After the dishes have been filled with about a half pint of curd seasoned with cinnamon, sugar and rosewater for the receipt (recipe) To make Cream and Cheese then lay a Trencher on top of them.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | June 3, 2022
Trencher on Top-A Taste of Hearth Cooking
Posted by: hearttohearthcookery | May 31, 2022
Fill the Dishes-A Taste of Hearth Cooking
After the finely beaten cinnamon, sugar and rosewater have been added to the curd for the receipt (recipe) To make Cheese and Cream fill the Dishes, about a half a Pint a piece, with the said Curd.
Visit my website at: www.hearttohearthcookery.com
Posted in cheese, culinary history, dairying, food, food history, receipts, recipes | Tags: cheese, culinary history, dairying, food, food history, foodways
Posted by: hearttohearthcookery | May 27, 2022
The Curd-A Taste of Hearth Cooking
After the whey has been cleansed from the curd for the receipt (recipe) To make Cheese and Cream to which is added fine beaten Cinamon, Sugar and Rosewater.
Visit my website at: www.hearttohearthcookery.com
Posted in cheese, culinary history, dairying, food, food history, receipts, recipes | Tags: cheese, culinary history, dairying, food, food history, foodways
Posted by: hearttohearthcookery | May 25, 2022
Curds Cleansed from Whey-A Taste of Hearth Cooking
After the morning milk has been heated blood warm and set with rennet for the receipt (recipe) To make Cheese and Cream the curds are cleansed from the Whey first by draining the curd in a linen cloth placed in a cheese basket and then by gathering the curd in the cloth and hanging it to get the remaining whey drained.
Visit my website at: www.hearttohearthcookery.com
Posted in cheese, culinary history, dairying, food, food history, receipts, recipes | Tags: cheese, culinary history, dairying, food, food history, foodways
Posted by: hearttohearthcookery | May 23, 2022
Morning Milk-A Taste of Hearth Cooking
For the 1682 receipt (recipe) To make Cheese and Cream first take the “morning milk” from a cow and heat it until blood warm before adding a rennet “tea” prepared from a salted and preserved calf stomach.
Visit my website at: www.hearttohearthcookery.com
Posted in cheese, culinary history, dairying, food, food history, receipts, recipes | Tags: cheese, culinary history, dairying, food, food history, foodways
Posted by: hearttohearthcookery | May 19, 2022
Then the Schpeck-A Taste of Hearth Cooking
After the sauce (prepared from whisked eggs, water, sugar and vinegar) is ladled on the fresh dandelions then the crisp schpeck (bacon) is crumbled on for the Pennsylvania German receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce).
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | May 17, 2022
First the Sauce-A Taste of Hearth Cooking
After the well-washed fresh dandelions are ready then comes the sauce (whisked eggs, sugar, vinegar and water) for the Pennsylvania German receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce).
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, dandelion, Dandelion salad, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Pennsylvania German
Posted by: hearttohearthcookery | May 13, 2022
Fresh Dandelions-A Taste of Hearth Cooking
Freshly harvested, well-washed dandelions are readied to receive the Pennsylvania German Heesse Schpecksass (Hot Bacon Sauce) after the sauce has been thickened in the spider.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, dandelion, Dandelion salad, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, Pennsylvania German
Posted by: hearttohearthcookery | May 11, 2022
Thicken in a Spider-A Taste of Hearth Cooking
After the whisked eggs have been mixed with sugar, vinegar and water for the Pennsylvania German Heesse Schpecksass (Hot Bacon Sauce), the mixture is thickened in a spider greased with bacon fat over a burner of embers until a sauce.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | May 9, 2022
Vinegar and Water-A Taste of Hearth Cooking
After sugar has been added to the whisked eggs for the receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce), some apple cider vinegar and water are added.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Dandelion salad, food, food history, Pennsylvania German foodways, receipts, recipes, Vinegar, water | Tags: culinary history, food, food history, foodways, Pennsylvania German
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 