After the stalks have been cut short on the cherries for the receipt (recipe) To preserve Cherries then put the Cherries into the red liquor, and make them boile as fast as they can, until they rise up frothie, then take them off the fire and scum them.
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Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
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: food, food history, Food preservation, foodways
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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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: culinary history, food, food history, Food preservation, foodways
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: culinary history, food, food history, Food preservation, foodways
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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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: culinary history, food, food history, foodways, puddings
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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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: culinary history, food, food history, foodways, puddings
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: culinary history, food, food history, foodways, puddings
Heart to Hearth Cookery 