Posted by: hearttohearthcookery | April 25, 2012

Almond Cream

Almond Cream

Set on a Quart of rich Cream in a clean Saucepan, put into it a Blade of Mace, and a Piece of Lemon Peel, grate in a third Part of a Nutmeg, and sweeten to your Taste.  Blanche a Quarter of a Pound of sweet Almonds, and beat them to a Paste; add to them in beating two Spoonfuls of Rose Water, and one Spoonful of Orange-Flower Water  Break nine Eggs, separate the Yolks for other Uses, beat up all the Whites, and mix them with the Almonds; beat all well together, and rub the whole through a coarse Hair Sieve.  Mix all together with the Cream, and set it over the Fire, stir it only one Way, and let it boil; then pour it off into Cups, Dishes, or Glasses, and serve it up.  This receipt from Martha Bradley is pictured served in my hand-blown jelly glasses.

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Posted in 18th century foodways, confectionery, creams, culinary history, food, food history, food history equipment, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | April 22, 2012

Cabbage Forcemeat

To Make a Cabbage Pudding

The forcement for To make a Cabbage Pudding is prepared by taking  two pounds of the lean part of a leg of veal, of beef suet, the like quantity, chop them together, then beat them together in a stone mortar, adding to it half a little cabbage scalded, and beat that with your meat: then season it with mace and nutmeg, a little pepper and salt, with the yolks of four or five eggs… Pictured is the presentation of the pudding which was boiled for an hour.

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Posted in 18th century foodways, Boiled, cabbage, culinary history, food, food history, Puddings, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | April 21, 2012

Scald the Cabbage for a Pudding

Scalding the cabbage

To prepare the receipt (recipe), To make a Cabbage Pudding, first the cabbage is scalded in the pudding bag so it is soft enough to remove the inside cabbage to form a hollow for the force meat.

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Posted in 18th century foodways, Boiled, cabbage, culinary history, food, food history, pudding bag, Puddings, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | April 20, 2012

The Pudding Bag

Wetting the Pudding Bag

In boiled Puddings, take great Care the Bag or Cloth be very clean, and not soapy, and dipped in hot Water……  These words were written by Hannah Glasse in her Rules to be observed in making Puddings.  In the picture, I am dipping the pudding bag, a yard square of linen cloth in the hot water.

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Posted by: hearttohearthcookery | April 18, 2012

To Bake Chickens Presented to Table

To Bake Chickens presented in Rutcher

The sweet Herbs and Spices…Onions, Carrots and Parsnips…some Chives and shred Parsley are visible on the baked chicken as it is readied for the table.  The flesh was succulent and flavorful.  

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Posted by: hearttohearthcookery | April 17, 2012

Removing the Cabbage Leaves

Removing the cabbage leaves

The To Bake Chickens receipt is now done under the very well-baked cabbage leaves.  In this picture, I am preparing to remove the leaves to find the chicken, veal, bacon, onions, carrots and parsnips.

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Posted by: hearttohearthcookery | April 16, 2012

Rooking the Rutchers

Rooking the Rutcher

When the To Bake Chickens receipt (recipe) was done, I used my bake oven rooker (an L shaped tool) to remove the the rutchers from the oven.  The rooker is typically used to remove embers from a bake oven when the oven has been heated.

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Posted by: hearttohearthcookery | April 15, 2012

Baking Chickens in 18th Century Fashion

Rutcher in the Oven

After the redware rutchers were heated thoroughly it was time to place them with the To Bake Chickens receipt (recipe) in the oven.

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Posted by: hearttohearthcookery | April 13, 2012

Heating the Rutchers

Heating the Rutchers

While the bake oven is heating, the redware rutchers. holding the To Bake Chickens receipt (recipe), are warmed by the fire to prevent cracking of the rutchers while in the oven.  The rutchers were heated slowly and turned to heat all sides.  The chickens are hiding under the cabbage leaves.

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Posted by: hearttohearthcookery | April 11, 2012

Preparing the Rutchers

Larding the Rutchers

Two rutchers were larded according to the receipt To Bake Chickens.  The directions were to cover the bottom of it with Pieces of Fat Bacon and Veal, a Slice of one and a Slice of the other, and before these are laid in, let them be well seasoned with Pepper and Salt, sweet Herbs and Spices.  You can see the herbs and spices in the picture.

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