Posted by: hearttohearthcookery | June 17, 2023

Put in Cream-A Taste of Hearth Cooking

After the last layer of sliced dates and raisins for the receipt (recipe) To make a White Pot then put in your Cream, and lay slices of bread and bits of Butter on top of all.

After the last layer of sliced dates and raisins for the receipt (recipe) To make a White Pot then put in your Cream, and lay slices of bread and bits of Butter on top of all.

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Posted in Bread, culinary history, Dates, food, food history, Raisins, receipts, recipes, White Pot | Tags: , , ,

Posted by: hearttohearthcookery | June 15, 2023

Dish is Full-A Taste of Hearth Cooking

Continue to lay a layer of bread alternating with raisins and dates for the receipt (recipe) To make a White Pot until the Dish is full.  Between each layer grate nutmeg.

Continue to lay a layer of bread alternating with raisins and dates for the receipt (recipe) To make a White Pot until the Dish is full.  Between each layer grate nutmeg.

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Posted in Bread, culinary history, Dates, food, food history, Raisins, receipts, recipes, White Pot | Tags: , , ,

Posted by: hearttohearthcookery | June 13, 2023

Another Layer-A Taste of Hearth Cooking

After a layer of slices of white bread with dates and raisins have been laid in the bottom of a dish for the receipt (recipe) To make a White Pot lay on another Layer of Bread, Fruit & till the Dish is full.

After a layer of slices of white bread with dates and raisins have been laid in the bottom of a dish for the receipt (recipe) To make a White Pot lay on another Layer of Bread, Fruit & till the Dish is full.

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Posted in Bread, culinary history, Dates, food history, Raisins, receipts, recipes, White Pot | Tags: , , ,

Posted by: hearttohearthcookery | June 9, 2023

Bread, Dates, Raisins-A Taste of Hearth Cooking

After the beaten eggs have been added to the cooled cream for the receipt (recipe) To make a White Pot then lay slices of white bread in the bottom of a Dish, and lay on them slic'd Dates, Raisins of the Sun.

After the beaten eggs have been added to the cooled cream for the receipt (recipe) To make a White Pot then lay slices of white bread in the bottom of a Dish, and lay on them slic’d Dates, Raisins of the Sun.

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Posted in Bread, culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | June 7, 2023

Eggs in Cooled Cream-A Taste of Hearth Cooking

After the quart of cream boiled with mace has cooled for the receipt (recipe) To make a White Pot beat the Yolks of eight Eggs and put them into your Cream with Salt and Sugar to taste.

After the quart of cream boiled with mace has cooled for the receipt (recipe) To make a White Pot beat the Yolks of eight Eggs and put them into your Cream with Salt and Sugar to taste.

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Posted in culinary history, Eggs, food, food history, receipts, recipes, White Pot | Tags: , , ,

Posted by: hearttohearthcookery | June 5, 2023

Cream with Mace-A Taste of Hearth Cooking

For the receipt (recipe) To make a White Pot boil a quart of cream with large Mace and then let it stand until it is almost cold.  

For the receipt (recipe) To make a White Pot boil a quart of cream with large Mace and then let it stand until it is almost cold.  

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Posted in culinary history, food, food history, receipts, recipes, White Pot | Tags: , , ,

Posted by: hearttohearthcookery | May 29, 2023

Shake with Comfits-A Taste of Hearth Cooking

After the eggs, prepared with claret, sugar, nutmeg and salt, were served on toasts soaked in claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion the last step before serving to the table was to shake the Eggs with Orange-Comfits.

After the eggs, prepared with claret, sugar, nutmeg and salt, were served on toasts soaked in claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion the last step before serving to the table was to shake the Eggs with Orange-Comfits.

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Posted in Claret, comfits, culinary history, Eggs, food, food history, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | May 25, 2023

Serve on Toasts-A Taste of Hearth Cooking

After the slices of manchet have been soaked in claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion serve the eggs thickened, that were mixed with claret, sugar, nutmeg, and juice of a Seville orange, on the toasts. 

After the slices of manchet have been soaked in claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion serve the eggs thickened, that were mixed with claret, sugar, nutmeg, and juice of a Seville orange, on the toasts.

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Posted in Claret, culinary history, Eggs, food, food history, manchet, receipts, recipes, Seville oranges | Tags: , , ,

Posted by: hearttohearthcookery | May 23, 2023

Soaked in Claret-A Taste of Hearth Cooking

After slices of Manchet  have been toasted with a toasting fork for the receipt (recipe) To dress Eggs in the Spanish fashion they are soaked in Claret.

After slices of Manchet  have been toasted with a toasting fork for the receipt (recipe) To dress Eggs in the Spanish fashion they are soaked in Claret.

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Posted in 17th century foodways, Claret, culinary history, Eggs, food, food history, manchet, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | May 21, 2023

Toasts of Manchet-A Taste of Hearth Cooking

The next step in preparing the 17th century receipt (recipe) To dress Eggs in the Spanish fashion is slicing a manchet and toasting the bread.  A manchet is a round loaf of bread leavened with barm (yeast from the beer making process) made of the finest white flour.  A toasting fork was used to prepare fine toasts of Manchet.

The next step in preparing the 17th century receipt (recipe) To dress Eggs in the Spanish fashion is slicing a manchet and toasting the bread.  A manchet is a round loaf of bread leavened with barm (yeast from the beer making process) made of the finest white flour.  A toasting fork was used to prepare fine toasts of Manchet.

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Posted in 17th century foodways, culinary history, food, food history, manchet, receipts, recipes, Toasting fork | Tags: , , ,

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