To make Dough
The dough (paste or pastry) for the Pear-Taert was made from Wheat-flour, Butter, Rosewater, Sugar and a few Eggs each as appropriate.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | December 13, 2012
To make Dough
Posted in culinary history, Dutch foodways, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 12, 2012
A Loot
A Loot of Ginger and Cinnamon
The Dutch receipt (recipe) for To make a Pear-taert requires Ginger, Cinnamon of each a half loot. As Peter G. Rose defines in her book The Sensible Cook: Dutch Foodways in the Old and the New World, a loot is approximately 14 grams. My inner weight of my weight set is 13 grams so the picture of my balance scales show both the ginger and cinnamon being weighed together with my 13 gram weight as the balance. A loot is lots of spice!
Visit my website at: www.hearttohearthcookery.com
Posted in Balance scales, books, culinary history, Dutch foodways, food history, Pears, receipts, recipes, Spices | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 11, 2012
Take 12
To make a Pear-Taert
The forelle pears (see previous post) were selected for the 17th century Dutch pear-taert receipt (recipe) that began: Take 12 of the tastiest, peeled Pears.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dutch foodways, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 10, 2012
Forelle Pears
Forelle Pears
Forelle means “trout” in German and this old seventeenth century pear variety is thought to have originated in Germany. If you look carefully at the speckled skin and use your imagination, there is a resemblance to the colors of a Rainbow trout. When interpreting pear receipts (recipes), this sweet, cinnamon-spice flavor pear is my choice.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 9, 2012
Cod-Quite Easy to Eat
To stew Codfish with Lemon
When To stew Codfish is done (see previous two posts), the receipt (recipe) states: then add a fresh Lemon or Lemon-juice. It is quite easy to eat. The receipt was correct as it is very easy to eat!
Visit my website at: www.hearttohearthcookery.com
Posted in Cod, culinary history, Fish, food history, receipts, recipes | Tags: culinary history, fish, food, food history, foodways
Posted by: hearttohearthcookery | December 8, 2012
Cod-Let it Stew
Stewing the Cod
The receipt (recipe) for To stew Codfish (see previous post) states: Let it stew together about an hour and a half with fire under it and above. Pictured is the cod stewing in the brass Dutch baking kettle with a burner of embers under and the lid covered with fire as well.
Visit my website at: www.hearttohearthcookery.com
Posted in Brass Dutch Baking Kettle, Cod, culinary history, Fish, food, food history, food history equipment, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 7, 2012
Codfish-A Dutch Way
To Stew Codfish
In my brass Dutch baking kettle are thick slices of cod sprinkled with some crushed Pepper over it and whole Mace, a little Salt, and some crushed Rusk. And the receipt (recipe) states to do add Butter.
Visit my website at: www.hearttohearthcookery.com
Posted in Brass Dutch Baking Kettle, Cod, culinary history, Dutch foodways, Fish, food, food history, food history equipment, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 6, 2012
Corn Batter Cakes
Corn Batter Cake
This Corn Batter Cake was prepared by taking a quart of corn flour, two eggs, a small lump of butter or lard, and mix it up with milk , or half water, if milk is scarce. It was baked in a tin baker (previous post). The cake needed to be turned in the tin baker to try to promote evenness in browning. Product browns fastest closest to the rear of the baker from the reflected heat.
Visit my website at: www.hearttohearthcookery.com
Posted in Corn, culinary history, food, food history, receipts, recipes, Tin baker | Tags: corn, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 5, 2012
What is Baking?
Tin Bakers
The tin baker uses the reflected heat from the fire to bake the product placed inside. At my October 20, 2012 hearth cooking class, Corn Batter Cakes were baked in two of my tin bakers.
Visit my website at: www.hearttohearthcookery.com
Posted in Corn, culinary history, food, food history, food history equipment, receipts, recipes, Tin baker | Tags: classes, culinary history, food, food history, foodways, Hearth cooking classes
Posted by: hearttohearthcookery | December 4, 2012
Apple Marmalade
Apple Marmalade
After the apples are boiled, a half a pound of sugar is put in to one of fruit. The ginger flavored apples are cooked for an hour longer.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, Marmalade, receipts, recipes | Tags: culinary history, food, food history, foodways
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 