The first squashes of the season, about three inches in diameter, were placed whole in the clay pot as Maxidiwiac described that the seeds left in made the squash taste sweeter.
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Posted by: hearttohearthcookery | October 8, 2013
Sweeter with Seeds
Posted in culinary history, food, food history, receipts, recipes, squash | Tags: culinary history, food, food history, Native American
Posted by: hearttohearthcookery | October 6, 2013
Leaves in a Pot
Once harvested, the large sunflower leaves are kept in water to keep the leaves flexible for use when preparing the Native American Boiling Fresh Squash in a Pot.
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Posted in culinary history, food, food history, recipes, squash, Sunflower | Tags: culinary history, food, food history, foodways, Native American
Posted by: hearttohearthcookery | October 5, 2013
The First Squashes
This is the correct picture though not of squash! In order to prepare the Native American Boiling Fresh Squash in a Pot, large leaves from the sunflower need to be harvested.
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Posted in culinary history, food, food history, recipes, squash, Sunflower | Tags: culinary history, food, food history, foodways, Native American
Posted by: hearttohearthcookery | October 3, 2013
Corn Pudding
When Hannah Marshall’s hand-written receipt (recipe)for Corn Pudding finished cooking in the bake kettle, it was brown around the edges with a wonderful aroma of corn. The receipt consisted of twenty Ears grated Corn, half a Pint of new milk, two or three Eggs, three large spoonfuls of brown Sugar, and a little Salt.
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Posted in Corn, food, food history, Puddings, receipts, recipes | Tags: corn, culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 2, 2013
Baking the Pudding
Glowing embers were removed from the main fire with a coal shovel to make a burner to heat the bake kettle. The Corn Pudding (see previous posts for receipt) was put in a redware baking dish and placed in the kettle. Once the lid is put in place more embers will be placed on the lid to bake the pudding.
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Posted in bake kettle, Corn, culinary history, food, food history, Puddings, receipts, recipes, redware baking dish | Tags: corn, culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 30, 2013
More than Grated Corn
To the twenty Ears grated Corn, half a Pint new milk, two or three Eggs, three large spoonfulls of brown Sugar, and a little Salt were added for Hannah Marshall Haines receipt (recipe) for Corn Pudding.
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Posted in Corn, culinary history, food history, Puddings, receipts, recipes | Tags: corn, culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 28, 2013
Corn Grating
The tin grater was used to grate the twenty ears of corn for Hannah Haines’ manuscript receipt (recipe) Corn Pudding. The grater worked very well and the task was quite simple.
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Posted in Corn, culinary history, Manuscript receipts, Puddings, receipts, recipes | Tags: corn, culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 27, 2013
A Manuscript Receipt
To prepare the receipt (recipe) for Corn Pudding, from the manuscript receipt book of Hannah Marshall Haines (1768-1825), I started with twenty Ears of sweet corn. Hannah was the daughter of a wealthy Philadelphia merchant who married Caspar Wistar in the 1790’s and lived at Wyck in the Germantown area of Philadelphia settled in 1683.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Manuscript receipts, Puddings, receipts, recipes | Tags: corn, culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 26, 2013
Dandyfunk Ditto
Ship biscuit soaked until soft like a dumpling topped with some of the sailor’s rationed molasses creates the treat dandyfunk. Notice all utensils are not breakable and the square board prevents them from sliding too far when the ship is pitching at sea. (See Dandyfunk-A Sailor’s Delight post 8/16/2012)
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dandyfunk, food, food history, receipts, recipes, Shipboard cooking | Tags: culinary history, food, food history, foodways, shipboard cooking
Posted by: hearttohearthcookery | September 23, 2013
Plum Duff
Pictured is the completed pudding, Plum Duff, after it has been removed very carefully from the linen pudding bag. The pudding was turned cloth side upward and the linen cloth slowly peeled off. The basic ingredients for the pudding are ship biscuit crushed into flour, dried apples and water. See my most recent posts for the steps in the process.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, Plum Duff, pudding bag, Puddings, receipts, recipes, Shipboard cooking, wood masher | Tags: culinary history, food, food history, foodways, puddings, shipboard cooking
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