The bottom of a manchet is floating in the beer with some mace in the hemispherical kettle waiting for the beer to boil in the preparation of the receipt (recipe) for To make an Alebury.
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Posted by: hearttohearthcookery | July 10, 2014
Floating Manchet
Posted in Beverages, culinary history, food, food history, hemispherical kettle, mace, receipts, recipes | Tags: beverages, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 8, 2014
Bottom of Manchet
A green glazed bowl of blades of mace and the bottom cut off from a manchet (bread from the whitest wheat flour) are readied to add to the boiled, scummed beer for the receipt (recipe) To make an Alebury.
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Posted in Beverages, culinary history, food history, mace, receipts, recipes | Tags: beverages, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 7, 2014
Scum It
The boiled beer in the hemispherical kettle was first boiled producing a thick scum which the receipt (recipe) To make an Alebury directs to scum it. The scum was removed with the copper skimmer now in the redware bowl with the removed scum.
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Posted in Beverages, culinary history, food history, receipts, recipes | Tags: beverages, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 5, 2014
Boiling Beer
To make a 17th century beverage called Alebury, the receipt (recipe) directs to boil beer or ale. The beer is boiling and producing scum in this reproduction hemispherical kettle.
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Posted in Beverages, food history, hemispherical kettle, receipts, recipes | Tags: beverages, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 2, 2014
Wow! Creamed Tartlets
The baked Creamed Tartlets were baked in a gentle oven until lightly browned. If you have never tasted and experienced green gage plums, the taste is absolutely wonderful and very difficult to describe. Just a large spoonful of strained green gage plums in each provided a taste experience that wowed.
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Posted in bake kettle, culinary history, food, food history, Greengage plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 30, 2014
Tartlets Baking
The Creamed Tartlets with a layer of strained green gage plum preserves, a layer of Rich Boiled Custard and iced with whisked egg whites and sugar have been placed in a bake kettle to be coaled to produce a gentle oven.
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Posted in bake kettle, culinary history, food, food history, Greengage plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 27, 2014
Lay This Icing
After the layer of green gage plums and Rich Boiled Custard, the directions for the receipt (recipe) Creamed Tartlets state to Whisk the whites of a couple of eggs to a solid froth, mix a couple of tablespoonfuls of sifted sugar with them, lay this icing lightly over the tartlets.
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Posted in culinary history, food, food history, Greengage plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 26, 2014
Rich Boiled Custard
For the receipt (recipe) Creamed Tartlets, after a layer of green gage plums has been put into the fine paste, on this pour some thick boiled custard. For the custard, the receipt Rich Boiled Custard was prepared. Take a small cupful from a quart of fresh cream, and simmer the remainder for a few minutes with four ounces of sugar and the rind of a lemon. Beat the yolks of eight eggs, mix them with the cupful of cream, and stir the rest boiling to them: thicken the custard in a deep jug set over the fire in a pan of boiling water.
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Posted in culinary history, food, food history, Greengage plums, patty pans, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 25, 2014
Line Some Pattypans
For the receipt (recipe) Creamed Tartlets, the directions start with line some pattypans with very fine paste, and put into each a layer of strained preserved green gage plums.
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Posted in culinary history, food, food history, Greengage plums, patty pans, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 23, 2014
Lamb Cutlets with Asparagus Sauce
The Lamb Cutlets, dipped in bread-crumbs, clarified butter, and again into bread-crumbs were served with Asparagus Sauce, for Lamb Cutlets. The sauce receipt (recipe) cautions that the asparagus will become yellow if left long in the sauce before it is served.
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Posted in asparagus, culinary history, food, food history, Lamb, receipts, recipes, Sauces | Tags: asparagus, culinary history, food, food history, foodways
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Heart to Hearth Cookery 