Laid on the layer of the froise is a layer of apples, with currans betwixt the layers. The apples are sliced thin round ways and I placed the currants in the centers of each apple slice. These layers are alternated until the pie is full. (See previous posts to describe the froise)
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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
To construct the receipt (recipe) for To make a Pumpion Pie you fill your pie after this manner by laying a layer of the froise (the pumpkin fried-see previous posts).
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Another ingredient for the To make a Pumpion Pie is apples-Take sliced apples sliced thin round ways. While cutting the apples this way, you will discover the apple star. Look closely for the star
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The savory mixture of beaten eggs with thyme, rosemary, sweet marjoram, cinnamon, nutmeg, pepper, cloves and as much sugar as you think fit, is ready for the sliced pumpion (pumpkin) to be dipped and covered and fried like a froise. The spider (three-legged frying pan) is supported by a rock and utilizing the embers from the bake kettle below it (to conserve embers) has sizzling butter ready for frying.
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A handful of time, a little rosemary, and sweet marjoram stripped off the stalks, chop them small. These are the herbs that were chopped in my wood bowl with a rocker knife and added to ten eggs beaten for the receipt (recipe) To make a Pumpion Pie.
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The pumpion (pumpkin) softened by some time in a pudding bag (see previous posts) was easy to peel and slice for the receipt (recipe) To make a Pumpion Pie.
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The first line of the receipt (recipe) To make a Pumpion Pie is: Take a pound of pumpion and slice it. A pound of pumpkin with skin on was placed in a linen pudding bag to soften slightly. This process facilitates peeling, slicing and provides a good texture to consume in the finished pie.
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My table is full of the ingredients needed for a 17th century English receipt (recipe) for To make a Pumpion Pie. There is a redware bowl of dried currants, a rye straw basket of apples and, of course, the pumpion.
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The name pumpkin originated from the Greek word pepon meaning large melon. Pepon was changed to pompon by the French and became to the English pumpion. This New World food traveled across the Atlantic and returned with the name pompkin or pumpkin which the colonists used.
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I would like to introduce to my readers a hedge hog with unique character! This is the culmination of G. Penn’s receipt (recipe) Too Make a Hedg Hogg Puding. (See previous posts for the steps in preparing Sir Hedg Hogg)
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Posted in Almonds, culinary history, food, food history, Hedge Hog, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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