Heart to Hearth Cookery

Posted by: hearttohearthcookery | April 5, 2013

The Besmirched Gooseberry

Preserved Gooseberries

The gooseberries pictured were preserved in June with the receipt (recipe)-To preserve Gooseberries whole without stoning. The gooseberry contains multiple seeds (stones). These gooseberries were a light green in color when harvested with a taste that was slightly sour. Cultivated gooseberries (a member of the genus Ribes) were introduced to America in the 17th century. In the beginning of the 20th century, the Ribes species were implicated in the spread of the white pine blister rust which led to the creation of a Civilian Conservation Corp (CCC) to eradicate this wonderful fruit.

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Posted in apothecary pot, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways

Posted by: hearttohearthcookery | April 4, 2013

Hearth Cooks in Training

Bolton Mansion Class March 2013

March 16, 2013 this fabulous class prepared the 18th century dinner that you see on the table at Bolton Mansion: To Boil a Rump of Beef in the French Fashion, Pettyt Pates, Eggs with Lettice, A Spinaage Pudding, To make a Tansey-Another Way, To Broil Spanish Potatoes, A Rich Seed Cake and To make Gooseberry Cream.

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Posted in 18th century foodways, Bolton Mansion, culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: classes, culinary history, food, food history, foodways, Hearth cooking classes

Posted by: hearttohearthcookery | April 3, 2013

Delighted with the Coffin

Sturgeon Pie

With all the work that went into preparing this Sturgeon Pie, especially the intricate pasty work for the lid, I am always a little anxious with the baking process in a bake oven. I am delighted that the the lid’s pastry work is highlighted with the nice even browning in the oven.

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Posted in Bake oven, Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes, sturgeon | Tags: Bake oven, Coffins, culinary history, fish, food, food history, foodways

Posted by: hearttohearthcookery | April 2, 2013

In the Bake Oven

Sturgeon Pie Baking

After the bake oven was fired and at the proper temperature for baking, the sturgeon pie was placed in the oven. Baking with it are Jumbals (center) and a Minced Meat pie.

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Posted in Bake oven, Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes, sturgeon | Tags: Bake oven, Coffins, culinary history, fish, food, food history, foodways

Posted by: hearttohearthcookery | April 1, 2013

Ready for the Bake Oven

The Sturgeon Pie is now complete with its pastry-work and ready for the bake oven. The coffin is on my tin baking sheet covered with white paper.

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Posted in Bake oven, Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes, sturgeon, tin baking sheet | Tags: Bake oven, Coffins, culinary history, fish, food, food history, foodways

Posted by: hearttohearthcookery | March 31, 2013

The Vent is Decorated

Vent is Decorated

The vent hole of the coffin is being decorated with pastry that gives it the appearance of a crown. The receipt (recipe), To bake Sturgeon Pies to be eaten hot, describes the pie being bak’d fill it up with in winter butter, verjuyce and sugar. This decorated hole would be the portage for the mixture.

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Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes, sturgeon | Tags: Coffins, culinary history, fish, food, food history, foodways

Posted by: hearttohearthcookery | March 30, 2013

Pastry-Work with Boxwood

Pastry Work with Boxwood

The pastry-work for the Sturgeon Pie (coffin) is an attempt to replicate the form shown in the receipt book The Accomplisht Cook written by Robert May. I am using a boxwood tool to aid me in accomplishing the task.

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Posted in books, Coffins, culinary history, food history, Pyes (pies), receipts, recipes, sturgeon | Tags: Coffins, culinary history, fish, food, food history, foodways

Posted by: hearttohearthcookery | March 29, 2013

Cold Paste for the Lid

Coffin Lid-Plain

After making a hot paste and raising a coffin in the shape of a fish and filling the coffin with sturgeon, onion and spices; the lid (prepared from a cold paste (pastry) of white flour, butter, egg and cool water) was added. This lid is now ready to be decorated with pastry-work.

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Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes, sturgeon | Tags: Coffins, culinary history, fish, food, food history, foodways