Ornamented Cover
The receipt (recipe) for A Common Chicken Pie directed to put on a thick cover, pare the edge, and ornament it, make a hole in the center, lay a roll of paste, or a few leaves round it… One of my hearth cooking students, Ingrid, did a wonderful job with the French Crust for Hot or Cold Meat Pies and the ornamentation.
The next hearth cooking class at Historic Speedwell is October 20, 2012: Visit my website for more information: www.hearttohearthcookery.com
Arranged neatly in Paste
For A Common Chicken Pie, the fowls were prepared as for boiling, cut down into joints and seasoned with salt, white pepper, and nutmeg or pounded mace. Three or four fresh hard boiled egges were laid amongst them cut in halves.
Visit my website at: www.hearttohearthcookery.com
Posted in 19th century foodways, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Historic Speedwell May 19, 2012 class
It was a VERY successful hearth cooking day at Historic Speedwell on May 19th, 2012, six novice hearth cooks and three more experienced produced this wonderful dinner. This picture was taken just before we dined on A Common Chicken Pie (center) garnished with Light Dumplings and Strawberry Fritters, both surrounded with Chocolate Custards. To the right is a stew pot with Rich Veal Soup and left To ragoo Asparagus.
For more information on the next Historic Speedwell hearth cooking class visit my website at: www.hearttohearthcookery.com
Stockfish from Sweden
Dressed in my reproduction Swedish historic clothing, I am holding two stockfish from Sweden. This preservation process (saltless) utilizes cold wind and sun. The tie marks from the fish hanging on wooden racks (flakes) are still apparent. Since several fish can be used for stockfish production, does anyone recognize the specific fish?
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, drying, Fish, food, food history, Food preservation, Swedish foodways | Tags: culinary history, fish, food, food history, Food preservation, foodways
Watch-fob Bakstone
I had several inquiries about my watch-fob bakstone so I have focused on it in today’s picture. The handle of my spider is blocking the complete view of the watch-fob style handle. Check my food history source page for information on obtaining reproductions and oringial bakstones.
View my website at: www.hearttohearthcookery.com
Preparing Nässelsoppa
After the stinging nettles are sauteed in butter, they are added back to the rich nettle stock from the first boiling. In the picture, I am transferring the nettles from the spider to the hemispherical kettle. On the watch-fob bakstone is knäckebröd .
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Knäckebröd, nettles, receipts, recipes, Soups, Swedish foodways | Tags: culinary history, food, food history, foodways
Nässelsoppa paste sauteed
The drained paste of cooked stinging nettles, green onions or chives is next cooked in butter for the Nässelsoppa. I am using my spider fpr this purpose.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, nettles, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Nettles Draining
The stinging nettles are first boiled to lose their sting and then drained and mashed into a paste. At this stage, with a quick glance, most people thought I was just cooking spinach.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, nettles, receipts, recipes | Tags: culinary history, food, food history, foodways
Stinging Nettles and Chives
The stinging nettles (that actually sting!) are on the linen cloth for me to safely touch them as well as some chives. I could use either new spring onions or chives to prepare the Nässelsoppa (nettle soup) but chose chives in this demonstration. Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, hearth cooking demonstrations, nettles, receipts, recipes, Soups, Swedish foodways | Tags: culinary history, food, food history, foodways
Harvesting Nettles
My apron is full of the harvest of nettles. I will still be wary of the sting until either the nettles are dried or boiled.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, nettles | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 