Posted by: hearttohearthcookery | August 19, 2026

Yolks of Four or Five-A Taste of Hearth Cooking

To the mixture of grated parmesan cheese, flour, and grated bisket bread in the marble mortar for the receipt (recipe) Fritters in the Italian Fashion the yolks of for or five eggs were added.

To the mixture of grated parmesan cheese, flour, and grated bisket bread in the marble mortar for the receipt (recipe) Fritters in the Italian Fashion the yolks of for or five eggs were added.

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Posted in culinary history, Eggs, food, food history, Fritters, Parmesan cheese, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 17, 2026

Beaten to Powder-A Taste of Hearth Cooking

After a pint of flour was added to the parmesan cheese in the mortar for the receipt (recipe) Fritters in the Italian Fashion.  The receipt stated to take as much bisket bread beaten to powder.  I found that my bisket bread needed to be grated to make powder rather than beaten

After a pint of flour was added to the parmesan cheese in the mortar for the receipt (recipe) Fritters in the Italian Fashion.  The receipt stated to take as much bisket bread beaten to powder.  I found that my bisket bread needed to be grated to make powder rather than beaten.

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Posted by: hearttohearthcookery | August 15, 2026

Fine Flower-A Taste of Hearth Cooking

After the grated parmisan was added to the green marble mortar  for the receipt (recipe) Fritters in the Italian Fashion take a pint of fine flower.  The flour is to the right lower part of mortar.  This entire receipt was prepared using a mortar and pestle.

After the grated parmisan was added to the green marble mortar  for the receipt (recipe) Fritters in the Italian Fashion take a pint of fine flower.  The flour is to the right lower part of mortar.  This entire receipt was prepared using a mortar and pestle.

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Posted by: hearttohearthcookery | August 13, 2026

Parmisan Grated-A Taste of Hearth Cooking

The first step in the preparation of the receipt (recipe) Fritters in the Italian Fashion is to take a pound of parmesan grated.  

The first step in the preparation of the receipt (recipe) Fritters in the Italian Fashion is to take a pound of parmesan grated.  

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Posted by: hearttohearthcookery | August 11, 2026

Table for Fritters-A Taste of Hearth Cookery

The table is ready for the preparation of the 1685 receipt (recipe) Fritters in the Italian Fashion.  The ingredients include parmisan cheese, flour, bisket bread, eggs, saffron, sugar, cloves, mace, and cream.

The table is ready for the preparation of the 1685 receipt (recipe) Fritters in the Italian Fashion.  The ingredients include parmisan cheese, flour, bisket bread, eggs, saffron, sugar, cloves, mace, and cream.

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Posted by: hearttohearthcookery | August 9, 2026

Cheese Loaves-A Taste of Hearth Cooking

The 1717 receipt (recipe) for Cheese Loaves is:  Take cheese curd, grated bread, yolks of eggs, Mace, Nutmeg, mix them well together, and sweeten to your Taste with Sugar, then take some stone porringers, butter them, and put in the Curd, bake them but not too much, when they are baked turn them out.

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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 7, 2026

Ready for Baking-A Taste of Hearth Cooking

After the stoneware patty pans have been buttered and filled with the receipt (recipe) Cheese Loaves, the nine patty pans were set on a shelf of a tin baker.  The tin baker is set in front of the fire to be baked with reflective heat.  During baking, the patty pans were checked as not all receive the same degree of heat and some of the patty pans were moved to a different location on the shelf during baking.  Some were done before the rest.

After the stoneware patty pans have been buttered and filled with the receipt (recipe) Cheese Loaves, the nine patty pans were set on a shelf of a tin baker.  The tin baker is set in front of the fire to be baked with reflective heat.  During baking, the patty pans were checked as not all receive the same degree of heat and some of the patty pans were moved to a different location on the shelf during baking.  Some were done before the rest.

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Posted in culinary history, food, food history, receipts, recipes, Tin baker | Tags: , , , ,

Posted by: hearttohearthcookery | August 5, 2026

Stone Porringers-A Taste of Hearth Cooking

After all the ingredients for the receipt (recipe) Cheese Loaves has been mixed together then take some stone porringers, butter them and put in the Curd.  I had stone-ware patty pans and not stone porringers so used my patty pans.

After all the ingredients for the receipt (recipe) Cheese Loaves has been mixed together then take some stone porringers, butter them and put in the Curd.  I had stone-ware patty pans and not stone porringers so used my patty pans.

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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 3, 2026

Mace and Nutmeg-A Taste of Hearth Cooking

After the yolks of eggs have been added to the fresh cheese and grated bread for the receipt (recipe) Cheese Loaves take Mace, Nutmeg and sweeten to your Taste with Sugar.

After the yolks of eggs have been added to the fresh cheese and grated bread for the receipt (recipe) Cheese Loaves take Mace, Nutmeg and sweeten to your Taste with Sugar.

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Posted by: hearttohearthcookery | August 1, 2026

Yolks of Eggs-A Taste of Hearth Cooking

After an equal amount of grated bread has been added to the crumbled cheese curd for the receipt (recipe) Cheese Loaves take yolks of eggs.  In order to achieve a good consistency, it took five yolks of eggs.  First adding two yolks and then adding one yolk at a time for the amount of cheese and bread.

After an equal amount of grated bread has been added to the crumbled cheese curd for the receipt (recipe) Cheese Loaves take yolks of eggs.  In order to achieve a good consistency, it took five yolks of eggs.  First adding two yolks and then adding one yolk at a time for the amount of cheese and bread.

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Posted in Bread, cheese, culinary history, Eggs, receipts, recipes | Tags: , , , ,

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