After the curd has been drained from the whey for the receipt (recipe) To make Pretty Little Cheesecurd Pudding put the curd into a Mortar. The hands in the picture are those of my six year old granddaughter as she is breaking up the curd after it was put in the mortar.
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Posted in cheese, culinary history, food, food history, Mortar and pestle, receipts, recipes | Tags: culinary history, food, food history, foodways
After the blood warm milk has been set into one large curd with rennet for the receipt (recipe) To make Pretty Little Cheesecurd Pudding, the curd is cut with a cheese knife to release the whey and then the curd is heated in the whey. The whey is then drained from the curd first with a linen cloth lining a cheese basket and then hung.
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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: cheesemaking, culinary history, food, foodways, puddings
After the milk has been heated to blood warm for the receipt (recipe) To make Pretty Little Cheesecake Pudding turn it with Runet. The stomach of a new born calf, a rennet stomach, would be processed and dried to use for making cheese during the milk season. The linen bag contains pieces of a dried rennet stomach and a piece is infused in blood warm water to turn the heated milk to one large curd.
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Posted in cheesemaking, culinary history, food, food history, receipts, recipes, rennet stomach | Tags: cheesemaking, culinary history, food, food history, foodways
The next receipt (recipe), To make Pretty Little Cheescurd Pudding, could only be prepared during the milk season in the 18th century which started in the spring with the birth of calves. The first step is to take a Gallon of Milk and heat it until it is blood warm. I am making half the receipt so pictured is a half gallon of milk being heated to just blood warm.
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Posted in cheesemaking, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, dairying, food, food history, foodways, puddings
After the receipt (recipe) White Marmalade was boiled enough, the marmalade prepared from quinces was put up and when it is quite cold covered with White paper. I put the marmalade in a reproduction gally pot and tied on a white paper cover.
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Posted in culinary history, food history, Gally pot, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Once all the sugar has been added for the receipt (recipe) White Marmalade boil till enough. The word “enough” is frequently used in 18th century receipts and that requires experience with receipts and use of all senses.
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Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, foodways
After the first addition of sugar is melted and the quince tender on a low fire for the receipt (recipe) White Marmalade then put in the rest of the Sugar and boil it up as fast as you can.
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Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the pared quince has been cut in Pieces for the receipt (recipe) White Marmalade, beat three quarters of a pound double refin’d Sugar beat small, throw half the sugar on the raw Quinces, set it on a very low Fire, till the sugar is melted, and the Quinces tender.
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Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the quinces are pared fast for the receipt (recipe) White Marmalade cut the quince in Pieces less than half quarters. Quince take a long cooking time to become soft so I cut the pared quince in a large dice.
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Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
For the receipt (recipe) White Marmalade, the first step is pare and core the Quinces as fast as you can…being cut in Pieces less than half Quarters. The quince is a fruit that when the flesh is exposed to air turns brown very quickly but is not as easy as an apple to pare and cut.
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Posted in culinary history, food, food history, Marmalade, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Heart to Hearth Cookery 