Posted by: hearttohearthcookery | January 3, 2024

Pan Pie Garnished-A Taste of Hearth Cooking

After the receipt (recipe) An Asparagus-pan-pie is baked, cream is added and the Tops reserved for garnishing arranged on the pie.  The pie is now ready for table.

After the receipt (recipe) An Asparagus-pan-pie is baked, cream is added and the Tops reserved for garnishing arranged on the pie.  The pie is now ready for table.

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Posted in asparagus, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | December 31, 2023

Cover’d With A Lid-A Taste of Hearth Cooking

After the cut asparagus has been dress'd in a pie with marrow, parsley, thyme, leeks, pepper, salt and nutmeg for the receipt (recipe) An Asparagus-pan-pie the pie ought to be cover'd with a lid and baked.

After the cut asparagus has been dress’d in a pie with marrow, parsley, thyme, leeks, pepper, salt and nutmeg for the receipt (recipe) An Asparagus-pan-pie the pie ought to be cover’d with a lid and baked.

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Posted in asparagus, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | December 29, 2023

Dressed with Herbs, Leeks and Spices-A Taste of Hearth Cooking

After the marrow has been removed from the marrow bones for the receipt (recipe) An Asparagus-pan-pie herbs (thyme and parsley), chopped leeks, salt, pepper and nutmeg are added to dress the asparagus.

After the marrow has been removed from the marrow bones for the receipt (recipe) An Asparagus-pan-pie herbs (thyme and parsley), chopped leeks, salt, pepper and nutmeg are added to dress the asparagus.

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Posted by: hearttohearthcookery | December 27, 2023

Dressed With Marrow-A Taste of Hearth Cooking

After the tender parts of the asparagus is scalded in water for the receipt (recipe) An Asparagus-pan-pie, they are dressed in a pie with marrow.  The marrow spoon is ready to be used to remove the marrow from the bones.

After the tender parts of the asparagus is scalded in water for the receipt (recipe) An Asparagus-pan-pie, they are dressed in a pie with marrow.  The marrow spoon is ready to be used to remove the marrow from the bones.

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Posted in asparagus, culinary history, food, food history, Marrow, Marrow spoon, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | December 23, 2023

Tender Part Cut-A Taste of Hearth Cooking

The first step in the preparation of the receipt (recipe) An American-pan-pie is to let the tender part of the Asparagus be cut, and the Tops be reserved for garnishing.

The first step in the preparation of the receipt (recipe) An American-pan-pie is to let the tender part of the Asparagus be cut, and the Tops be reserved for garnishing.

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Posted by: hearttohearthcookery | December 21, 2023

An Asparagus-Pan-Pie: A Taste of Hearth Cooking

The asparagus, leek and herbs (thyme and parsley) are ready on the table for the preparation of a 1702 receipt (recipe), An Asparagus-pan-pie.

The asparagus, leek and herbs (thyme and parsley) are ready on the table for the preparation of a 1702 receipt (recipe), An Asparagus-pan-pie.

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Posted by: hearttohearthcookery | December 19, 2023

On the Banquetting Table-A Taste of Hearth Cooking

After the white gingerbread (prepared from the receipt (recipe) To make White Gingerbread) has been dried, the confectionary would be stored in boxes until needed at a banquetting table.  Pictured is my white gingerbread in candlelight served in the evening with other confections.

After the white gingerbread (prepared from the receipt (recipe) To make White Gingerbread) has been dried, the confectionary would be stored in boxes until needed at a banquetting table.  Pictured is my white gingerbread in candlelight served in the evening with other confections.

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

Posted by: hearttohearthcookery | December 17, 2023

Drying White Gingerbread-A Taste of Hearth Cooking

After the layers of sugar plate and almond paste have been strewn with ginger above and beneath and molded for the receipt (recipe) To make White Gingerbread the cakes were laid on white paper on a drying rack to dry.

After the layers of sugar plate and almond paste have been strewn with ginger above and beneath and molded for the receipt (recipe) To make White Gingerbread the cakes were laid on white paper on a drying rack to dry.

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Posted in confectionery, culinary history, drying, food, food history, Gingerbread, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | December 15, 2023

Strew and Molde-A Taste of Hearth Cooking

After the sugar plate cake and almond paste layer was covered with the other sugar plate cake for the receipt (recipe) To make White Gingerbread then strew fine ginger above and beneath and molde.

After the sugar plate cake and almond paste layer was covered with the other sugar plate cake for the receipt (recipe) To make White Gingerbread then strew fine ginger above and beneath and molde.

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Posted in confectionery, culinary history, food, food history, Gingerbread, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | December 13, 2023

Cover It-A Taste of Hearth Cooking

After the almond paste has been laid "even" on one of the sugar plate cakes for the receipt (recipe) To make White Gingerbread cover it with an other.  There are now three layers-sugar plate, almond paste and sugar plate.

After the almond paste has been laid “even” on one of the sugar plate cakes for the receipt (recipe) To make White Gingerbread cover it with an other.  There are now three layers-sugar plate, almond paste and sugar plate.

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

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