Posted by: hearttohearthcookery | April 17, 2025

Rest of Sugar and Boil-A Taste of Hearth Cookery

After the first addition of sugar is melted and the quince tender on a low fire for the receipt (recipe) White Marmalade then put in the rest of the Sugar and boil it up as fast as you can.

After the first addition of sugar is melted and the quince tender on a low fire for the receipt (recipe) White Marmalade then put in the rest of the Sugar and boil it up as fast as you can.

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Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | April 15, 2025

Till Sugar is Melted-A Taste of Hearth Cookery

After the pared quince has been cut in Pieces for the receipt (recipe) White Marmalade, beat three quarters of a pound double refin'd Sugar beat small, throw half the sugar on the raw Quinces, set it on a very low Fire, till the sugar is melted, and the Quinces tender.

After the pared quince has been cut in Pieces for the receipt (recipe) White Marmalade, beat three quarters of a pound double refin’d Sugar beat small, throw half the sugar on the raw Quinces, set it on a very low Fire, till the sugar is melted, and the Quinces tender.

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Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | April 12, 2025

Less Than Half Quarters-A Taste of Hearth Cooking

After the quinces are pared fast for the receipt (recipe) White Marmalade cut the quince in Pieces less than half quarters.  Quince take a long cooking time to become soft so I cut the pared quince in a large dice.  

After the quinces are pared fast for the receipt (recipe) White Marmalade cut the quince in Pieces less than half quarters.  Quince take a long cooking time to become soft so I cut the pared quince in a large dice.

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Posted by: hearttohearthcookery | April 11, 2025

Pare Fast-A Taste of Hearth Cooking

For the receipt (recipe) White Marmalade, the first step is pare and core the Quinces as fast as you can...being cut in Pieces less than half Quarters.  The quince is a fruit that when the flesh is exposed to air turns brown very quickly but is not as easy as an apple to pare and cut.

For the receipt (recipe) White Marmalade, the first step is pare and core the Quinces as fast as you can…being cut in Pieces less than half Quarters.  The quince is a fruit that when the flesh is exposed to air turns brown very quickly but is not as easy as an apple to pare and cut.

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Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | April 9, 2025

The Quince-A Taste of Hearth Cooking

A quince is a fruit, belonging to the rose family, that reminds one of a pear or an apple with a strong, aromatic fragrance and distinct flavor and texture.  Being a natural source of pectin, quince are excellent for making marmalades.  The next receipt (recipe) is White Marmalade.

 

A quince is a fruit, belonging to the rose family, that reminds one of a pear or an apple with a strong, aromatic fragrance and distinct flavor and texture.  Being a natural source of pectin, quince are excellent for making marmalades.  The next receipt (recipe) is White Marmalade.

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Posted by: hearttohearthcookery | April 7, 2025

Harsh Mutton-A Taste of Hearth Cooking

To Harsh a Roast of Mutton receipt (recipe):  Half roast your Mutton at a quick fire, cut it in thin slices, stew it with Gravy, sweet Marjoram, and Capers, and Onions, three Anchovies, two Oysters, half a Nutmeg, half a sliced Lemon, stirre this all well together with the meat, let it stew till it be tender in a dish, then break three or four yolkes of Eggs, throw it in the dish with some Butter, toss it well together and dish it with sippets.  The picture shows the receipt garnished with capers and ready for the table.

To Harsh a Roast of Mutton receipt (recipe):  Half roast your Mutton at a quick fire, cut it in thin slices, stew it with Gravy, sweet Marjoram, and Capers, and Onions, three Anchovies, two Oysters, half a Nutmeg, half a sliced Lemon, stirre this all well together with the meat, let it stew till it be tender in a dish, then break three or four yolkes of Eggs, throw it in the dish with some Butter, toss it well together and dish it with sippets.  The picture shows the receipt garnished with capers and ready for the table.

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Posted by: hearttohearthcookery | April 5, 2025

Toss and Toast-A Taste of Hearth Cooking

After the yolks of eggs and butter have been added to the slices of mutton, marjoram, capers, oysters, nutmeg and lemon for the receipt (recipe) To Harsh a Roast of Mutton, toss it well together and dish it with sippets.  Sippets are bread that is toasted at the hearth and a toasting fork was used to toast the bread.

After the yolks of eggs and butter have been added to the slices of mutton, marjoram, capers, oysters, nutmeg and lemon for the receipt (recipe) To Harsh a Roast of Mutton, toss it well together and dish it with sippets.  Sippets are bread that is toasted at the hearth and a toasting fork was used to toast the bread.

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Posted in culinary history, food, food history, Mutton, receipts, recipes, Sippets, Toasting fork | Tags: , , , ,

Posted by: hearttohearthcookery | April 3, 2025

Break Yolkes-A Taste of Hearth Cooking

After the mutton has been stewed tender in the redware stewpot with marjoram, capers, onions, anchovies, oysters, grated nutmeg and lemon for the receipt (recipe) To Harsh a Roast of Mutton then break three or four yolkes of Eggs, throw it in the dish with some Butter. 

After the mutton has been stewed tender in the redware stewpot with marjoram, capers, onions, anchovies, oysters, grated nutmeg and lemon for the receipt (recipe) To Harsh a Roast of Mutton then break three or four yolkes of Eggs, throw it in the dish with some Butter. 

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Posted in culinary history, Eggs, food, food history, Mutton, receipts, recipes, redware stewpot | Tags: , , ,

Posted by: hearttohearthcookery | April 1, 2025

Stirre with Mutton-A Taste of Hearth Cooking

After the gravy, marjoram, capers, onions, anchovies, oysters, nutmeg and sliced lemon has been added to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton stirre this all well together with the meat, let it stew till it be tender.  The meat is thin slices of mutton half-roasted.

After the gravy, marjoram, capers, onions, anchovies, oysters, nutmeg and sliced lemon has been added to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton stirre this all well together with the meat, let it stew till it be tender.  The meat is thin slices of mutton half-roasted.

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Posted in Anchovies, Capers, culinary history, food, food history, Lemons, Mutton, Oysters, receipts, recipes, redware stewpot | Tags: , , , ,

Posted by: hearttohearthcookery | March 31, 2025

Half a Lemon-A Taste of Hearth Cooking

After the grated nutmeg, the last ingredient before adding the mutton to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton is half a sliced lemon.

After the grated nutmeg, the last ingredient before adding the mutton to the redware stewpot for the receipt (recipe) To Harsh a Roast of Mutton is half a sliced lemon.

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Posted in culinary history, food, food history, Lemons, Mutton, receipts, recipes, redware stewpot, Roasting | Tags: , , , ,

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