Posted by: hearttohearthcookery | September 25, 2023

Make a Light Paste-A Taste of Hearth Cooking

After the warm milk and ale yeast (barm) were added to the flour and butter for the receipt (recipe) To make Wigs make it into a light paste.

After the warm milk and ale yeast (barm) were added to the flour and butter for the receipt (recipe) To make Wigs make it into a light paste.

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Posted in Ale yeast, Barm, culinary history, food, food history, receipts, recipes, Wigs | Tags: , , ,

Posted by: hearttohearthcookery | September 23, 2023

Ale Yeast-A Taste of Hearth Cooking

After the milk had been warmed for the receipt (recipe) To make Wigs half a pint of new ale yeast and the warmed milk were added to the flour with rubbed in butter.  Ale yeast (barm) was produced  during the fermentation process of ale.  Barm was used in liquid form and was a leavening for baked products until the mid-1800's.

After the milk had been warmed for the receipt (recipe) To make Wigs half a pint of new ale yeast and the warmed milk were added to the flour with rubbed in butter.  Ale yeast (barm) was produced  during the fermentation process of ale.  Barm was used in liquid form and was a leavening for baked products until the mid-1800’s.

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Posted in Ale yeast, Barm, culinary history, receipts, recipes, Wigs | Tags: , , ,

Posted by: hearttohearthcookery | September 21, 2023

New Milk Very Warm-A Taste of Hearth Cooking

After the butter has been rubbed into the flour so that none can be seen for the receipt (recipe) To make Wigs take a pint or more of milk and make it very warm.  The milk is being heated at the hearth in an everted rim saucepan.

After the butter has been rubbed into the flour so that none can be seen for the receipt (recipe) To make Wigs take a pint or more of milk and make it very warm.  The milk is being heated at the hearth in an everted rim saucepan.

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Posted in culinary history, Everted rim sauce pan, food, food history, receipts, recipes, Wigs | Tags: , , ,

Posted by: hearttohearthcookery | September 19, 2023

Rub in Butter-A Taste of Hearth Cooking

After the flour has been measured for the receipt (recipe) To make Wigs rub butter into the flour until none of it be seen.  Since I prepared one-third of the actual receipt, the picture shows a quarter pound of butter.

After the flour has been measured for the receipt (recipe) To make Wigs rub butter into the flour until none of it be seen.  Since I prepared one-third of the actual receipt, the picture shows a quarter pound of butter.

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Posted in culinary history, food, food history, receipts, recipes, Wigs | Tags: , , ,

Posted by: hearttohearthcookery | September 15, 2023

Weigh the Flour-A Taste of Hearth Cooking

The first step in the preparation of the receipt (recipe) To make Wigs is to weigh the flour.  The receipt reads to take three pounds and a half of flour but I made one third the quantity and weighed the flour on balance scales.  

The first step in the preparation of the receipt (recipe) To make Wigs is to weigh the flour.  The receipt reads to take three pounds and a half of flour but I made one third the quantity and weighed the flour on balance scales.

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Posted in culinary history, food, food history, receipts, recipes, Wigs | Tags: , , ,

Posted by: hearttohearthcookery | September 13, 2023

To make Wigs-A Taste of Hearth Cooking

My table is set in readiness to prepare the E. Smith 18th century receipt (recipe) To make Wigs.  

My table is set in readiness to prepare the E. Smith 18th century receipt (recipe) To make Wigs.  

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Posted in culinary history, food, food history, receipts, recipes, Wigs | Tags: , , ,

Posted by: hearttohearthcookery | September 11, 2023

Gooseberry Cream Ice-A Taste of Hearth Cooking

The mixture of cream and sieved, preserved gooseberries was poured into a cold, pewter sabotiere and the process of turning and scraping the receipt (recipe) To make Gooseberry Cream Ice began.  The results are pictured above.

The mixture of cream and sieved, preserved gooseberries was poured into a cold, pewter sabotiere and the process of turning and scraping the receipt (recipe) To make Gooseberry Cream Ice began.  The results are pictured above.

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Posted in confectionery, culinary history, food, food history, gooseberries, ice cream, receipts, recipes, sabotiere | Tags: , , , , ,

Posted by: hearttohearthcookery | September 9, 2023

Strained Gooseberries-A Taste of Hearth Cooking

The gooseberries used for the receipt (recipe) To make Gooseberry Cream Ice were picked and preserved at the height of the season for gooseberries in the beginning of July and preserved.  The preserved gooseberries have skins and very tiny seeds, thus the receipt calls for sieving either fresh or preserved gooseberries.  The sieved, preserved gooseberries are ready to be added to the cream in the gally pot.

The gooseberries used for the receipt (recipe) To make Gooseberry Cream Ice were picked and preserved at the height of the season for gooseberries in the beginning of July and preserved.  The preserved gooseberries have skins and very tiny seeds, thus the receipt calls for sieving either fresh or preserved gooseberries.  The sieved, preserved gooseberries are ready to be added to the cream in the gally pot.

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Posted in confectionery, culinary history, food, food history, Gally pot, gooseberries, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | September 5, 2023

Sabotiere Ready!-A Taste of Hearth Cooking

My table is ready for the receipt (recipe) To make Gooseberry Cream Ice which would be referred to as gooseberry ice cream today.  From left to right on the table are two original sabotieres, a bag of salt and gourd spoon, a sieve with a few very ripe gooseberries remaining from my preserving fresh picked ripe gooseberries a month prior, a gally pot of preserved gooseberries to be used in the ice cream which were strained through the sieve, a second sieve in a pewter basin, a wood masher, my reproduction pewter sabotiere and coopered bucket ready for the ice and salt.

My table is ready for the receipt (recipe) To make Gooseberry Cream Ice which would be referred to as gooseberry ice cream today.  From left to right on the table are two original sabotieres, a bag of salt and gourd spoon, a sieve with a few very ripe gooseberries remaining from my preserving fresh picked ripe gooseberries a month prior, a gally pot of preserved gooseberries to be used in the ice cream which were strained through the sieve, a second sieve in a pewter basin, a wood masher, my reproduction pewter sabotiere and coopered bucket ready for the ice and salt.

Visit my website at:   www.hearttohearthcookery.com

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Posted in confectionery, culinary history, food, food history, gooseberries, ice cream, receipts, recipes, sabotiere | Tags: , , , , ,

Posted by: hearttohearthcookery | September 1, 2023

A Goose Bery Pudding-A Taste of Hearth Cooking

The receipt (recipe) A Goose Bery Pudding was served to the table with gilded laurel leaves and orange comfits.

The receipt (recipe) A Goose Bery Pudding was served to the table with gilded laurel leaves and orange comfits.

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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: , , , ,

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