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: culinary history, food, food history, foodways
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: culinary history, food, food history, foodways
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: culinary history, food, food history, foodways
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: culinary history, food, food history, foodways
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 in Claret, culinary history, Eggs, food, food history, receipts, recipes, tin grater | Tags: culinary history, food, food history, foodways
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
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.
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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
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
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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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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Heart to Hearth Cookery 