After the almonds have been blanched in cold water and skins removed for the receipt (receipt) To make White Gingerbread the receipt states to stampe them in a morter very finelye, adding therto a little rosewater. Pictured is the almond paste thus made.
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Posted in Almonds, confectionery, culinary history, food, food history, Marble mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the sugar and gum tragacanth mixture has been rolled into cakes for the receipt (recipe) To make White Gingerbread then take a fewe Jordain almonds and blaunch them in colde water. This is the first receipt that has almonds blanched in cold water rather than hot and I found it a more difficult method.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After rose flower water has been added to the mixture of fine sugar and powdered gum tragacanth for the receipt (recipe) To make white Gingerbread, roll it thin into two cakes. A marble board is the best choice for confectionery receipts.
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Posted in confectionery, culinary history, food, food history, gum tragacanth, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The powdered gum dragagantis (gum tragacanth) for the receipt (recipe) To make White Gingerbread is then put thereto a pound of sugar beaten & finely serced, and beat them well together.
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Posted in 17th century foodways, culinary history, food, food history, gum tragacanth, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The first line in the receipt (recipe) To make White Gingerbread is to take Gumma Dragagantis halfe an ounce, and steep in rosewater two daies. Most historic receipts refer to this gum as tragacanth. Gum tragacanth is produced by making incisions in the lower stem and root of the shrub Astragalus gummifer and then letting the gum run and dry on the shrub. Once the gum is dried it is collected by hand and today it is sold in a powder so I did not need to steep it in rosewater for two days.
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Posted in confectionery, culinary history, food, food history, gum tragacanth, gum-dragon, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Pictured is the table as I am preparing to make the 17th century receipt (recipe) To make White Gingerbread.
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Posted in 17th century foodways, confectionery, culinary history, food, food history, Gingerbread, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, Gingerbread
After the puddings were browned on the gridiron for the 1673 receipt (recipe) To make a pudding of French Barley, the puddings were served on a pewter serving piece with edible nasturtiums. To the eye, this receipt may remind you of sausages but at the time of this receipt puddings were anything put in something and closed on both ends.
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Posted in barley, culinary history, food, food history, Nasturtium, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the puddings are boiled for the receipt (recipe) To make a pudding of French Barley, they are browned using a gridiron. This 18th century gridiron that I am using is slanted towards the handle with channels and has a reservoir so that some of juices run down the channels and can be collected from the reservoir. This feature I have yet to find in reproduction gridirons.
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Posted in barley, culinary history, food, food history, Gridirons, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the guts have been filled, pricked and tied for the receipt (recipe) To make a pudding of French Barley, the puddings are boiled and the contents swell and puddings plump. If the puddings have been filled loose enough and pricked with a pin, there should be no bursting.
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Posted in barley, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the guts have been filled loosely with the receipt (recipe) To make a pudding of French Barley, the puddings are closed by tying the two ends of the guts together. Loosely filling the guts and pricking small pin size holes in the guts will prevent the swelling of the mixture inside from bursting the puddings.
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Posted in barley, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Heart to Hearth Cookery 