Putting the cream through the sieve
The thick fresh cream thickened with the infusion of fresh raspberries is passed through a sieve before it is made into ice cream in the sabotiere. The seeds and raspberry pulp remain in the sieve not the ice cream.
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Posted in 18th century foodways, culinary history, food, food history, ice cream, raspberries, receipts, recipes, sabotiere | Tags: confectionery, culinary history, food, food history, ice cream
Infusing the mashed raspberries in the cream
July is National Ice Cream month and July 22, 2012 was National Ice Cream day. To celebrate, I chose to demonstrate the preparation of Fresh Raspberry Ice Cream. In the picture, one can see how the acidity of the raspberries starts to thicken the cream as the flavor infused while the sabotiere is prepared with ice from an ice house.
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Posted in 18th century foodways, confectionery, creams, culinary history, food, food history, ice cream, raspberries, receipts, recipes, sabotiere | Tags: confectionery, culinary history, food, food history, foodways, ice cream
Too make fresh Chees new
This is the curd after being forced through the colander. The next step is to sesen it with sugaer and Rose watter and put it iinto a Little Culender. If you kepe it one night it will bee the better for you. Doe not put it to the Creme until you eate it. This advice is as written by Gulielma Penn (William Penn’s first wife).
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Forcing Curd through Strainer
Once the curd of Too make fresh Chees new is well Whayed the receipt states to forse the Curd through a strainer. I tried forcing the curd through the same strainer I had used for removing the whey without success. I was successful forcing the curd through a colander as pictured.
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Whaying the Too make fresh Chees new
Once the Curde gathered, the next step was to whay it in a strainer. I used one of my sieves and poured off the whey, a by-product of cheese making. The whey contains vitamins, minerals, some proteins and a trace of the fat. The “goodness” of the milk is in the curd of the cheese.
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The Curde or Gather
After the souerest Creme is added to the new milke, it is then covered and kept on the fire Until it begin to Curde, or gather. I actually thought the the milk and sour cream mixture would never start to curd and then the next moment I had the curd that you see in the picture.
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Pouring in the Souerest Creme
The next step Too make fresh Chees new is to poure in a quart of the souerest Creme you Can get when the quart of new milke comes to a boyle. See my post on Time for a Fresh Cheese for step one.
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A quart of new milke
Each year at the start of the milking season, I process a rennet stomach and start cheesemaking. This year in addition to making my five gallon wheel of cheese with rennet, I tried a Gulielma Penn receipt (recipe) for Too make a fresh Cheese new. This cheese is a soft cheese to be served to table and is made without the use of rennet. The first step is to Take a quart of new milke and sett in one the fire…… as pictured. More steps to follow.
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Biscuit Ice Cream
After all the ingredients (see post An Ice Cream of Biscuits) are past through a sieve, the strained cream is put in a “freezing pot”- a sabotiere. The finished product is pictured to the left.
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Crumbled Naples Biscuits
This is my display table for the preparation of Biscuit Ice Cream. In the pewter bowl is the cream that has been cooked with egg yolk, sugar syrup and cinnamon. The wood bowl contains a few Naples Biscuits and some of the crumbs that will be added to infuse in the cream mixture. The grater will be used to take off the rind of the lemon.
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Heart to Hearth Cookery 