The receipt (recipe) A Goose Bery Pudding was served to the table with gilded laurel leaves and orange comfits.
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Posted by: hearttohearthcookery | September 1, 2023
A Goose Bery Pudding-A Taste of Hearth Cooking
Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 31, 2023
Goose Bery Pudding Baked-A Taste of Hearth Cooking
The receipt (recipe) A Goose Bery Pudding prepared from boiled gooseberries strained through a sieve and flavored with cinnamon, nutmeg, brandy and rose water baked in a reproduction of an original bake kettle.
Visit my website at: www.hearttohearthcookery.com
Posted in bake kettle, culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 29, 2023
Bake Kettle Without Bail-A Taste of Hearth Cooking
After the receipt (recipe) A Goose Bery Pudding was poured into the baking dish with paste (pastry crust) about the brim, it was baked inside a reproduction of an original bake kettle. Note the shape of the ears on the kettle and that there is no attached bail. A hinged, removable bail was used to move the bake kettle and attached when needed.
Visit my website at: www.hearttohearthcookery.com
Posted in bake kettle, calendula, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 27, 2023
Pudding Ready-A Taste of Hearth Cooking
The pudding is ready to be poured into the dish with paste about the brim for the receipt (recipe) A Goose Bery Pudding. The ingredients in the pudding are boiled gooseberries strained, melted butter, cinnamon, nutmeg, brandy, some flour, white sugar, eggs and some whites, rose water, and new milk.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 25, 2023
Peast about the Brim-A Taste of Hearth Cooking
After all the ingredients are mixed for the receipt (recipe) A Goose Bery Pudding, put peast about the brim of the dish. Peast is paste and what is known as pie crust today. It was common in the 18th century to just have pie crust on the edges of the tart pan or baking dish.
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Posted in culinary history, food, food history, gooseberries, Pastes (pastry), Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 23, 2023
New Milk and Rose Water-A Taste of Hearth Cooking
The final ingredients for the receipt (recipe) A Goose Bery Pudding are half a pint of new milk and two spoonfuls of rose water.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 21, 2023
Eight Eggs, Three Whites-A Taste of Hearth Cooking
A total of eight eggs but only three of the whites of those eggs are whisked with a birch twig whisk to be added to the receipt (recipe) A Goose Bery Pudding.
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Posted in Birch twig whisk, culinary history, Eggs, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 17, 2023
A Dust of Flower-A Taste of Hearth Cooking
After a glass of brandy was mixed with the batter for the receipt (recipe) A Goose Bery Pudding with a dust of flower. Flour was typically spelled flower in 18th century receipts.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 15, 2023
Add Brandy-A Taste of Hearth Cooking
After the cinnamon and nutmeg were added to the sieved gooseberries and butter for the receipt (recipe) A Goose Bery Pudding a glass of brandy was added. The brandy is in my hand blown glass brandy snifter.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 13, 2023
Add Cinaman and Nutmeg-A Taste of Hearth Cooking
After the boiled gooseberries have been strained through a sieve and mixed with melted butter for the receipt (recipe) A Goose Bery Pudding mix it up with some cinaman and nutmeg.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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Heart to Hearth Cookery 