After the carp is laid into the pye for the receipt (recipe) To Bake a Carp otherways to be heaten hot, then lay on the slic’t dates in halves, slic’t lemon, grapes, raisins of the sun. Large mace (not pictured) is laid on the carp prior to closing the coffin.
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Posted in carp, Coffins, culinary history, food, food history, receipts, recipes | Tags: Coffins, culinary history, fish, food, food history, foodways
The coffin is large enough for the carp as the receipt (recipe) To bake a Carp otherways to be heaten hot. At least by the end of the 16th century in England, carp became the most popular fish in England. Originally they were kept in ponds for use as food but Gervase Markham refers to them as river fish as well as pond dwellers in the early 17th century.
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Posted in carp, culinary history, Fish, food, food history, receipts, recipes | Tags: Coffins, culinary history, fish, food, food history, foodways
The base and walls of this coffin (a hot water paste baking vessel) have been completed to be the baking dish for the receipt (recipe) To bake a Carp otherways to be heaten hot. This is the largest fish coffin that I have made.
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Posted in carp, Coffins, culinary history, Fish, food, food history, receipts, recipes | Tags: Coffins, fish, food, food history, foodways
The effect of using the molinillo mixing the grated chocolate cake with hot water in the chocolate pot is to produce the important froth that was expected when serving the chocolate beverage. Now that the froth is present, the receipt (recipe) To make Chocolate is ready to be poured into chocolate cups.
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Posted in chocolate, chocolate pot, culinary history, food, food history, molinillo, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the grated chocolate cake has been added to the chocolate pot with the measured hot water for the receipt (recipe) To make Chocolate, a molinillo is used to mix the two together and create a froth.
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Posted in chocolate, culinary history, food, food history, molinillo, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the hot water is added to the chocolate pot for the receipt (recipe) To make Chocolate, some of the grated chocolate cake is added to the pot. The chocolate cake was prepared with sugar, cinnamon, nutmeg, long pepper, allspice, and vanilla.
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Posted in chocolate, chocolate pot, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
The second step in preparing a chocolate beverage from the receipt (recipe) To make Chocolate is to measure the heated water from the hearth. I heated the water in a mulling cone and am using a tin cup to know how much water I am pouring in the chocolate pot so the proper amount of chocolate will be added.
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Posted in chocolate, chocolate pot, culinary history, food, food history, mulling cone, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
The first step in preparing the drinking chocolate from the receipt (recipe) To make Chocolate is to grate a hardened chocolate cake. Cool hands is a plus for this process for if the cake starts to melt under warm fingers or from the heat from the friction of grating, the grating process has to halt to allow the heat to subside and resume after a break.
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Posted in chocolate, chocolate cake, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the chocolate cakes are made from the receipt (recipe) To make Chocolate, the cakes need to completely harden before being used in the preparation of the chocolate beverage. This picture shows all the ingredients for the receipt except the sugar: fermented raw cacao beans (cacao nuts), aniseed, nutmeg, cinnamon, long pepper, Jamaican pepper (all spice), and vanilla. The ingredients in the finished cakes were searced (sieved) which would have been done with a horse hair sieve (pictured). An original chocolate pot with molinillo is ready for making chocolate.
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Posted in chocolate, chocolate cake, chocolate pot, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the heated mixture of finely ground cacao nuts, sugar, cinnamon, nutmeg, aniseed, long pepper and Jamaican pepper have been beaten fast in a mortar and pestle till it works like paste for the receipt (recipe) To make Chocolate the paste is made into cakes that are allowed to harden.
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Posted in chocolate, chocolate cake, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Heart to Hearth Cookery 