Heart to Hearth Cookery

Posted by: hearttohearthcookery | September 23, 2012

Shell of Fine Pastry

Tourte Shell of Fine Pastry

LaVarenne gives very detailed instructions for How to make a fine white dough … for the shells of pies, tourtes, talmouses and other pastries. Instead of two pounds softened butter to half a bushel of wheat flour for White Pastry Dough, you put in three pounds. If you use this dough to make tourtes, they should be given the thickness of one quarter crown or of a coin of thirty sous, more or less depending on the size of your pastry.

My next hearth cooking class is October 20, 2012, visit my website for more details: www.hearttohearthcookery.com

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Posted in 17th century foodways, culinary history, food, food history, French foodways, Pastry, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes, Pastry

Posted by: hearttohearthcookery | September 22, 2012

Marrow Tourte Ingredients

At the back of the picture is the marrow spoon used to remove the marrow from the hollow bones. Egg yolks were whisked with the birch twig whisk and sugar added. The ground almonds are in the pewter porringer. La Varenne does not indicate quantities in the receipt (recipe), Marrow Tourte. For the small tourte, I used the marrow melted from three marrow bones and four egg yolks, the quantity of almonds pictured and sugar.

My next hearth cooking class is October 20, 2012, visit my website for more details: www.hearttohearthcookery.com

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Posted in 17th century foodways, Birch twig whisks, culinary history, food, food history, French foodways, Marrow, Porringer, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes

Posted by: hearttohearthcookery | September 21, 2012

Grinding in Marble

Grinding Almonds for Marrow Tourte

Another ingredient for the La Varenne Marrow Tourte is ground almonds. To achieve this, almonds were blanched, skins removed and the almonds ground in a marble mortar and pestle.

My next hearth cooking class is October 20. 2012. visit my website for more details: www.hearttohearthcookery.com

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Posted in 17th century foodways, culinary history, food, food history, French foodways, Marble mortar and pestle, Marrow, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes

Posted by: hearttohearthcookery | September 20, 2012

Marrow Melted

After the marrow was obtained from the bone, it was melted to use in the tourte. In order to conserve embers, the embers of a bake kettle were used as the heat source for the marrow in the redware skillet.

My next hearth cooking class is October 20, 2012, visit my website for more details: www.hearttohearthcookery.com

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Posted in 17th century foodways, culinary history, food, food history, French foodways, Marrow, receipts, recipes, Redware skillet | Tags: culinary history, food, food history, foodways, Hearth cooking classes, redware

Posted by: hearttohearthcookery | September 19, 2012

Marrow for a Marrow Tourte

The redware skillet is being filled with rich, creamy marrow that is both nutrient rich and rich in taste. The marrow spoon is the perfect tool to extract the marrow from the bones.

Visit my website at: www.hearttohearthcookery.com

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Posted in 17th century foodways, culinary history, food, food history, French foodways, Marrow, receipts, recipes, Redware skillet | Tags: culinary history, food, food history, foodways, redware

Posted by: hearttohearthcookery | September 18, 2012

From Bones to Tourte

Marrow Bones

To make LaVarenne’s Marrow Tourte one first starts with marrow bones. The marrow spoon is at the front of the picture

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Posted in 17th century foodways, culinary history, food, food history, French foodways, receipts, recipes | Tags: culinary history, food, food history, foodways

Posted by: hearttohearthcookery | September 17, 2012

Green Corn, Indian Bread: Venison and Chestnut

Venison, Chestnut, Green Corn and Indian Breads

As per John Heckewelder, their (Lenape), bread is of two kinds; one made up of green corn while in the milk, and another of the same grain when fully ripe and quite dry. The green corn bread is to the upper left corner of the picture next to the plain Indian Bread made of the dry flour corn. Baking on the embers are venison bread (front) and chestnut bread.

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Posted in Bread, Chestnuts, Corn, culinary history, food, food history, Green corn, John Heckewelder, Lenape, Native American, Venison | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American

Posted by: hearttohearthcookery | September 16, 2012

Chestnuts, Corn Flour and Water

Adding Boiled Chestnuts to Indian Bread

In the dough of Indian Bread, as described by John Heckewelder (Moravian missionary), they (the Lenape) frequently mix boiled, well pared chestnuts. The pared chestnuts are being added to the kneaded fine corn flour and water.

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Posted in Bread, Corn, culinary history, food, food history, John Heckewelder, Lenape, Native American, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American