The pompion (pumpkin) for the receipt (recipe) To make a Pompion Pye is sliced thin, dipped in eggs and shredded herbs and fried before being laid in a paste (pastry) over a layer of sliced apples. Before the top paste is laid, butter, raisins, currants, sugar and sack are added.
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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, Pyes (pies)
After the top paste (pastry) is added to the receipt (recipe) To make a Pompion Pye, it was baked in a bake kettle at the hearth. The pie is inside the kettle (to the left of the picture) which is sitting on a bed of embers and with embers on the lid to create an oven.
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Posted in bake kettle, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, Pyes (pies)
After the apples and fried herbed pumpkin have been added to the pie for the receipt (recipe) To make a Pompion Pye add Butter, Raisins, Currans, Sugar and Sack. Currans are currants.
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Posted in apples, culinary history, Currants, food, food history, pumpkin, Pyes (pies), Raisins, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways, Pyes (pies)
After the sliced apples have been laid in the paste (pastry) for the receipt (recipe) To make a Pompion Pye lay the fried, herbed, sliced pompion in the pye.
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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways, pies
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: culinary history, food, food history, foodways, pyes
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: culinary history, food, food history, foodways, pyes
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: culinary history, food, food history, foodways
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: culinary history, food, food history, foodways
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: confectionery, culinary history, food, food history, Food preservation, foodways
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: confectionery, culinary history, food, food history, Food preservation, foodways
