To prepare the To stew Chickens receipt (recipe), the chickens were put into White-wine and Water and the herbs used were parsley, sage, rosemary and thyme. The white wine was decantered into the bottle and is labeled with a bottle ticket.
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Posted in Bottle Ticket, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Saturday, March 15, 2014, this enthusiastic class produced the following bill of fare at my hearth cooking class at Bolton Mansion: To Stew Chickens, To make a Pear Pudding, Asparagus with Gravy, A Lent Pudding, To make a Chocolate Tart, and To make Portingall Cake.
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My next scheduled hearth cooking class will be May 17th, 2014 at Historic Speedwell.
Posted in culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes
The receipt (recipe) for To make a most rare excellent Marrow Pudding in a dish baked, and garnish the Dish Brims with Puff past directs that after being baked, scrape fine sugar on it, and serve it hot. So I removed a piece while it was hot and the layers of French bread, marrow, raisins are set in the egg and cream custard. (See previous posts for complete list of ingredients.)
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Posted in culinary history, food, food history, Marrow, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
White was a color of status in the 17th century and this pudding, To make a most rare excellent Marrow Pudding in a dish baked, and garnish the Dish Brims with Puff past, should be baked very fair and white in an oven , temperate, and not too hot. The color of the pudding is very pleasing to the modern eye but it is too brown.
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Posted in Bake oven, culinary history, food history, Marrow, Puddings, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways, puddings
The To make a most rare excellent Marrow Pudding in a dish baked, and garnish the Dish Brims with Puff past is not very fair and white as the receipt (recipe) directs to bake it.
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Posted in Bake oven, culinary history, food, food history, Marrow, Puddings, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways, puddings
The next step in the receipt (recipe) To make a most rare excellent Marrow Pudding in a dish baked, and garnish the Dish Brims with Puff past, is to then set the dish into the oven, temperate, and not too hot.
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Posted in Bake oven, culinary history, food, food history, Marrow, Puddings, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways, puddings
Prior to baking, all the layers of the receipt (recipe), To make a most rare excellent Marrow Pudding in a dish baked, are covered with a mixture of cream, sugar, salt, and eggs. The entire receipt name is: To make a most rare excellent Marrow Pudding in a dish baked, and garnish the Dish Brims with Puff past.
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Posted in culinary history, food, food history, Marrow, Pastry, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
For the receipt (recipe) To make a most rare excellent Marrow Pudding in a dish baked, that are good big pieces of marrow with each of the three layers but with the most marrow on the top. I am using the marrow spoon to acquire the marrow for this top layer.
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Posted in culinary history, food, food history, Marrow, Marrow spoon, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The receipt (recipe) for To make a most rare excellent Marrow Pudding in a dish baked is prepared by laying bread sprinkled with a mixture of cinnamon, nutmeg and sugar and infused with sack and rose water in multiple layers. Between each layer are raisins of the sun, some sliced dates and good big pieces of marrow. Robert May writes thus make two or three lays of the aforesaid ingredients.
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Posted in culinary history, food, food history, Marrow, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the lay of sliced French bread with spices, sack and rose-water, the receipt (recipe) for To make a most rare excellent Marrow Pudding in a dish baked, directs and then some raisins of the sun, and some sliced dates and good big pieces of marrow.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Marrow, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Heart to Hearth Cookery 