Prior to serving to the table, the receipt (recipe) To make a White Pot was iced with egg white beaten stiff, rose flower water, and sugar ground very fine.
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Posted by: hearttohearthcookery | June 25, 2023
White Pot Served-A Taste of Hearth Cooking
Posted in Bread, culinary history, Dates, food, food history, Raisins, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 23, 2023
White Pot Baked-A Taste of Hearth Cooking
Pictured is the receipt (recipe) To make a White Pot baked after it was removed from the bake kettle. The ingredients were a quart of cream, mace, egg yolks, salt and sugar poured over bread layered alternately with sliced dates, raisins and grated nutmeg and buttered bread laid on top prior to baking.
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Posted in Bread, culinary history, Dates, food, food history, Raisins, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 19, 2023
Bread, Butter, Bake-A Taste of Hearth Cooking
After the slices of bread and bits of butter have been laid on top of receipt (recipe) To make a White Pot bake it. The white pot receipt was prepared in two tin pans and baked in a bake kettle.
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Posted in bake kettle, Bread, culinary history, food, food history, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 17, 2023
Put in Cream-A Taste of Hearth Cooking
After the last layer of sliced dates and raisins for the receipt (recipe) To make a White Pot then put in your Cream, and lay slices of bread and bits of Butter on top of all.
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Posted in Bread, culinary history, Dates, food, food history, Raisins, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 15, 2023
Dish is Full-A Taste of Hearth Cooking
Continue to lay a layer of bread alternating with raisins and dates for the receipt (recipe) To make a White Pot until the Dish is full. Between each layer grate nutmeg.
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Posted in Bread, culinary history, Dates, food, food history, Raisins, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 13, 2023
Another Layer-A Taste of Hearth Cooking
After a layer of slices of white bread with dates and raisins have been laid in the bottom of a dish for the receipt (recipe) To make a White Pot lay on another Layer of Bread, Fruit & till the Dish is full.
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Posted in Bread, culinary history, Dates, food history, Raisins, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 9, 2023
Bread, Dates, Raisins-A Taste of Hearth Cooking
After the beaten eggs have been added to the cooled cream for the receipt (recipe) To make a White Pot then lay slices of white bread in the bottom of a Dish, and lay on them slic’d Dates, Raisins of the Sun.
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Posted in Bread, culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 7, 2023
Eggs in Cooled Cream-A Taste of Hearth Cooking
After the quart of cream boiled with mace has cooled for the receipt (recipe) To make a White Pot beat the Yolks of eight Eggs and put them into your Cream with Salt and Sugar to taste.
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Posted in culinary history, Eggs, food, food history, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | June 5, 2023
Cream with Mace-A Taste of Hearth Cooking
For the receipt (recipe) To make a White Pot boil a quart of cream with large Mace and then let it stand until it is almost cold.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, White Pot | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 29, 2023
Shake with Comfits-A Taste of Hearth Cooking
After the eggs, prepared with claret, sugar, nutmeg and salt, were served on toasts soaked in claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion the last step before serving to the table was to shake the Eggs with Orange-Comfits.
Visit my website at: www.hearttohearthcookery.com
Posted in Claret, comfits, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 