After the grated manchet (white bread) has been adding to the barley for the receipt (recipe) To make a pudding of French Barley add a quarter Pint of Cream.
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Posted by: hearttohearthcookery | November 3, 2023
Quarter Pint Cream-A Taste of Hearth Cooking
Posted by: hearttohearthcookery | October 31, 2023
Blanched and Beaten-A Taste of Hearth Cooking
After the grated manchet (white bread) was added to the boiled barley for the receipt (recipe) To make a pudding of French Barley two ounces of sweet Almonds blanched and beaten were added. The almonds were beaten with rosewater in a marble mortar and pestle.
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Posted in Almonds, barley, culinary history, food, food history, Marble mortar and pestle, Puddings, receipts, recipes | Tags: culinary history, food history, foodways, puddings
Posted by: hearttohearthcookery | October 29, 2023
Manchet Grated-A Taste of Hearth Cooking
After the French barley has been tenderly boiled for the receipt (recipe) To make a pudding of French Barley, to one pint Barley add half a manchet grated. In the 17th century, a manchet is a small round loaf of bread made from the whitest flour available. Pictured is one half pint barley and one quarter of a manchet grated for half the receipt.
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Posted in barley, culinary history, food, food history, manchet, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 27, 2023
Take French Barley-A Taste of Hearth Cooking
The first step in preparing the 1675 receipt (recipe) To make a pudding of French Barley is to tenderly boil the barley. The full receipt is written to take one pint Barley but I was preparing half the receipt and measured one half pint barley.
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Posted in barley, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 25, 2023
Pudding of French Barley-A Taste of Hearth Cooking
Pictured is the my table of ingredients and equipment for the 1675 receipt (recipe) To make a Pudding of French Barley. The term French barley is frequently found in 17th and 18th century English cookery books and whether it was a variety grown in France or simply a plump variety of barley seems to continue to be undetermined.
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Posted in 17th century foodways, barley, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 23, 2023
The Roasted Pheasant-A Taste of Hearth Cooking
The pheasant roasted using a clock jack spit using Hannah Glasse’s receipt (recipe) To roast Pheasants is now ready to be removed from the spit and served to table. The good gravy from the redware grisset will be poured in a dish with bread sauce in boats or basons.
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Posted in Clock jack spit, culinary history, food, food history, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
Posted by: hearttohearthcookery | October 21, 2023
Clock Jack Spit-A Taste of Hearth Cooking
The pheasant was prepared for roasting using the receipt (recipe) To roast Pheasants but the roasting was accomplished with the use of the clock jack spit pictured. This roasting device has a governor, gears, pulleys and weights. Every five minutes, the weight on the opposite site of the hearth would reach the brick floor and I would need to wind it back up to maintain the turning of the spit.
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Posted in Clock jack spit, culinary history, food, food history, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
Posted by: hearttohearthcookery | October 19, 2023
Baste with Butter-A Taste of Hearth Cooking
After the pheasant was larded with bacon, breast papered for the receipt (recipe) To roast Pheasants the spit was placed on the lowest level of the spit dogs and a redware grisset set underneath the bird. While roasting the pheasant was basted with butter and drippings from the grisset.
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Posted in culinary history, food, food history, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
Posted by: hearttohearthcookery | October 13, 2023
Paper the Breast – A Taste of Hearth Cooking
After the pheasant has been larded and placed on the spit for the receipt (recipe) To roast Pheasants paper over the breast.
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Posted in culinary history, food, food history, Larding needle, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
Posted by: hearttohearthcookery | October 11, 2023
Pick, Draw, Singe, Lard and Spit- A Taste of Hearth Cooking
The first three steps of the receipt (recipe) To roast Pheasants-pick and draw your pheasants and singe them – I was not able to do without a source of a live pheasant to chose, clean, pluck and singe. And thus I used just one purchased pheasant so the 18th century presentation to table with head and feet on will not be in this series of posts. The receipt also refers to them, as more than one pheasant would be roasted on the spit. Pictured are the fourth and fifth step to lard with bacon and spit. I secured the pheasant on the spit and used one of my small larding needles to secure small strips of bacon fat under the skin.
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Posted in culinary history, food, food history, Larding needle, Pheasant, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Roasting
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Heart to Hearth Cookery 