After a Penny-loaf has been grated for the receipt (recipe) A Boiled Plumb-Pudding a half pound of flour was weighed on balance scales. The full receipt requires a full pound of flour but I was preparing half the receipt.
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Posted in Balance scales, boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
A Penny-Loaf is grated for the receipt (recipe) A Boiled Plumb-Pudding. Since I am preparing half the receipt, I am grating only half the loaf with my bread grater.
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Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the eight Eggs, half the Whites are beat for the receipt (recipe) A Boiled Plumb-Pudding then add half the Milk, beat them together. A Pint of Milk is indicated for the full receipt but I am preparing half a receipt and used a half pint measure.
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Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
In preparing the receipt (recipe) A Boiled Plumb-Pudding beat the eggs first. The receipt calls for eight Eggs, half the whites. I was making half the receipt so I whisked two whole eggs and two whites.
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Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The table is set with the ingredients that will be needed to make the 1747 H. Glasse receipt (recipe) A Boiled Plumb-Pudding.
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Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The receipt (recipe) How to make an Almond Tart served with gilded almond comfits and To preserve Potato. The tart is prepared by blanching and beating almonds with rose-water, adding sugar with grated nutmeg and cream colored with spinach juice then dried.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes
After the receipt (recipe) How to make an Almond Tart has been stuck with candied orange and citron bake it with gentle heat in an oven, not shutting the lid. My original bake kettle was kept in the back of the hearth to heat and the almond tarts stayed there to start the drying process and then were dried for ten days.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the mixture of blanched almonds finely beaten with rose-water, sugar, grated nutmeg and cream colored with spinach juice has been added to the baked raised paste for the receipt (recipe) How to make an Almond Tart stick it with candied orange and citron.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the spinach juice has been strained for the receipt (recipe) How to make an Almond Tart, the juice is added to a little cream as much as will colour the almonds green.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
For the receipt (recipe) How to make an Almond Tart spinach needs to be cooked and the strained of its juices to add as much as will colour the almonds green.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes, spinach | Tags: confectionery, culinary history, food, food history, foodways
Heart to Hearth Cookery 