To prepare the 18th century English receipt (recipe) for To make green Peas-pottage, the first step is to Shell and cleanse your Peas.
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Posted by: hearttohearthcookery | August 20, 2013
Shell and Cleanse
Posted in 18th century foodways, culinary history, food, food history, Peas, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 16, 2013
The Best Kind
The Dutch receipt (recipe) for To fry the best kind of Pancakes: Take five or six Eggs beaten with clean, running water, add to it Cloves, Cinnamon, Mace, and Nutmeg with some Salt, beat it with some Wheat-flour, as thick as you like, fry them and sprinkle them with Sugar.
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Posted in Bottle Ticket, culinary history, Dutch foodways, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 15, 2013
To fry the best kind of Pancakes
A reproduction late 17th century Dutch skillet is being filled with the receipt (recipe) To fry the best kind of Pancakes from a batter jug. (Visit my Food History Source page for information on the skillet and batter jug)
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Posted in Batter Jug, culinary history, Dutch foodways, Dutch skillet, food, food history, food history equipment, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 14, 2013
When Opened-Waffle
When the nose, eyes and smell say the waffle is ready, it is time to use the long handles to open the hinged waffle iron. Notice the honey-comb pattern on the iron, these patterns were first develop for the function of even cooking of the waffle.
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Posted in culinary history, Dutch foodways, food, food history, receipts, recipes, Waffle iron, Waffles | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 13, 2013
When to Open?
After the batter is poured into the waffle iron, the iron is closed and smell, sight and sound are used to determine when the waffle is done to perfections. There is steam that is emitted, sizzling to hear and a smell of doneness.
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Posted in culinary history, Dutch foodways, food history, receipts, recipes, Waffle iron, Waffles | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 12, 2013
Filling the Iron
When the waffle iron was the correct temperature, an unheated brazier was utilized to rest the iron while a ladle of batter filled the “honey comb hive” pattern of the iron. (See previous posts)
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Posted in culinary history, Dutch foodways, food history, receipts, recipes, Waffle iron, Waffles | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 10, 2013
Waffle Iron
The waffle iron is heated in the glowing embers of the fire and checked for temperature by using the senses. Visually you can see the steam coming from the iron and when placed near (but not too close) to the cheeks, it is easily determined that this iron needs to cool to a proper temperature before adding batter.
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Posted in culinary history, Dutch foodways, food history, receipts, recipes, Waffle iron, Waffles | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 9, 2013
Waffle Receipt
For each pond of Wheat-flour (see previous post) take a pint of sweet Milk, a little tin bowl of melted Butter with three or four Eggs, a spoonful of Yeast well stirred together.
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Posted in culinary history, Dutch foodways, food history, receipts, recipes, Waffles | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 8, 2013
For each Pond
The Dutch receipt (recipe) for To Fry Waffles begins with the weighing of flour on a balance scale. For each pond of Wheat-flour take a pint of sweet Milk
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Posted in Balance scales, culinary history, food, food history, receipts, recipes, Waffles | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 7, 2013
Waffles! Waffles!
The Dutch were particularly fond of their wafel and introduced them into the New World in the early 17th century. The word gained an extra “f” and are known as waffles. The waffles pictured were baked in an early waffle iron.
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Posted in culinary history, Dutch foodways, food history, Waffle iron, Waffles | Tags: culinary history, food, food history, foodways
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