After the sewett shred very small was added to the infused cream with nutmeg, the crums of a peny Lofe of white bred were added. The crumbs were made by grating a penny loaf of bread that was a few days old. The bread crumbs are the main substance of the Hedg Hogg Puding.
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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
When the cream infused with nutmeg is just taken from the fire, the shredded suet is putt into it. Much of this hard fat starts to soften and melt but there is still visual evidence of the suet. See previous posts for this Too Make a Hedg Hogg Puding receipt (recipe).
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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The second direction for the Too Make a Hedg Hogg Puding is to Putt into it 1/2 pound of beefe sewett shred very small. After the cream infused with nutmeg was ready to boil, the hard fat from around the kidneys, suet, was shred small with a knife.
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Take a pint of Crème, and put an Nutmeg Cutt in quarters in to it and sett it over the fire till it bee ready to boyle. This is the first line of a 17th century receipt (recipe) for Too Make a Hedg Hogg Pudding. You can see the tiny bubbles just beginning to emerge by the sides of the kettle but the quartered nutmeg is not visible. The cream is ready for the next step.
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The two kettles closest to the fire in the previous post seemed to be filled with linen tied with twine to the trammel above. The linen was about a yard square and used as a cooking technique for puddings. Whether savory or sweet, any mixture of ingredients put in a cloth and tied was a pudding.
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Posted in culinary history, food, food history, kettles, pudding bag, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
With several cooks using a hearth for different receipts (recipes), an interesting kettle arrangement emerged. Each kettle is requiring a different level of heat for cooking and the position from the swinging crane demonstrates that.
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Posted in culinary history, food history, food history equipment, kettles | Tags: culinary history, food, food history, foodways
After the Lenape blue flour corn has been processed to hominy by soaking in a heated kettle of ash in water, washed in water in a hominy basket and rubbed for the removal of any remaining hulls, the lyed kernels (now wet) must be dried to prevent spoilage. The bark on my drying rack is being filled with the kernels for this purpose.
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Posted in Corn, culinary history, food, food history, Food preservation, Lenape, Native American, receipts, recipes | Tags: corn, culinary history, food, food history, Food preservation, foodways, Lenape, Native American
The Lenape blue flour hominy is now wet and without hulls in the grapevine basket with my reproduction hominy basket on the ground. The nutritional value of the blue corn has been improved with the nixtamalization process.
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Posted in Corn, culinary history, food, food history, grape vine basket, Hominy, Hominy basket, Lenape, Native American, Nixtamalization | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Many of the hulls were removed completely by the nixtamalization (lye process) from my Lenape blue flour corn kernels, but some are only loosened and remain attached to the corn. Now that the kernels have been washed and safe to handle, I am rubbing off the remaining hulls.
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Posted in Corn, culinary history, food, food history, Hominy, Hominy basket, Lenape, Native American, Nixtamalization | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
The hull that is removed by the nixtamalization process is almost translucent. Pictured on the finger is a kernel of Lenape blue flour corn after the lye solution and the removed hull.
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Posted in Corn, culinary history, food, food history, Hominy, Lenape, Native American, Nixtamalization | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
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