After the brandy, sack and orange flower water have been added to the cooled ingredients for the receipt (recipe), To make a Marrow pudding, then have ready your dish rimmed with puff-paste.
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Posted by: hearttohearthcookery | October 7, 2015
Rimmed with Puff-Paste
Posted in culinary history, food, food history, Marrow, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 5, 2015
When Almost Cold
After the mixture of cream, Naples biscuit, egg yolks, egg whiles, sugar and marrow chopped is thick for the receipt (recipe), To make a Marrow pudding; it is taken off the heat and stirred until almost cold. When it is almost cold, put in a small glass of brandy, one of sack , and a spoonful of orange flower water.
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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 2, 2015
Moist Sugar and Marrow Chopped
The first line in the receipt (recipe) for To make a Marrow pudding is: Take a quart of cream or milk, and a quarter pound of Naples biscuit, put them on the fire in a stew-pan, and boil them up; then take the yolks of eight eggs, the whites of four beat up very fine, a little moist sugar, some marrow chopped; mix all well together, and put them on the fire, keep it stirring till it is thick.
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 | September 29, 2015
Sliced Marrow
The marrow cut in slices will be added to the receipt (recipe), To make a Marrow pudding, for part of the ornamentation just prior to baking.
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 | September 28, 2015
The Marrow
The marrow was extracted from the marrow bones with a marrow spoon for the receipt (recipe), To make a Marrow pudding. The receipt requires that some of the marrow be chopped and some cut in slices. On the wood plate, the marrow was extracted intact so it could be sliced.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Marrow, Marrow spoon, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 25, 2015
Cream and Biscuits
The first step in the preparation of the receipt (recipe), To make a Marrow pudding, is to Take a quart of cream or milk, and a quarter pound of Naples biscuit, put them on the fire in a stew-pan, and boil them up. (A typical receipt for Naples biscuit contains flour, sugar, eggs, rose flower water and sometimes caraway seeds). The biscuits are grated before adding to the cream.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Marrow, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 22, 2015
To Make Oyster Loaves
For the receipt (recipe). To make Oyster Loaves, crumbs are removed from rolls, the rolls are fried and filled with a thickened mixture of oysters, white wine, mace, nutmeg, butter and some of the bread crumbs. The last line of the receipt is then put them into the rolls.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Oysters, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 20, 2015
In a Saucepan Again
Once the oysters for the receipt (recipe), To make Oyster Loaves, have stewed in their own liquor, take out the oysters with a fork, strain the liquor to them, put them in a saucepan again with a glass of white wine, a little beaten mace, a little grated nutmeg, a quarter of a pound of butter rolled in flour, roll in the crumbs of two of the rolls and toss up with the oysters.
Next hearth cooking class at Bolton Mansion is September 26, 2015. Visit my website for more information: www.hearttohearthcookery.com
Posted in copper saucepan, culinary history, food, food history, Oysters, receipts, recipes | Tags: classes, culinary history, food, food history, foodways, Hearth cooking classes
Posted by: hearttohearthcookery | September 19, 2015
Take Oysters
For the receipt (recipe), To make Oyster Loaves, after the French rolls are fried, take oysters, stew them in their own liquor. The oysters are stewing in one of my tin lined copper sauce-pans on a trivet.
Next hearth cooking class at Bolton Mansion is September 26, 2015. Visit my website for more information: www.hearttohearthcookery.com
Posted in copper saucepan, culinary history, food, food history, Oysters, receipts, recipes | Tags: classes, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 15, 2015
Fry in Fresh Butter
After the crumbs have been taken out of the French rolls for the receipt (recipe), To make Oyster Loaves, fry the rolls out of which the crumbs has been taken brown in fresh butter.
Next hearth cooking class at Bolton Mansion is September 26, 2015. Visit my website for more information: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Hearth cooking classes, Oysters, receipts, recipes, spider | Tags: culinary history, food, food history, foodways, Hearth cooking classes
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