Posted by: hearttohearthcookery | March 25, 2012

Mushroom Patties with a Good Paste

Receipt Mushroom Patties in the Bake Kettle

This is step four of this receipt (recipe) and the first steps are in the preceeding posts.  Some good paste was made and rolled to the Thick-ness of a Halfpenny.  Then the cold stewed Mushrooms were placed in the paste.  Spread over the Mushrooms, a Coat of brown Raspings of a French Roll.  Now the lid will be placed on my original 18th century bake kettle, coals put on top of the lid for the Mushroom Pattie to bake.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

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

Posted by: hearttohearthcookery | March 24, 2012

Put them over a moderate Fire…

Stewing in the Pipkin

The cleaned, peeled, and gilled mushrooms are put into a Saucepan (I chose a redware pipkin with cover)  with some  Pepper and Salt, a Piece of Bacon stuck with four Cloves, some chopped Parsley, a whole Onion, and a quarter of a Pound of Butter.  They stew thus over a moderate Fire, dusted with a little flour and shaken about from time to time.  In some Time the Liquor will be as thick as Cream.

 

Visit my website at:  www.hearttohearthcookery.com

2 Comments

Posted in 18th century foodways, culinary history, food, food history, food history equipment, Mushrooms, receipts, recipes, redware pipkin | Tags: , , ,

Posted by: hearttohearthcookery | March 23, 2012

And Gill them Too

 

Gilling Mushrooms

The mushrooms for the Mushroom Patties, not only needed to be peeled but gilled as well.  In the picture, I am scraping out the Gills with a spoon.  The gills of a mushroom maximize the surface area on which mushroom spores are produced and hold up the cap but the gills can also discolor a receipt (recipe).  Visit my website at:  www.hearttohearthcookery.com 

1 Comment

Posted in 18th century foodways, culinary history, food, food history, Mushrooms, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | March 21, 2012

Peeling a Mushroom for Patties

Peeling Mushrooms

For the receipt (recipe), Mushroom Patties, the good middle-sized Mushrooms needed to be peeled.  I am peeling the outer skin of the mushroom with my fingers revealing a much whiter appearing mushroom.

Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in culinary history, food, food history, Mushrooms, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | March 19, 2012

Knäckebröd-Step Three

The Knobby Roller

If you look closely at the second roller I used for the knäckebröd, it is covered with small knobs.  This seems to be to assist in the drying process and to provide the characteristic look of Swedish rye crisp bread.  I had to bear down hard to obtain the desired results.

Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in Bread, culinary history, food, food history, Knäckebröd, Swedish foodways | Tags: , , ,

Posted by: hearttohearthcookery | March 19, 2012

Knäckebröd-Step Two

Cutting the Bread

Once I had the bread dough well kneaded and exercised my hand muscles well, I put my back and shoulders into rolling the bread for cutting.  In the picture you see me using my Knäckebröd  cutter to achieve the eleven inch diameter and hole.

Visit my website at: www.hearttohearthcookery.com

Leave a Comment

Posted in Bread, culinary history, food, food history, food history equipment, Knäckebröd, Swedish foodways | Tags: , , ,

Posted by: hearttohearthcookery | March 18, 2012

St Patrick’s Day Class 2012!!

Great Students and Great Results!

There is no better way to celebrate St Patrick’s Day then to be at the hearth with students who want to learn hearth cooking-my passion!  Thirteen students created the dinner meal in the picture.  The receipts (recipes) included:  To make a Cabbage Pudding, Beef Royal garnished with Fried Beet Root, To Bake Chicken , Mushroom Patties, Asparagus Forced in French Role and Almond Cream. More to come on the receipts in later posts.

My next hearth cooking class is May 19th, 2012.

Visit my website:  www.hearttohearthcookery.com

Leave a Comment

Posted in 18th century foodways, Bolton Mansion, culinary history, food, Hearth cooking classes, receipts, recipes | Tags: , , , , , ,

Posted by: hearttohearthcookery | March 15, 2012

Knäckebröd-The Process

The Dough

I have wanted to make Knäckebröd (Swedish rye bread) for a number of years and started the process of acquiring the reproductions.  I woke up March 4th with a plan to accomplish this dream of mine and with the help of good friends was able to successfully make Knäckebröd March 11, 2012.  In the picture, I am holding a very stiff rye dough that is essentially rye flour and water.  I had quite a hand work-out as I kneaded the dough to the right consistency for rolling.

Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in Bread, culinary history, food, food history, receipts, recipes, Swedish foodways | Tags: , , , ,

Posted by: hearttohearthcookery | March 14, 2012

Tea in the 18th Century

Tea in the 18th Century

Last week I had the opportunity to present my power point presentation on tea with my 18th century tea paraphernalia on display.  When I give this talk, I have the rare opportunity to dress as the mistress of the house who would be presiding over the tea.  I take the audience from a tea farm to understand what effects the quality of tea and how tea is processed to an actual 18th century tea re-enacted.

Visit my website at: www.hearttohearthcookery.com

Leave a Comment

Posted in 18th century foodways, culinary history, Food history lectures, Tea | Tags: , , , ,

Posted by: hearttohearthcookery | March 10, 2012

Rotary Gridirons

Rotary Gridirons

Rotary gridirons would allow the hearth cook to provide more even cooking for the various meats, fish, bread that would be toasted or broiled over the coals.  The heat thrown from the embers of the main fire could be more evenly distributed by rotating the food that was directly in front of it.  A round rotating grill, usually creatively designed by the blacksmith, was mounted on a center rivet of a three-legged frame and handle.  The rotating gridiron on the left is a reproduction while the one on the right is an original piece. Visit my website at:  www.hearttohearthcookery.com

Leave a Comment

Posted in food history equipment, Gridirons | Tags: , , ,

« Newer Posts - Older Posts »

Categories