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
After the marrow has been removed from the marrow bones for the receipt (recipe) An Asparagus-pan-pie herbs (thyme and parsley), chopped leeks, salt, pepper and nutmeg are added to dress the asparagus.
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After the tender parts of the asparagus is scalded in water for the receipt (recipe) An Asparagus-pan-pie, they are dressed in a pie with marrow. The marrow spoon is ready to be used to remove the marrow from the bones.
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Posted in asparagus, culinary history, food, food history, Marrow, Marrow spoon, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
The first step in the preparation of the receipt (recipe) An American-pan-pie is to let the tender part of the Asparagus be cut, and the Tops be reserved for garnishing.
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The asparagus, leek and herbs (thyme and parsley) are ready on the table for the preparation of a 1702 receipt (recipe), An Asparagus-pan-pie.
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After the white gingerbread (prepared from the receipt (recipe) To make White Gingerbread) has been dried, the confectionary would be stored in boxes until needed at a banquetting table. Pictured is my white gingerbread in candlelight served in the evening with other confections.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
After the layers of sugar plate and almond paste have been strewn with ginger above and beneath and molded for the receipt (recipe) To make White Gingerbread the cakes were laid on white paper on a drying rack to dry.
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Posted in confectionery, culinary history, drying, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, food history, foodways, Gingerbread
After the sugar plate cake and almond paste layer was covered with the other sugar plate cake for the receipt (recipe) To make White Gingerbread then strew fine ginger above and beneath and molde.
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Posted in confectionery, culinary history, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
After the almond paste has been laid “even” on one of the sugar plate cakes for the receipt (recipe) To make White Gingerbread cover it with an other. There are now three layers-sugar plate, almond paste and sugar plate.
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Posted in confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
After the almond paste has been made for the receipt (recipe) To make White Gingerbread then take it out and work it at your pleasure then lay it even upon one of your cakes. The cakes are sugar plate.
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Posted in confectionery, culinary history, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Heart to Hearth Cookery 