Heart to Hearth Cookery

Posted by: hearttohearthcookery | August 25, 2014

A Phenomenal Manuscript!

In June 2014, Tara O’Brien, Director of Conservation and Preservation at the Historical Society of Pennsylvania, planned a manuscript research day for the volunteer foodways staff at Pennsbury Manor which I coordinate. If I look elated, I am turning the pages of an original manuscript receipt book of the Custis family! This is the receipt book that is the basis for Karen Hess’s monumental book Martha Washington’s Book of Cookery. The writer of these receipts is unknown but of seventeenth century origin and the book was in the possession of Martha from 1749 when she married Daniel Custis.

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Posted in culinary history, food history, Manuscript receipts, receipts, recipes | Tags: culinary history, food history, foodways

Posted by: hearttohearthcookery | August 24, 2014

To make a Cream-taert

To make a Cream-taert is from Peter Rose’s translation of the Dutch receipts (recipes) in her book The Sensible Cook: Dutch Foodways in the Old and New World. The translated receipt that was re-created is: Take a pint of sweet Cream, , 4 Egg yolks beaten with Rosewater and some Wheat-flour to make it somewhat thick, cook this in the pan on coals stirring constantly so that it does not burn. When it has come to a boil, add Sugar to it and continue to boil until it is done. Pour it in your Dough and let it bake.

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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | August 23, 2014

To make a Chopped Hash

For the receipt (recipe), To make a chopped Hash, added to the chopped, cooked veal are slices of Lemons, Pepper, and Nutmeg, Mutton-broth, Verjuice, and some Butter. All the ingredients are stewing in a redware stew pot.

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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, redware stewpot, Veal | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | August 21, 2014

In the Spider

The chopped veal was cooked in the spider for the receipt (recipe) To make a chopped Hash, prior to being combined with the other ingredients.

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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, spider, Veal | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | August 20, 2014

Chopped Hash

For the Dutch receipt (recipe), To make a chopped Hash, the first step is to take Veal and chop it into small pieces. A rocker knife is being used to chop the veal.

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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | August 19, 2014

Stew with the Drippings

The almost roasted rabbit is then placed in a stew pan together with the Drippings for the receipt (recipe) To make a Sauce for a Rabbit, in another way.

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Posted in culinary history, Dutch foodways, food, food history, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | August 15, 2014

Rub Through a Sieve

The toasted White-bread soaked in Mutton broth is rubbed through a Sieve with Rhenish wine and Vinegar, then Ginger, Cinnamon, Mace, and Clove-powder to prepare the receipt (recipe) To make a Sauce for a Rabbit, in another way.

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Posted in culinary history, food, food history, Rabbit, receipts, recipes, Sauces, Sieve | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | August 14, 2014

Soak in Mutton Broth

The rabbit will be stewed in toasted White-bread soaked in Mutton broth, Rhenish wine, Vinegar for the receipt (recipe) To make a Sauce for a Rabbit, in another way.

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

Posted by: hearttohearthcookery | August 13, 2014

The Drippings

The Drippings from the almost done roasted rabbit will be used as one of the ingredients in the receipt (recipe) To make a Sauce for a Rabbit, in another way.

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Posted in culinary history, food, food history, Rabbit, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting

Posted by: hearttohearthcookery | August 12, 2014

Roast-Almost Done

A rabbit is on the spit to be roasted until it is almost done for the receipt (recipe) To make a Sauce for a Rabbit, in another way. The redware grisset is positioned to catch the drippings.