The halved receipt (recipe) for A Pretty Cake filled twelve of my individual cake hoops. The tin baking sheets have been lined with brown paper and buttered and the cakes were baked with other bake oven items after the bake oven was fired, coals pulled, oven floor swabbed, and heat of the oven tested with my arm.
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Posted in Bake oven, Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways, Great cakes
The receipt (recipe) for A Pretty Cake (1771) was halved as it is in the class of great cake receipts. The batter, in individual small cake hoops ready for the bake oven, was made with 2 1/2 pounds flour, 1/2 pound sugar, one quarter ounce mace and nutmeg, 11 eggs leaving out 3 whites, half pint of ale yeast, one pound and a quarter of butter, a pint of cream and three pounds of currants plumped in brandy with some candied peels.
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Posted in Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Great cakes
The rutcher (baking dish) pictured was just removed from the bake oven with the receipt (recipe) Veal Collops another way (Mary Smith, 1772). The collops (slices of veal) seasoned with pepper, salt, mace and nutmeg and strewed with bread crumbs and shredded parsley are between to layers of bacon.
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Posted in Bacon, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: Bake oven, culinary history, food, food history, foodways
The rutcher containing the receipt (recipe) Veal Collops another way was placed using a peel in the heated bake oven. Note that in heating the bake oven with a fire created by using the best and properly split wood the inside of the oven is clear of soot.
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Posted in Bake oven, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: Bake oven, culinary history, food, food history, foodways
After the bacon has been neatly laid in the bottom of the rutcher and the collops seasoned with bread crumbs and parsley for the receipt (recipe) Veal Collops another way, bacon is laid neatly over and under and now the rutcher (baking dish) is ready for the oven.
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Posted in Bacon, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: culinary history, food, food history, foodways
After the veal has been seasoned with pepper, salt, mace and nutmeg for the receipt (recipe) Veal Collops another Way strew them with crumbs of bread, shred parsley. The bacon has been neatly laid in the bottom of the rutcher and the seasoned collops with bread crumbs and parsley laid on top of the bacon.
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Posted in Bacon, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: culinary history, food, food history, foodways
After bacon has been neatly laid in rows in the rutcher for the receipt (recipe) Veal Collops another way do them (veal collops) over with the yolk of an egg, season them with pepper, salt, mace and nutmeg.
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Posted in Bacon, culinary history, food, food history, receipts, recipes, Veal | Tags: culinary history, food, food history, foodways
The first step in the preparation of the receipt (recipe) Veal Collops another Way is to slightly fry bacon which will be used to neatly line the baking pan which is the redware rutcher. The bacon will be arranged in rows both under and over the veal.
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Posted in Bacon, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: culinary history, food, food history, foodways
After the receipt (recipe) An Asparagus-pan-pie is baked, cream is added and the Tops reserved for garnishing arranged on the pie. The pie is now ready for table.
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Posted in asparagus, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
After the cut asparagus has been dress’d in a pie with marrow, parsley, thyme, leeks, pepper, salt and nutmeg for the receipt (recipe) An Asparagus-pan-pie the pie ought to be cover’d with a lid and baked.
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Posted in asparagus, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Heart to Hearth Cookery 