Posted by: hearttohearthcookery | June 3, 2025

When Enough-Salamander-A Taste of Hearth Cooking

When the mixture of eggs, cream and salt have been cooked enough in the spider for the receipt (recipe) An Amulet of Asparagus a red-hot salamander is used to finish the top.  

When the mixture of eggs, cream and salt have been cooked enough in the spider for the receipt (recipe) An Amulet of Asparagus a red-hot salamander is used to finish the top.

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Posted by: hearttohearthcookery | June 1, 2025

Amulet of Eggs-A Taste of Hearth Cooking

After the asparagus, parsley and chibbol have been brought to a boil with the cream for the receipt (recipe) An Amulet of Asparagus then make an Amulet of Eggs.  The mixture of asparagus, parsley and chibbol fried in butter was removed from the spider to the green pipkin and the spider now contains the eggs, cream and salt for the amulet.

After the asparagus, parsley and chibbol have been brought to a boil with the cream for the receipt (recipe) An Amulet of Asparagus then make an Amulet of Eggs.  The mixture of asparagus, parsley and chibbol fried in butter was removed from the spider to the green pipkin and the spider now contains the eggs, cream and salt for the amulet.

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Posted in asparagus, Chibbols, culinary history, food, food history, Parsley, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | May 31, 2025

Pour Cream and Boil-A Taste of Hearth Cooking

After the asparagus, parsley and chibbol have been fried in butter for the receipt (recipe) An Amulet of Asparagus then pour some Cream over them, boil them.  

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Posted by: hearttohearthcookery | May 29, 2025

Fry in Butter-A Taste of Hearth Cooking

After the asparagus has been cut in small pieces and blanched, the parsley cut and chibbol minced for the receipt (recipe) An Amulet of Asparagus fry them in butter.  A chibbol in the 18th century is a shallot.

After the asparagus has been cut in small pieces and blanched, the parsley cut and chibbol minced for the receipt (recipe) An Amulet of Asparagus fry them in butter.  A chibbol in the 18th century is a shallot.

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Posted in asparagus, Chibbols, culinary history, food, food history, Parsley, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | May 27, 2025

Chibbol-A Taste of Hearth Cooking

After the parsley has been minced with a rocker knife for the receipt (recipe) An Amulet of Asparagus, the chibbol is prepared.  In 18th English receipt books, the word chibbol is commonly used for shallots.

After the parsley has been minced with a rocker knife for the receipt (recipe) An Amulet of Asparagus, the chibbol is prepared.  In 18th English receipt books, the word chibbol is commonly used for shallots.

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Posted by: hearttohearthcookery | May 25, 2025

Parsley with Rocker Knife-A Taste of Hearth Cooking

After the cup up asparagus has been blanched in a pudding bag for the receipt (recipe) An Amulet of Asparagus prepare parsley with a rocker knife.  My rocker knife has a curved blade attached to a wood handle that allows for the easy mincing of herbs.

After the cup up asparagus has been blanched in a pudding bag for the receipt (recipe) An Amulet of Asparagus prepare parsley with a rocker knife.  My rocker knife has a curved blade attached to a wood handle that allows for the easy mincing of herbs.

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Posted in asparagus, culinary history, food, food history, Parsley, receipts, recipes, Rocker knife | Tags: , , , ,

Posted by: hearttohearthcookery | May 23, 2025

Blanch Your Asparagus-A Taste of Hearth Cooking

After the asparagus has been cut in small pieces for the receipt (recipe) An Amulet of Asparagus blanch your asparagus.  In order to remove all the small pieces of asparagus easily from the kettle of boiling water,  the pieces were put into a pudding bag (a square of linen) and tied to the trammel so the bag would not touch the bottom of the kettle.  After a few minutes, the asparagus is blanched and the pudding bag is removed and all the pieces of asparagus placed at once in a colander.

After the asparagus has been cut in small pieces for the receipt (recipe) An Amulet of Asparagus blanch your asparagus.  In order to remove all the small pieces of asparagus easily from the kettle of boiling water,  the pieces were put into a pudding bag (a square of linen) and tied to the trammel so the bag would not touch the bottom of the kettle.  After a few minutes, the asparagus is blanched and the pudding bag is removed and all the pieces of asparagus placed at once in a colander.

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Posted by: hearttohearthcookery | May 21, 2025

Cut in Small Pieces-A Taste of Hearth Cooking

The first step in the preparation of the 1744 receipt (recipe) An Amulet of Asparagus is to cut your Asparagus in small pieces.  

The first step in the preparation of the 1744 receipt (recipe) An Amulet of Asparagus is to cut your Asparagus in small pieces.  

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Posted by: hearttohearthcookery | May 19, 2025

Asparagus, Parsley, and Chibbol-A Taste of Hearth Cooking

The ingredients for the next receipt (recipe) An Amulet of Asparagus is displayed on the work table-asparagus, parsley, eggs, and Chibbol.  Chibbol are shallots in this 1744 receipt from Adam's Luxury and Eve's Cookery.

The ingredients for the next receipt (recipe) An Amulet of Asparagus is displayed on the work table-asparagus, parsley, eggs, and Chibbol.  Chibbol are shallots in this 1744 receipt from Adam’s Luxury and Eve’s Cookery.

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Posted by: hearttohearthcookery | May 15, 2025

Pretty Little Cheesecurd Pudding-A Taste of Hearth Cooking

After the receipt (recipe) To make Pretty Little Cheesecurd Pudding is baked in patty-pans, turn them out into a Dish, cut Candied Orange-peel into little narrow Bits, about an Inch long, and blanch Almonds cut in long Slips, stick them here and there on the Tops of the Puddings, just as you fancy; pour melted Butter with a little Sack in it into the Dish, and throw fine Sugar all over the Puddings and Dish.  They make a pretty Side-dish.

After the receipt (recipe) To make Pretty Little Cheesecurd Pudding is baked in patty-pans, turn them out into a Dish, cut Candied Orange-peel into little narrow Bits, about an Inch long, and blanch Almonds cut in long Slips, stick them here and there on the Tops of the Puddings, just as you fancy; pour melted Butter with a little Sack in it into the Dish, and throw fine Sugar all over the Puddings and Dish.  They make a pretty Side-dish.

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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: , , , ,

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