After my granddaughter cut out the cakes with a small horn cup for the manuscript receipt (recipe) Gingerbread, she placed them in a tin pan to bake.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | July 25, 2024
Ready for the Oven-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | July 23, 2024
Horn Cup to Cut-A Taste of Hearth Cooking
After my granddaughter rolled out the manuscript receipt (recipe) Gingerbread, she cut out the cakes with a small horn cup. A small tea bowl is more typically used for this task.
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Posted in culinary history, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | July 21, 2024
Roll the Gingerbread-A Taste of Hearth Cooking
After all the ingredients, flour, butter, sugar, ginger, molasses and some all spice, cinnamon, and cloves had been mixed by my granddaughter for the receipt (recipe) Gingerbread, she rolled the dough.
isit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | July 19, 2024
Half Pint Molasses-A Taste of Hearth Cooking
After the flour has been weighed for the receipt (recipe) Gingerbread, my granddaughter stirred in half a pint of molasses. The flour was added slowly after the molasses was completely mixed.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | July 17, 2024
Weigh the Flour-A Taste of Hearth Cooking
After the sugar, 1/2 ounce of ginger and a small quantity of all spice, cinnamon, and cloves have been added to the butter for the Jane Paxsen Parry’s manuscript receipt (recipe) for Gingerbread, my granddaughter weighs 3/4 pounds of flour. The full receipt calls for 1 1/2 pounds of flour.
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Posted in culinary history, food, food history, Gingerbread, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | July 15, 2024
Next the Sugar-A Taste of Hearth Cooking
The next ingredient for the manuscript receipt (recipe) of Jane Paxsen Parry, Gingerbread was the sugar. My granddaughter is creaming in two ounces of sugar as she is making half the receipt. The full receipt was for 1/4 lb of sugar.
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Posted in culinary history, food, food history, Gingerbread, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | July 13, 2024
Preparing the Butter-A Taste of Hearth Cooking
My granddaughter first prepared a quarter pound of butter for the Jane Paxsen Parry manuscript receipt (recipe) Gingerbread. The full receipt called for 1/2 pound of butter but we were making half the receipt.
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Posted in culinary history, food, food history, Gingerbread, Granddaughter, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | July 11, 2024
A Receipt for a Child-A Taste of Hearth Cooking
I selected the receipt (recipe) Gingerbread from the manuscript receipt book of Quaker Jane Paxson Parry who married Benjamin Parry in 1787 for my six year old granddaughter to prepare with me. This series of steps will show her participating and preparing the receipt.
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Posted in culinary history, food, food history, Gingerbread, Granddaughter, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways, Gingerbread
Posted by: hearttohearthcookery | July 9, 2024
Fresh Cheese and Creame-A Taste of Hearth Cooking
The last step in the preparation of the receipt (recipe) Fresh Cheese and Creame: My Lady Howe’s Receipt is to put creame and suger to it. Now the receipt is ready for the table.
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Posted in cheese, cheesemaking, culinary history, food, food history, receipts, recipes | Tags: cheese, cheesemaking, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 7, 2024
Laye in a Dish-A Taste of Hearth Cooking
After the moisture has been removed from the curd mixed with orange flower water and sugar for the receipt (recipe) Fresh Cheese and Creame: My Lady Howe’s Receipt then laye it in a dish.
Visit my website at: www.hearttohearthcookery.com
Posted in cheese, cheesemaking, culinary history, food, food history, receipts, recipes | Tags: cheese, cheesemaking, culinary history, food, food history, foodways
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Heart to Hearth Cookery 