Posted by: hearttohearthcookery | August 19, 2024

Original Bake Kettle-A Taste of Hearth Cooking

 

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.

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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Posted in bake kettle, culinary history, food history, Puddings, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 15, 2024

Pudding in Puff Paste – A Taste of Hearth Cooking

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.

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: , , , ,

Posted by: hearttohearthcookery | August 14, 2024

Puff-Paste-A Taste of Hearth Cooking

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.

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: , , , ,

Posted by: hearttohearthcookery | August 11, 2024

Cream-A Taste of Hearth Cooking

After the yolks of six eggs has been added to the mortar for the receipt (recipe) To make the Orange pudding a spoonful or two of cream is the next ingredient.  I chose to pour the equivalent of cream from a small copper handled pitcher.

After the yolks of six eggs has been added to the mortar for the receipt (recipe) To make the Orange pudding a spoonful or two of cream is the next ingredient.  I chose to pour the equivalent of cream from a small copper handled pitcher.

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Posted in culinary history, food, food history, Puddings, receipts, recipes, Seville oranges | Tags: , , , ,

Posted by: hearttohearthcookery | August 7, 2024

Yolks of Six-A Taste of Hearth Cooking

 

After the four ounces of butter is added to the mortar with the finely beat orange peel and sugar for the receipt (recipe) To make the Orange pudding yolks of six eggs are added.

After the four ounces of butter is added to the mortar with the finely beat orange peel and sugar for the receipt (recipe) To make the Orange pudding yolks of six eggs are added.

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Posted in culinary history, food, food history, Marble mortar and pestle, Puddings, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 5, 2024

Four Ounces Butter-A Taste of Hearth Cooking

After four ounces of very fine sugar was added to Seville orange peel beaten fine for the receipt (recipe) To make the Orange pudding four ounces of fresh butter are added.  This entire receipt is prepared in a morter.

After four ounces of very fine sugar was added to Seville orange peel beaten fine for the receipt (recipe) To make the Orange pudding four ounces of fresh butter are added.  This entire receipt is prepared in a mortar.

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Posted in culinary history, food, food history, Mortar and pestle, Puddings, receipts, recipes, Seville oranges | Tags: , , , ,

Posted by: hearttohearthcookery | August 3, 2024

Four Ounces Fine Sugar-A Taste of Hearth Cooking

After the rind of a Seville orange has been beat in a mortar for the receipt (recipe) To make the Orange pudding put to it four ounces of fine sugar.  Since I am preparing half the receipt pictured is two ounces of fine sugar added to the beaten rind.

After the rind of a Seville orange has been beat in a mortar for the receipt (recipe) To make the Orange pudding put to it four ounces of fine sugar.  Since I am preparing half the receipt pictured is two ounces of fine sugar added to the beaten rind.

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Posted in culinary history, food, food history, Marble mortar and pestle, Puddings, receipts, recipes, Seville oranges | Tags: , , , ,

Posted by: hearttohearthcookery | August 1, 2024

Beat in a Morter-A Taste of Hearth Cooking

After the rind of a Seville orange has been soaked till it is very tender for the receipt (recipe) To make the Orange pudding beat it very fine in a morter.

After the rind of a Seville orange has been soaked till it is very tender for the receipt (recipe) To make the Orange pudding beat it very fine in a morter.

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Posted in culinary history, food, food history, Puddings, receipts, recipes, Seville oranges | Tags: , , , ,

Posted by: hearttohearthcookery | July 31, 2024

Rind of an Orange-A Taste of Hearth Cooking

For the receipt (recipe) To make the Orange pudding the first step is to take the Rind of a small Orange.  Since this is not Seville orange season for this 1654 receipt, I am using my preserved Seville orange peel.  The peel is soaking in water till it be very tender.

For the receipt (recipe) To make the Orange pudding the first step is to take the Rind of a small Orange.  Since this is not Seville orange season for this 1654 receipt, I am using my preserved Seville orange peel.  The peel is soaking in water till it be very tender.

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Posted in culinary history, food, food history, Puddings, receipts, recipes, Seville oranges | Tags: , , , ,

Posted by: hearttohearthcookery | July 27, 2024

The Gingerbread-A Taste of Hearth Cooking

The 18th century manuscript receipt of Jane Paxsen Parry, Gingerbread, is plated for the table.  The ingredients are flour, butter, one ounce of ginger, a small quantity of cinnamon, all spice and cloves, and molasses.

The 18th century manuscript receipt of Jane Paxsen Parry, Gingerbread, is plated for the table.  The ingredients are flour, butter, one ounce of ginger, a small quantity of cinnamon, all spice and cloves, and molasses.

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Posted in culinary history, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: , , , ,

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