A coffin is a baking case made from hot water paste (pastry) for the purpose of getting food through the baking process but not to be eaten. Pictured is Edward Kidder’s (1665-1739) manuscript coffin design for chicken with the lid ready for the receipt (recipe) A Hen Pye.
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Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
The receipt (recipe) To pickle Calendula states: Clip your flowers clean from ye whites + cover them in white wine vinegar sweetened with sugar & shake ye glasses you put them in often. When you discover your pickle shrunk add more to it. My glass is now full so I will watch it and add more white wine vinegar with a little sugar when needed.
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Posted in calendula, culinary history, Flowers, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the petals of calendula are clipped of their whites and placed in a glass for the receipt (recipe) To pickle Calendula cover them in white wine vinegar sweetened with sugar.
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Posted in calendula, culinary history, Flowers, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the whites have been clipped from the calendula petals for the receipt (recipe) To pickle Calendula put them in a glass.
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Posted in calendula, culinary history, Flowers, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the petals have been removed from the calendula flower for the receipt (recipe) To pickle Calendula clip your flowers clean from ye whites. When removing petals from a flower there is a white part that needs to be clipped off before proceeding with the pickling.
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Posted in calendula, culinary history, Flowers, food, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
The first step of the receipt (recipe) To pickle Calendula is to carefully remove the petals of the flower in small sections.
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Posted in calendula, culinary history, Flowers, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Calendula (Calendula officinalis), more commonly known as pot marigold or common marigold, has either bright yellow or orange flowers which historically were used for both culinary and medicinal purposes. My next receipt (recipe) is To pickle Calendula.
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Posted in calendula, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
The receipt (recipe) Green Peas Tart prepared from boiling green peas, seasoning them with salt, saffron, butter and sugar, baking and then icing the tart is ready for the table.
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Posted in culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the receipt (recipe) Green Peas Tart was iced, the icing was set with the salamander, an iron tool (pictured) that is heated in the embers of the fire until red hot.
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Posted in culinary history, food, food history, Peas, receipts, recipes, salamander, tarts | Tags: culinary history, food, food history, foodways
After the icing is prepared from egg white and sugar and the receipt (recipe) for Green Peas Tart baked in the tine baker, ice it.
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Posted in culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 