The mixture of cream, juice of violets, grated bread, eggs, cinnamon, nutmeg, sugar and rosewater was fried in a skillet. The receipt (recipe), A Tansie of Violets, states: put a piece of butter into a skillet over a fire, and stir them until they come into a body.
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Posted in culinary history, food, food history, receipts, recipes, Skillet, Violets | Tags: culinary history, food, food history, foodways, tansy
After the violet juices have been added to the cream, the receipt (recipe) for A Tansie of Violets, states to put into them, a handful of grated bread, a dozen eggs, casting away four whites, some beaten Cinamon and Nutmeg, half a handful of Sugar, with a little Rose-water.
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Posted in culinary history, food history, receipts, recipes, Violets | Tags: culinary history, food, food history, foodways, tansy
After the violets have been mashed to a pulp in the marble mortar and pestle for the receipt (recipe), A Tansie of Violets, the juice of the violets is put into a pint of Cream. The mashed violet pulp was placed into a linen bad and the juices squeezed into the cream.
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Posted in culinary history, food, food history, receipts, recipes, Violets | Tags: culinary history, food, food history, foodways, tansy
The first step in the preparation of the receipt (recipe) for A Tansie of Violets, was to Beat your Violets in a Morter. The violet flowers were kept in water prior to use and the stems removed. It took quite a number of violets to make a sufficient quantity of pulp that could be juiced.
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It was violet season in early May and before the weather became too hot, all the violets needed had to be candied and the violet syrup prepared. But in addition to the preservation of the violets, this year’s violets were used for the receipt (recipe), A Tansie of Violets.
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The “mould” used to mold the receipt (recipe), Coarse Gingerbread, is one of the Laxa family reproductions from their family collection of molding boards used exclusively within the Gingerbread Guild. This one is labeled Carriage Picture and dated 1575.
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The early 17th century receipt (recipe) for Coarse Gingerbread from Gervase Markham’s The English Housewife directs after the seethed (boiled) honey, bread crumbs and spices are kneaded well together to print it. I am using a late 16th century reproduction of a gingerbread mould.
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After the seethed honey is added to the white bread grated mixed with ginger, cloves, cinnamon, liquorice and aniseeds, the batter for the receipt (recipe), Coarse Gingerbread, is kneaded. The moulds are heavily gingered before printing the gingerbread.
Posted in culinary history, food, food history, Gingerbread, Honey, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Put to the grated bread crumbs for the receipt (recipe), Coarse Gingerbread, are the powder of ginger, cloves, cinnamon, and a little liquorice and aniseeds.
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The early gingerbreads contained the ingredients described by the name: ginger and bread. In the receipt (recipe) for Coarse Gingerbread, after the honey is seethed till it be brown, then take fine crumbs of white bread grated, and put to it.
Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
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