Posted by: hearttohearthcookery | April 11, 2022

A Quarter Cheshire Cheese-A Taste of Hearth Cooking

After two ounces of butter was added to the granite mortar for the receipt (recipe) To make Ramakins a quarter of a pound of Cheshire cheese was added.

After two ounces of butter was added to the marble mortar for the receipt (recipe) To make Ramakins a quarter of a pound of Cheshire cheese was added.

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Posted in cheese, culinary history, food, food history, Marble mortar and pestle, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | April 7, 2022

Two Ounces Butter-A Taste of Hearth Cooking

The first ingredient in the granite mortar for the receipt (recipe) To make Ramakins is two ounces of butter.

The first ingredient in the granite mortar for the receipt (recipe) To make Ramakins is two ounces of butter.

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Posted in culinary history, food, food history, Marble mortar and pestle, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | April 5, 2022

Ingredients for Ramakins-A Taste of Hearth Cooking

For the receipt (recipe) To make Ramakins the ingredients are Cheshire cheese, butter and eggs and all are mixed in a stone mortar and pestle.

For the receipt (recipe) To make Ramakins the ingredients are Cheshire cheese, butter and eggs and all are mixed in a marble mortar and pestle.

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Posted in cheese, culinary history, food, food history, Marble mortar and pestle, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | April 3, 2022

Biscuits of Potatoes-A Taste of Hearth Cooking

The receipt (recipe), To make Biscuits of Potatoes is a confection and pictured displayed by candlelight as part of an evening banquetting table.  The ingredients are potatoes mashed, sugar, lemon peel, butter, mace, cloves, and gum tragacanth steeped in orange-flower water.

The receipt (recipe), To make Biscuits of Potatoes is a confection and pictured displayed by candlelight as part of an evening banquetting table.  The ingredients are potatoes mashed, sugar, lemon peel, butter, mace, cloves, and gum tragacanth steeped in orange-flower water.

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Posted in confectionery, culinary history, food, food history, gum-dragon, potato, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | March 31, 2022

The Next Morning-A Taste of Hearth Cooking

The next morning the receipt (recipe) To make Biscuits of Potatoes (a confection) and the apples slices that were placed in the slack bake oven after a baking day were both dried perfectly.  The biscuits are now ready to be removed from the white paper and stored in wood boxes until needed to impress guests at a banquetting table.

The next morning the receipt (recipe) To make Biscuits of Potatoes (a confection) and the apples slices that were placed in the slack bake oven after a baking day were both dried perfectly.  The biscuits are now ready to be removed from the white paper and stored in wood boxes until needed to impress guests at a banquetting table.

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Posted in confectionery, culinary history, drying racks for bake oven, food, food history, potato, receipts, recipes, Slack oven | Tags: , , , ,

Posted by: hearttohearthcookery | March 29, 2022

In the Slack Oven-A Taste of Hearth Cooking

After the biscuits have been placed on white paper on a bake oven drying rack for the receipt (recipe) To make Biscuits of Potatoes, the drying rack was put into the slack oven (with racks of apples) to dry overnight.  A fired bake oven drops in temperature during the baking day and after the weeks baking is done the slack oven is used for drying.

After the biscuits have been placed on white paper on a bake oven drying rack for the receipt (recipe) To make Biscuits of Potatoes, the drying rack was put into the slack oven (with racks of apples) to dry overnight.  A fired bake oven drops in temperature during the baking day and after the weeks baking is done the slack oven is used for drying.

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Posted in Bake oven, confectionery, culinary history, drying racks for bake oven, food, food history, potato, receipts, recipes, Slack oven | Tags: , , , ,

Posted by: hearttohearthcookery | March 27, 2022

Make Cakes-A Taste of Hearth Cooking

After all the ingredients have been mixed together for the receipt (recipe) To make Biscuits of Potatoes then make it into Cakes.  Even though the name of the receipt is Biscuits the term cakes is used in the body of the instructions.  The biscuits are placed on white paper on a bake oven drying rack.

After all the ingredients have been mixed together for the receipt (recipe) To make Biscuits of Potatoes then make it into Cakes.  Even though the name of the receipt is Biscuits the term cakes is used in the body of the instructions.  The biscuits are placed on white paper on a bake oven drying rack.

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Posted in confectionery, culinary history, drying racks for bake oven, food, food history, potato, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | March 25, 2022

Mix All Together-A Taste of Hearth Cooking

After a paste has been made with the Gum-Dragon (gum tragacanth) added to the orange flower water for the receipt (recipe) To make Biscuits of Potatoes mix all the ingredients together in the marble mortar and pestle.

After a paste has been made with the Gum-Dragon (gum tragacanth) added to the orange flower water for the receipt (recipe) To make Biscuits of Potatoes mix all the ingredients together in the marble mortar and pestle.

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Posted in confectionery, culinary history, food, food history, gum-dragon, Marble mortar and pestle, potato, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | March 23, 2022

A Little Gum-Dragon-A Taste of Hearth Cooking

After the finely sifted spices have been added for the receipt (recipe) To make Biscuits of Potatoes, the final ingredient is a little Gum-Dragon steep'd in Orange-flower water till it becomes a Paste.  Gum-Dragon is a term used in historic receipts for gum tragacanth which is a natural gum produced by the shrubs from the genus Astragulus.

After the finely sifted spices have been added for the receipt (recipe) To make Biscuits of Potatoes, the final ingredient is a little Gum-Dragon steep’d in Orange-flower water till it becomes a Paste.  Gum-Dragon is a term used in historic receipts for gum tragacanth which is a natural gum produced by the shrubs from the genus Astragulus.

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Posted in confectionery, culinary history, food, food history, gum-dragon, potato, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | March 21, 2022

Mace and Cloves-A Taste of Hearth Cooking

After the beaten potatoes, sugar and butter have been mixed together in the stone mortar and pestle for the receipt (recipe) To make Biscuits of Potatoes then add a little Mace and Cloves finely sifted.

After the beaten potatoes, sugar and butter have been mixed together in the stone mortar and pestle for the receipt (recipe) To make Biscuits of Potatoes then add a little Mace and Cloves finely sifted.

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Posted in Cloves, confectionery, culinary history, food, food history, mace, Mortar and pestle, potato, receipts, recipes | Tags: , , , ,

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