After the one egg is whisked well for the receipt (recipe) To Roast a Rabbit fresh parsley is chopped fine using a rocker knife.
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Posted by: hearttohearthcookery | March 15, 2026
Chop Parsley Fine-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Parsley, Rabbit, receipts, recipes, Rocker knife | Tags: culinary history, food, food history, foodways, Roasting
Posted by: hearttohearthcookery | March 13, 2026
One Egg for a Rabbit-A Taste of Hearth Cooking
The next receipt (recipe) is To roast a Rabbit and the first step is to whisk one egg after the rabbit has been prepared for roasting.
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Posted in culinary history, food, food history, Rabbit, receipts, recipes | Tags: food, food history, foodways, Roasting
Posted by: hearttohearthcookery | March 11, 2026
Nun’s Cake-A Taste of Hearth Cooking
After the receipt (recipe) for Nun’s Cake had cooled sufficiently in the tin cake hoops for the hoops to be removed, double refined sugar was sieved over the tops and now the cakes are ready to be served.
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Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 9, 2026
Cakes From the Oven-A Taste of Hearth Cooking
After the aroma of the receipt (recipe) Nun’s Cake wafted through the kitchen, the sixteen tinned cake hoops on the paper lined tin baking sheets were removed from the oven. They will sit for a short time and then the hoops will be removed.
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Posted in Cakes, culinary history, food, food history, receipts, recipes, tin baking hoops | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 7, 2026
In the Bake Oven-A Taste of Hearth Cooking
After the batter for the receipt (recipe) Nun’s Cake has been put in the buttered hoops on tin baking sheets lined with buttered paper, the sheets were placed in the bake oven until done.
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Posted in Cakes, culinary history, food, food history, receipts, recipes, tin baking hoops | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 3, 2026
Put in Hoops-A Taste of Hearth Cooking
After the tincture of saffron was added to the ingredients for the receipt (recipe) Nun’s Cake butter the hoops and put it in. There were two tin baking sheets lined with buttered paper readied for the bake oven.
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Posted in Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 1, 2026
Tincture of Saffron-A Taste of Hearth Cooking
After the batter for the receipt (recipe) Nun’s Cake has been beaten for two hours put in a little tincture of saffron to colour it. Saffron is the brillian orange-yellow hand-picked stigmas from the Crocus sativus flower. The tincture was made by adding several stigmas to a small amount of alcohol.
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Posted in Cakes, culinary history, food, food history, receipts, recipes, Saffron | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 27, 2026
Beat Two Hours-A Taste of Hearth Cooking
After the carraway seeds have been strewed in by degrees for the receipt (recipe) Nun’s Cake beat it for two hours together. Note that hands worked much more efficiently than use of a wood spoon.
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Posted in Cakes, Caraway, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 25, 2026
Strew Carraway-Seeds-A Taste of Hearth Cooking
After the orange flower water, flour, and sugar have been mixed in the batter for the receipt (recipe) Nun’s Cake take ounces of carraway-seeds and strew them in beating it up all the time.
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Posted in Cakes, Caraway, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 23, 2026
Four-Four-Three-A Taste of Hearth Cooking
After 35 eggs (minus 16 whites) has been added to the four pounds of butter for the receipt (recipe) Nuns Cake then put in four large spoonfuls of orange flower water then take your four pounds of fine flour and three pounds of double-refined sugar …and strew them in by degrees, beating it up all the time.
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Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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