The next receipt (recipe) is To roast a Rabbit and the first step is to whisk one egg after the rabbit has been prepared for roasting.
Visit my website at: hearttohearthcookery.com
Posted by: hearttohearthcookery | March 13, 2026
One Egg for a Rabbit-A Taste of Hearth Cooking
Posted in food history, culinary history, food, receipts, recipes, Rabbit | Tags: food history, foodways, Roasting, food
Posted by: hearttohearthcookery | March 11, 2026
Nun’s Cake-A Taste of Hearth Cooking
After the receipt (recipe) for Nun’s Cake had cooled sufficiently in the tin cake hoops for the hoops to be removed, double refined sugar was sieved over the tops and now the cakes are ready to be served.
Visit my website at: hearttohearthcookery.com
Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 9, 2026
Cakes From the Oven-A Taste of Hearth Cooking
After the aroma of the receipt (recipe) Nun’s Cake wafted through the kitchen, the sixteen tinned cake hoops on the paper lined tin baking sheets were removed from the oven. They will sit for a short time and then the hoops will be removed.
Visit my website at: hearttohearthcookery.com
Posted in Cakes, culinary history, food, food history, receipts, recipes, tin baking hoops | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 7, 2026
In the Bake Oven-A Taste of Hearth Cooking
After the batter for the receipt (recipe) Nun’s Cake has been put in the buttered hoops on tin baking sheets lined with buttered paper, the sheets were placed in the bake oven until done.
Visit my website at: hearttohearthcookery.com
Posted in Cakes, culinary history, food, food history, receipts, recipes, tin baking hoops | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 3, 2026
Put in Hoops-A Taste of Hearth Cooking
After the tincture of saffron was added to the ingredients for the receipt (recipe) Nun’s Cake butter the hoops and put it in. There were two tin baking sheets lined with buttered paper readied for the bake oven.
Visit my website at: hearttohearthcookery.com
Posted in Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 1, 2026
Tincture of Saffron-A Taste of Hearth Cooking
After the batter for the receipt (recipe) Nun’s Cake has been beaten for two hours put in a little tincture of saffron to colour it. Saffron is the brillian orange-yellow hand-picked stigmas from the Crocus sativus flower. The tincture was made by adding several stigmas to a small amount of alcohol.
Visit my website at: hearttohearthcookery.com
Posted in Cakes, culinary history, food, food history, receipts, recipes, Saffron | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 27, 2026
Beat Two Hours-A Taste of Hearth Cooking
After the carraway seeds have been strewed in by degrees for the receipt (recipe) Nun’s Cake beat it for two hours together. Note that hands worked much more efficiently than use of a wood spoon.
Visit my website at: hearttohearthcookery.com
Posted in Cakes, Caraway, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 25, 2026
Strew Carraway-Seeds-A Taste of Hearth Cooking
After the orange flower water, flour, and sugar have been mixed in the batter for the receipt (recipe) Nun’s Cake take ounces of carraway-seeds and strew them in beating it up all the time.
Visit my website at: hearttohearthcookery.com
Posted in Cakes, Caraway, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 23, 2026
Four-Four-Three-A Taste of Hearth Cooking
After 35 eggs (minus 16 whites) has been added to the four pounds of butter for the receipt (recipe) Nuns Cake then put in four large spoonfuls of orange flower water then take your four pounds of fine flour and three pounds of double-refined sugar …and strew them in by degrees, beating it up all the time.
Visit my website at: hearttohearthcookery.com
Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 21, 2026
35 Eggs-A Taste of Hearth Cooking
After four pounds of butter have been been beat until it is as fine as cream for the receipt (recipe) Nun’s Cake then beat 35 eggs, leave out 16 whites. Pictured is only half the total eggs as the receipt was prepared in two bowls.
Visit my website at: hearttohearthcookery.com
Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 