In my last post, Dyshefull of Snowe, the presentation included two sweetmeat glasses with fennel comfits. The hemispherical kettle full of sack posset is behind me in this picture as I am swinging my comfit pan (to save my hands from the brazier heat below) making fennel comfits. Twelve charges of sugar syrup were added to the fennel seeds.
Posted in 18th century foodways, comfits, confectionery, culinary history, food, food history, posset, Sweetmeats | Tags: comfits, confectionery, culinary history, food, food history, foodways, sweet meats
This early 1600’s receipt (recipe) is festive in any century and simple as well. In the bottom of my punch bowl, I placed pomegranates (apples can be used as well) and stuck branches of rosemary into the fruit. By whisking both cream and egg white until stiff, the effect of snow is created. This “snow” was used to dip the gingercakes (pictured to the right) stacked in a sweetmeat cone. Glass sweetmeat dishes hold fennel comfits.
Posted in 17th century foodways, confectionery, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
Last evening, I was “historical entertainment” at an original hearth in a private home. The sack posset I made is keeping warm at the hearth in a hemispherical kettle. To learn more about the kettle visit my food history sources page.
Posted in culinary history, food, food history, kettles, posset | Tags: culinary history, food, food history, foodways, kettles
The bottle-jack is in place at the hearth for roasting the goose (goslin) after it is stuffed in 18th century fashion. The method was to boil the inwards tender, chop them fine, put double quantity of grated bread, four ounces butter, pepper, salt…2 eggs into the stuffing add wine. In the picture, I am placing this stuffing in the cavity of the goose prior to the roast.
Posted in 18th century foodways, bottle jack, culinary history, food, goose, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Goose, Roasting
I am peeling Jerusalem artichokes for a Jerusalem artichoke pudding. I have a pudding bag (yard of linen) in my colander ready to receive the peeled artichokes and I have already peeled the apples. I will boil these in the bag, drain them in the colander and then mash both for the pudding.
Posted in 18th century foodways, culinary history, food, food history, Jerusalem artichokes, Puddings, receipts, recipes, Sunchokes | Tags: culinary history, food, food history, foodways, puddings
Marchpane with Caraway Comfits
Posted in comfits, confectionery, culinary history, food, food history, marchpane, wafers | Tags: comfits, confectionery, culinary history, food, food history, foodways, wafers
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.
Visit my website at:
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
Heart to Hearth Cookery 