In addition to the froth (silly bubbles) put in a Sillibub pot for the receipt (recipe) To make a very fine Sillabub, some of the froth was put into a hand-blown jelly glass so that the results of the mixture setting for twelve hours could be seen. If you look closely at the picture, you will see that liquid has settled at the bottom of the glass from the froth.
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Posted in confectionery, culinary history, food, food history, receipts, recipes, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
The froth (silly bubbles) are placed into a Sillibub pot for the receipt (recipe) To make a very fine Sillabub and this is done till the Cream and Wine be done. The sillibub pot is then covered and set in a cool place for twelve hours.
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Posted in confectionery, culinary history, food, food history, receipts, recipes, sillibub pot, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
Just the froth is the goal of whisking the mixture of a small amount of cream with a small amount of sweetened sack (dry sherry), flavored with a branch of rosemary and lemon juice, for the 1674 receipt (recipe) To make a very fine Sillabub. I always think of Ivan Day (a food historian from England) as he used the term “silly bubbles” when teaching about these early sillabubs. It is a learned technique to whisk fast and with a light hand to just obtain bubbles and not a whipped cream consistency. When the amount of the mixture gets to the whipped cream stage it is time to start anew with a little of the Liquor and a little of the Cream.
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Posted in 17th century foodways, confectionery, culinary history, food, food history, receipts, recipes, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
After a little of the sack (very dry sherry) and a little of the cream have been added together in a pewter bowl for the receipt (recipe) To make a very fine Sillabub beat them till it froth. Pictured a birch twig whisk is being used to create the froth and the froth (bubbles) is the most important part of this receipt.
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Posted in Birch twig whisks, confectionery, culinary history, food, food history, receipts, recipes, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
For the receipt (recipe) To make a very fine Sillabub put a little of this Liquor (the sack) and a little of the Cream into a Basin, beat them till it froth. The birch twig whisk will be used to beat this mixture quickly until it just produces bubbles.
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Posted in Birch twig whisks, confectionery, culinary history, receipts, recipes, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
All the ingredients for this 1674 receipt (recipe) To make a very fine Sillabub are pictured with the exception of the sugar to sweeten. The cream is in the yellow pitcher, the sack already measured and in the pewter bowl with a branch of Rosemary, and the lemon is ready to juice.
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Posted in confectionery, culinary history, food, food history, receipts, recipes, syllabubs | Tags: confectionery, culinary history, food, food history, foodways
The pompion (pumpkin) for the receipt (recipe) To make a Pompion Pye is sliced thin, dipped in eggs and shredded herbs and fried before being laid in a paste (pastry) over a layer of sliced apples. Before the top paste is laid, butter, raisins, currants, sugar and sack are added.
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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, Pyes (pies)
After the top paste (pastry) is added to the receipt (recipe) To make a Pompion Pye, it was baked in a bake kettle at the hearth. The pie is inside the kettle (to the left of the picture) which is sitting on a bed of embers and with embers on the lid to create an oven.
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Posted in bake kettle, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, Pyes (pies)
After the apples and fried herbed pumpkin have been added to the pie for the receipt (recipe) To make a Pompion Pye add Butter, Raisins, Currans, Sugar and Sack. Currans are currants.
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Posted in apples, culinary history, Currants, food, food history, pumpkin, Pyes (pies), Raisins, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways, Pyes (pies)
After the sliced apples have been laid in the paste (pastry) for the receipt (recipe) To make a Pompion Pye lay the fried, herbed, sliced pompion in the pye.
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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, pies
Heart to Hearth Cookery 