After each pipe is rolled for the receipt (recipe) Maccaroni, the pipe is placed on a sieve to day.
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Posted by: hearttohearthcookery | November 3, 2022
Macaroni: Dry on a Sieve-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Macaroni, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 1, 2022
Macaroni: Roll the Pipe
After the paste for the receipt (recipe) Maccaroni has been kneaded, rolled and cut into small squares, a dowel is used to roll the pipe.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Macaroni, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 25, 2022
Macaroni: Knead, Roll and Cut-A Taste of Hearth Cooking
After the eggs have been mixed well with the flour for the receipt (recipe) Maccaroni, knead the dough for quite awhile until it is pliable and ready to roll. As pictured, I rolled a small amount of the dough at a time using a minimal amount of additional flour and cut small squares. The two small dowels will be used to roll the macaroni.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Macaroni, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 23, 2022
Macaroni: Half Pound Flour-A Taste of Hearth Cooking
After two eggs have been whisked very well for the receipt (recipe) Maccaroni, a half pound of flour was weighed on my balance scales. I then lined my bowl with the flour and added the bubbly whisked eggs.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Macaroni, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 21, 2022
Macaroni-Two Eggs-A Taste of Hearth Cooking
The first step to make pipe macaroni for the receipt (recipe) Maccaroni is to take two eggs and whisk them very well.
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Posted in culinary history, food, food history, Macaroni, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth Cooking
Posted by: hearttohearthcookery | October 19, 2022
Set for Macaroni-A Taste of Hearth Cooking
My table is set to prepare the 1784 receipt (recipe) Maccaroni. On the table from left to right is my salt box, horse hair seive for the pipe macaroni to dry, parmesan cheese, pewter water plate, and balance scales (hanging from the floor hook).
Visit my website at: www.hearttohearthcookery.com
Posted in Balance scales, culinary history, food, food history, Macaroni, Parmesan cheese, pewter water plate, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 15, 2022
A Hen Pye-A Taste of Hearth Cooking
The receipt (recipe) A Hen Pye presented at the table with the baking lid removed ready for the contents to be served. The ingredients are roasted hen cut in pieces with yolks of hard boiled eggs and sliced lemon laid on top. The only missing component in the picture is the lear thickened with eggs that would have been poured in the decorated hole in the lid just after baking.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, Lear, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 13, 2022
Hen Coffin Baking-A Taste of Hearth Cooking
The receipt (recipe) A Hen Pye is the decorated coffin in the center of the bake oven baking on a tin baking sheet lined with paper.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 11, 2022
Ready for the Oven-A Taste of Hearth Cooking
After the lid for the receipt (recipe) A Hen Pye was placed, decorated and the coffin closed, the pye was ready for the oven. Pictured is the pye on the tin baking sheet being positioned in the bake oven with a peel.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, Bake oven peel, Coffins, culinary history, food, food history, receipts, recipes | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 9, 2022
Close the Pye-A Taste of Hearth Cooking
After the sliced lemon is laid in the coffin for the receipt (recipe) A Hen Pye close the pye. The lid is placed on the coffin, decorated with more coffin paste and the details highlighted with an egg yolk wash.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Categories
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Heart to Hearth Cookery 