Posted by: hearttohearthcookery | June 7, 2023

Eggs in Cooled Cream-A Taste of Hearth Cooking

After the quart of cream boiled with mace has cooled for the receipt (recipe) To make a White Pot beat the Yolks of eight Eggs and put them into your Cream with Salt and Sugar to taste.

After the quart of cream boiled with mace has cooled for the receipt (recipe) To make a White Pot beat the Yolks of eight Eggs and put them into your Cream with Salt and Sugar to taste.

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Posted in culinary history, Eggs, food, food history, receipts, recipes, White Pot | Tags: , , ,

Posted by: hearttohearthcookery | June 5, 2023

Cream with Mace-A Taste of Hearth Cooking

For the receipt (recipe) To make a White Pot boil a quart of cream with large Mace and then let it stand until it is almost cold.  

For the receipt (recipe) To make a White Pot boil a quart of cream with large Mace and then let it stand until it is almost cold.  

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Posted in culinary history, food, food history, receipts, recipes, White Pot | Tags: , , ,

Posted by: hearttohearthcookery | May 29, 2023

Shake with Comfits-A Taste of Hearth Cooking

After the eggs, prepared with claret, sugar, nutmeg and salt, were served on toasts soaked in claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion the last step before serving to the table was to shake the Eggs with Orange-Comfits.

After the eggs, prepared with claret, sugar, nutmeg and salt, were served on toasts soaked in claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion the last step before serving to the table was to shake the Eggs with Orange-Comfits.

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Posted in Claret, comfits, culinary history, Eggs, food, food history, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | May 25, 2023

Serve on Toasts-A Taste of Hearth Cooking

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. 

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: , , ,

Posted by: hearttohearthcookery | May 23, 2023

Soaked in Claret-A Taste of Hearth Cooking

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.

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: , , ,

Posted by: hearttohearthcookery | May 21, 2023

Toasts of Manchet-A Taste of Hearth Cooking

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.

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: , , ,

Posted by: hearttohearthcookery | May 19, 2023

Stir Till Thick-A Taste of Hearth Cooking

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.

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: , , ,

Posted by: hearttohearthcookery | May 17, 2023

Over the Fire-A Taste of Hearth Cooking

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.

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: , , ,

Posted by: hearttohearthcookery | May 13, 2023

Chafing Dish-A Taste of Hearth Cooking

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.

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: , , ,

Posted by: hearttohearthcookery | May 11, 2023

Juice of an Orange-A Taste of Hearth Cooking

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.

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: , , ,

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