Kneading Pretzel Dough
The origins and earliest history of the pretzel are clouded and murky but there is no question that baking pretzels is an old tradition. The ingredients are wheat flour, barm or a type of yeast, salt and water. These ingredients require being kneaded very well.
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Posted in culinary history, food, food history, Pennsylvania German foodways, Pretzels, receipts, recipes | Tags: culinary history, food, food history, foodways
Roasted and Green Coffee Beans
Coffee, originating in Abyssinia (now Ethiopia) and perfected in Arabia arrived in England in the 1650’s. It was forbidden to sell or trade in fertile coffee beans at that time so green beans (berries without the outer layer) or roasted beans were exported.
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Posted in Beverages, Coffee, culinary history, food history | Tags: beverages, culinary history, food history, foodways
. Thea Bohea
This wood tea caddy contains a silver shell-shaped tea caddy spoon and individually hand-rolled bohea tea leaves. Carl Linneas, a 17th century Swedish botanist named this popular Chinese black tea, Thea Bohea.
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Posted in Beverages, Bohea, culinary history, food history, food history equipment, Tea, Tea caddy, Tea caddy spoon | Tags: beverages, culinary history, food history, foodways
Chocolate Pot and Fermented Cacao
In my beverage display, I had my reproduction chocolate pot and a measure of fermented cacao beans. Without the fermentation process, the cacao beans would never develop the flavor of chocolate when roasted. After roasting and hulling, the remaining bean is called a nib and has a chocolate flavor. The nibs just need to be processed on a metate and voila chocolate liquor to harden to a cake which was grated to make a beverage.
Note on me website the Pennsylvania Humanities Council program Chocolate: The Pennsylvania Connection. Visit my website at: www.hearttohearthcookery.com
, exp Cask to hold Water
In the Colonies there was water, water everywhere, but many Colonists urban experiences with water would make them very wary to drink it. In 1771, Tobias Smollet wrote: If I would drink water, I must quaff the mawkish contents of an open aqueduct exposed to all manner of defilement or swallow that which comes from the River Thames, impregnated with all the filth of London and Westminster. Even good water stored on casks on board the ships was hard to keep good as it spawned organic growth, interacted with the wood or previous cask contents, or just simply went stale as it lost oxygen.
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Posted in Beverages, Cask, culinary history, food history, water | Tags: beverages, culinary history, food history
Decanter with Ticket
A wine decanter was used not only to pour wine at the table but gave the effect that the owner was connoisseur of wine. The decanter pictured is a reproduction of an original owned by Thomas Jefferson and is in the “Indian Club” shape. What looks like a chain around the neck of the decanter is a ticket which indicates what type of wine is in the decanter.
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Posted in Beverages, Bottle Ticket, culinary history, Decanter, food history equipment, Wine | Tags: beverages, culinary history, food history, foodways
Case Bottles
The genever (Holland Gin) or case bottles date to as early as 1625 to 1650. These case bottles were square on the bottom (formed sometimes with paddles or square wooden blocks instead of a dip mold) and would pack in a wood case for transport more efficiently than round bottles. The bottles are most well known as gin bottles but also contained other types of liquor and wine.
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Posted in Beverages, Case bottles, culinary history, food history, food history equipment | Tags: beverages, culinary history, food history, foodways, Glass bottles
18th Century Beverages
Through my food history business, Heart to Hearth Cookery, I present many types of food history programs in a year. Pictured is my 18th Century Beverage demonstration and I am holding a stoneware tavern tankard.
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Posted in Beverages, culinary history, food history, hearth cooking demonstrations | Tags: beverages, culinary history, food history, foodways
Blue Corn 2012
It is cold and dreary outside, but I woke up this morning thinking about planting Lenape blue corn from my first successful season-2012. I will select the best seed from my first crop to prepare for my 2013 planting.
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Posted in Corn, culinary history, food, food history, Lenape, Native American, Native American Seeds | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
An Apple Puding
The receipt (recipe) An Apple Puding (John Evelyn) was baked in a bake kettle with embers providing the heat. The puff past round the dish was flakey and the pudding (consisting of the pulp of Rhode Island Greenings (pictured), eggs and extra whites, peny loafe of bread grated, nutmeg, rose water and sugar to tast) was firm.
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Posted in apples, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Heart to Hearth Cookery 