A quince is a fruit that is a member of the rose family, yellow in color but has a fuzzy, bumpy appearance. The fruit is very high in pectin and very hard as a raw fruit. The next receipt (recipe) to be posted is from the 1681 receipt book of Rebecca Price-Quince Puffs: My Lady Sheldons Receipt.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The receipt (recipe) Skirret Fritters from the 1788 receipt book The English Art of Cookery in a dish garnished with candied orange peel ready to be served to table.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
After the batter for the receipt (recipe) Skirret Fritters has been dropped with a spoon into a pan of hot lard and fried brown put them on a sieve before the fire to drain a minute.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
After the pan of hogs-lard is boiling hot for the receipt (recipe) Skirret Fritters drop them in with a spoon and fry them quick and brown.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
After the skirret pulp has been added to the batter for the receipt (recipe) Skirret Fritter have a pan of hogs-lard boiling hot.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
After the grated nutmeg and ginger have been added to the beaten eggs and sugar for the receipt (recipe) Skirret Fritters add the skirret pulp that was beater very fine and put through a sieve.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
After putting grated nutmeg to the eggs and sugar for the receipt (recipe) Skirret Fritters put in ginger and mix it with a large spoonful of flour (if a large spoonful of flour is not sufficient put in more).
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
After the eggs beat well are sweetened with powdered sugar for the receipt (recipe) Skirret Fritters put in a little grated nutmeg.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
After the eggs have been beaten well for the receipt (recipe) Skirret Fritters sweeten it with powder sugar. The marble mortar and wood pestle was used to prepare the sugar into powder.
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Posted in culinary history, food, food history, Fritters, Marble mortar and pestle, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
After the boiled, peeled, mashed skirrets have been rubbed through a sieve for the receipt (recipe) Skirret Fritters add four eggs beat well. Since I am preparing half the receipt, I beat two eggs.
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Posted in culinary history, food, food history, Fritters, receipts, recipes, skirrets | Tags: culinary history, food, food history, foodways
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