After the grated lemon rind of three lemons and juice of one are added for the manuscript receipt (recipe) Lemon Tart, the mixture of butter, sugar, egg yolks and lemon was ready to be put in the paste (pastry crust).
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Posted in culinary history, food, food history, Lemons, Manuscript receipts, Pastes (pastry), receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the yolks of twelve eggs have been mixed with the butter and sugar for the manuscript receipt (recipe) Lemon Tart, add the rind of three Lemons and the juice of one Lemon.
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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
After the three quarter pound of butter and sugar have been mixed for the manuscript receipt (recipe) Lemon Tart add the yolks of 12 eggs.
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Posted in culinary history, food, food history, Lemons, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After softening three quarter of butter for the manuscript receipt (recipe) Lemon Tart the same of sugar was added.
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Posted in culinary history, food, food history, Lemons, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
The manuscript receipt (recipe) for Lemon Tart reads three quarters of Butter so I softened three quarter of a pound of butter.
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This receipt (recipe) for Lemon Tart is from the manuscript receipt book of Hannah Marshall Haines (1765-1828) and was researched at the Wyck House Museum (also known as Haines House) when the book was part of their collection. I started with the last step first and that was put a paste in the Bottom of the Dish.
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Posted in culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, Pastes (pastry), receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
The posset pot is in the center of the table with the sillabub pots symmetrically placed on either side of the table. The sillabub pots have been filled with the froth (silly bubbles) from the receipt (recipe) To make a very fine Sillabub and both pots set for twelve hours.
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Posted in confectionery, culinary history, food, food history, receipts, recipes, sillibub pot, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
In addition to the froth (silly bubbles) put in a Sillibub pot for the receipt (recipe) To make a very fine Sillabub, some of the froth was put into a hand-blown jelly glass so that the results of the mixture setting for twelve hours could be seen. If you look closely at the picture, you will see that liquid has settled at the bottom of the glass from the froth.
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Posted in confectionery, culinary history, food, food history, receipts, recipes, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
The froth (silly bubbles) are placed into a Sillibub pot for the receipt (recipe) To make a very fine Sillabub and this is done till the Cream and Wine be done. The sillibub pot is then covered and set in a cool place for twelve hours.
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Just the froth is the goal of whisking the mixture of a small amount of cream with a small amount of sweetened sack (dry sherry), flavored with a branch of rosemary and lemon juice, for the 1674 receipt (recipe) To make a very fine Sillabub. I always think of Ivan Day (a food historian from England) as he used the term “silly bubbles” when teaching about these early sillabubs. It is a learned technique to whisk fast and with a light hand to just obtain bubbles and not a whipped cream consistency. When the amount of the mixture gets to the whipped cream stage it is time to start anew with a little of the Liquor and a little of the Cream.
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Posted in 17th century foodways, confectionery, culinary history, food, food history, receipts, recipes, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
Heart to Hearth Cookery 