Prior to placing the redware moulds containing the receipt (recipe) Salmon Pudding in the bake kettle, the moulds were heated slowly on the hearth floor to prevent the moulds from cracking during baking.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Fish, food, food history, Puddings, receipts, recipes, redware moulds, salmon | Tags: culinary history, fish, food, food history, foodways, puddings, redware
The mixture of pounded salmon, bread-crumbs, cream, salt, cayenne and eggs for the receipt (recipe) Salmon Pudding, were pressed closely and evenly into mould(s), buttered in every part.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Puddings, receipts, recipes, salmon | Tags: culinary history, fish, food, food history, foodways, puddings
The salmon that had been pounded for the receipt (recipe) Salmon Pudding was blended lightly but thoroughly with half a pound of fine bread-crumbs, a quarter of a pint of cream, a seasoning of fine salt and cayenne, and four well whisked eggs. The cayenne was prepared with a rocker knife.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Fish, food, food history, Puddings, receipts, recipes, salmon | Tags: culinary history, fish, food, food history, foodways, puddings
After the salmon was cooked and cooled, the next step in the preparation of Salmon Pudding was to pound small of cold cooked salmon freed entirely from the bone and skin. A hand-turned wood pounder is being used.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Fish, food, food history, Puddings, receipts, recipes, salmon, wood pounder | Tags: culinary history, fish, food, food history, foodways, puddings
The first step in the preparation of the receipt (recipe) Salmon Pudding, was to cook a salmon. A whole salmon was tied to my fish plank and set before the hearth. The hearth fire was situated so that the glowing embers were exposed to provide heat to cook the fish relatively quickly. There is more heat lower on the board so the salmon was placed first back side down and then turned to the position in the picture. The same process was followed when the fish was removed from the plank and tied back on the opposite side.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Fish, fish plank, food, food history, receipts, recipes, salmon | Tags: culinary history, fish, food, food history, foodways
This spring, I had a class of seasoned hearth cooks who prepared Salmon Pudding, Lamb Cutlets with Asparagus Sauce, Creamed Tartlets with a Rich Boiled Custard, and Jumbals.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes
The completed receipt (recipe) To make a made dish of Curds prepared from tender curds, eggs, currants, sweet butter, rose-water, cinnamon, sugar with a paste containing saffron and egg yolks and iced with rose-water, sugar and butter is pictured immediately after the icing.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the receipt (recipe) for To make a made dish of Curds was baked, an icing was prepared with rose-water, sugar and butter.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe) for To make a made dish of Curds was baked in a bake kettle on a burner of embers and with hot coals on the lid. It is a spring receipt made from the curds of new milk, sweet butter and eggs seasoned with currants, rose-water, cinnamon and sugar.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The mixture of tender curds, eggs, currans, sweet butter, rose-water, cinamon, and sugar was placed in the yellow saffron paste and the receipt (recipe) for To make a made dish of Curds is ready to bake in this paste.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 