After the slices of manchet have been soaked in claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion serve the eggs thickened, that were mixed with claret, sugar, nutmeg, and juice of a Seville orange, on the toasts.
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Posted in Claret, culinary history, Eggs, food, food history, manchet, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
After slices of Manchet have been toasted with a toasting fork for the receipt (recipe) To dress Eggs in the Spanish fashion they are soaked in Claret.
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Posted in 17th century foodways, Claret, culinary history, Eggs, food, food history, manchet, receipts, recipes | Tags: culinary history, food, food history, foodways
The next step in preparing the 17th century receipt (recipe) To dress Eggs in the Spanish fashion is slicing a manchet and toasting the bread. A manchet is a round loaf of bread leavened with barm (yeast from the beer making process) made of the finest white flour. A toasting fork was used to prepare fine toasts of Manchet.
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Posted in 17th century foodways, culinary history, food, food history, manchet, receipts, recipes, Toasting fork | Tags: culinary history, food, food history, foodways
The eggs mixed with claret, sugar, nutmeg, salt, and juice of the Seville orange for the receipt (recipe) To dress Eggs in the Spanish fashion are stirred continuously over the embers in the chafing dish till they be a little thick, but not too much.
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Posted in chafing dish, Claret, culinary history, Eggs, food, food history, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
After the embers are ready in the chafing dish set the eggs mixed with claret, sugar, nutmeg, juice of an Orange and salt over the fire for the receipt (recipe) To dress Eggs in the Spanish fashion and stir them continually.
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Posted in chafing dish, Claret, culinary history, Eggs, food, food history, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
A chafing dish in the 17th century was a portable dish to hold burning embers or coals for receipts (recipes) that required more delicate heat away from the heat of the main hearth fire. Pictured is my reproduction ceramic chafing dish filled with embers in preparation for the cooking of the receipt To dress Eggs in the Spanish fashion.
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Posted in 17th century foodways, chafing dish, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the grated nutmeg is added to the ingredients for the receipt (recipe) To dress Eggs in the Spanish fashion beat them together with the juice of an Orange. The addition of the juice of the Seville orange from Spain is the reason this receipt is in the Spanish fashion.
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Posted in culinary history, food, food history, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
After the sugar has been added to the eggs and claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion some grated Nutmeg and Salt were the next ingredients.
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Posted in Claret, culinary history, Eggs, food, food history, receipts, recipes, tin grater | Tags: culinary history, food, food history, foodways
After the claret was added to the eggs for the receipt (recipe) To dress Eggs in the Spanish fashion, a quartern of Sugar was added. A quartern is a quarter of a specific measure which I interpreted to be a quarter of a pound.
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Posted in 17th century foodways, Claret, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the hen and goose eggs were whisked for the receipt (recipe) To dress Eggs in the Spanish Fashion a quarter pint of Claret was added.
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Posted in 17th century foodways, Claret, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 