After the sugar has been added to the eggs and claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion some grated Nutmeg and Salt were the next ingredients.
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Posted by: hearttohearthcookery | May 9, 2023
Some Grated Nutmeg-A Taste of Hearth Cooking
Posted in Claret, culinary history, Eggs, food, food history, receipts, recipes, tin grater | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 7, 2023
A Quartern of Sugar-A Taste of Hearth Cooking
After the claret was added to the eggs for the receipt (recipe) To dress Eggs in the Spanish fashion, a quartern of Sugar was added. A quartern is a quarter of a specific measure which I interpreted to be a quarter of a pound.
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Posted in 17th century foodways, Claret, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 5, 2023
Quarter Pint of Claret-A Taste of Hearth Cooking
After the hen and goose eggs were whisked for the receipt (recipe) To dress Eggs in the Spanish Fashion a quarter pint of Claret was added.
Visit my website at: www.hearttohearthcookery.com
Posted in 17th century foodways, Claret, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 3, 2023
Eggs Fresh and New – A Taste of Hearth Cooking
The first step in the preparation of the 1682 receipt (recipe) To dress Eggs in the Spanish Fashion is to take eggs fresh and new. The receipt indicates twenty eggs but I prepared half the receipt and used eight hen eggs and one goose egg.
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Posted in 17th century foodways, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | May 1, 2023
Egg Cheese Unmolded-A Taste of Hearth Cooking
After the curd (formed from the combination of heating milk and then adding a mixture of beaten eggs, buttermilk, sugar and salt, to make the Pennsylvania German receipt (recipe) Egg Cheese) sat overnight in the punched tin egg cheese mold, it was slowly and carefully shaken out of the mold. This spring cheese was often served on Easter and the traditional egg cheese mold used was heart shaped.
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Posted by: hearttohearthcookery | April 29, 2023
Layer the Curd-A Taste of Hearth Cooking
After the delicate curd has been separated from most of the whey through a linen cloth for the Pennsylvania German receipt (recipe) Egg Chees (Oya Kase), the curd is layered into the mold and allowed to continue to drain any remaining whey overnight.
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Posted by: hearttohearthcookery | April 27, 2023
The Mold-A Taste of Hearth Cooking
The Pennsylvania German word for the receipt (recipe) Egg Cheese is Oya Kase. The typical mold used was a heart shaped punched tin so additional whey would drain. The punched tin mold in my collection is in the shape of a diamond.
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Posted by: hearttohearthcookery | April 25, 2023
Drain the Whey-A Taste of Hearth Cooking
When the curd has separated from the whey for the Pennsylvania German receipt (recipe) Egg Cheese, the whey was first drained from the curd using a linen cloth.
Visit my website at: www.hearttohearthcookery.com
Posted in cheese, 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 23, 2023
Soon Curds and Whey-A Taste of Hearth Cooking
After the mixture of eggs, buttermilk, salt and sugar have been added to the milk just brought to a boil, taken off the heat and covered for the Pennsylvania German receipt (recipe) Egg Cheese, the lid was removed after a matter of minutes to discover this soft, delicate curd had separated from the whey.
Visit my website at: www.hearttohearthcookery.com
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 21, 2023
Add and Cover-A Taste of Hearth Cooking
After the milk has been just brought to a boil for the Pennsylvania German receipt (recipe) Egg Cheese, add the mixture of eggs, buttermilk, salt and sugar slowly into the hot milk, cover and take the kettle off the heat.
Visit my website at: www.hearttohearthcookery.com
Posted in cheese, culinary history, egg cheese, food, food history, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
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Heart to Hearth Cookery 