After a little of the sack (very dry sherry) and a little of the cream have been added together in a pewter bowl for the receipt (recipe) To make a very fine Sillabub beat them till it froth. Pictured a birch twig whisk is being used to create the froth and the froth (bubbles) is the most important part of this receipt.
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Posted in Birch twig whisks, confectionery, culinary history, food, food history, receipts, recipes, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
For the receipt (recipe) To make a very fine Sillabub put a little of this Liquor (the sack) and a little of the Cream into a Basin, beat them till it froth. The birch twig whisk will be used to beat this mixture quickly until it just produces bubbles.
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Posted in Birch twig whisks, confectionery, culinary history, receipts, recipes, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
All the ingredients for this 1674 receipt (recipe) To make a very fine Sillabub are pictured with the exception of the sugar to sweeten. The cream is in the yellow pitcher, the sack already measured and in the pewter bowl with a branch of Rosemary, and the lemon is ready to juice.
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Posted in confectionery, culinary history, food, food history, receipts, recipes, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
The pompion (pumpkin) for the receipt (recipe) To make a Pompion Pye is sliced thin, dipped in eggs and shredded herbs and fried before being laid in a paste (pastry) over a layer of sliced apples. Before the top paste is laid, butter, raisins, currants, sugar and sack are added.
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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, Pyes (pies)
After the top paste (pastry) is added to the receipt (recipe) To make a Pompion Pye, it was baked in a bake kettle at the hearth. The pie is inside the kettle (to the left of the picture) which is sitting on a bed of embers and with embers on the lid to create an oven.
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Posted in bake kettle, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, Pyes (pies)
After the apples and fried herbed pumpkin have been added to the pie for the receipt (recipe) To make a Pompion Pye add Butter, Raisins, Currans, Sugar and Sack. Currans are currants.
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Posted in apples, culinary history, Currants, food, food history, pumpkin, Pyes (pies), Raisins, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways, Pyes (pies)
After the sliced apples have been laid in the paste (pastry) for the receipt (recipe) To make a Pompion Pye lay the fried, herbed, sliced pompion in the pye.
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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, pies
After the slices of pumpkin have been fried until enough for the receipt (recipe) To make a Pompion Pye on the bottom paste (pastry) lay in the bottom some sharp apples.
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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, pyes
Fry the pumpkin, dipped in egg and herbs, for the receipt (recipe) To make a Pompion Pye till it be enough. It had been sliced thin and fried until it had just softened.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes | Tags: culinary history, food, food history, foodways, pyes
After the pompion (pumpkin) has been pared and cut in thin slices for the receipt (recipe) To make a Pompion Pye, dip it in Eggs and Herbs shred small and fry it. Parsley, rosemary and thyme were used for the herbs.
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Posted in culinary history, food, food history, Herbs, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 