The Hearth
This is the hearth for the March 16, 2013 Bolton Mansion hearth cooking class. The receipt (recipe) for To Boil a Rump of Beef in the French Fashion is cooking slowly in the kettle nearest the fire. To the far left in the open bake kettle are Pettyt Pates in patty pans. The large bake kettle was used for the baking of the very green-To make a Tansy-Another Way and To Broil Spanish Potatoes are being done in the spider.
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Posted in bake kettle, Bolton Mansion, culinary history, food, food history, Hearth cooking classes, receipts, recipes, spider | Tags: classes, culinary history, food, food history, foodways, Hearth cooking classes
Iced Rich Seed Cakes without the Hoops
The receipt (recipe) for A Rich Seed Cake was baked in tin cake hoops in a bake oven and iced in cake hoops. (See previous posts). The buttered cake hoops were quite easy to remove and this is the presentation of the cakes on the table.
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Posted in Bake oven, Cakes, culinary history, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
Icing Set on the Rich Seed Cake
The icing (see previous post) is set by placing the tin baking sheet of Rich Seed Cakes back in the oven for a very short time.
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Posted in Bake oven, Cakes, confectionery, culinary history, receipts, recipes, tin baking hoops, tin baking sheet | Tags: Bake oven, confectionery, culinary history, food, food history, foodways
Icing the Rich Seed Cake
An icing was made by beating the egg whites not used in the Rich Seed Cake receipt (see previous post) until stiff. Sugar, that has been made like powder in a marble mortar and pestle, is then added until it is the right consistency. A spoonful of orange-flower water is added for flavor. Directly after removing the seed cakes from the oven, the icing is placed on the cakes.
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Posted in Bake oven, Cakes, confectionery, culinary history, food, food history, receipts, recipes, tin baking hoops | Tags: Bake oven, confectionery, culinary history, food, food history, foodways
Rich Seed Cakes
One fourth of the receipt (recipe) for A Rich Seed Cake was prepared and baked in miniature tin cake hoops. To prepare this receipt, one pound of Flour, twelve ounces of sugar, one pound of butter, nine eggs (without four whites), one spoonful of orange-flower water and one and a half ounces of carraway seeds were mixed together. The key to the lightness of the cake is the amount of beating-beating it up all the Time for two Hours together.
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Posted in Bake oven, Cakes, culinary history, food, food history, food history equipment, receipts, recipes, tin baking hoops | Tags: Bake oven, culinary history, food, food history, foodways
A Rich Seed Cake Baking in Hoops
The receipt (recipe) for A Rich Seed Cake is just being placed in the oven. For my hearth cooking classes, instead of using one or two large tin cake hoops, I use multiple smaller hoops. The hoops are buttered and placed on brown paper on a tin baking sheet prior to filling with the batter.
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Gooseberry Cream
When it is cold, serve it to the Table. Pictured is the receipt (recipe) for To make Gooseberry Cream as it was presented on the dinner table. The cream was served as an accompaniment to A Rich Seed Cake.
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Posted in creams, culinary history, food, food history, gooseberries, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Spinach Juice and Orange-flower Water
When the gooseberry cream is almost cold, put into it two spoonfuls of juice of spinach and a spoonful of orange-flower water. The fresh spinach juice is in the redware bowl in the right hand corner and the container of orange-flower water in the upper left.
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Posted in creams, culinary history, food, food history, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways
Gooseberry Cream-Stirred over a Gentle Fire
After the gooseberries (for the Gooseberry Cream) were mashed and sieved, the quantity of gooseberries were measured. To a Quart of the Pulp, you must have six Eggs well beaten. Heat the Pulp, when it is hot; put in an Ounce of fresh Butter, sweeten it to your Taste, and put in your Eggs, and stir them over a gentle Fire till they grow thick.
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Posted in copper saucepan, creams, culinary history, food, food history, food history equipment, gooseberries, receipts, recipes | Tags: culinary history, food, food history, foodways
Mashing and Straining Gooseberries
The first words of the receipt (recipe) To make Gooseberry Cream are Mash gooseberries, then run them through a Seive with a Spoon. Preparing this receipt was one of eight receipts that hearth students would be preparing. I brought ALL the equipment needed EXCEPT for a sieve. Typically, I have a sieve as stock in my food history van-but not this day. Over the many years that I have been hearth cooking, I have adapted frequently to use equipment that was available and this day was no different. The gooseberries were mashed with a spoon through a metal colander and fortunately the fruit did not react with the metal and change color. A horse-hair or non-metal sieve would have been first preference.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, gooseberries, Hearth cooking classes, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Heart to Hearth Cookery 