is appropriate for the time of the receipt. In the rye straw basket are two Blue Pearmain and three Maiden Blush apples.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the receipt (recipe) for To make a Butter Cake has been iced with the mixture of whisked egg white, fine white sugar and rosewater, the cakes are put back in the oven for the icing to set.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, Cakes, culinary history, food, food history, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
Once out of the oven and hoops, the cakes from the receipt (recipe) To make a Butter Cake, were iced with a mixture of egg whites beaten, sugar and rose flower water.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, Cakes, culinary history, food, food history, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
The tin cake hoops were removed from the cakes, To make a Butter Cake receipt (recipe), very easily and the cakes had a wonderful browned color and delicious aroma.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, Cakes, culinary history, food, food history, receipts, recipes, tin baking hoops | Tags: Bake oven, culinary history, food, food history, foodways
When the smell of the receipt (recipe) for To make a Butter Cake filled the room, the tin baking sheet with the small tin cake hoops was removed from the oven.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, Cakes, culinary history, food, food history, receipts, recipes, tin baking hoops, tin baking sheet | Tags: Bake oven, culinary history, food, food history, foodways
There are two tin baking sheets lined with brown paper on which the small cake hoops with the batter for the receipt (recipe) To make Butter Cakes, are baking in the oven.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, Cakes, culinary history, food, food history, receipts, recipes, tin baking hoops, tin baking sheet | Tags: Bake oven, culinary history, food history, foodways
For the receipt (recipe) To make a Butter Cake, the spices; a quarter of an ounce of mace, a nutmeg beat, a little sack or brandy is put in the batter just as you are going to put it in the oven. Pictured is the complete batter being placed in the small cake hoops just prior to baking.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, Cakes, culinary history, food, food history, receipts, recipes, tin baking hoops | Tags: Bake oven, culinary history, food, food history, foodways
After the creamed butter, sugar and flour, the receipt (recipe), To make a Butter Cake directs to add twenty four eggs, leave out half the whites, and then beat all together for an hour.
Visit my website at: www.hearttohearthcookery.com
Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 