The other spices in the receipt (recipe) for To make Ginger Bread besides one ounce of ginger, are and as much Cinamon and halfe a pound of sugar. The stick of Ceylon cinnamon is on the table and it was beaten in the brass mortar and pestle.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
The first main ingredient in the receipt (recipe) To make Ginger Bread is the grated, stale Manchets (bread) and the second is one ounce of ginger beeing beaten. I used the tin grater (pictured) to prepare the ginger which I weighed.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes, tin grater | Tags: culinary history, food, food history, foodways, Gingerbread
Pictured is three stale Manchets (white bread made with the whitest of wheat flour) grated and an ounce of anniseedes being beaten and searced. This is the beginning of a 1609 receipt (recipe) for To make Ginger Bread. One of the main ingredients in the earliest of gingerbread receipts was actually bread.
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Presented symmetrically in candlelight are many of the confections experimented with in 2013. (See previous blog posts) My Lady of Carlisle’s Sack Posset in the center is surrounded by Glace Apples and Orange Biscuits. The pyramids are To make Knots or Gumbals and To make Hedg Hogg Pudings are at the ends.
Happy New Year!
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Posted in confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The reproduction that I chose to present My Lord of Carlisle’s Sack Posset (see previous posts) is a reproduction Staffordshire slipware vessel created from an original by Michelle Erickson. (See my Food History Source page.) This beautiful piece has the words The Gift is Small Good Will is All just below rim.
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Posted in Ceramic reproductions, culinary history, food history, posset, receipts, recipes | Tags: Ceramics, culinary history, food, food history, foodways
After the cream is poured from on high, into the wine and eggs, the bubbly mixture is not stirred but covered with a dish and when it is settled, the top strewn with sugar. This is the final step in the preparation of the receipt (recipe): My Lord of Carlisle’s Sack Posset.
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My Lord of Carlisle’s Sack Posset receipt (recipe) is completed by putting in the Cream boiling from the fire, pour it on high. There is no stirring. The egg, sack and sugar mixture bubbles as it receives the hot cream. The more the distance in pouring, the greater effect of the bubbles.
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To the left is a kettle with a whole cinnamon and three or four flakes of mace infusing in a pottle of cream. The hemispherical kettle on the right has the sack, eggs and sugar to which is added a Nutmeg grated and a little beaten Cinnamon. Both will be combined for the receipt (recipe) My Lord of Carlisle’s Sack Posset.
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Three quarters of a pound of Sugar was weighed on the balance scales with brass nesting weights to be added to the receipt (recipe) for My Lord Carlisle’s Sack Posset.
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Posted in Balance scales, culinary history, food, food history, nesting weights, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe) for My Lord of Carlisle’s Sack Posset states to put in eighteen yolks of eggs, and eight of the whites beaten very well and then mingle them with your Sack. The eggs were added slowly to the sack in the hemispherical kettle that was just beginning to warm. A birch twig whisk was used to mingle the eggs and wine.
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Posted in Birch twig whisks, culinary history, food history, hemispherical kettle, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
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