Spinach-pan-pie
The Spinach-pan-pie was baked with a lid cover’d with Slips of cut Pastry-work and served to Table with some Sugar and Orange-flower.
My next hearth cooking class is May 19th, 2012. For more information visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Hearth cooking classes, Pyes (pies), receipts, recipes, spinach | Tags: culinary history, food, food history, foodways, Hearth cooking classes
Spinach-pan-pie baking
The spinach stewed in wine is chopped and put into fine Paste with a little Salt, Cinnamon, Sugar, Lemmon-peel, two Macaroons and sweet Butter. The pie is baking in a bake kettle.
My next hearth cooking class is May 19th. Information is on my website at: www.hearttohearthcookery.com
Posted in bake kettle, culinary history, food history equipment, Hearth cooking classes, Pyes (pies), receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
Spinach cooked in wine for Spinach-pan-pie
As soon as the Wine is consume’d, let the Spinage be drain’d. This spinach was so good that the quantity dwindled by even those who disliked spinach! I was thinking once chopt, I would have to make a smaller pan-pie than I intended.
View the new hearth cooking video at my website: www.hearttohearthcookery.com
Posted in culinary history, food, food history, food history equipment, Pyes (pies), receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
Stewing Spinach-leaves in Wine
The receipt (recipe) for A Spinach-pan-pie directs that one stew Spinach-leaves in an earthen Pot with half a Glass of white Wine. I am using a redware stew pot as pictured. This process should take away their (spinach leaves) crudity!
View the new hearth cooking video at www.hearttohearthcookery.com
Posted in culinary history, food, food history, food history equipment, Pyes (pies), receipts, recipes, redware stewpot, spinach | Tags: culinary history, food, food history, foodways, redware
An Asparagus-pan-pie baked
This Asparagus-pan-pie was baked in a bake kettle. The hole in the lid is so some Cream may be put into it, or Mutton gravy, and the Yolk, of an Egg. It is an excellent spring pie.
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Posted in asparagus, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Cover'd with a Lid
The cut asparagus, melted Butter, fine Herbs, Chibbols, Peper, Salt and Nutmeg have been placed in the paste and the lid is ready to place on the Pie.
Visit my website and check out the new hearth cooking video at: www.hearttohearthcookery.com
Posted in asparagus, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: asparagus, culinary history, foodways
1685 Wine Bottle
There were several inquiries about the squat wine bottle pictured in my post yesterday on Dress’d in a Pie. The bottle is a reproduction of a 1685 wine bottle and found a home in my reproduction wine bottle collection many years ago. I obtained it from Period Design in Yorktown, Virginia. (See my Food History Source list for more information)
See the new video posted at my website at: www.hearttohearthcookery.com.
Posted in culinary history, food history, food history equipment, wine bottles | Tags: culinary history, foodways, wine bottles
Herbs and Chibbols
The done asparagus in the colander still tied in bundles is dress’d in a pie with fine Herbs, Chibbols. I chose to use marjoram and rosemary on the front left of the picture.
Visit my website and view the new hearth cooking class video at: www.hearttohearthcookery.com
Posted in 18th century foodways, asparagus, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Scalding asparagus
The receipt (recipe) for An Asparagus-Pan-Pie starts with the tender part of the Asparagus which are scalded in Water. I scald the asparagus by tying it in bundles as pictured which makes it easy to remove from the hemispherical kettle. (Information on the hemispherical kettle is located on my Food History Sources page.)
Visit my website and see the new video at: www.hearttohearthcookery.com
Spring onion, asparagus and spinach
My table is covered with Chibbols (the spring onion), asparagus and spinach. These will become an Asparagus Pan Pie and a Spinach Pan Pie.
Visit my website and view the new video at: www.hearttohearthcookery.com
Posted in Chibbols, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 