For the 17th century receipt (recipe) for Coarse Gingerbread, the first step is to Take a quart of honey clarified, and seethe it till it be brown.
Posted by: hearttohearthcookery | May 16, 2015
Seethe Till Brown
Posted in culinary history, food, food history, Gingerbread, Honey, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | May 13, 2015
Tansie the Best Way
To make a Tansie the best way (see previous posts for details) is dished up by sprinkling with rose-vinegar and strewing on a good store fine sugar. Other alternates to the rose-vinegar are grape-verjuice, elder-vinegar, cowslip vinegar, or the juyce of three or four oranges.
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | May 8, 2015
Fry It in Spoonfuls
After the tansie ingredients (egg, cream, nutmeg, cinnamon, grated bread) are broken as it thickens, the whole is removed from the frying pan and the fry pan is made very clean, put in some more butter, melt it, and fry it in spoonfuls being finely fried on both sides for the receipt (recipe), To make a Tansie the best way.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | May 7, 2015
Take a Clean Frying Pan
After the stamped tansy juice has been added to the eggs, cream, nutmeg, ginger, cinnamon, and grated bread mixture for the receipt (recipe), To make a Tansie the best way, then take a clean frying pan, and a quarter of a pound of butter, melt it, and, put in the tansie, and stir it continually over the fire with a slice, ladle, or saucer, chop it and break it as it thickens.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | May 4, 2015
Stamp Some Tansie
The eggs, cream, nutmeg, ginger, cinnamon and grated bread are mixed all together with a little salt, then the stamped tansie herbs are strained into the cream and eggs for the receipt (recipe), To make a Tansie the best way. The stone mortar and pestle was used for “stamping” and the linen cloth to strain the juice into the batter from the stamped tansy.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Stone mortar and pestle, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | May 3, 2015
Good Thick Sweet Cream
The eggs for the receipt (recipe), To make a Tansie the best way, were strained with a quart of good thick sweet cream and put to it are a grated nutmeg, a race of ginger grated, as much cinnamon beaten fine, and a penny white loaf grated also.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | April 29, 2015
Take Away Five Whites
The first line of the receipt (recipe), To make a Tansie the best way, is Take 20 eggs, and take away five whites. I was preparing half the volume of the receipt and started with a total of 10 eggs. The tansy juice was prepared in the stone mortar and pestle.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mortar and pestle, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | April 27, 2015
Juicing Tansie
Juicing the tansy for the Robert May receipt (recipe), To make a Tansie the best way. The freshly harvested tansy was easy to juice in the stone mortar and pestle.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mortar and pestle, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | April 24, 2015
Three Spiders?
These are three of my “spiders”, round bottom iron pans with three legs instead of eight that may have been named after the eight-legged arachnid. Being from New England, I have known these very useful hearth tools that sit nicely over a bed of glowing embers, as “spiders” all my life. Please share as a comment if you know another name.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food history, spider | Tags: culinary history, food history, foodways
Posted by: hearttohearthcookery | April 23, 2015
Sops of French Bread
After the fryed onions, butter, pepper and salt have well stewed together for the receipt (recipe), Onion Pottage, Robert May directs to serve it on sops of French bread.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 