A small amount of heat does wonders for treacle (molasses) and the pound of treacle that warmed at the hearth in the redware crock flowed nicely to be mixed with the flour, sugar, ginger and allspice for the receipt (recipe), Thick Gingerbread.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
In a log cabin that had been without a hearth fire until I arrived for a program, even with the inverted copper saucepan in the hearth next to the burning fire, the butter required much time to just soften. I was missing the heat from a good bed of embers! The receipt (recipe) for Thick Gingerbread stated to warm the butter and that was achieved so the butter would mix easily with the dry ingredients.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Prior to adding the butter and treacle (molasses) to the flour, sugar, ginger, and allspice for the receipt (recipe), Thick Gingerbread, both ingredients were warmed by the fire. The butter is warming in the inverted sauce pan and the treacle in the redware crock.
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For the 19th century receipt (recipe) for Thick Gingerbread, the flour is put into a bowl with the sugar, ginger, and allspice and mixed together. The ingredient amounts are listed first in the receipt and it is 1 oz. of ginger and 1/2 oz. of ground all spice.
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Posted in 19th century foodways, culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The Tort de Pomme, prepared from slices of apples, orange peel, and candied citron and covered with a cooked mixture of cream, yolks of eggs, sugar infused with a blade of mace, is done when the Crust is enough. The tort is ready to be removed from the bake kettle.
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Posted in American citron melon, apples, bake kettle, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the apples and candied citron have been layered in the paste, the next step in the preparation of the receipt (recipe) Tort de Pomme is to then boil a Pint of Cream, and draw it up thick with the Yolks of four or five Eggs, a little Sugar, and a blade of Mace. This thickened custard is then poured over the apples and the tort is now in the bake kettle for baking.
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Posted in American citron melon, apples, bake kettle, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After some sliced candy’d Citron is laid in the Bottom of the Sugar-paste, the receipt (recipe) for Tort de Pomme directs to lay over your Apples in Rows, and some more Citron on them.
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Posted in American citron melon, apples, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the Pippens (apples) have been prepared for the receipt (recipe), Tort de Pomme, then sheet a Dish, or Petit-pan with Sugar-paste (pastry); lay in the Bottom some sliced candy’d Citron.
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The thickly sliced, cored pippins (apples) are stewed very gently with some clarify’d Sugar, and some Slices of Orange-peel till they are clear for the receipt (recipe), Tort de Pomme.
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Posted in apples, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
For the receipt (recipe), Tort de Pomme, the first step is to Take eight large Pippens (apples), pare them , and core them, and cut them in pretty thick Slices.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 