The mixture of cream and sieved, preserved gooseberries was poured into a cold, pewter sabotiere and the process of turning and scraping the receipt (recipe) To make Gooseberry Cream Ice began. The results are pictured above.
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Posted in confectionery, culinary history, food, food history, gooseberries, ice cream, receipts, recipes, sabotiere | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The gooseberries used for the receipt (recipe) To make Gooseberry Cream Ice were picked and preserved at the height of the season for gooseberries in the beginning of July and preserved. The preserved gooseberries have skins and very tiny seeds, thus the receipt calls for sieving either fresh or preserved gooseberries. The sieved, preserved gooseberries are ready to be added to the cream in the gally pot.
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Posted in confectionery, culinary history, food, food history, Gally pot, gooseberries, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways, ice cream
My table is ready for the receipt (recipe) To make Gooseberry Cream Ice which would be referred to as gooseberry ice cream today. From left to right on the table are two original sabotieres, a bag of salt and gourd spoon, a sieve with a few very ripe gooseberries remaining from my preserving fresh picked ripe gooseberries a month prior, a gally pot of preserved gooseberries to be used in the ice cream which were strained through the sieve, a second sieve in a pewter basin, a wood masher, my reproduction pewter sabotiere and coopered bucket ready for the ice and salt.
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Posted in confectionery, culinary history, food, food history, gooseberries, ice cream, receipts, recipes, sabotiere | Tags: confectionery, culinary history, food, food history, foodways, ice cream
The receipt (recipe) A Goose Bery Pudding was served to the table with gilded laurel leaves and orange comfits.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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.
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Posted in bake kettle, culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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.
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Posted in bake kettle, calendula, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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
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
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
Heart to Hearth Cookery 