In the reproduction riveted shipboard kettle, desalted salt cod, ship biscuit, potato, onion and carrot were cooked until soft enough to be easily mashed. (See Food History Source page for more information about the kettle)
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Posted in Cod, culinary history, food, food history, receipts, recipes | Tags: culinary history, fish, food, food history, foodways, shipboard cooking
Salt cod was a staple shipboard as it was well preserved with salt and drying. The fish would be beheaded, eviscerated and split open along the backbone to the tail as this allowed the most flesh to be exposed to the salt. The salt content was so high that the first freshening could actually be done with sea water to conserve fresh water. In the kettle, salt cod is being desalinated to prepare salt fish hash.
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Posted in Cod, culinary history, drying, food, food history, Food preservation, Shipboard cooking | Tags: culinary history, fish, food, food history, Food preservation, foodways, shipboard cooking
On June 20, 2013, Heart to Hearth Cookery was featured presenting Shipboard Cooking at the Hudson River Maritime Museum for their Hudson River Days. The full-scale replica of the Dutch ship, Half Moon, that Henry Hudson sailed in 1609 is behind my display.
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Posted in culinary history, food, food history, Shipboard cooking | Tags: culinary history, food, food history, foodways, shipboard cooking
The receipt (recipe) for Too make Jumbals of Apricocks is from a manuscript of “the book of Coockary in great hast transcribed by Edward Blackfan the 25th of October 1702” currently located in the Penn Manuscript Collections of the Historical Society of Pennsylvania. These receipts are attributed to Gulielma Maria Springett Penn, first wife of William Penn. The cooked apricots ready to roll are in the pewter porringer, the confectionery designs beside them, and the finished dried jumbals in the pewter plate. (See previous posts for the steps in the receipt)
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Posted in Apricots, confectionery, culinary history, food, food history, Porringer, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Once the apricots (see previous posts) have been cooked and rolled as small as a Rush with fine suger, so make them up into fine knots and dry them. The Jumbals of Apricocks were not as simple to make into knots as the receipts (recipes) for jumbals that use a batter. My knots are on a bake oven drying rack which will be placed in a slack oven to dry.
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Posted in Apricots, Bake oven, confectionery, culinary history, food, food history, receipts, recipes | Tags: Bake oven, confectionery, culinary history, food, food history, foodways
After the apricots bee so dry they will not stick to the dish, then make them up in to Roles as small as a Rush with fine sugar. I am using a marble board to roll the cooked apricots to prepare the receipt (recipe) Too make Jumbals of Apricocks.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The next step in the receipt (recipe) Too make Jumbals of Apricocks is to sett the Dish over the fire and stur them and breke them, till thay bee so dry till thay will not stick to the dish or youre fingers. This takes constant stirring.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes, Redware skillet | Tags: confectionery, culinary history, food, food history, foodways
Too make Jumbals of Apricocks is a 17th century receipt (recipe). Take Apricocks stone them and slice them into a dish. The apricots sliced thin are in a small Moravian redware skillet. (See Food History Source page)
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Posted in Apricots, confectionery, culinary history, food, food history, pottery, receipts, recipes, Redware skillet | Tags: confectionery, culinary history, food, food history, foodways, pottery
This receipt (recipe) for Pistachio Nut Cream Ice (see previous posts for receipt) is NOT green and actually tastes like pistachio nuts! Mr Borella’s last instructions for the cream ice were to then put it in the sabotiere to make it congeal after the usual manner.
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Posted in confectionery, culinary history, food, food history, ice cream, Pistachios, receipts, recipes, sabotiere | Tags: confectionery, culinary history, food, food history, foodways, ice cream
18th century ice creams (cream ices) are infusions in cream and that is no exception for Mr Borella’s 1772 receipt (recipe) for Pistachio Nut Cream Ice. The flavor of the ground pistachio nuts is infused in the cream and egg yolk mixture while stirring and heating until willing to boil. After which you pour it into a sieve to pass it in a pan, The ground pistachio nuts stay in the sieve with their flavor remaining in the cream.
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Posted in confectionery, culinary history, food, food history, ice cream, Pistachios, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
Heart to Hearth Cookery 