Endive and Young Lettuce
After taking one hundred grass (asparagus) and a large onion for To ragoo Asparagus, a small head of endive and young lettuce is cut very small. All of these spring green vegetables are tossed about and fried in melted butter for less than a quarter of an hour.
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Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Asparagus and Onion
The receipt (recipe) for To ragoo Asparagus starts with Take one hundred grass, scrape and clean them and throw them into cold water. Cut them as far as they are good and green. Pictured in the redware bowl are the prepared “grass” and a large onion peeled and cut small.
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Posted in asparagus, culinary history, food, food history, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Strawberry Fritters Frying
There were several questions asked about the Wine Sauce Receipt post and what was the “pointed kettle” to the right. In today’s picture, you can see the strawberry fritters frying in lard in my Mulling Cone. Yes it is typically used for heating beverages but it was the perfect piece for this receipt. The brandreth securely holds the cone with the boiling fat and the conical shape at the bottom allows for plenty of coals to keep the fat a good frying temperature.
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Posted in culinary history, food history, food history equipment, mulling cone, receipts, recipes | Tags: culinary history, food, food history, foodways, strawberries
Posnet for Wine Sauce
The Light Dumplings (see a Most Interesting Sight post) were served with E. Leslie’s Wine Sauce. The posnet (sharing embers with the bake kettle) is being used to have ready some rich thick melted butter. The moment it is taken from the fire, two large glasses of white wine, two tablespoonfuls of powdered sugar and a powdered nutmeg were added. The Light Dumplings are in the kettle on the right in individual cloths with all the strings wrapped to the S hook.
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Posted in culinary history, food, food history, Posnet, pudding bag, Puddings, receipts, recipes, Sauces | Tags: culinary history, food, food history, puddings
Boiling Light Dumplings
Placing the hearth cooking class’s Light Dumplings in the already boiling water was one of the most interesting hearth sights that I have been involved in creating. Each Light Dumpling was tied in a separate cloth and now would be boiled a short time–about fifteen minutes.
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Preparing Light Puddings
The Light Dumplings were prepared by mixing together as much grated bread, butter and beaten egg (seasoned with powdered cinnamon) as will make a stiff paste. Then the mixture is made into round dumplings with your hands well-floured. Two remain to be tied in their pudding bags.
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Posted in 19th century foodways, culinary history, food, food history, pudding bag, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Separate Cloths
The receipt (recipe) for Light Dumplings is also a garnish for A Common Chicken Pie. Each Light Dumpling is tied up in a separate cloth but first the cloths are made wet as pictured. I am using an S-hook to take the cloths out of the kettle and a sieve to hold them.
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Posted in 19th century foodways, culinary history, food history, food history equipment, pudding bag, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Strawberry Fritters
One of the garnishes for Eliza Acton’s 1845 receipt (recipe) for A Common Chicken Pie are Strawberry Fritters. A batter was made with flour, a spoonful of oil, another of wine, a little rasped lemon peel and the whites of eggss. The strawberries were covered with the batter and dropped into hot lard. When they were done, sugar was strewn over them.
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Posted in culinary history, food, food history, receipts, recipes, Strawberries | Tags: culinary history, food, food history, foodways, strawberries
A Common Chicken Pie
There seems to be nothing “common” about this beautiful A Common Chicken Pie. The lid was cut off intact and the tender, flavorful chicken enjoyed.
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Posted in culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, pies
Deepest Bake Kettle
To have the French Crust remain standing high, my deepest bake kettle was pre-heated with embers placed like a burner underneath and on top of the lid. A good strong heat is needed to set the crust. The biggest difficulty with trying to bake coffins or standing pies in a bake kettle rather than an oven is maintaining the crust height and appearance.
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Posted in 19th century foodways, bake kettle, culinary history, Pyes (pies), receipts, recipes | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Heart to Hearth Cookery 