After slices of Spanish potatoes as thick as your thumb have been put over the bottom of the coffin for the receipt (recipe) To make a Potato Pye and seasoned with nutmeg, season them with Cinamon. True cinnamon, Ceylon cinnamon was used.
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Posted in Ceylon cinnamon, Coffins, culinary history, food, food history, receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
After the coffin has been formed for the receipt (recipe) To make a Potato Pye put them (the sliced Spanish potatoes) over the bottom and season them with Nutmeg.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, foodways
The coffin for the receipt (recipe) To make a Potato Pye was made by bringing a mixture of water, lard and butter to a boil and then adding it gradually to a bowl of coarse rye and wheat flour mixed until the proper consistency for using the coffin former. Coffins were essentially baking cases of raised, hot water paste and used as a container in the bake oven.
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Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
The first step in preparation of the receipt (recipe) To make a Potato Pye is boyl your Spanish Potatoes. I chose to use sweet potatoes in this receipt as both the sweet potato and white potato arrived via Spain from the Americas and sweet potatoes were a luxury item in England while white potatoes were common.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
The table is ready for the preparation of the 1682 receipt (recipe) To make a Potato Pye. Note the coffin former to the far right of the picture on the paper lined tin baking sheet.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
This receipt (recipe) Chocolate Puffs consists of three ingredients – a grated chocolate cake from my metate processed from roasted, fermented cacao beans, sugar and one egg white whisked to a very high froth.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
After the batter has been dropped the size of a sixpence on baking sheets lined with paper and strewn with sugar for the receipt (recipe) Chocolate Puffs bake them in a slow oven. A slow or slack bake oven occurs at the end of a baking day after bread and other items have been baked at higher heat.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes, Slack oven | Tags: chocolate, confectionery, culinary history, food, food history, foodways
After the sugar and grated chocolate has been mixed with the stiff egg white for the receipt (recipe) Chocolate Puffs strew sugar on some writing paper and drop them on about the size of a sixpence.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the mixture of grated chocolate and sugar beaten fine has been added to the egg white whisked to a high froth for the receipt (recipe) Chocolate Puffs beat it as stiff as paste. The meaning of the word paste in this 18th century receipt is what is now called pastry or pie dough which is very thick.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the one egg white has been whisked to a very high froth for the receipt (recipe) Chocolate Puffs put in your chocolate and sugar. The chocolate for this receipt has been grated from a 100% pure chocolate cake from my metate.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Heart to Hearth Cookery 