After little cakes were made from the receipt (recipe) Marmelett of popling pare, the cakes were laid on paper and dried in a slack oven. These little cakes made with Forelle pears, sugar and sliced citron are now preserved.
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Posted in Citron, confectionery, culinary history, drying, food, food history, Food preservation, Pears, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
After the pears and sugar with some sliced citron has been boyled up to a marmelett for the receipt (recipe) Marmelett of popling-pare, lay some in little cakes. Pictured are some of the little cakes before they candy with the green pieces showing the citron.
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Posted in Citron, confectionery, culinary history, food, food history, Pears, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After a pound of pared Forelle pears have been weighed on a balance scale to obtain two pounds of sugar for the receipt (recipe) Marmelett of popling-pare, the sugar and pears are heated with a soft fire till the suger be well melted (no water), boyle them, scum them, keepe them with continuall sturning (stirring) and put in some slices of green sittarn. An imported candied citron (sittarn) is pictured.
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Posted in Citron, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the Forelle pears are pared, cored and laid in suger as you do them, that they may not lose their couller for the receipt (recipe) Marmelett of popling-pare then to a pounde of pares, put two pounds of suger. A balance scale was used for weighing.
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Posted in Balance scales, confectionery, culinary history, food, food history, Pears, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Forelle pears have a history that goes back to 17th century Germany. Forelle means trout in German and the coloring of the skin of a forelle pear appears similar to a Rainbow trout. I used forelle pears in the 17th century receipt (recipe) Marmelett of popling-pare.
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Posted in 17th century foodways, culinary history, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
After the receipt (recipe) Stewed Salsify was baked in a bake kettle in scallop shells, they were served two per pewter plate symmetrically on the table.
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Posted in culinary history, food, food history, receipts, recipes, salsify, scallop shells | Tags: culinary history, food, food history, foodways
After the receipt (recipe) Stewed Salsify was put in scallop shells, the filled shells were placed in a bake kettle and baked on a burner 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, receipts, recipes, salsify | Tags: culinary history, food, food history, foodways
After the boiled, cut salsify has been mixed with grated bread crumbs and butter for the receipt (recipe) Stewed Salsify fill scallop shells with the mixture.
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Posted in culinary history, food, food history, receipts, recipes, salsify, scallop shells | Tags: culinary history, food, food history, foodways
After some bread has been grated into crumbs for the receipt (recipe) Stewed Salsify mix the salsify and bread crumbs together with a spoonful of butter.
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Posted in Bread, culinary history, food, food history, receipts, recipes, salsify | Tags: culinary history, food, food history, foodways
After the salsify is boiled and cut up for the receipt (recipe) Stewed Salsify grate some bread.
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Posted in culinary history, food, food history, receipts, recipes, salsify | Tags: culinary history, food, food history, foodways
