The first step for the receipt (recipe), To Boyl a Breast of Veal, is to Bone your Breast of Veal, and beat it well. On my board is a piece of the veal breast that I have been pounding and some middle bacon also needed for the receipt.
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Posted in culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
My 3 1/2 year old granddaughter is learning to pick borage flowers to candy. She is carefully picking only the flowers with the best blue color and making certain that she has enough stem to hold. (And that is not easy with borage flowers). It is never too young to learn food history.
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Posted in Borage, culinary history, Flowers, food, food history, Granddaughter | Tags: culinary history, food, food history, Food preservation, foodways
The receipt (recipe) for Fresh Apricot Ice Cream (what is left of it as I forgot to take the picture before giving out samples). The ingredients are the ripest apricots you can get, powdered sugar and cream.
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Posted in Apricots, confectionery, culinary history, food, food history, ice cream, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
After the mixture of cream, sugar, and mashed and sieved apricots has been poured into the sabotiere, the action begins for the making of the Fresh Apricot Ice Cream. The sabotiere is rotated vigorously to keep the flavored cream moving inside and then the lid lifted often to scrape the creamy ice crystals that form on the bottom and side with a pewter scraper.
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Posted in Apricots, confectionery, culinary history, food, food history, ice cream, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The mixture of cream, sugar, and mashed and sieved fresh apricots is poured into the sabotiere that has been rotated slowly in the ice and salt as it gets cold to prevent it from freezing in place. The action of making the receipt (recipe) for Fresh Apricot Ice Cream is about to begin.
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Posted in Apricots, confectionery, culinary history, food, food history, ice cream, receipts, recipes, sabotiere | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The mashed apricot that passes through a sieve is what is stirred into the fresh cream with powdered sugar for the receipt (recipe), Fresh Apricot Ice Cream. The mixture is stirred until there is no granular sound heard with stirring on the bottom of the pewter basin and the apricot ripple disappears.
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Posted in Apricots, culinary history, food, food history, ice cream, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The receipt (recipe) for Fresh Apricot Ice Cream, starts with Take four ounces of the ripest apricots you can get, pass through a sieve with your wooden spoon. I have had participants mash the ripe apricots with a turned wood masher (to save the pressure on my sieve) prior to using the wood spoon to pass the apricots through the sieve.
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Posted in Apricots, confectionery, culinary history, food, food history, ice cream, receipts, recipes, Sieve | Tags: confectionery, culinary history, food, food history, foodways, ice cream
This is one of the rare occasions to see my reproduction pewter sabotiere completely as it is usually hidden in a coopered bucket of ice and salt. The fresh apricots are in the rye straw basket and the sieve ready in the pewter basin for the preparation of the receipt (recipe) for Apricot Ice Cream.
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Posted in Apricots, confectionery, culinary history, food, food history, ice cream, receipts, recipes, sabotiere, Sieve | Tags: confectionery, culinary history, food, food history, foodways, ice cream
After the young Fennel is drained and bundles untied, the receipt (recipe) for A Sallet of Fennel directs to dish it up as you do Sparragrass (asparagus), pour on Butter and Vinegar, and send it up. Thus the plate is garnished with slices of the hard boiled spring egg.
Posted in culinary history, Fennel, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the bunches of eight inch long young fennel have been boiled for the receipt(recipe), A Sallet of Fennel, the cooked, tied bundles were drained in a redware colander.
Posted in culinary history, Fennel, food, food history, receipts, recipes, Sallet (salad) | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 