After the infused violet petals were sifted through a napkin several times, the concentrated infusion was added to the cream with a gill of sugar syrup. Why did my mind immediately think of the Rorschach inkblot test???? The pewter sabotiere has yet to be placed in the coopered bucket of ice to prepare the Cream Ice of Violets.
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Posted in confectionery, culinary history, food, food history, ice cream, receipts, recipes, sabotiere, Violets | Tags: confectionery, culinary history, food, food history, foodways, ice cream
To make the liquid taste more of the violets for the receipt (recipe) Cream Ice of Violets, it is poured several times from one pan into another before sifting and then sifted through a napkin.
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Posted in confectionery, culinary history, food, food history, ice cream, receipts, recipes, Violets | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The violet petals for the Cream Ice of Violets were pounded in a marble mortar and pestle to a paste which was infused for about an hour in hot water.
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Posted in confectionery, culinary history, food, food history, ice cream, Marble mortar and pestle, receipts, recipes, Violets | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The flavor of violet petals is so delicate that the base of the flowers (the green and white portions) need to be removed before proceeding with the receipt (recipe) for a Cream Ice of Violets.
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Posted in confectionery, culinary history, food, food history, ice cream, Marble mortar and pestle, receipts, recipes, Violets | Tags: confectionery, culinary history, food, food history, foodways, ice cream
This early spring, instead of just candying and preserving violets, I gathered over two hundred for the preparation of my first cream ice of the dairying season.
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Posted in confectionery, culinary history, dairying, food history, ice cream, receipts, recipes, Violets | Tags: confectionery, culinary history, dairying, food, food history, foodways, ice cream
The patty pans filled three parts full with the receipt (recipe) for Cheesecakes were baked in a bake kettle with embers. The lid is beside awaiting placement and coaling.
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Posted in bake kettle, culinary history, food, food history, patty pans, receipts, recipes | Tags: culinary history, food, food history, foodways
The ingredients (listed in previous post) for the Cheesecakes were beaten till quite light. Several of the patty pans had been filled three parts full prior to this picture.
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Posted in culinary history, receipts, recipes | Tags: culinary history, food, food history, foodways
The fresh cheese for the Cheesecakes, was hung until rather dry and would crumble before being mixed with six ounces of fresh butter, one ounce of pounded blanched almonds, a little orange flower water, half a glass of raisin wine, a grated biscuit, four ounces of currants, some nutmeg and cinnamon, three eggs, and half a pint of cream.
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Posted in cheese, cheesemaking, culinary history, dairying, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
The first step in the receipt (recipe) for Mrs. Maria Rundell’s Cheesecakes is to strain the whey from the curd of two quarts of milk. Something that every housewife would know how to do in the early 19th century without direction. The two quarts of milk were brought to blood-warm temperature and a very small amount of rennet added to form a large curd. When the large curd was cut, it was heated in the whey and then the whey was strained from the curd.
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Posted in cheesemaking, culinary history, dairying, food, food history, receipts, recipes | Tags: cheese, cheesemaking, culinary history, dairying, food, food history, foodways
This is a good picture of the small tin cake hoops that were substituted for muffin rings. The muffins slid out easily from the buttered hoops. The receipt (recipe) for Indian muffins states to split them by pulling them open with your fingers, as a knife will make them heavy. You can see the crumb in the split muffin.
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Posted in culinary history, food, food history equipment, Muffins, receipts, recipes, tin baking hoops | Tags: corn, culinary history, food, food history, foodways
Heart to Hearth Cookery 