After the buttermilk, salt and sugar has been stirred into the whisked eggs until just combined for the receipt (recipe) Egg Cheese heat the fresh milk until it just comes to a boil.
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Posted by: hearttohearthcookery | April 17, 2023
Boil the Milk-A Taste of Hearth Cooking
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 15, 2023
Add Buttermilk-A Taste of Hearth Cooking
After the eggs have been whisked to a lemon color for the Pennsylvania German receipt (recipe) Egg Cheese add a pint of buttermilk and a very little salt and sugar.
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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 13, 2023
Eggs Lemon Colored-A Taste of Hearth Cooking
While the milk is coming to a boil for the Pennsylvania German receipt (recipe) for Egg Cheese, whisk the four fresh eggs until lemon colored.
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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 11, 2023
Heat Fresh Milk-A Taste of Hearth Cooking
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 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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, receipts, recipes | Tags: culinary history, food, food history, foodways
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