The table is set with the ingredients that will be needed to make the 1747 H. Glasse receipt (recipe) A Boiled Plumb-Pudding.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | December 17, 2024
Will Be a Plumb-Pudding-A Taste of Hearth Cooking
Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 15, 2024
Almond Tart by Candlelight-A Taste of Hearth Cooking
The receipt (recipe) How to make an Almond Tart served with gilded almond comfits and To preserve Potato. The tart is prepared by blanching and beating almonds with rose-water, adding sugar with grated nutmeg and cream colored with spinach juice then dried.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes
Posted by: hearttohearthcookery | December 13, 2024
Do Not Shut Lid-A Taste of Hearth Cooking
After the receipt (recipe) How to make an Almond Tart has been stuck with candied orange and citron bake it with gentle heat in an oven, not shutting the lid. My original bake kettle was kept in the back of the hearth to heat and the almond tarts stayed there to start the drying process and then were dried for ten days.
Visit my website at: www.hearttohearthcookery.com
Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 11, 2024
Stick It-A Taste of Hearth Cooking
After the mixture of blanched almonds finely beaten with rose-water, sugar, grated nutmeg and cream colored with spinach juice has been added to the baked raised paste for the receipt (recipe) How to make an Almond Tart stick it with candied orange and citron.
Visit my website at: www.hearttohearthcookery.com
Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 9, 2024
Cream with Green-A Taste of Hearth Cooking
After the spinach juice has been strained for the receipt (recipe) How to make an Almond Tart, the juice is added to a little cream as much as will colour the almonds green.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 7, 2024
Strained Spinach-A Taste of Hearth Cooking
For the receipt (recipe) How to make an Almond Tart spinach needs to be cooked and the strained of its juices to add as much as will colour the almonds green.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes, spinach | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 5, 2024
Sugar and Nutmeg-A Taste of Hearth Cooking
After the blanched almonds have been finely beaten with rose-water for the receipt (recipe) How to make an Almond Tart take an equal weight of sugar and some grated nutmeg and mix with the ground almonds.
Visit my website at: www.hearttohearthcookery.com
Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 3, 2024
Almonds with Rose-Water-A Taste of Hearth Cooking
After the paste has been raised for the receipt (recipe) How to make an Almond Tart take some almonds very finely beaten with rose-water.
Visit my website at: www.hearttohearthcookery.com
Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 1, 2024
Rise a Paste-A Taste of Hearth Cooking
The first step in the preparation of the receipt (recipe) How to make an Almond Tart is to raise an excellent good paste…an inch deep and drie it. The paste is made with butter, flour, sugar and a beaten egg.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, food, food history, foodways
Posted by: hearttohearthcookery | November 29, 2024
Ready for Almond Tart-A Taste of Hearth Cooking
My equipment and ingredients are ready for the preparation of the 1684 receipt (recipe) How to make an Almond Tart – a confectionery receipt. The blanched almonds are ground in the wood bowl, spinach in the redware bowl, 2 small gally pots one with candied Seville orange peel and the other with candied American citron melon, cream, and the raised paste in tin hoops.
Visit my website at: www.hearttohearthcookery.com
Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, foodways
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Heart to Hearth Cookery 