When the saffron paste (pastry) made with egg yolks, sugar, rose-water and water was attempted to be rolled on a lightly floured surface, it was sticky but more flour would reduce the yellow hue. I chose to use my hands to flatten and make the paste fit the baking dish.
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Posted in culinary history, food, food history, Pastes (pastry), Pastry, receipts, recipes, Saffron | Tags: culinary history, food, food history, foodways
The fine paste for the receipt (recipe) for To make a made dish of Curds was yellow in color after the ingredients of flour, yolks of egs, rose-water, & other water, sugar, saffron, and butter were wrought up cold.
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Posted in culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
In addition to saffron and sweet butter, the fine paste for the receipt (recipe) To make a made dish of Curds included yolks of egs, rose-water, & other water.
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Posted in culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
The fine paste (pastry crust) for the receipt (recipe) To make a made dish of Curds, contains saffron. The dried stigmas of the saffron crocus (Crocus sativus) have to be harvested by hand and and were (and are) a very expensive spice, flavoring agent and yellow food color. For the paste, the a few stigmas were infused in hot water and then strained through a linen cloth.
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Posted in culinary history, food, food history, Pastes (pastry), Pastry, receipts, recipes, Saffron | Tags: culinary history, food, food history, foodways
The paste (pastry crust) for the receipt (recipe) To make a made dish of Curds starts as most in the spring with flour and good sweet fresh butter.
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Posted in culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
The ingredients that were put to them (the curds) in the receipt (recipe) for To make a Made Dish of Curds included two raw eggs, currans, sweet butter, rose-water, cinnamon and sugar.
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After the curd was set with rennet, cut and heated in the whey, the receipt (recipe) for To make a made dish of Curds directs to wring the whey from them very well. The whey is to the left of the picture.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
The receipt (recipe) for To make a made dish of Curds starts with the words: Take some tender curd. The first step is to heat milk until it is blood warm and add rennet from the stomach of a calf. The tender curd is being cut and the liquid is the whey.
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Posted in cheese, culinary history, dairying, food, food history, receipts, recipes, rennet stomach | Tags: culinary history, food, food history, foodways
After the fine thin toasts were infused with a mixture of fine beaten cinnamon, sugar and claret, they were warmed over a fire and served hot.
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Posted in Bread, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the thin toasts were removed from the gridiron, the receipt (recipe) for Cinamon Toasts read and lay them in ranks in a dish. I placed them from largest to smallest in the dish and have the mixture of fine beaten cinamon mixed with sugar and some claret ready in the pewter porringer.
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Posted in Bread, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 