Naples Biscuit boiling in Cream
The grated Naples Biscuits and cream are boiled together a little in my original brass posnet for the next step in the preparation of the Cowslip pudding.
My next hearth cooking class is May 19th, 2012 and more information may be found on my website at: www.hearttohearthcookery.com
Grated Naples Biscuits
To prepare a Cowslip Pudding, after gathering the cowslips, Naples Biscuits are grated and mixed with cream. The cream is in the brass posnet. My next hearth cooking class is May 19th, 2012.
Visit my website for more information and to view the hearth cooking class video at: www.hearttohearthcookery.com
Cowslips
Cowslips are known best for their medicinal properties but I have found several cookery receipts (recipes) for them. Nicholas Culpepper, a 17th century English astrologer and physician, wrote in his herbal: The flowers are held to be more effectual than the leaves, and the roots of little use. An ointment being made with them, takes away spots and wrinkles of the skin, sun-burning, and freckles, and adds beauty exceedingly…. The cowslip flowers pictured in the rye straw basket, I picked for a Cowslip pudding.
My next hearth cooking class is May 19th, 2012. Visit my website for more information and view a video of a class at: www.hearttohearthcookery.com
Stuffing the shad
My cast iron herb grinder has never looked so green as it did when I completed grinding enough sorrel to stuff the shad. I stuffed the shad with as much sorrel as the belly would hold.
My next hearth cooking class is May 19th, 2012. Visit my website for more information at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Hearth cooking classes, herb grinder, shad, sorrell | Tags: culinary history, food, food history, foodways, shad
Sorrell
There is a long association between shad and sorrell. Shad is a harginger of spring and sorrell is a spring herb noted for a sourness from its oxalic acid content. In the picture, I am using my “go-devil” or herb grinder to bring out the juices of the sorrell.
My next hearth cooking class is May 19th, 2012. Visit my website for more information at: www.hearttohearthcookery.com
Posted in culinary history, Fish, food, food history, food history equipment, Hearth cooking classes, shad, sorrell | Tags: culinary history, fish, food, food history, foodways, Hearth cooking classes, shad
Scaling a Shad
The shad in the picture was sold to me as a buck shad (male) but I have learned to always clean a shad carefully as one can be fooled. The hen shad is usually larger than the buck, somewhat swollen in the belly and are red around the vent hole. This shad showed none of those characteristics but when I started cleaning SHE had two large sacs of roe.
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, shad | Tags: culinary history, food, food history, foodways, Hearth cooking classes, shad
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
Heart to Hearth Cookery 