Fair and Ripe Raspberries
To preserve Raspberries according to William Rabisha: Take those that are fair and ripe, but not overripe, pick them from the stalks… I started with the raspberries pictured on my balance scales.
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Preserving Raspberries, French and Fava Beans
This table has on it my preservation equipment for preserving raspberries, French beans and fava beans. The balance scales are hanging in the foreground for measuring the quantity of sugar with the gally-pots (or apothecary pots) and leathers underneath to store the preserved raspberries. Several salt glazed are awaiting the strong pickling solutions for the French and fava beans. At the very back end of the table are eggs needed for determining the quantity of salt in the pickle.
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Posted in culinary history, Fava beans, food, food history, French beans, Pickling, Preserving with sugar, raspberries, stoneware | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Robin Weir and Susan McLellan Plaisted
Robin Weir typically travels from his home in West London, England to the annual Ice Screamers convention. At the 2012 meeting, I had the opportunity to view his new edition of Ice Creams, Sorbets & Gelati: The Definitive Guide written by Robin and his wife Caroline Weir. As Robin stated “over a decade of research and millions of calories have gone into this new book”. I am now sharing in those “calories” as this book is now in my library.
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Posted in books, culinary history, food history, ice cream, Ice Screamers | Tags: culinary history, food, food history, foodways, ice cream
Sweet whey with rennet curds
When reproducing cheesemaking with rennet, there is a large quantiy of sweet whey remaining after the curd has been gathered with a linen cheese cloth and cheese basket. This whey contains some proteins that are nutritionally complete, lactose, water soluble vitamins and minerals but is about ninety percent water. If you are making historic cheeses with rennet, please comment and share what you are doing with the whey.
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Posted in cheese, cheesemaking, culinary history | Tags: cheese, cheesemaking, culinary history, food, food history, foodways
Cutting the cheese
After heating five gallons of raw milk until it was blood warm and the addition of rennet (made from a calves stomach), the entire five gallons became one large soft curd. In the picture is my cheese knife that I used to cut the curd and the liquid is the whey that exudes from the curd during the cutting process.
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Posted in cheese, cheesemaking, culinary history, dairying, food, food history, rennet stomach | Tags: cheese, cheesemaking, culinary history, dairying, food, food history, Food preservation, foodways
Baked Cheese Lofe (left) Manchet (right)
When the Cheese Lofe is baked it should resemble a manchet (a roll or small loaf of bread made of the finest white wheat flour). Both are pictured on the wood plate. Do they resemble each other?
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Posted in Bread, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Baking the Cheese Lofe
The Cheese Lofe was baked in a redware baking dish in a bake kettle. The kettle is sitting on a “burner” of hot embers and the lid (with embers) that had covered the bake kettle is on the hearth floor for this picture.
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Posted in bake kettle, cheese, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
Cheese Lofe (right) before baking
After the creme (cream) and yeolks of eggs are added to the grated bread crumbs and curd, the ingredients are tempered together, sweetened and made up in the fashion of manchets. A baked manchet is on the left and Cheese Lofe (prior to baking) on the right.
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Posted in cheese, culinary history, food, food history, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways
To make Puding or Cheese Lofe
The G. Penn receipt-To Make a Puding or Cheese Lofe– starts with the instructions: Take a gallan of new milk, And make a tender Curd of it, Lett it bee well Whayed, Then putt as much grated breed as curd. In the pewter plate is the tender curd from a gallon of new milk. I took half the curd and the same amount of grated bread. The grater and bread crumbs are in the wood bowl in the rear of the picture.
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Posted in cheese, cheesemaking, culinary history, food, food history, receipts, recipes | Tags: cheese, cheesemaking, culinary history, dairying, food, food history, foodways
Fresh Raspberry Ice Cream
This is the Fresh Raspberry Ice Cream as it looks just completed in the sabotiere. The ice cream is at the bottom and sides after much scraping and moving up the sides with the pewter scraper.
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Posted in 18th century foodways, culinary history, food, food history, ice cream, raspberries | Tags: confectionery, culinary history, food, food history, foodways, ice cream
Heart to Hearth Cookery 