Posted by: hearttohearthcookery | March 27, 2023

Grate Sugar Over-A Taste of Hearth Cooking

After the Lemon Tart is removed from the bake kettle, the manuscript receipt (recipe) states to grate sugar over it.  Sugar was purchased in a hard conical loaf that could be grated.

After the Lemon Tart is removed from the bake kettle, the manuscript receipt (recipe) states to grate sugar over it.  Sugar was purchased in a hard conical loaf that could be grated.

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Posted in culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, receipts, recipes, tarts | Tags: , , ,

Posted by: hearttohearthcookery | March 23, 2023

Tart is Baked-A Taste of Hearth Cooking

I am using to pieces of leather to protect my hands as I remove the Lemon Tart that is baked to a wonderful color from the bake kettle.  This receipt (recipe) is from the manuscript receipt book of Hannah Marshall Haines who resided at Wyck in the Germantown area of Philadelphia.

I am using to pieces of leather to protect my hands as I remove the Lemon Tart that is baked to a wonderful color from the bake kettle.  This receipt (recipe) is from the manuscript receipt book of Hannah Marshall Haines who resided at Wyck in the Germantown area of Philadelphia.

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Posted in bake kettle, culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, receipts, recipes, tarts | Tags: , , ,

Posted by: hearttohearthcookery | March 21, 2023

Bake in Bake Kettle-A Taste of Hearth Cooking

The receipt (recipe) Lemon Tart from the manuscript receipt book of Hannah Marshall Haines was placed in a bake kettle on embers for baking.  The lid, where more embers will be laid, is to the bottom left of the picture.

The receipt (recipe) Lemon Tart from the manuscript receipt book of Hannah Marshall Haines was placed in a bake kettle on embers for baking.  The lid, where more embers will be laid, is to the bottom left of the picture.

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Posted in bake kettle, culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, receipts, recipes, tarts | Tags: , , ,

Posted by: hearttohearthcookery | March 19, 2023

Ready for Paste-A Taste of Hearth Cooking

After the grated lemon rind of three lemons and juice of one are added for the receipt (recipe) Lemon Tart, the mixture of butter, sugar, egg yolks and lemon was ready to be put in the paste (pastry crust).

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: , , ,

Posted by: hearttohearthcookery | March 15, 2023

Rind of Three, Juice of One-A Taste of Hearth Cooking

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.

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: , , ,

Posted by: hearttohearthcookery | March 11, 2023

The Yolks of 12 Eggs-A Taste of Hearth Cooking

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. 

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: , , ,

Posted by: hearttohearthcookery | March 9, 2023

The Same of Sugar-A Taste of Hearth Cooking

After softening three quarter of butter for the manuscript receipt (recipe) Lemon Tart the same of sugar was added.

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: , , ,

Posted by: hearttohearthcookery | March 7, 2023

Three Quarters of Butter-A Taste of Hearth Cooking

The manuscript receipt (recipe) for Lemon Tart reads three quarters of Butter so I softened three quarter of a pound of butter.

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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Posted in culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | March 5, 2023

Paste for Lemon Tart-A Taste of Hearth Cooking

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.  

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.  

Visit my website at:   www.hearttohearthcookery.com

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Posted in culinary history, food, food history, Hannah Haines, Lemons, Manuscript receipts, Pastes (pastry), receipts, recipes, tarts | Tags: , , ,

Posted by: hearttohearthcookery | March 1, 2023

Sillabub Presented-A Taste of Hearth Cooking

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.

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: , , , ,

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