With this picture looking into the interior of my sabotiere to see the finished product from the 1790 receipt (recipe) for Cherry Ice Cream, I have now posted one thousand blog posts! Beginning in April 2009, I have been sharing “bites” of my journey with the experimental archaeology of food. See previous posts for the steps in the preparation of this receipt.
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Posted in Cherries, culinary history, food, food history, ice cream, receipts, recipes, sabotiere | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The third Sunday in July is National Ice Cream Day! The cream infused with cherries with one gill of syrup and the juice of the lemon is being poured into the sabotiere to prepare the receipt (recipe) for Cherry Ice Cream.
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Posted in Cherries, culinary history, food, food history, receipts, recipes, sabotiere | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The receipt (recipe) for Cherry Ice Cream directs to squeeze in one lemon. The lemon was squeezed through the sieve to prevent any seeds or pulp from entering the pewter bason of the cherry infused cream. Note the color change directly after the lemon juice was added. Adding a squeezed lemon is very typical for 18th century ice cream receipts and most be done carefully and timely so the results are not curds.
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Posted in Cherries, culinary history, food, food history, ice cream, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
After the pounded cherries have had time to infuse flavor and color into the cream and sugar syrup mixture for the receipt (recipe) Cherry Ice Cream, the next step is to pass it through a sieve. This removes all the cherry pulp, skins and stones.
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Posted in Cherries, confectionery, culinary history, food, food history, receipts, recipes, Sieve | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The pounded cherries, stones and all, are mixed with one gill of syrup and a pint of cream for the receipt (recipe) Cherry Ice Cream. A gill cup was used to measure the sugar syrup.
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Posted in Cherries, culinary history, food, food history, ice cream, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
To make the receipt (recipe) Cherry Ice Cream, a half-pound of cherries with stems removed are pounded stones and all. A hand-turned wood masher is being used in a pewter basin.
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Posted in Cherries, culinary history, food, food history, ice cream, receipts, recipes, wood masher | Tags: confectionery, culinary history, food, food history, foodways, ice cream
My featured 18th century ice cream flavor for National Ice Cream Month 2014 is the 1790 receipt (recipe) for Cherry Ice Cream. One half pound of cherries were washed and had the stems removed. There was no need to stone them.
Visit my website at: www.hearttohearthcookery.com.
Posted in Cherries, culinary history, food, food history, ice cream, receipts, recipes | Tags: confectionery, culinary history, food, food history, ice cream
Once the mulling iron is red hot it was inserted directly into the To make an Alebury receipt (recipe) to bring it to a boil. Once boiled, the only other ingredient was to put in some sugar.
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Posted in Beverages, culinary history, food history, Mulling iron, receipts, recipes | Tags: beverages, culinary history, food history, foodways
The mulling iron is heated for use by placing it into hot embers until the thick, rounded end of the iron is red hot. The iron is being heated to boil the receipt (recipe) To make an Alebury in a tin mug.
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Posted in Beverages, culinary history, food history, Mulling iron, receipts, recipes | Tags: beverages, culinary history, food history, foodways
The next steps in the receipt (recipe) To make an Alebury are to boil it well, then put in some sugar. I chose to use my mulling iron (pictured) for an additional walm (boil) after taking some of the heated beer from the kettle that had been scummed, thickened slightly with the bottom of a manchet and infused with mace.
Visit my website at: www.hearttohearthcookery.com
Posted in Beverages, culinary history, food history, Mulling iron, receipts, recipes | Tags: beverages, culinary history, food history, foodways
Heart to Hearth Cookery 