Apricots Boiling
If you have ever preserved with sugar and attempted to boil gently at the hearth it can be a challenge. I have separated the fire to heat kettles on either side of the preserving kettle and have a thin layer of embers under the apricots and sugar. The boil did gentle.
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
. Clarifies Sugar and Apricots
Clarifie your Sugar with a pint of water, and when it is made perfect, put it into a preserving-pan, together with your Apricocks. The pound of sugar was clarified with water; the pound of apricots added and my tin-lined brass kettle place at the hearth.
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
To Preserve Apricots
For William Rabisha’s receipt (recipe) To Preserve Apricots, he requests that one Take of Apricocks and Sugar, of each one pound. I first weighed a pound of sugar with a brass pound weight and then used my balance scales again, adding apricots until the scales balanced.
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
Quince and Quince Cakes
When the Quince Cakes have dried in the slack oven, they turn reddish in color, as is typical of quince, and are almost translucent as pictured.
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
Quince Cakes in Slack Oven
The tin baking sheet of Quince Cakes was placed in a slack oven to dry overnight.
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 confectionery, culinary history, drying, food, food history, Food preservation, Hearth cooking classes, Preserving with sugar, Quince, receipts, recipes, tin baking sheet | Tags: Bake oven, classes, confectionery, culinary history, food, food history, Food preservation, foodways, Hearth cooking classes
To make Quince Cakes
Once the quince and sugar have reached a candy’ height, the receipt (recipe) states to take it in a ladle, and make it on Tin-plates in the form of Cakes and let them cool. I have used a tin baking sheet to form the Cakes.
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 confectionery, culinary history, food, food history, food history equipment, Food preservation, Hearth cooking classes, Preserving with sugar, Quince, receipts, recipes, tin baking sheet | Tags: classes, confectionery, culinary history, food, food history, Food preservation, foodways, Hearth cooking classes
To make Quice Cakes
Once the quince are pared and cored, they are boiled until very soft, then strain the Pulp or liquid Part, and and boil it up with three Spoonsful of fine Sugar till it be at candy’d Height. As per Elizabeth Moxon in her receipt (recipe) book, English Hosewifry (1764), sugar is at candy-height when it will fly from your stick like flakes of snow, or feathers flying in the air, and till it comes to that height it will not fly.
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 books, candying height, confectionery, culinary history, food, food history, Food preservation, Hearth cooking classes, Preserving with sugar, Quince, receipts, recipes | Tags: classes, confectionery, culinary history, food, food history, Food preservation, foodways, Hearth cooking classes
To make Quince Cakes
To make Quince Cakes the receipt (recipe) reads: Take…half a dozen Quinces par’d and cor’d. The yellowish quince has a firm exterior and the core of the quince is very hard.
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
Quince and Quince Cakes
On the same tazza with the dried pears, shining like jewels for the banquetting (or dessert) table, are quince cakes. In the back of the picture, between the two tazzas, is a quince. Quince, that many identify as similar in appearance to a pear or a Yellow Delicious Apple, are not pleasant to eat raw like a pear or apple. The quince are high in acid and pectin and require some heat treatment to be made palatable.
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
To dry Pears
The next day when I opened the bake oven door, instead of the pretty bi-colored pears that I had set in the oven, I had a bake oven rack full of soft, dried brown pears. The pears were now dried and preserved. These are the pears that were displayed in the post A Tazza of Sweetmeats (12/31/2012) surrounded by Quince Cakes and ornamented with spun sugar.
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
Heart to Hearth Cookery 