Posted by: hearttohearthcookery | July 21, 2025

Stew Till Tender – A Taste of Hearth Cooking

After the stoned apricots have been put in a saucepan with a little water for the receipt (recipe) Apricot Puffs stew them until they are tender.

After the stoned apricots have been put in a saucepan with a little water for the receipt (recipe) Apricot Puffs stew them until they are tender.

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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | July 19, 2025

Into a Saucepan – A Taste of Hearth Cooking

After the stones have been removed from the apricots for the receipt (recipe) Apricot Puffs put them in a saucepan with a little water.

After the stones have been removed from the apricots for the receipt (recipe) Apricot Puffs put them in a saucepan with a little water.

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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | July 17, 2025

Take out Stones – A Taste of Hearth Cooking

After selecting a dozen ripe apricots for the receipt (recipe) Apricot Puffs take out the stones.  The stones were quite easy to remove as the apricots were fully ripe.

After selecting a dozen ripe apricots for the receipt (recipe) Apricot Puffs take out the stones.  The stones were quite easy to remove as the apricots were fully ripe.

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Posted by: hearttohearthcookery | July 15, 2025

A Dozen Apricots-A Taste of Hearth Cooking

The next receipt (recipe) is from the The English Art of Cookery, 1788: Apricot Puffs.  The first step is to take a dozen ripe apricots.  

The next receipt (recipe) is from the The English Art of Cookery, 1788: Apricot Puffs.  The first step is to take a dozen ripe apricots.  

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Posted by: hearttohearthcookery | July 13, 2025

With Mustard and Sugar – A Taste of Hearth Cooking

After the receipt (recipe) A made dish of Parmizant has been dished from the middle to the brim and garnished, send it up the last dish as it is not common to send up a whole Cheese with Mustard and Sugar.  The ingredients are grated Parmesan cheese, grated manchet (bread), minced tarragon and horseradish, caraway comfits and claret wine.

After the receipt (recipe) A made dish of Parmizant has been dished from the middle to the brim and garnished, send it up the last dish as it is not common to send up a whole Cheese with Mustard and Sugar.  The ingredients are grated Parmesan cheese, grated manchet (bread), minced tarragon and horseradish, caraway comfits and claret wine.

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Posted in culinary history, food, food history, Horseradish, manchet, Parmesan cheese, receipts, recipes, Tarragon | Tags: , , ,

Posted by: hearttohearthcookery | July 11, 2025

Dish from the Middle-A Taste of Hearth Cooking

After the claret wine is added just to moisten the mixture of grated Parmesan cheese, grated bread, minced tarragon and horseradish for the receipt (recipe) A made dish of Parmizant dish from the middle to the brim, in parcels as broad as your knife; garnish it with Carraway Comfits, Horse-radish and Tarragon.

After the claret wine is added just to moisten the mixture of grated Parmesan cheese, grated bread, minced tarragon and horseradish for the receipt (recipe) A made dish of Parmizant dish from the middle to the brim, in parcels as broad as your knife; garnish it with Carraway Comfits, Horse-radish and Tarragon.

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Posted in culinary history, food, food history, Horseradish, Parmesan cheese, receipts, recipes, Tarragon | Tags: , , ,

Posted by: hearttohearthcookery | July 9, 2025

Claret-Wine to Moisten – A Taste of Hearth Cooking

After the handful of caraway comfits have been mixed with the grated parmesan cheese, manchet, minced tarragon and horseradish for the receipt (recipe) A made dish of Parmizant, put to it a little brisk Claret-wine to moisten it over.

After the handful of caraway comfits have been mixed with the grated parmesan cheese, manchet, minced tarragon and horseradish for the receipt (recipe) A made dish of Parmizant, put to it a little brisk Claret-wine to moisten it over.

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Posted in Claret, comfits, culinary history, Horseradish, manchet, Parmesan cheese, receipts, recipes, Tarragon | Tags: , , ,

Posted by: hearttohearthcookery | July 7, 2025

Season with Carraway Comfits – A Taste of Hearth Cooking

After the minced tarragon and horseradish have been added to the grated Parmesan cheese and bread for the receipt (recipe) A made dish of Parmizant season this with almost a handful of Carraway Comfits.  I make my caraway comfits using a comfit pan and can add twelve layers of a sugar solution boiled to the first degree in one day and then need to let them rest.  Pictured are caraway comfits that have sixty layers of sugar.

After the minced tarragon and horseradish have been added to the grated Parmesan cheese and bread for the receipt (recipe) A made dish of Parmizant season this with almost a handful of Carraway Comfits.  I make my caraway comfits using a comfit pan and can add twelve layers of a sugar solution boiled to the first degree in one day and then need to let them rest.  Pictured are caraway comfits that have sixty layers of sugar.

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Posted in comfits, culinary history, food, food history, Parmesan cheese, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | July 5, 2025

Tarragon and Horse-Radish-A Taste of Hearth Cooking

After the horseradish has been pared for the receipt (recipe) A made dish of Parmizant mince same Tarragon together with Horse-Radish.  Pictured are equal amounts of tarragon and horseradish minced in a wood bowl with a rocker knife.

After the horseradish has been pared for the receipt (recipe) A made dish of Parmizant mince same Tarragon together with Horse-Radish.  Pictured are equal amounts of tarragon and horseradish minced in a wood bowl with a rocker knife.

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Posted in culinary history, food, food history, Horseradish, Parmesan cheese, receipts, recipes, Tarragon | Tags: , , ,

Posted by: hearttohearthcookery | July 3, 2025

Pare Horse-Radish-A Taste of Hearth Cookery

After an equal amount of Manchet is grated to equal the quantity of the half pound of grated Parmesan cheese for the receipt (recipe) A made dish of Parmizant, a horseradish is pared.

After an equal amount of Manchet is grated to equal the quantity of the half pound of grated Parmesan cheese for the receipt (recipe) A made dish of Parmizant, a horseradish is pared.

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Posted in culinary history, food, food history, Horseradish, Parmesan cheese, receipts, recipes | Tags: , , ,

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