After the tender curd has set for the receipt (recipe) Fresh Cheese and Creame: My Lady Howe’s Receipt, cut the curd to release the whey and then heat the curd in the whey until it squeaks between the molars of your teeth.
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Posted in cheese, cheesemaking, culinary history, food, food history, receipts, recipes | Tags: cheese, cheesemaking, culinary history, food, food history, foodways
After as much rennet has been added to the cream to make it turn like cheese for the receipt (recipe) Fresh Cheese and Creame: My Lady Howe’s Receipt, the receipt states when it come before proceeding with the next directions. Pictured in the kettle is what it looks like when it comes. The cream is now just one large, tender curd with just a little whey next to the kettle.
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To the cream for the receipt (recipe) Fresh Cheese and Creame: My Lady Howe’s Receipt put in so much runet as will make it turn like cheese but very tender. In the upper right hand corner of the picture is one of the rennet stomach’s that I have processed for cheese making and in the lower left hand corner is a piece of rennet stomach stored in a linen bag. A blood warm rennet tea is made from a piece of rennet, but smaller than what I would use for making a cheese, as the curd needs to be “very tender”.
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For the receipt Fresh Cheese and Creame, My Lady Howe’s Receipt first take as much cream as you will. Pictured is my kettle with cream and my linen bag of pieces of a rennet stomach to make the “tea” to set the curd.
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The receipt (recipe) To bake a Carp otherways to be heaten hot is out of the bake oven and ready to be served to the table where the lid will be removed and the carp, dates, grapes and raisins of the sun served.
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Posted in carp, Coffins, culinary history, Fish, food, food history, receipts, recipes | Tags: Coffins, culinary history, fish, food, food history, foodways
After the dates, grapes, raisins and lemon are laid in the coffin for the receipt (recipe) To Bake a Carp otherways to be heaten hot close it up with a lid. The lid is prepared to look as close as possible to a diagram in the receipt book with a deliberate hole for the addition of a mixture of verjuice (fermented crabapple juice), butter, sugar and white wine which is added when the coffin is almost baked.
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After the carp is laid into the pye for the receipt (recipe) To Bake a Carp otherways to be heaten hot, then lay on the slic’t dates in halves, slic’t lemon, grapes, raisins of the sun. Large mace (not pictured) is laid on the carp prior to closing the coffin.
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The coffin is large enough for the carp as the receipt (recipe) To bake a Carp otherways to be heaten hot. At least by the end of the 16th century in England, carp became the most popular fish in England. Originally they were kept in ponds for use as food but Gervase Markham refers to them as river fish as well as pond dwellers in the early 17th century.
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Posted in carp, culinary history, Fish, food, food history, receipts, recipes | Tags: Coffins, culinary history, fish, food, food history, foodways
The base and walls of this coffin (a hot water paste baking vessel) have been completed to be the baking dish for the receipt (recipe) To bake a Carp otherways to be heaten hot. This is the largest fish coffin that I have made.
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The effect of using the molinillo mixing the grated chocolate cake with hot water in the chocolate pot is to produce the important froth that was expected when serving the chocolate beverage. Now that the froth is present, the receipt (recipe) To make Chocolate is ready to be poured into chocolate cups.
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Posted in chocolate, chocolate pot, culinary history, food, food history, molinillo, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Heart to Hearth Cookery 