After the marchpane are white, and hard, and dry they are removed from the oven and iced with rosewater and suger, being made as thick as butter for fritters, and put in the oven again. I am now taking the finished marchpanes out of the oven after the icing has set.
Posted in Bake oven, confectionery, culinary history, food, food history, marchpane, receipts, recipes | Tags: Bake oven, confectionery, culinary history, food, food history, foodways
The march-panes are now all edged, in a baking tin on white paper and ready for the oven. I have two shapes as I used both of my wafer irons to make the wafers. One wafer iron is round and is hand-stamped with running deer and hearts and the other oval with twin hearts on one side.
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To make March-pane, I took a pound of almonds, blanched and put to them three quarters of a pound of double refined sugar, and beat them with a few drips of rose-flower water. Having stored many batches of march-pane, I was ready to prepare the receipt (recipe) To make March-pane. In the picture you see me working the paste with a boxwood confectionery tool to make an edge about it prior to the baking in an oven. The march-pane sits on a wafer made ahead with my wafer iron.
Posted in 18th century foodways, confectionery, culinary history, food, food history, marchpane, receipts, recipes, wafers | Tags: confectionery, culinary history, food, food history, foodways, wafers
During the holiday season, I love to work with confections of the 18th century. At the far left of the picture, my comfit pan is hanging for the twelve charges of sugar syrup that I will put on caraway seeds. On the table, I have two plates of wafers, a marchpane with comfits, and another plate with a round marchpane. I am working on a marble surface shaping marchpane to fit on a wafer prior to being finished off in the bake oven.
Posted in 18th century foodways, Bake oven, comfits, confectionery, culinary history, food, marchpane, wafers | Tags: comfits, confectionery, culinary history, food, food history, foodways, wafers
Cleaning Jerusalem Artichokes
At many of my food history programs, I have a hands-on activity which I try to accomodate many ages-the very young to the young at heart! This family with their young son Griffin cleaned Jerusalem artichokes for the preparation of Jerusalem Artichoke Balls. It was a delight to watch them as they worked together! After Griffin tried his hand at both the washing and mashing, he went to visit the farm and returned just in time to try a Jerusalem Artichoke ball as it came out of the spider. He loved it! Now that is REAL food history!
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A Tart of Cranberries
This tart of cranberries would be a unique way to serve the traditional cranberry sauce for Thanksgiving. The receipt calls for cranberries to be stewed, strained and sweetened, put in paste No. 9, add spices till grateful, and baked gently. Just remember to be very generous with sugar or the tart will be “tart”. In the tart pictured, I used approximately a cup of sugar and one-third nutmeg and I would be even more generous with the sugar and more “grateful” with the spice. The “paste” is a Royal Paste prepared with half a pound of butter rubbed into half a pound of flour. To this are added four whites beat to a foam and two ounces of fine sugar. Amelia Simmons writes that it is excellent for tarts. Happy Thanksgiving!
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Posted in 18th century foodways, Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: cranberries, culinary history, food history, foodways
The fowl I am roasting on a string is a duck stuffed with mashed Jerusalem artichokes, thyme, marjoram, pepper, salt and moistened with butter. In the picture I am stirring cranberries that are being stewed for the cranberry tart.
Posted in 18th century foodways, culinary history, Duck, food, food history, receipts, recipes, Roasting | Tags: culinary history, duck, food, food history, foodways, Roasting
At a combined meeting , November 19, 2011 of the Bucks County Chapter, Gwynedd Chapter, and Independence Hall Chapter of the Daughters of American Revolution and Children of the American Revolution to commerorate America’s First Thanksgiving , I was honored to present for the first time my new power point presentation on The First Thanksgiving from the Native Perspective. Every day is a day to give thanks for the gifts that this earth provides.
The Lenape word for wild white potatoes (sunchokes) is wapipenak. In the picture you see the cleaned wapipenak in an elm bark basket to the right. To the left of the basket, is a turtle shell filled with dried wapipenak ready for grinding into flour which I am doing with my grinding stone.
Posted in Lenape, Native American, sunchoke flour, Sunchokes | Tags: food history, Lenape, Native American
It was exciting opening the pods of the first harvest of a new Lenape bean-White Turkey. And the name is very descriptive as they are pure white in color. What is interesting is how they are somewhat difficult to release from the pod. This is the first harvest so I do not have seed available as yet but I do still have some Shackamaxon beans if anyone is interested.
Posted in Beans, Lenape, Native American, Native American Seeds | Tags: culinary history, Lenape, Native American
Heart to Hearth Cookery 