The first step in preparing the Pennsylvania German receipt (recipe) for Egg Cheese is to heat milk until it boils.
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Posted by: hearttohearthcookery | April 11, 2023
Heat Fresh Milk-A Taste of Hearth Cooking
Posted by: hearttohearthcookery | April 9, 2023
Buttermilk-A Taste of Hearth Cooking
The third ingredient needed for the Pennsylvania German receipt (recipe) for Egg Cheese is two cups buttermilk. In the past buttermilk was the liquid left behind after churning butter.
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Posted in culinary history, egg cheese, food, food history, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
Posted by: hearttohearthcookery | April 7, 2023
Four Eggs-A Taste of Hearth Cooking
The second ingredient needed for the Pennsylvania German receipt (recipe) for Egg Cheese is four spring eggs. These eggs could be from hens, geese, ducks or any of the spring laying birds. The quantity of eggs needed would change with the size of the eggs.
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Posted in cheese, culinary history, egg cheese, Eggs, food, food history, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
Posted by: hearttohearthcookery | April 5, 2023
The Milk-A Taste of Hearth Cooking
The first ingredient for the Pennsylvania German receipt (recipe) is two quarts of fresh, new milk from the cow.
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Posted in cheese, culinary history, egg cheese, food, food history, milk, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
Posted by: hearttohearthcookery | April 3, 2023
Ready for Egg Cheese-A Taste of Hearth Cooking
All the ingredients are ready to prepare the Pennsylvania German receipt (recipe) for Egg Cheese-milk, eggs, and buttermilk.
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Posted by: hearttohearthcookery | March 31, 2023
Manuscript Receipt Page-A Taste of Hearth Cooking
The Lemon Tart receipt is from the manuscript receipt book of Hannah Marshall Haines (1765-1828). Hannah used the initials of the person from whom she received the receipt when she entered it. The Lemon Tart entry is on the right hand page, the second receipt and the initials are JH. JH may be her daughter-in-law, Jane Browne Haines who lived with her in Philadelphia.
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Posted in culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 29, 2023
Lemon Tart Served-A Taste of Hearth Cooking
This picture of the final product from the manuscript receipt (recipe) for Lemon Tart as it is served shows the beautiful yellow color from the yolks of 12 eggs.
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Posted in culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 27, 2023
Grate Sugar Over-A Taste of Hearth Cooking
After the Lemon Tart is removed from the bake kettle, the manuscript receipt (recipe) states to grate sugar over it. Sugar was purchased in a hard conical loaf that could be grated.
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Posted in culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 23, 2023
Tart is Baked-A Taste of Hearth Cooking
I am using to pieces of leather to protect my hands as I remove the Lemon Tart that is baked to a wonderful color from the bake kettle. This receipt (recipe) is from the manuscript receipt book of Hannah Marshall Haines who resided at Wyck in the Germantown area of Philadelphia.
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Posted in bake kettle, culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | March 21, 2023
Bake in Bake Kettle-A Taste of Hearth Cooking
The receipt (recipe) Lemon Tart from the manuscript receipt book of Hannah Marshall Haines was placed in a bake kettle on embers for baking. The lid, where more embers will be laid, is to the bottom left of the picture.
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Posted in bake kettle, culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
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