Posted by: hearttohearthcookery | October 7, 2022

Lay on Slised Lemon-A Taste of Hearth Cooking

After the yolks of hard boiled eggs were placed in the coffin for the receipt (recipe) A Hen Pye lay on slised lemon.

After the yolks of hard boiled eggs were placed in the coffin for the receipt (recipe) A Hen Pye lay on slised lemon.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

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

Posted by: hearttohearthcookery | October 3, 2022

Lay on Balls-A Taste of Hearth Cooking

After roasted hen has been cut in pieces and laid in the pye for the receipt (recipe) A Hen Pye lay on balls yolks of hard eggs in the coffin.

After roasted hen has been cut in pieces and laid in the pye for the receipt (recipe) A Hen Pye lay on balls yolks of hard eggs in the coffin.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

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

Posted by: hearttohearthcookery | October 1, 2022

Cut in Pieces-A Taste of Hearth Cooking

The first step for the receipt (recipe) A Hen Pye is to cut (the hen) in pieces season & lay it in the pye.  The seasoned pieces from the roasted hen are being laid in the coffin.

The first step for the receipt (recipe) A Hen Pye is to cut (the hen) in pieces season & lay it in the pye.  The seasoned pieces from the roasted hen are being laid in the coffin.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

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

Posted by: hearttohearthcookery | September 27, 2022

A Coffin-A Taste of Hearth Cooking

A coffin is a baking case made from hot water paste (pastry) for the purpose of getting food through the baking process but not to be eaten.  Pictured is Edward Kidder's (1665-1739) manuscript coffin design for chicken  with the lid ready for the receipt (recipe) A Hen Pye.

A coffin is a baking case made from hot water paste (pastry) for the purpose of getting food through the baking process but not to be eaten.  Pictured is Edward Kidder’s (1665-1739) manuscript coffin design for chicken  with the lid ready for the receipt (recipe) A Hen Pye.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

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

Posted by: hearttohearthcookery | September 23, 2022

To Pickle Calendula-A Taste of Hearth Cooking

The receipt (recipe) To pickle Calendula states:  Clip your flowers clean from ye whites + cover them in white wine vinegar sweetened with sugar & shake ye glasses you put them in often.  When you discover your pickle shrunk add more to it.  My glass is now full so I will watch it and add more white wine vinegar with a little sugar when needed.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

Posted in calendula, culinary history, Flowers, food, food history, Food preservation, Pickling, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | September 15, 2022

Cover With Vinegar-A Taste of Hearth Cooking

After the petals of calendula are clipped of their whites and placed in a glass for the receipt (recipe) To pickle Calendula cover them in white wine vinegar sweetened with sugar.

After the petals of calendula are clipped of their whites and placed in a glass for the receipt (recipe) To pickle Calendula cover them in white wine vinegar sweetened with sugar.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

Posted in calendula, culinary history, Flowers, food, food history, Food preservation, Pickling, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | September 13, 2022

Put Petals in a Glass-A Taste of Hearth Cooking

After the whites have been clipped from the calendula petals for the receipt (recipe) To pickle Calendula put them in a glass.

After the whites have been clipped from the calendula petals for the receipt (recipe) To pickle Calendula put them in a glass.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

Posted in calendula, culinary history, Flowers, food, food history, Food preservation, Pickling, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | September 9, 2022

Clip Clean Ye Whites-A Taste of Hearth Cooking

After the petals have been removed from the calendula flower for the receipt (recipe) To pickle Calendula clip your flowers clean from ye whites.  When removing petals from a flower there is a white part that needs to be clipped off before proceeding with the pickling.

After the petals have been removed from the calendula flower for the receipt (recipe) To pickle Calendula clip your flowers clean from ye whites.  When removing petals from a flower there is a white part that needs to be clipped off before proceeding with the pickling.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

Posted in calendula, culinary history, Flowers, food, Food preservation, Pickling, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | September 7, 2022

Remove the Petals-A Taste of Hearth Cooking

The first step of the receipt (recipe) To pickle Calendula is to carefully remove the petals of the flower in small sections.

The first step of the receipt (recipe) To pickle Calendula is to carefully remove the petals of the flower in small sections.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

Posted in calendula, culinary history, Flowers, food, food history, Food preservation, Pickling, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | September 1, 2022

Calendula-A Taste of Hearth Cooking

Calendula (Calendula officinalis), more commonly known as pot marigold or common marigold, has either bright yellow or orange flowers which historically were used for both culinary and medicinal purposes.  My next receipt (recipe) is To pickle Calendula.

Calendula (Calendula officinalis), more commonly known as pot marigold or common marigold, has either bright yellow or orange flowers which historically were used for both culinary and medicinal purposes.  My next receipt (recipe) is To pickle Calendula.

Visit my website at:   www.hearttohearthcookery.com

Leave a Comment

Posted in calendula, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: , , , ,

« Newer Posts - Older Posts »

Categories