Adding Ginger Root to Spruce Beer
I used my mortar and pestle to bruise dried ginger root until my tin cup was half full and then combined the ginger with the spruce twigs in the large kettle in the preparation of Spruce Beer.
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Posted in culinary history, food history, kettles, receipts, recipes, Spruce Beer | Tags: beer, culinary history, food history, foodways
Spruce Twigs
I must admit it did seem strange adding approximately a pound of spruce fir twigs to a large kettle of water but I have always wanted to try making Spruce Beer so I tried it at a recent 18th Century Beverage Program. The smaller kettle pictured is being used for a Molasses Beer receipt (recipe).
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Posted in culinary history, food history, kettles, receipts, recipes, Spruce Beer | Tags: beer, culinary history, food history, foodways
Burnt Filbert Ice Cream
Typically I take the picture of the ice cream BEFORE giving out tastes but this ice cream was so interesting to people and SO GOOD! I keep saying that each “new” 18th century ice cream flavor is the best until I taste the next. Burnt Filbert Ice Cream is fantastic and would be a wonderful color for an early fruit basket ice cream mold. (Receipt (recipe) in prior post Ice Cream First-Filberts Second)
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Posted in culinary history, filberts, food, food history, ice cream, Nuts, sabotiere | Tags: confectionery, culinary history, food, food history, foodways, ice cream
Pounded filberts
Burnt Filbert Ice Cream is prepared differently than any other cream ice that I have made. The cooked cream mixture of eggs, cream and sugar syrup are passed through a sieve and frozen in the sabotiere and then the pounded filberts are added as pictured.
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Posted in culinary history, filberts, food, food history, ice cream, Nuts, receipts, recipes, sabotiere | Tags: confectionery, culinary history, food, food history, foodways, ice cream
Hands-on with Burnt Filberts
My first ice cream for 2012 was Burnt Filbert Ice Cream. The very first line of this 18th century receipt (recipe) stated: Roast some Barcelona nuts well in the oven, and pound them. Those of us who read and interpret 18th century receipts (recipes) are accustomed to this change in terminology in the same receipt. The Romans introduced a very fine filbert to Spain which became known as the Barcelona nut. The filberts that the children are assisting in pounding may not be exactly a Barcelona nut but they roasted well and are shown in the wood bowl with the well-browned husk (not burned) removed.
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Posted in Barcelona nut, culinary history, filberts, food, food history, ice cream, Nuts, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
Chocolate Custard in Bake Kettle
The Chocolate Custard (see previous post) was put into redware cups and baked in a bake kettle. They would be sent to table with sweetened cream or whites of eggs beaten to a stiff froth, and heaped on the top of each custard.
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Posted in bake kettle, chocolate, culinary history, food, food history, receipts, recipes | Tags: Bake oven, chocolate, culinary history, food, food history, foodways
Preparing Chocolate Custard
The grater to scrape fine falf a pound of the best chocolate is to the right of the mixing bowl. Eight eggs, omitting the whites of two, were beaten very light and stirred by degrees into a quart of cream, alternately with the melted chocolate and three tablespoonsful of powdered white sugar.
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Posted in chocolate, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Rich Veal Soup
The three pounds of veal, stewed to rags, and a quarter pound of sweet almonds (processed to a smooth paste and mixed with the yolks of six hard boiled eggs) are added to the strained veal stock with a pint of cream, nutmeg and mace. The mixture is brought to a short boil and the Rich Veal Soup is ready to serve.
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Posted in culinary history, food, food history, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Veal and Almonds
The two main ingredients in a Rich Veal Soup are veal and almonds. The three pounds of veal is cut into pieces and put into a pot with two quarts of water and stewed until it is done to rags. (Kettle to left). A quarter pound of sweet almonds are blanched (pictured in the small middle kettle) and pounded in a mortar and pestle until a smooth paste.
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Posted in culinary history, food, food history, receipts, recipes, Soups | Tags: culinary history, foodways, soups
To ragoo Asparagus
To ragoo Asparagus is a wonderful spring accompaniment to a dinner. This is the third post on the preparation (see earlier posts To ragoo Asparagus and Endive Too in the Ragoo). After the asparagus, onion, endive and young lettuce are fried, they are seasoned with a little pepper and salt, a little flour tossed about, and a half a pint of water added. They need to stew till the sauce is very thick and good and all poured into the dish.
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Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Heart to Hearth Cookery 