Posted by: hearttohearthcookery | February 3, 2023

In the Bottom Apples-A Taste of Hearth Cooking

After the slices of pumpkin have been fried until enough for the receipt (recipe) To make a Pompion Pye on the bottom paste (pastry) lay in the bottom some sharp apples.

After the slices of pumpkin have been fried until enough for the receipt (recipe) To make a Pompion Pye on the bottom paste (pastry) lay in the bottom some sharp apples.

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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 31, 2023

Fry Till Enough-A Taste of Hearth Cooking

Fry the pumpkin, dipped in egg and herbs, for the receipt (recipe) To make a Pompion Pye till it be enough.  It had been sliced thin and fried until it had just softened.

Fry the pumpkin, dipped in egg and herbs, for the receipt (recipe) To make a Pompion Pye till it be enough.  It had been sliced thin and fried until it had just softened.

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Posted in culinary history, food, food history, pumpkin, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 29, 2023

Dip, Fry the Pompion-A Taste of Hearth Cooking

After the pompion (pumpkin) has been pared and cut in thin slices for the receipt (recipe) To make a Pompion Pye, dip it in Eggs and Herbs shred small and fry it.  Parsley, rosemary and thyme were used for the herbs.

After the pompion (pumpkin) has been pared and cut in thin slices for the receipt (recipe) To make a Pompion Pye, dip it in Eggs and Herbs shred small and fry it.  Parsley, rosemary and thyme were used for the herbs.

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Posted in culinary history, food, food history, Herbs, pumpkin, Pyes (pies), receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | January 27, 2023

Take a Pompion-A Taste of Hearth Cooking

For the 1670 receipt (recipe) To make a Pompion Pie, both small pompions (pumpkins) and apples are ingredients. First take a Pompion, pare it, and cut it in thin slices.

For the 1670 receipt (recipe) To make a Pompion Pie, both small pompions (pumpkins) and apples are ingredients. First take a Pompion, pare it, and cut it in thin slices.

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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | January 23, 2023

Little Cakes-A Taste of Hearth Cooking

 

The little cakes, from the receipt (recipe) Marmelett of popling-pare prepared from Forelle pears, sugar and pieces of citron, would be kept in a box until the confection was needed to impress guests at table.  Gilded almond comfits are pictured served with the cakes.

The little cakes, from the receipt (recipe) Marmelett of popling-pare prepared from Forelle pears, sugar and pieces of citron, would be kept in a box until the confection was needed to impress guests at table.  Gilded almond comfits are pictured served with the cakes.

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Posted in Citron, confectionery, culinary history, food, food history, Food preservation, Pears, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | January 21, 2023

Stored in Boxes-A Taste of Hearth Cooking

After the receipt (recipe) Marmelett of popling pare has been dried in a slack oven, the confection of pears, sugar, and sliced citron is preserved and packed in boxes until needed at the table.

After the receipt (recipe) Marmelett of popling pare has been dried in a slack oven, the confection of pears, sugar, and sliced citron is preserved and packed in boxes until needed at the table.

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Posted in Citron, confectionery, culinary history, food, food history, Food preservation, Pears, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | January 19, 2023

Dry the Little Cakes-A Taste of Hearth Cooking

After little cakes were made  from the receipt (recipe) Marmelett of poppling pare, the cakes were laid on paper and dried in a slack oven.  These little cakes are now preserved.

After little cakes were made  from the receipt (recipe) Marmelett of popling pare, the cakes were laid on paper and dried in a slack oven.  These little cakes made with Forelle pears, sugar and sliced citron are now preserved.

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Posted in Citron, confectionery, culinary history, drying, food, food history, Food preservation, Pears, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | January 17, 2023

Lay in Little Cakes-A Taste of Hearth Cooking

After the pears and sugar with some sliced citron has been boyled up to a marmelett for the receipt (recipe) Marmelett of popling-pare, lay some in little cakes.  Pictured are some of the little cakes before they candy with the green pieces showing the citron.

After the pears and sugar with some sliced citron has been boyled up to a marmelett for the receipt (recipe) Marmelett of popling-pare, lay some in little cakes.  Pictured are some of the little cakes before they candy with the green pieces showing the citron.

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Posted by: hearttohearthcookery | January 15, 2023

Soft Fire and Green Sittarn-A Taste of Hearth Cooking

After a pound of pared Forelle pears have been weighed on a balance scale to obtain two pounds of sugar for the receipt (recipe) Marmolett of popling-pare, the sugar and pears are heated with a soft fire till the suger be well melted (no water), boyle them, scum them, keepe them with continuall sturning (stirring) and put in some slices of green sittarn.  An imported candied citron (sittarn) is pictured.

After a pound of pared Forelle pears have been weighed on a balance scale to obtain two pounds of sugar for the receipt (recipe) Marmelett of popling-pare, the sugar and pears are heated with a soft fire till the suger be well melted (no water), boyle them, scum them, keepe them with continuall sturning (stirring) and put in some slices of green sittarn.  An imported candied citron (sittarn) is pictured.

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Posted in Citron, confectionery, culinary history, food, food history, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 13, 2023

Pounde Pares, Two of Suger-A Taste of Hearth Cooking

After the Forelle pears are pared, cored and laid in suger as you do them, that they may not lose their couller for the receipt (recipe) Marmelett of popling-pare then to a pounde of pares, put two pounds of suger.  A balance scale was used for weighing.

After the Forelle pears are pared, cored and laid in suger as you do them, that they may not lose their couller for the receipt (recipe) Marmelett of popling-pare then to a pounde of pares, put two pounds of suger.  A balance scale was used for weighing.

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Posted in Balance scales, confectionery, culinary history, food, food history, Pears, receipts, recipes | Tags: , , , ,

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