Posted by: hearttohearthcookery | January 29, 2024

Whafles-A Taste of Hearth Cooking

For the receipt (recipe) Whafles start with working one pound of butter.  If you are wondering what whafles are, you would be more familiar with the word waffles.

For the receipt (recipe) Whafles start with working one pound of butter.  If you are wondering what whafles are, you would be more familiar with the word waffles.

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

Posted by: hearttohearthcookery | January 27, 2024

Iced and Set-A Taste of Hearth Cooking

After the individual, small cakes had their cake hoops removed and before they completely cooled, an icing (made from egg white whisked stiff, fine double-refined sugar and rose water) was applied for the receipt (recipe) A Pretty Cake.  The tin baking pans are then placed back into a cooler bake oven for a very short time for the icing to set.  The icing needs to be more white than attain much brown color.

After the individual, small cakes had their cake hoops removed and before they completely cooled, an icing (made from egg white whisked stiff, fine double-refined sugar and rose water) was applied for the receipt (recipe) A Pretty Cake.  The tin baking pans are then placed back into a cooler bake oven for a very short time for the icing to set.  The icing needs to be more white than attain much brown color.

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Posted in Bake oven, Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 25, 2024

Cake Hoops Removed-A Taste of Hearth Cooking

After the lined baking tins are out of the oven for the receipt (recipe) A Pretty Cake, the cake hoops are removed as soon as they cool down enough to touch. The same would be done if this great cake receipt had been baked in one large cake hoop.

After the lined baking tins are out of the oven for the receipt (recipe) A Pretty Cake, the cake hoops are removed as soon as they cool down enough to touch. The same would be done if this great cake receipt had been baked in one large cake hoop.

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Posted in Cake hoop, Cakes, culinary history, food, food history, Great cakes, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | January 23, 2024

Piping Hot from the Oven-A Taste of Hearth Cooking

The greased, brown paper lined tin baking sheets with individual cake hoops containing the receipt (recipe) A Pretty Cake were removed from the bake oven when done piping hot.

The greased, brown paper lined tin baking sheets with individual cake hoops containing the receipt (recipe) A Pretty Cake were removed from the bake oven when done piping hot.

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Posted in Bake oven, Cakes, culinary history, food, food history, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | January 21, 2024

12 Cakes Baking-A Taste of Hearth Cooking

The halved receipt (recipe) for A Pretty Cake filled twelve of my individual cake hoops.  The tin baking sheets have been lined with brown paper and buttered and the cakes were baked with other bake oven items after the bake oven was fired, coals pulled, oven floor swabbed, and heat of the oven tested with my arm.

The halved receipt (recipe) for A Pretty Cake filled twelve of my individual cake hoops.  The tin baking sheets have been lined with brown paper and buttered and the cakes were baked with other bake oven items after the bake oven was fired, coals pulled, oven floor swabbed, and heat of the oven tested with my arm.

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Posted in Bake oven, Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | January 19, 2024

A Pretty Cake-A Taste of Hearth Cooking

The receipt (recipe) for A Pretty Cake was halved as it is in the class of great cake receipts.  The batter, in individual small cake hoops  ready for the bake oven, was made with 2 1/2 pounds flour, 1/2 pound sugar, one quarter ounce mace and nutmeg, 11 eggs leaving out 3 whites, half pint of ale yeast, one pound and a quarter of butter, a pint of cream and three pounds of currants plumped in brandy with some candied peels.

The receipt (recipe) for A Pretty Cake (1771) was halved as it is in the class of great cake receipts.  The batter, in individual small cake hoops  ready for the bake oven, was made with 2 1/2 pounds flour, 1/2 pound sugar, one quarter ounce mace and nutmeg, 11 eggs leaving out 3 whites, half pint of ale yeast, one pound and a quarter of butter, a pint of cream and three pounds of currants plumped in brandy with some candied peels.

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Posted in Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 17, 2024

Veal Collops Baked-A Taste of Hearth Cooking

The rutcher (baking dish) pictured was just removed from the bake oven with the receipt (recipe) Veal Collops another way (Mary Smith, 1772).  The collops (slices of veal) seasoned with pepper, salt, mace and nutmeg and strewed with bread crumbs and shredded parsley are between to layers of bacon.

The rutcher (baking dish) pictured was just removed from the bake oven with the receipt (recipe) Veal Collops another way (Mary Smith, 1772).  The collops (slices of veal) seasoned with pepper, salt, mace and nutmeg and strewed with bread crumbs and shredded parsley are between to layers of bacon.

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Posted in Bacon, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: , , , ,

Posted by: hearttohearthcookery | January 15, 2024

Rutcher in the Oven-A Taste of Hearth Cooking

The rutcher containing the receipt (recipe) Veal Collops another way was placed using a peel in the heated bake oven.  Note that in heating the bake oven with a fire created by using the best and properly split wood the inside of the oven is clear of soot.

The rutcher containing the receipt (recipe) Veal Collops another way was placed using a peel in the heated bake oven.  Note that in heating the bake oven with a fire created by using the best and properly split wood the inside of the oven is clear of soot.

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Posted in Bake oven, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: , , , ,

Posted by: hearttohearthcookery | January 13, 2024

Veal Collops Ready for Oven-A Taste of Hearth Cooking

After the bacon has been neatly laid in the bottom of the rutcher and the collops seasoned with bread crumbs and parsley for the receipt (recipe) Veal Collops another way, bacon is laid neatly over and under and now the rutcher (baking dish) is ready for the oven.

After the bacon has been neatly laid in the bottom of the rutcher and the collops seasoned with bread crumbs and parsley for the receipt (recipe) Veal Collops another way, bacon is laid neatly over and under and now the rutcher (baking dish) is ready for the oven.

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Posted in Bacon, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: , , ,

Posted by: hearttohearthcookery | January 11, 2024

Strew with Bread Crumbs-A Taste of Hearth Cooking

After the veal has been seasoned with pepper, salt, mace and nutmeg for the receipt (recipe) Veal Collops another Way strew them with crumbs of bread, shred parsley.  The bacon has been neatly laid in the bottom of the rutcher and the seasoned collops with bread crumbs and parsley laid on top of the bacon. 

After the veal has been seasoned with pepper, salt, mace and nutmeg for the receipt (recipe) Veal Collops another Way strew them with crumbs of bread, shred parsley.  The bacon has been neatly laid in the bottom of the rutcher and the seasoned collops with bread crumbs and parsley laid on top of the bacon.

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Posted in Bacon, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: , , ,

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