For the crust included in the receipt (recipe) Snow-balls put a quarter pound of butter into some water; when it boils, pour in on one pound of flower, with what hot water will make it into a good paste; work it well. This crust will be used to encase the apples.
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Posted in apples, culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
After the apples were pared and cored with a scoop for the receipt (recipe) Snowballs fill them with marmalade. The apples are in the tin baking pan to make certain they would fit and filled with Seville orange marmalade.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The next receipt (recipe) Snow-balls is very appropriate for all the snow at my house currently. This is a 1777 receipt and starts with pare and core with a scoop five large apples.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the small pieces of the rind of the citron melon have boiled gently in the syrup four hours for the receipt (recipe) The American Citron then put it in pots for use. Pictured is the completely translucent pieces of preserved American citron melon rind in a gally pot ready to be used as an ingredient in receipts or as garnish.
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After three hours of boiling the small pieces of melon rind for the receipt (recipe) The American Citron the cut rind is still not completely translucent which is the goal as the rind absorbs the sugar. The complete four hours as the receipt directs is required.
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After the two pounds of sugar was added to one pint of water in a kettle for the receipt (recipe) The American Citron add the rind of the citron melon cut small to the kettle. Let it boil gently for four hours.
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Posted in American citron melon, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
After the citron melon has been cut into small pieces for the receipt (recipe) The American Citron take two pound of lofe sugar, one pint of water put all into a kettle.
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After the rind has been cut off the citron melon for the receipt (recipe) The American Citron Melon cut it into small pieces. It is a time consuming process as the rind is dense but very important for the outcome of the process.
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Even though Amelia Simmons names the receipt (recipe) The American Citron in her 1796 receipt book American Cookery, the first step is Take the rine of a large watermelon not too ripe. The fruit is an ancestor of the watermelon known today. It became know as the American citron melon due to is usage to replace the preserved fruit citron in this country.
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The American citron melon is very hard fleshed and bland and many consider it inedible. At the least, it is not palatable but its story in this country is wonderful. The candied rind of this melon was substituted in receipts (recipes) brought to this country by European colonists that called for candied citron (a citrus fruit). The next receipt is The American Citron from Amelia Simmons’ American Cookery.
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Posted in American citron melon, culinary history, food, food history, Preserving with sugar, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
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