Heart to Hearth Cookery

Posted by: hearttohearthcookery | April 5, 2014

Pears and Pears?

With the Yolks of a couple of Eggs, and as much Cream as will make it into a Paste, the receipt (recipe) To make a Pear-pudding is made up into the Shape of a Pear.

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Posted by: hearttohearthcookery | April 3, 2014

After the Forelle pears were bak’d in a bake kettle, they were mashed into a Pulp with a turned wood masher before being added to the bowl of shredded chicken, suet, grated bread, a couple of Spoonfuls of Flour, sugar, cloves, mace, nutmeg and currants for the receipt (recipe) To make a Pear-pudding.

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Posted by: hearttohearthcookery | April 2, 2014

A Dozen Pears Bak’d

Before the redware baking dish of half a dozen prepared Forelle pears is placed in a bake kettle, the redware is being warmed by the fire to prevent a shock and cracking of the dish. These dozen Pears bak’d will be added as an ingredient to the receipt (recipe) To make a Pear-pudding.

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Posted in culinary history, food, food history, Pears, Puddings, receipts, recipes, redware baking dish | Tags: culinary history, food, food history, foodways, puddings

Posted by: hearttohearthcookery | April 1, 2014

Pear-pudding: Half a Pound

Half a Pound of Currants was added to the chicken shredded small with suet, grated bread, a couple of Spoonfuls of Flour, Sugar, Cloves, Mace, and Nutmeg beaten, according to Discretion following the directions for To make a Pear-Pudding, 1726.

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Posted in culinary history, food, food history, Pears, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings

Posted by: hearttohearthcookery | March 31, 2014

According to Discretion

The spices used to flavor the receipt (recipe) To make a Pear-pudding, were Cloves, Mace, and Nutmeg beaten, according to Discretion. The mace and cloves were beaten in a brass mortar and pestle. The nutmeg was actually grated with a reproduction tin grater.

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Posted by: hearttohearthcookery | March 30, 2014

Shred it Small

After the bird is half-roasted, the receipt (recipe) for To make a Pear-pudding states to take the Meat from the Bones, shred it small with Suet.

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Posted by: hearttohearthcookery | March 29, 2014

First Half Roast

For the receipt (recipe) To make a Pear-pudding, you first half roast a Capon. The chicken was half-roasted by roasting on a string which was a very common method of roasting in the 18th century. The chicken has browned nicely on the side facing the fire as it turns and will be turned and hung from a loop of string already tied to complete the roasting.

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Posted by: hearttohearthcookery | March 28, 2014

An Old Pear

A basket of Forelle pears that were stored over the winter. Those that were in the worst condition were used first. This pear is a very old variety and originated in the 17th century in northern Saxony, Germany. The name, Forelle, means trout in German.

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Posted by: hearttohearthcookery | March 27, 2014

Quarter your Chickens

In the redware stew pot is the receipt (recipe) for To stew Chickens. Quarter your Chickens, and put them into White-wine and Water, but let there be no more Wine than Water: stew them ’till tender, then add a good Quantity of Butter, a Bunch of Sweet herbs and large Mace. The stew pot was covered with large cabbage leaves and turned to heat evenly in the corner of the hearth.

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Posted by: hearttohearthcookery | March 26, 2014

The Class Hearth

The bill of fare for my March 15, 2014 hearth cooking class was To stew Chickens (redware stew pot with cabbage leaf cover and redware pipkin with lid), To make a Pear Pudding (center original bake kettle), Asparagus with Gravy (copper lidded stew pan with legs), A Lent Pudding (center kettle hanging with the pudding bag), To make a Chocolate Tart (bake kettle to left), and Too make Portingall Cake (reproduction bake kettle to right).