Heart to Hearth Cookery

Posted by: hearttohearthcookery | November 11, 2012

A Bountiful Table!

Historic Speedwell Class 10/20/2012

On October 20, 2012, my fall 19th century hearth cooking class was held at Historic Speedwell. The class members pictured produced this table of fall bounty. The receipts (recipes) included: Turkey Patties, Beef Olives, Pumpkin, Carrot Pudding, Spelt Flatbread, Corn Batter Cakes, Apple Marmalade and Sweet Potato Pudding.

My next hearth cooking classes will be a Chocolate Workshop 2/2/2013 and 18th Century Hearth Cooking Class 3/16/2012. Contact me at foodhxsmp@gmail.com for more information.

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Posted in 19th century foodways, culinary history, food history, Hearth cooking classes, receipts, recipes | Tags: classes, culinary history, food, food history, foodways, Hearth cooking classes

Posted by: hearttohearthcookery | November 9, 2012

Fried of a Light Brown Color

Brain Cakes Fries a Light-Brown Color

And the Brain Cakes are done-fried to a light-brown color. For the September 2012 “Bizarre Food” demonstration, samples were to be given to the public. A pig stomach receipt (recipe) was selected for sampling and the Brain Cakes were planned for demonstration and show only UNTIL visitors were intrigued by the smell, color and lightness of the cakes. Once tried and declared that they tasted just like wonderful potato pancakes, many tried the cakes.

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Posted in 19th century foodways, Calf brains, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | November 8, 2012

Into The Frying Pan

Brain Cakes Frying

When the Brain Cakes were well mixed (see previous post for ingredients), they were dropped with a spoon into a frying pan with a little hot butter.

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Posted in 19th century foodways, Calf brains, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | November 7, 2012

Brain Cakes-The Receipt (Recipe)

Brain Cake Ingredients

The calf brains (cleared of strings) are beaten with the yelks of two eggs, some crumbs of bread, pepper, salt, fine parsley, a spoonful of cream and a spoonful of flour.

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Posted in 19th century foodways, Calf brains, culinary history, food, food history, receipts, recipes, spider | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | November 6, 2012

Clear them of Strings

Cleared Strings from Brains

The first step in the preparation of Brain Cakes is to clear them of strings. This was a foreign procedure to me but the strings in the calf brains were easy to locate and are pictured in the redware dish.

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Posted in Calf brains, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | November 5, 2012

Brains and Stomach

Calf Brains and Cleaned Pig Stomach

For a September 2012 demonstration on “Bizarre Foods”, the two main ingredients used were calf brains and a cleaned pig stomach. The picture posted in my November 4th blog was of the calf brains.

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Posted in Calf brains, culinary history, food, food history, pig stomach | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | November 4, 2012

A Bizarre Food-What is It?

What is it? Can you guess

My last blog posting was 10/28/2012 prior to Hurricane Sandy. My heart goes out to all those who have suffered such great losses due to this epic storm. For me, I lost power, could not blog, have a fence to mend and shingles to replace-so minor compared to so many. I had saved this blog topic for Halloween week and will continue and give thanks for my loyal followers.

Atypically, this post series starts with a question. I was asked to do a program on “Bizarre Foods” in September and the ingredient pictured was used in this program. For many, much of what I do in my experimental archaeological of food is “bizarre” and a tour through my freezers and shelves might give a similar impression. The ingredient pictured was what I chose to include in my program. What is it? Please use the comment section and have fun.

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Posted in culinary history, food history, hearth cooking demonstrations | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | October 28, 2012

Finished on Hot Ashes

SunRoot Bread Finished on Hot Ashes

The SunRoot bread was baking on the edges on the rock but not sufficiently in the center. I finished baking the bread directly on hot ashes which was successful.

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Posted in Bread, culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, Sunroot flour, Sunroots | Tags: culinary history, food, food history, foodways, Lenape, Native American