After the melted butter has been cooled and added to the finely beaten almonds and sugar for the receipt (recipe) Orange Cheese-cakes with a Past for them add the yolks of twelve eggs and the whites of four.
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Posted in Almonds, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the sieved fine sugar has been added to the blanched almonds beat fine with orange flower water for the receipt (recipe) Orange Cheese-cakes with a Past for Them melt a pound of Butter and let it be almost cold before you use it.
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After a half a pound of blanched almonds were beaten very fine with orange flower water for the receipt (recipe) Orange Cheese-cakes with a Past for Them take half a pound of fine suger, beat and sifted. I love this picture as it captures the sugar falling into the bowl from the sifter.
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Posted in Almonds, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the almonds have been blanched and hulls removed for the receipt (recipe) Orange Cheese-cakes with a Past for Them beat them very fine with orange flower water to keep them from oyleing.
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Posted in Almonds, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
For the receipt (recipe) Orange Cheese-cakes with a Past for Them first take a halfe a pound of blanched almonds. The almonds were weighed and then put in water brought to a boil, emerged in the boiling water for a very short time, drained and then the skins are easily removed.
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After the toast is buttered and laid on the serving dish for the receipt To make Spinach Toasts then lie on your spinach. The spinach was stewed tender, chopped small, and both currants and nutmeg added.
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Posted in culinary history, food, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
After the slices of the penny loaf have been toasted for the receipt (recipe) To make Spinach Toasts well butter the toasts and place them on the serving dish.
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Posted in culinary history, food, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
After the slices of bread were cut from the penny loaf for the receipt (recipe) To make Spinach Toasts a simple fork toaster was used to toast the bread.
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Posted in culinary history, food, food history, receipts, recipes, spinach, Toasting fork | Tags: culinary history, food, food history, foodways
After the stewed and buttered spinach has been chopped, mixed with nutmeg and currants for the receipt (recipe) To make Spinach Toasts cut bread from a penny loaf to toast.
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Posted in Bread, culinary history, food, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
After the nutmeg is added to the spinach chopped small for the receipt (recipe) To make Spinach Toasts put in a handful of currants plump’d.
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Posted in culinary history, Currants, food, food history, receipts, recipes, spinach | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 