Three pounds of flour well dried is then mixed in with the butter and sugar for the receipt (recipe), To make a Butter Cake.
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Posted by: hearttohearthcookery | October 24, 2015
Three Pounds of Flour
Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 23, 2015
Sugar Well Beat
After the butter is beat like cream with your hands, two pounds of fine sugar well beat is added for the receipt (recipe), To make a Butter Cake.
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Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 21, 2015
Take Butter
The first step in the preparation of the receipt (recipe), To make a Butter Cake, is You must take a dish of butter, and beat it like cream with your hands.
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Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 19, 2015
Spinach Served
The receipt (recipe) for To boil Spinage, when you have not Room on the Fire to do it by itself, as a garnish for another receipt, To make a Carrot Pudding, when it was served to table.
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Posted in culinary history, food, food history, Puddings, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 16, 2015
If Boils, Takes an Hour
The receipt (recipe) for To boil Spinage, when you have not Room on the Fire to do it be itself, states it will take about an hour if the pot or copper boils. When the tin lid was removed from the box, the spinach was done to perfection.
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Posted in culinary history, food, food history, receipts, recipes, spinach, Tin box | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 15, 2015
Anything you are Boiling
Once the tin box is filled with spinach for the receipt (recipe), so close as no water To boil Spinage, when you have not Room on the Fire to do it by itself; cover it can get in, and put into water, or a pot of liquor, or anything you are boiling. The box was tied securely with linen twine to facilitate getting it in and removing it from the kettle.
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Posted in culinary history, food, food history, receipts, recipes, spinach, Tin box | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 14, 2015
Have a Tin Box
The opening words of the receipt (recipe) for, To boil Spinage, when you have not Room on the Fire to do it by itself, are Have a tin box, or any other thing that shuts very close, put in your spinage. The box was filled with as much spinach as it could possibly hold.
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Posted in culinary history, food, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 13, 2015
Marrow Pudding
The design on the receipt (recipe), To make Marrow pudding, is from the sliced marrow, candied lemon and orange, and currants that are added just before baking.
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Posted in culinary history, food, food history, Marrow, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 11, 2015
Send it to the Oven
The receipe (recipe) for To make a Marrow pudding directs to send it to the over: three quarters of an hour will bake it. The picture shows the pudding baking in the oven.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Marrow, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 8, 2015
Put Your Stuff In
After the baking dish has been rimmed with puff-paste for the receipt (recipe), To make a Marrow Pudding, put your stuff in, sprinkle some currants that have been well washed in cold water and rubbed clean in a cloth, some marrow cut in slices, and some candied lemon, orange, and citron, cut in shreds.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Marrow, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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Heart to Hearth Cookery 