Puff Paste Round the Dish
The receipt (recipe) for An Apple Puding states the method for preparing the baking dish: butter the dish put puff past round the dish bake it. To the already listed ingredients (see previous post) is added a peny loafe of bread grated before pouring the batter in the dish.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, Puddings, receipts, recipes, redware baking dish | Tags: culinary history, food, food history, foodways, puddings
Eggs, whites, nutmeg, rosewater
For An Apple Puding, the pulp of the apples (see previous post) will be added to 12 Eggs 8 whites beat very well a nutmeg grated a little rosewater sugar to yr (your) taste.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Pulp of Rhode Island Greenings
The receipt (recipe) An Apple Puding was prepared with the Rhode Island Greenings (see previous post) by taking 12 Aples boyle them take the pulp thyen. The pulp from the apples after being passed through a sieve is pictured in the pewter porringer.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, Porringer, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Rhode Island Greenings
Rhode Island Greenings are so named as they date back to the 17th century to Green’s End, Rhode Island. These apples are typically harvested from September to October and store well for a few months. They are best known for being a baking apple but they are also very good eaten out of hand.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history | Tags: culinary history, food, food history, foodways
Roasting Chicken with Head and Feet
This chicken has just been placed in the hearth to roast by a string. Note the head to the left and feet at upper right, both tied in a fashion to have the bird roast evenly. Roasting by a string was a common method of roasting requiring modest attention from the cook. The cook would wind the string and the bird would rotate both clockwise and counterclockwise by the heat of the embers. Having the head and feet attached made identifying which bird was being eaten a simple matter for the guests.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food history, receipts, recipes, Roasting, roasting on a string | Tags: culinary history, food, food history, foodways, Roasting
Roasting Quail
The birds roasting on the Standing Toaster/Roaster) are indeed quail as some readers guessed. There are four quail impaled on the forks roasting. Note that, as is appropriate to the time, the feet are easily identifiable on the birds.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more information: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Quail, receipts, recipes, Roasting, Standing toaster or roaster | Tags: classes, culinary history, food, food history, foodways, Hearth cooking classes, Roasting
Standing Toaster or Roaster
In the foreground of this picture is a piece of hearth equipment imported into the Colonies-a standing toaster or roaster. This piece stands on a tripod base and has six double-pronged “forks” that can hold either toast, birds or meat that are attached to a roundish frame that slides up and down as needed for the appropriate heat to toast or roast. I have small birds roasting on the frame.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more information: www.hearttohearthcookery.com
Preserved Apricots for the Dessert Table
The apricots were preserved in July 2012 using Wm Rabisha’s To Preserve Apricocks receipt (recipe). They were stored in a delft apothecary pot (pictured) with the lid covered with white writing paper soaked in brandy. To the left of the picture are the two delft sweetmeat dishes ready for the Dessert Table in December 2012.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more information: www.hearttohearthcookery.com
Preserved Apricots in Gally Pot
The apricots preserved by infusing sugar are in an apothecary pot (small delft gally pot) to be covered by the thick syrup. The pot will be sealed with white paper dipped in brandy and tied to the rim.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more information: www.hearttohearthcookery.com
Apricots with Thick Syrup
The apricots are kept gently boiling over the fire until when they are enough and the sirrup thick. Pictured you can visually see the viscosity of the syrup and also scum. The scum will be removed before the To Preserve Apricots are placed in pots.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more information: www.hearttohearthcookery.com
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