When the fine thin toasts were turned, an interesting pattern appeared on the toasted side from the bars of the gridiron. That a burner of embers heats unevenly is very apparent. The toasts were rotated in position after this picture to toast the other side.
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Posted in Bread, culinary history, food, food history, Gridirons, receipts, recipes | Tags: culinary history, food, food history, foodways
Rather than a toasting fork or iron toaster, the receipt (recipe) for Cinamon Toasts has the thinly sliced manchet directed to then toast them on a gridiron.
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Posted in Bread, food, food history, Gridirons, receipts, recipes | Tags: culinary history, food, food history, foodways
To make the receipt (recipe) for Cinamon Toasts, the first step is to slice a manchet (bread made with the whitest wheat flour) into fine thin toasts.
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Posted in Bread, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Looking down the inside of my pewter sabotiere is the finished Greengage Plum Cream Ice. The fruit is historically known as an excellent dessert fruit and the complex taste lived up to those expectations. We ate all the ice cream and the sieved out pounded plums as well.
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Posted in confectionery, culinary history, food, food history, Greengage plums, ice cream, receipts, recipes, sabotiere | Tags: culinary history, food, food history, foodways, ice cream
When the pint of cream is added to the basin with the pounded greengage plums and lemon, it is passed through a sieve. What comes through the sieve will be poured into the sabotiere to make Green Gage Plum Cream Ice.
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Posted in culinary history, food, food history, Greengage plums, ice cream, receipts, recipes, Sieve | Tags: culinary history, food, food history, foodways, ice cream
The pounded greengage plums for the receipt (recipe) Green Gage Plum Cream Ice were put into a bason, and lemon squeezed in. The receipt described breaking the stones of the plums but (as seen in this picture) with all the pounding that was done, the stones were never broken.
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Posted in culinary history, food, food history, Greengage plums, ice cream, receipts, recipes | Tags: culinary history, food, food history, foodways, ice cream
The first step in preparing the receipt (recipe) Greengage Plum Cream Ice is to pound and break the stones of the preserved plums. The amber green flesh of the greengage plum is nearly the same color as the skin and it bursts with syrup-like juices.
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Posted in culinary history, food, food history, Greengage plums, ice cream, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The greengage plum has the color of a granny smith apple and the size of a small apricot, but it was historically a desired dessert fruit. These preserved greengage plums have been removed from the gally pot in preparation of making a cream ice.
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Posted in culinary history, food, food history, Greengage plums, ice cream, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The greengage plum was introduced into England by Sir Thomas Gage in the early 16th century from France where it was first cultivated. The plum is also known by its French name Reine Claude. The tree bears fruit biannually. The gally pot contains greengage plums preserved in sugar.
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Posted in culinary history, food, food history, Greengage plums | Tags: culinary history, food, food history, foodways
The receipt (recipe) for To make a Chocolate Tart direct that: When it comes out of the Oven, glaze it with powder’d Sugar and a red-hot Shovel. The coal shovel was heated in the embers like a salamander until red hot and then moved slowly across the tart with powdered sugar until a glaze forms.
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Posted in chocolate, culinary history, food, food history, receipts, recipes, tarts | Tags: chocolate, culinary history, food, food history, foodways
Heart to Hearth Cookery 