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
The receipt (recipe) for My Lord of Carlisle’s Sack Posset, directs to set the Bason on the fire with the Wine and Eggs. In place of a Bason, I used a hemispherical kettle for keeping these ingredients hot.. Pictured, I am pouring a pint of Sack (very dry sherry) into the kettle.
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Posted in culinary history, food, food history, hemispherical kettle, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Take a pottle of Cream, and boil in it a little whole Cinnamon, and three or four flakes of Mace. This is the first line of the receipt (recipe) of My Lord of Carlisle’s Sack Posset. A pottle is an old English liquid measure equal to two quarts. I started with a half-gallon of cream and you can see the stick of Ceylon cinnamon and few blades of mace added.
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Posted in culinary history, food history, hemispherical kettle, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
The Orange Biscuits which make a wonderful banqueting food in the evening as they are almost translucent with lacey edges.
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Posted in confectionery, culinary history, food, food history, Oranges, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The Orange Biscuits, prepared with the rasped rind of ten China oranges have been arranged on a blue and white porcelain pedestal dish to be presented at an evening banqueting table.
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Posted in confectionery, culinary history, food, food history, Oranges, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The Orange Biscuits are removed from the moderate oven when they have a fine brown, and then take them off when cold. The entire kitchen had the aroma of oranges and those that exceeded a fine brown were delightedly eaten by the cooks.
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Posted in confectionery, food, food history, Oranges, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
To bake the Orange Biscuits the receipt (recipe) directed to then put two or three sheets of paper under, besides that you have put them on: let your oven be of moderate heat; drop little round pieces of paste on your paper, about half as big as a nutmeg, and put them in the oven. The paste has already started spreading from the heat of the oven when this picture was taken.
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Posted in Bake oven, confectionery, culinary history, food, food history, receipts, recipes | Tags: Bake oven, confectionery, culinary history, food, food history, foodways
To the one pound of sweet almonds pounded very fine with whites of eggs and rind of ten China oranges, three pounds of powdered sugar were added and mixed. The receipt (recipe) for Orange Biscuits stated if you find it too thick, put more whites of eggs to it and mix it well. Due to the spreading of the biscuits while baking, I discovered that the batter needed to be quite thick.
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Posted in Almonds, China, confectionery, culinary history, food, food history, Oranges, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The receipt (recipe) for Orange Biscuits requires ten China oranges with the rind rasped off very fine. The sour orange was what was known by Europeans until Portugal started importing sweet oranges from China in the 17th century.
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Posted in confectionery, culinary history, food, food history, Oranges, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
This is the start of the receipt (recipe) for Orange Biscuits. First one pound of sweet almonds was pounded in a marble mortar and pestle fine and now I have added an egg white and will be preparing the almonds finer and into a smooth paste with the egg white.
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Posted in Almonds, culinary history, food, food history, Marble mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
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