After the water is drained from the spinaige, take the yeolks of eggs and Crème. Fresh eggs, cream and spinach are all spring foods.
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Posted by: hearttohearthcookery | May 9, 2013
Yeolks and Creme
Posted in culinary history, food, food history, receipts, recipes, spinach, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 8, 2013
When Boyled Well
When the spinaige is boyled well in water and a Littell salt, drain out the water very Clene. (See previous posting)
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Posted in food, food history, hemispherical kettle, receipts, recipes, spinach, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 7, 2013
A Good Dele
A good Dele of Spinach
Too Make a tart of spinaige take a good Dele of spinaige and boyle it in water and a Littell salt.. The spinach has been put in a hemispherical kettle to boil.
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Posted in culinary history, food, food history, hemispherical kettle, receipts, recipes, spinach, tarts | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 5, 2013
Spring has Sprung!
Foods of Spring
It is definitely Spring! Spinach galore for the many receipts (recipes) that contain that spring green, the new milk (as the cow has calved, the eggs of duck, geese, quail, and hen. The herb-grinder is on the table for juicing, violets for candying and preserving and a shad is on a plank in the corner of the hearth. Spring has sprung!
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Posted in culinary history, food, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways, shad
Posted by: hearttohearthcookery | May 3, 2013
Green Eggs (No Ham)
To make a Tansey-Another Way
After the tansy was removed from the bake kettle, the dish containing ten eggs and spinach juice among other ingredients (see previous posts) loses it puffiness and develops its characteristic dimpled appearance. With every tansy, I always think of Sam I Am and Dr Seuss’s classic Green Eggs and Ham!
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Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | May 2, 2013
Beautifully Puffed
To make a Tansey-Another Way
When the tansy smelled done, the lid was lifted and the To make a Tansey-Another Way was browned nicely and beautifully puffed.
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Posted in culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | May 1, 2013
Four Naples Biscuits and a little grated Bread
To make a Tansey-Another Way
After the cream, almonds, rose and orange flower water mixture comes to a boil (see post More than Juice of Spinach), it is allowed to cool. Then beat in ten Eggs, grate in a small Nutmeg, four Naples Biscuits, and a little grated Bread. Sweeten to your Taste…stir it well together and bake it. It is the juice of the spinach that creates the beautiful green color.
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Posted in bake kettle, culinary history, food, food history, receipts, recipes, tansy | Tags: culinary history, food, food history, foodways, tansy
Posted by: hearttohearthcookery | April 30, 2013
Juicing
Spinach Juice
The cast iron herb grinder has an open spout to pour off the spinach juices as they are produced.
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Posted in culinary history, food, food history, herb grinder, spinach | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 29, 2013
Go like the Devil
Preparing Spinach Juice
To juice spinach, it needs to be picked fresh, early in the morning before the heat of the sun and go like the devil in an herb grinder. The process needs to stop prior to making a spinach mush as you want just the green juices.
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Posted in culinary history, food, food history, herb grinder, spinach | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 28, 2013
More than Juice of Spinage
In addition to the Juice of Spinage, this tin-lined footed saucepan holds a Pint of Cream, and half a Pound of blanched Almond, beat fine, with Rose and Orange flower Water for the receipt (recipe) To make a Tansey-Another Way
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Posted in copper saucepan, culinary history, food, food history, receipts, recipes, spinach, tansy | Tags: culinary history, food, food history, foodways, tansy
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