Having taken of your Cream (a mixture of milk, egg yolks, rice-flour, salt, cream and sugar), mix your Chocolate with it, stirring it well in, and set it by to cool. Then sheet a Tart-pan, put in your Mixture, bake it. The receipt (recipe) for To make a Chocolate Tart is now in the bake kettle ready for the lid and live embers.
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Posted in chocolate, culinary history, food, food history, receipts, recipes, tarts | Tags: chocolate, culinary history, food, food history, foodways
Chocolate “cakes” made from roasting cacao beans and processing the nibs on a metate were grated for the tart. A “cake” is to the right of the wood bowl. The receipt (recipe) for To make a Chocolate Tart directs to grate Chocolate into a Plate after the mixture of milk, yolks of eggs, rice flour, salt cream and sugar have been brought to a boil.
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Posted in chocolate, culinary history, food, food history, receipts, recipes, tarts | Tags: chocolate, culinary history, food, food history, foodways
To make the receipt (recipe) for To make a Chocolate Tart, the first steps are Mix a little Milk, the Yolks of ten Eggs, with two Spoonfuls of Rice-flour, and a little Salt; then add a Quart of Cream, and Sugar to your Palate; make it boil, but take care it does not curdle. Milk becomes available when the cow “freshens” or has its calf in the spring and eggs become bountiful.
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Posted in chocolate, culinary history, Eggs, food history, receipts, recipes, tarts | Tags: chocolate, culinary history, food, food history, foodways
When the To make Omlets divers Ways, The Twelfth Way was done, the omelet of minced leeks and goose eggs fit perfectly in the center of a pewter plate.
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Posted in culinary history, Eggs, food, food history, Leeks, receipts, recipes | Tags: culinary history, food, food history, foodways
The basic receipt (recipe) To make Omlets divers Ways: The FIRST Way gives the basic frying directions for the twenty other “ways” that follow. Fry it more of less, according to your discretion, only on one side or bottom. In the spider, is The Twelfth Way, containing leeks, being fried in that manner.
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Posted in culinary history, Eggs, food, food history, Leeks, receipts, recipes, spider | Tags: culinary history, food, food history, foodways
For the receipt (recipe) To make Omlets divers Ways, The Twelfth Way, the directions are to beat the minced leeks together with the eggs and some salt.
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Posted in culinary history, Eggs, food, food history, Leeks, receipts, recipes | Tags: culinary history, food, food history, foodways
These leeks are being minced with a rocker knife in a wood bowl for the receipt (recipe) To make Omlets divers Ways: The Twelfth Way. This receipt directs to mince leeks very small.
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Posted in culinary history, Eggs, food, food history, Leeks, receipts, recipes | Tags: culinary history, food, food history, foodways
Once fried in sweet butter, the receipt (recipe) for To make a Tansie the best way: Otherways was removed from the spider and served on a plate with some sugar. (See previous posts)
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Posted in culinary history, Eggs, food, food history, receipts, recipes, spider, tansy | Tags: culinary history, food, food history, foodways, tansy
After the stamped and strained spinach juice was added to the goose eggs for the receipt (recipe) To make a Tansie the best way: Otherways, the green mixture was fried in sweet butter-a sign of spring! Until the cow freshened in the spring and new butter made, the winter butter was heavily salted for keeping.
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Posted in culinary history, Eggs, food, food history, receipts, recipes, spinach, tansy | Tags: culinary history, food, food history, foodways, tansy
Eight hen eggs were replaced with two goose eggs to make the receipt (recipe) To make a Tansie the best way: Otherways. The two goose eggs were whisked with a birch twig whisk and the stamped and strained spinach juice added.
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Posted in Birch twig whisk, culinary history, Eggs, food, food history, receipts, recipes, spinach, tansy | Tags: culinary history, food, food history, foodways, tansy
Heart to Hearth Cookery 