Posted by: hearttohearthcookery | August 7, 2024

Yolks of Six-A Taste of Hearth Cooking

 

After the four ounces of butter is added to the mortar with the finely beat orange peel and sugar for the receipt (recipe) To make the Orange pudding yolks of six eggs are added.

After the four ounces of butter is added to the mortar with the finely beat orange peel and sugar for the receipt (recipe) To make the Orange pudding yolks of six eggs are added.

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Posted in culinary history, food, food history, Marble mortar and pestle, Puddings, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 5, 2024

Four Ounces Butter-A Taste of Hearth Cooking

After four ounces of very fine sugar was added to Seville orange peel beaten fine for the receipt (recipe) To make the Orange pudding four ounces of fresh butter are added.  This entire receipt is prepared in a morter.

After four ounces of very fine sugar was added to Seville orange peel beaten fine for the receipt (recipe) To make the Orange pudding four ounces of fresh butter are added.  This entire receipt is prepared in a mortar.

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

Posted by: hearttohearthcookery | August 3, 2024

Four Ounces Fine Sugar-A Taste of Hearth Cooking

After the rind of a Seville orange has been beat in a mortar for the receipt (recipe) To make the Orange pudding put to it four ounces of fine sugar.  Since I am preparing half the receipt pictured is two ounces of fine sugar added to the beaten rind.

After the rind of a Seville orange has been beat in a mortar for the receipt (recipe) To make the Orange pudding put to it four ounces of fine sugar.  Since I am preparing half the receipt pictured is two ounces of fine sugar added to the beaten rind.

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Posted in culinary history, food, food history, Marble mortar and pestle, Puddings, receipts, recipes, Seville oranges | Tags: , , , ,

Posted by: hearttohearthcookery | August 1, 2024

Beat in a Morter-A Taste of Hearth Cooking

After the rind of a Seville orange has been soaked till it is very tender for the receipt (recipe) To make the Orange pudding beat it very fine in a morter.

After the rind of a Seville orange has been soaked till it is very tender for the receipt (recipe) To make the Orange pudding beat it very fine in a morter.

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

Posted by: hearttohearthcookery | July 31, 2024

Rind of an Orange-A Taste of Hearth Cooking

For the receipt (recipe) To make the Orange pudding the first step is to take the Rind of a small Orange.  Since this is not Seville orange season for this 1654 receipt, I am using my preserved Seville orange peel.  The peel is soaking in water till it be very tender.

For the receipt (recipe) To make the Orange pudding the first step is to take the Rind of a small Orange.  Since this is not Seville orange season for this 1654 receipt, I am using my preserved Seville orange peel.  The peel is soaking in water till it be very tender.

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

Posted by: hearttohearthcookery | July 27, 2024

The Gingerbread-A Taste of Hearth Cooking

The 18th century manuscript receipt of Jane Paxsen Parry, Gingerbread, is plated for the table.  The ingredients are flour, butter, one ounce of ginger, a small quantity of cinnamon, all spice and cloves, and molasses.

The 18th century manuscript receipt of Jane Paxsen Parry, Gingerbread, is plated for the table.  The ingredients are flour, butter, one ounce of ginger, a small quantity of cinnamon, all spice and cloves, and molasses.

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Posted in culinary history, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | July 25, 2024

Ready for the Oven-A Taste of Hearth Cooking

After my granddaughter cut out the cakes with a small horn cup for the manuscript receipt (recipe) Gingerbread, she placed them in a tin pan to bake.  

After my granddaughter cut out the cakes with a small horn cup for the manuscript receipt (recipe) Gingerbread, she placed them in a tin pan to bake.

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Posted in culinary history, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | July 23, 2024

Horn Cup to Cut-A Taste of Hearth Cooking

After my granddaughter rolled out the manuscript receipt (recipe) Gingerbread, she cut out the cakes with a small horn cup.  A small tea bowl is more typically used for this task.

After my granddaughter rolled out the manuscript receipt (recipe) Gingerbread, she cut out the cakes with a small horn cup.  A small tea bowl is more typically used for this task.

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Posted in culinary history, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | July 21, 2024

Roll the Gingerbread-A Taste of Hearth Cooking

After all the ingredients, flour, butter, sugar, ginger, molasses and some all spice, cinnamon, and cloves had been mixed by my granddaughter for the receipt (recipe) Gingerbread, she rolled the dough.

After all the ingredients, flour, butter, sugar, ginger, molasses and some all spice, cinnamon, and cloves had been mixed by my granddaughter for the receipt (recipe) Gingerbread, she rolled the dough.

isit my website at:   www.hearttohearthcookery.com

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

Posted by: hearttohearthcookery | July 19, 2024

Half Pint Molasses-A Taste of Hearth Cooking

After the flour has been weighed for the receipt (recipe) Gingerbread, my granddaughter stirred in half a pint of molasses. The flour was added slowly after the molasses was completely mixed.

After the flour has been weighed for the receipt (recipe) Gingerbread, my granddaughter stirred in half a pint of molasses. The flour was added slowly after the molasses was completely mixed.

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

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