After the basin has been removed from the coals and covered with a dish for the receipt (recipe) To make a Sack Posset lay a cloth over it and let it stand about a Quarter of an Hour.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | November 3, 2024
Lay a Cloth-A Taste of Hearth Cooking
Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 31, 2024
With A Dish-A Taste of Hearth Cooking
After the basin with the mixture eggs, sugar, sack, nutmeg, and milk has been taken off the chafing-dish filled with hot coals for the receipt (recipe) To make a Sack Posset cover it with a Dish.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 29, 2024
Off the Coals-A Taste of Hearth Cookery
After the boiling hot milk has been gently poured into the basin with the sack and eggs for the receipt (recipe) To make a Sack Posset take it off the Coals.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 27, 2024
Stir One Way-A Taste of Hearth Cooking
After the mixture of eggs, sack and sugar in a basin has been placed on the chafing-dish of coals for the receipt (recipe) To make a Sack Posset stir it one way until it be scalding hot. Have in readiness three Quarts of Milk boiling hot, and pour it gently into the Bason to the Sack and Egg, and stir it about till it be all in. The picture shows one quart of milk added as I am preparing one third of the receipt.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 25, 2024
Over a Chafing-Dish-A Taste of Hearth Cooking
After the sugar, sack and egg mixture have been strained into a basin for the receipt (recipe) To make a Sack Posset set this (the bason) over a Chafing-dish of Coals.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 21, 2024
Strain into Bason-A Taste of Hearth Cooking
After the mixture of sack, sugar and nutmeg has been put to the Eggs for the receipt (recipe) To make a Sack Posset strain all into a Bason.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 19, 2024
Sack, Sugar, Nutmeg-A Taste of Hearth Cooking
The very last sentence of the receipt (recipe) To make a Sack Posset is You may put into the Sack and sugar two small nutmegs. This is not unusual in 18th century receipts for the addition of ingredients to not be listed in order and it is always wise to read the entire the entire receipt first.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, nutmeg, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 17, 2024
Sugar in Sack-A Taste of Hearth Cooking
After the eggs have been beaten very well for the receipt (recipe) To make a Sack Posset dissolve a Pound of Sugar in a Pint of Sack. The quantity pictured is 1/3 pound of sugar to 1/3 pint of sack (a very dry sherry).
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 14, 2024
Take Thirty Eggs – A Taste of Hearth Cooking
The receipt (recipe) To make a Sack Posset reads take thirty Eggs, beat them very well, Yolks and Whites together but I prepared one-third of the receipt so the egg count pictured is ten.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 11, 2024
Ready for Sack Posset – A Taste of Hearth Cooking
My table is ready for the 1756 receipt (recipe) To make a Sack Posset. Pictured are reproductions of 17th and 18th century posset pots, a Bason, and a chafing-dish of Coals.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, posset, posset pot, receipts, recipes | Tags: culinary history, food, food history, foodways
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 