Heart to Hearth Cookery

Posted by: hearttohearthcookery | February 23, 2014

Sizzling in the Spider

Nelly Custis Lewis (George Washington’s step-granddaughter), wrote about the cooking method for the three small mush cakes that was typical for George’s breakfast. Drop a spoonful at a time on a hoe or griddle. When done on one side turn the other-the griddle must be rubbed in the first instance with a piece of beef suet or the fat of cold corned beef…. Emma Lee of Newsworks has captured the sizzling of the mush cakes in my reproduction spider (a griddle with legs).

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Posted in Corn, culinary history, food, food history, George Washington, receipts, recipes, spider | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | February 22, 2014

Batter Jug

Emma Lee, photographer for Newsworks captured my using a reproduction, stoneware batter jug for filling the spider with mush cakes. The stoneware batter jug was utilized to mix half of the Indian meal, luke warm water and yeast to set in a warm place overnight.

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Posted in Batter Jug, Corn, culinary history, food, food history, George Washington, receipts, recipes | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | February 21, 2014

Mush Cakes for George

Photographer Emma Lee took this picture for Newsworks at my President’s Day program honoring George Washington. The work table is set for the preparation of mush cakes and the more formal table with a table setting and tea. To see more pictures by Emma and their coverage visit http://www.newsworks.org/index.php/local/item/64990-if-george-washington-had-eaten-here

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Posted in culinary history, food, food history, George Washington, receipts, recipes | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | February 20, 2014

Running Deer

The reproduction Laxa family gingerbread mold-Running Deer is to the left of the picture and the To make Ginger Bread running deer to the left of the pewter plate. The ginger bread deer was molded for the lower of the two molds.

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Posted by: hearttohearthcookery | February 19, 2014

Two-Thirds Size

When thoroughly dried, the To make Ginger Bread receipt (recipe) is approximately two-thirds the size of the original molded piece. The claret wine provides the deep, rich color. To compare, visit the post Dust Your Moldes which you will find under the Gingerbread category in the listing to the right of my blog.

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Posted in culinary history, food, food history, Gingerbread, Gingerbread molds, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread

Posted by: hearttohearthcookery | February 18, 2014

Onions to Butter

For the presentation of the receipt (recipe) for Onions to Butter, the receipt describes: and butter them whole with boil’d Currants, Sugar, and and beaten Cinnamon; serve them up on Sippets, strew fine Sugar over them, and run them over with beaten Butter.

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Posted in culinary history, food, food history, Onions, receipts, recipes, Sippets | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | February 17, 2014

Onions on Sippets

The boiled and drained onions are served up on Sippets that have been nicely toasted in the iron toaster as the start of the presentation of the receipt (recipe) Onions to Butter.

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Posted in culinary history, food, food history, Onions, receipts, recipes, Sippets | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | February 16, 2014

Boil’d Currants

The posnet contains the boil’d Currants, Sugar, and beaten Cinnamon (plus some sliced pippens) for the receipt (recipe) Onions to Butter.

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Posted in culinary history, food, food history, Onions, Posnet, receipts, recipes | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | February 15, 2014

On Sippets

Slices of a manchet (bread of white, wheat flour) are toasting in my reproduction iron toaster to make sippets (small pieces of toasted bread). The receipt (recipe) Onions to Butter is served up on Sippets. Once the bread is toasted on one side, the toaster allows for the bread to be turned and toasted on the reverse side without removing the bread.

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Posted in Bread, culinary history, food, food history, Onions, receipts, recipes, Sippets, Toasater | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | February 14, 2014

Ceylon Cinnamon

The receipt (recipe) for Onions to Butter includes the spices, Sugar, and beaten Cinnamon. Most of the cinnamon available for our use today is Cassia, which is a hotter and stronger relative of the Ceylon (Sri Lanka) cinnamon desired for its delicate and sweet taste. Ceylon cinnamon was the expensive spice of choice in the 17th and 18th centuries.