Posted by: hearttohearthcookery | June 25, 2010

17th Century Roots-Parsnips

Too make a Parsnep pudding

Too make a Parsnep pudding

This is the third and last of the 17th century receipts (recipes) that were prepared at my “Root” workshop.  For the parsnip pudding, the class took “sum parsneps”, “boyle”d, mashed and “picke(d) out the hard pieces”.    To the mash, grated bread, nutmeg, sugar, yolks of eggs and cream were added.  Because the mixture was boiled in a pudding cloth, it is a pudding!     The “Cloath” was “spred with butter” and “boyled”  This pudding was served with melted butter with sack and sugar.  Soon to follow will be the 18th century “root” receipts.

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Posted by: hearttohearthcookery | June 22, 2010

17th Century Roots-Beets

Fritters of Beets

Fritters of Beets

This 1685 receipt (recipe) for Fritters of Beets (pictured left) was also made at my Roots Workshop.  This receipt I have prepared many times and is very well received.  The beets are “tender boil’d”, and minced small on a “fair board”.  Cinnamon, ginger, grated manchet (bread made of the whitest wheat flour), eggs, cream, and some “boil’d currants are mixed with the beets.  The batter needs to be “pretty thick”.  These fritters were fried by “spoonsful” in butter “plated” with sugar.  This receipt is one of my favorites and liked by even those who typically do not favor beets.

Still more Root Workshop receipts to come!

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Posted by: hearttohearthcookery | June 20, 2010

17th Century Roots

To make a potato pye

A workshop in hearth heaven!!  That is what it was like at Old Sturbridge Village’s education center.  I was fortunate to be the instructor at a workshop on the use of roots in 17th, 18th and 19th century receipts.  I had the use of three hearths each equipped with a bake oven.  The participants were divided in groups of 4 and each group prepared root receipts (recipes) from each century.  The picture (left) is a 1682 receipt To make a Potato Pye.  The dish is full of  “boyled” Spanish potatoes (sweet potatoes), marrow, “Raisons of the Sun”, dates, “Orangado” (candied orange peel), and Cittern (candied citron). 

This is the first of a series of blog postings on receipts from this workshop!

My website is www.hearttohearthcookery.com.

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Posted by: hearttohearthcookery | June 17, 2010

Birch Twig Whisks

Birch twig Whisks

Birch Twig Whisks

If you have ever been to one of my hearth cooking classes, watched my DVD,  A December Bill of Fare, or seen me at a hearth demonstration, the likelihood is that you have seen me use a birch twig whisk.  When I first started hearth cooking, they were very easy to find and quite inexpensive.  Now when I find any birch twig whisks, I buy many and make them available to cooks in need.  If you have been trying to locate a birch twig whisk, contact me at foodhxsmp@gmail.com as I have a number of them currently.   My next hearth cooking class is November 8th at Historic Speedwell.  Visit my website at www.hearttohearthcookery.com

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Posted by: hearttohearthcookery | June 14, 2010

Too Make a tart of spinaige

A Tart of Spinaige

At the hearth last Friday, I made one of the 144 receipts (recipes) that are found in the manuscript copy of Gulielma Penn, the first wife of William Penn.  These receipts were copied by William Blackfan in 1702 for the son of William Penn, another William to bring with him to this country.  This receipt is titled Too Make a tart of spinaige and reads:

  Take a good Dele of spinaige and boyle it in water and a Littell salt, and when it is boyled well Drain out the water very Clene, take the yeolks of eggs and Creme strain them with the spinaige through a strainer, and seson it with suger, put too it a slise of butter

This tart was baked in a bake kettle and the taste was very pleasing!    Visit my website at www.hearttohearthcookery.com

 

 

 

 

 

 

 

 

 

 

 

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Posted by: hearttohearthcookery | June 11, 2010

The Cheese Stands Alone?

New and Old Cheeses

Making its first public debut, is the cheese that has been turned twice daily since being removed from the cheese press to form a nice rind.  This cheese (the most yellow in the picture)  is the same cheese from my blog post “The Follower is Lifted”.  It is not ready to be eaten yet but is aging very nicely.   In front and less yellow is a cheese from the Spring of 2009-a year old.  I am doing a presentation on dairying and showing how to set a curd with rennet.  This was a hands-on demonstration and many hands worked on kneading the curd.  At the end of the demonstration, several pigs were delighted to have the whey from the program!

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Posted by: hearttohearthcookery | June 9, 2010

Cattail Pollen

Mixing cattail pollen and corn flour for bread

Mixing cattail pollen and corn flour for bread

It is an exciting time of year, when I see the golden yellow color on the male part of the cattail!  It is found directly above the brown velvety female part of the same flower.  I should have a bumper sticker on my van that says “I stop for cattail pollen”.  On June 2nd, I did exactly that!  I had my camera so that I could take pictures (see below) and I rummaged through my things for the appropriate container to capture this talcum-

Cattail pollen

Cattail pollen

powder like pollen that blows away in the lightest of air currents.  With the pollen that I harvested, I prepared pollen bread mixing the saffron colored cattail pollen with yellow corn flour (see picture).  With the addition of water, I baked the cattail pollen flat bread on a hot rock.  The bread has a “nutty” flavor and is high in nutrients from the pollen. 

Visit my website at www.hearttohearthcookery.com!  Wanishi!

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Posted by: hearttohearthcookery | June 3, 2010

To make Cheese and Cream-Another Way

To make Cheese and Cream-Another way

Today I used fresh milk from the cow to make a soft cheese for a 17th century table.  The process was the same for my pressed cheese but after the curds were “cleansed from the whey”, I filled “dishes” with the fresh curd and “pressed” them to the shape of a small cheese and “turned them out whole” on the pewter plate.  Poured over the cheeses is a mixture of cream seasoned with “beaten Cinnamon, Nutmeg, Rose water and Sugar and thickened with grated Naple-Biskit. Cinnamon and Sugar are thrown on top.     Visit my website at www.hearttohearthcookery.com

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Posted by: hearttohearthcookery | May 31, 2010

Wtehimall (Strawberries)

Wtehimall

It is time to give thanks for the first berry of the season-Wtehimall (w-tay-heem’-all), the Lenape word for strawberries.  A half-cup of Fragaria Vesca and/or Fragaria Virginiana, two types of true wild strawberries, have more fragrance and aroma than a whole quart of today’s much larger cultivated local strawberries!  There is NO comparison to the non-local strawberries.  I have a small basket of these strawberries drying in the sun (the ones that do not find there way to my stomach) for use in future Lenape programming.  My next Lenape program is listed on my Moonwater Woman page of this blog. 

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Posted by: hearttohearthcookery | May 22, 2010

Chocolate Cream Ice

Chocolate Cream Ice

Today was my 2nd Annual Confectionery Workshop.  And this receipt for Chocolate Cream Ice, 1752 was one of the confections!  This is a marriage of 100% pure cacao processed on a metate with fresh, rich spring cream, sugar and egg yolks.  We used 3 chocolate “cakes” for this divine, creamy ice!  We “put (the composition) in the sabotiere (pictured) to make it congeal after the usual manner”  There was little talking as we seriously devoured all the Chocolate Cream Ice in the pot.

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