Posted by: hearttohearthcookery | August 31, 2024

Cut the Stalks-A Taste of Hearth Cooking

After the sugar is melted in the red sirup for the receipt (recipe) To preserve Cherries cut the stalkes off the Cherries something short and crosse them one by one with a sharp knife on the end.

After the sugar is melted in the red sirup for the receipt (recipe) To preserve Cherries cut the stalkes off the Cherries something short and crosse them one by one with a sharp knife on the end.

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Posted in Cherries, culinary history, food, food history, Preserving with sugar, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | August 29, 2024

Melt One Part Sugar-A Taste of Hearth Cookery

After the liquor from the bruised cherries has been strained through a cloth into a posnet for the receipt (recipe) To preserve Cherries put one third of the weighed sugar into the red sirup & so soone as the Sugar is melted take if off the fire, & scum it clean.

After the liquor from the bruised cherries has been strained through a cloth into a posnet for the receipt (recipe) To preserve Cherries put one third of the weighed sugar into the red sirup & so soone as the Sugar is melted take if off the fire, & scum it clean.

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Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 27, 2024

Until Sirup Be Red-A Taste of Hearth Cooking

After the cherries have been bruised in a posnet for the receipt (recipe) To preserve Cherries, boile them until the sirup be somewhat red, then straine that liquor... into another faire posnet.  I used a linen cloth to strain the juices from the boiled bruised cherries.

After the cherries have been bruised in a posnet for the receipt (recipe) To preserve Cherries, boile them until the sirup be somewhat red, then straine that liquor… into another faire posnet.  I used a linen cloth to strain the juices from the boiled bruised cherries.

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Posted in Cherries, culinary history, food, food history, Food preservation, Posnet, Preserving with sugar, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 25, 2024

Bruise Other Cherries-A Taste of Hearth Cooking

The driver suffered minor injuries, police said, but the same couldn't be said for Babb’s Bridge, which was originally built in 1840 and rebuilt in 1976 after a fire. The best-case scenario is the bridge will be closed for a few months, officials said. The weight limit on the bridge was 3 tons (2,700 kilograms), and the dump truck carrying crushed stone was “multiple times that,” said Paul Merrill, spokesperson for the Maine Department of Transportation.

After weighing cherries with the same weight as sugar on a balance scale for the receipt (recipe) To preserve Cherries, bruise as many other Cherries in a posnet with a spoon.

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Posted in Cherries, culinary history, food, food history, Food preservation, Posnet, Preserving with sugar, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 23, 2024

Take the Weight-A Taste of Hearth Cooking

The first step in preparing John Murrell's receipt (recipe) To preserve Cherries is to take the weight of your Cherries in Sugar.  I am using my balance scale to weigh an equal weight of the cherries with sugar.

The first step in preparing John Murrell’s receipt (recipe) To preserve Cherries is to take the weight of your Cherries in Sugar.  I am using my balance scale to weigh an equal weight of the cherries with sugar.

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Posted in Balance scales, Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 21, 2024

The Orange Pudding-A Taste of Hearth Cooking

The receipt (recipe) To make the Orange pudding presented to table:  Take the rind of a small Orange, paired very thin, and boiled in several waters till it be very tender, then beat it very fine in a morter, then put to it four ounces of fine sugar, four ounces of fresh butter, the yolks of six eggs and a spoonful or two of cream, with a very little salt, beat all these together in a morter, while the oven heats then bake it in puff-paste.  Hannah Wolley, 1654.

The receipt (recipe) To make the Orange pudding presented to table:  Take the rind of a small Orange, paired very thin, and boiled in several waters till it be very tender, then beat it very fine in a morter, then put to it four ounces of fine sugar, four ounces of fresh butter, the yolks of six eggs and a spoonful or two of cream, with a very little salt, beat all these together in a morter, while the oven heats then bake it in puff-paste.  Hannah Wolley, 1654.

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Posted in culinary history, food, food history, Puddings, receipts, recipes, Seville oranges | Tags: , , , ,

Posted by: hearttohearthcookery | August 19, 2024

Original Bake Kettle-A Taste of Hearth Cooking

 

The receipt (recipe) To make the Orange pudding was baked in my original bake kettle.  Note the shape of the ears and detachable bail which are characteristic of the 18th century kettle.

The receipt (recipe) To make the Orange pudding was baked in my original bake kettle.  Note the shape of the ears and detachable bail which are characteristic of the 18th century kettle.

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Posted by: hearttohearthcookery | August 15, 2024

Pudding in Puff Paste – A Taste of Hearth Cooking

After the puff-paste receipt (recipe) The fifth way was placed in the redware baking dish, the  receipt To make the Orange pudding was poured in and the paste decorated.

After the puff-paste receipt (recipe) The fifth way was placed in the redware baking dish, the  receipt To make the Orange pudding was poured in and the paste decorated.

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Posted in culinary history, food, food history, Puddings, puff paste | Tags: , , , ,

Posted by: hearttohearthcookery | August 14, 2024

Puff-Paste-A Taste of Hearth Cooking

The receipt (recipe) To make the Orange pudding directs that the pudding be baked in puff-paste.  For the puff paste I used Robert May's receipt The fifth way.  Work up a quart of flour with a half a pound of butter, three whites of eggs, and some fair spring water, make it a pretty stiff paste, and drive it out, then beat half a pound of more butter of equal hardness of the paste, and lay it on the paste in little bits at three times, roul it out, and use it for what you please.  Drive the paste out every time very thin.

The receipt (recipe) To make the Orange pudding directs that the pudding be baked in puff-paste.  For the puff paste I used Robert May’s receipt The fifth way.  Work up a quart of flour with a half a pound of butter, three whites of eggs, and some fair spring water, make it a pretty stiff paste, and drive it out, then beat half a pound of more butter of equal hardness of the paste, and lay it on the paste in little bits at three times, roul it out, and use it for what you please.  Drive the paste out every time very thin.

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Posted in culinary history, food, food history, puff paste, receipts, recipes, Seville oranges | Tags: , , , ,

Posted by: hearttohearthcookery | August 11, 2024

Cream-A Taste of Hearth Cooking

After the yolks of six eggs has been added to the mortar for the receipt (recipe) To make the Orange pudding a spoonful or two of cream is the next ingredient.  I chose to pour the equivalent of cream from a small copper handled pitcher.

After the yolks of six eggs has been added to the mortar for the receipt (recipe) To make the Orange pudding a spoonful or two of cream is the next ingredient.  I chose to pour the equivalent of cream from a small copper handled pitcher.

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Posted in culinary history, food, food history, Puddings, receipts, recipes, Seville oranges | Tags: , , , ,

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