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.
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Posted in Coffins, culinary history, food, food history, Lear, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
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.
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Posted in Bake oven, Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
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.
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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
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.
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Posted in culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
After the yolks of hard boiled eggs were placed in the coffin for the receipt (recipe) A Hen Pye lay on slised lemon.
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Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
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.
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Posted in Coffins, culinary history, food, food history, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
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.
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Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
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.
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Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
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.
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Posted in calendula, culinary history, Flowers, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
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.
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Posted in calendula, culinary history, Flowers, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Heart to Hearth Cookery 