A picture of the receipt (recipe) for Fresh Strawberry Ice Cream taken inside the pewter sabotiere. A pint of fresh strawberries were mashed through a strainer and a pint of cream and sugar added then processed with the pewter sabotiere and scraper.
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With this post, I have posted 1200 food history bites!
Posted in confectionery, culinary history, food, food history, ice cream, receipts, recipes, sabotiere, Strawberries | Tags: confectionery, culinary history, food, food history, foodways, ice cream, strawberries
The fresh strawberries that had been strained through a sieve for the receipt (recipe), Fresh Strawberry Ice Cream, were added to a pint of fresh cream and four ounces of sugar syrup.
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Posted in culinary history, food, food history, ice cream, receipts, recipes, Sieve, Strawberries | Tags: confectionery, culinary history, food, food history, foodways, ice cream, strawberries
To make the receipt (recipe), Fresh Strawberry Ice Cream, take one pint of fresh strawberries, pick the stalks from them and pass them through a sieve.
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Posted in confectionery, culinary history, food, food history, ice cream, receipts, recipes, Strawberries | Tags: culinary history, food, food history, foodways, ice cream, strawberries
For the receipt (recipe), To make Conserve of Strawberries, strawberries are boiled in water, drained, boiled in white wine and then sugar is added. After the sugar is stirred in, then put them up into your pots for your use. The conserves have been ladled into a reproduction gally pot.
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Posted in culinary history, food, food history, Gally pot, receipts, recipes, Strawberries | Tags: culinary history, food, food history, Food preservation, foodways, strawberries
The second boiling of the strawberries in the preparation of the receipt (recipe), To make Conserve of Strawberries, is to boyle them again in white-Wine, (keeping them stirring) to a good stiffness; when they are almost boyled, add to them a convenient quantity of sugar.
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Posted in culinary history, food, food history, Preserving with sugar, receipts, recipes, Strawberries | Tags: culinary history, food, food history, Food preservation, foodways, strawberries
After the strawberries have been seethed in water for the receipt (recipe), To make Conserve of Strawberries, then strain them, casting away the water. Note the poor color as the next steps of this receipt will resolve that and restore a good red color.
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Posted in culinary history, food, food history, Preserving with sugar, receipts, recipes, Strawberries | Tags: culinary history, food, food history, Food preservation, foodways, strawberries
Using the smallest of the Fragaria ananassa, (cultivated strawberries), the seventeenth century receipt (recipe) for To make Conserve of Strawberries started with Seeth them in water. The picture shows the strawberries just coming to a boil.
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Posted in culinary history, food, food history, Preserving with sugar, receipts, recipes, Strawberries | Tags: culinary history, food, Food preservation, foodways, strawberries
The strawberries in the redware colander are unfortunately not Fargaria vesca (wood strawberries), as they should be for the 17th century receipt (recipe) To make Conserve of Strawberries. Instead, they are the Fragaria ananassa, which were bred for their large size. The old wood strawberry was flavorful but the fruit was .5 to .1 cm (.2 to .4 inches). It thrived along woodland edges and was compatible with traditional agricultural methods. It is rare to find Fragaria vesca today.
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Posted in colander, culinary history, food, food history, Preserving with sugar, receipts, recipes, Strawberries | Tags: culinary history, food, food history, Food preservation, foodways, strawberries
The receipt (recipe), A Tansie of Violets, is prepared with the juice from violets, cream, grated bread, eggs, cinnamon, nutmeg, sugar and a little rose-flower water. When it is fryed, dish it up. It would be served to table with juice of lemon and sugar scraped on.
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Posted in culinary history, food, food history, receipts, recipes, tansy, Violets | Tags: culinary history, food, food history, foodways, tansy
When the receipt (recipe) for A Tansie of Violets, is fryed on that side, turn it on your plate, being washed with butter, so turn the other side into your pan and fry it.
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Posted in culinary history, food, food festivals, receipts, recipes, Skillet, Violets | Tags: culinary history, food, food history, foodways, tansy
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