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.

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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.

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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.

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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.

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

Posted by: hearttohearthcookery | August 19, 2022

Green Peas Tart-A Taste of Hearth Cooking

The receipt (recipe) Green Peas Tart prepared from boiling green peas, seasoning them with salt, saffron, butter and sugar, baking and then icing the tart is ready for the table.

The receipt (recipe) Green Peas Tart prepared from boiling green peas, seasoning them with salt, saffron, butter and sugar, baking and then icing the tart is ready for the table.

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Posted in culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: , , ,

Posted by: hearttohearthcookery | August 17, 2022

The Salamander-A Taste of Hearth Cooking

After the receipt (recipe) Green Peas Tart was iced, the icing was set with the salamander, an iron tool (pictured) that is heated in the embers of the fire until red hot.

After the receipt (recipe) Green Peas Tart was iced, the icing was set with the salamander, an iron tool (pictured) that is heated in the embers of the fire until red hot.

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Posted in culinary history, food, food history, Peas, receipts, recipes, salamander, tarts | Tags: , , ,

Posted by: hearttohearthcookery | August 15, 2022

Ice It-A Taste of Hearth Cooking

After the icing is prepared from egg white and sugar and the receipt (recipe) for Green Peas Tart baked in the tine baker, ice it.

After the icing is prepared from egg white and sugar and the receipt (recipe) for Green Peas Tart baked in the tine baker, ice it.

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Posted in culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: , , ,

Posted by: hearttohearthcookery | August 13, 2022

The Icing-A Taste of Hearth Cooking

While the receipt (recipe) Green Peas Tart was baking in the tin baking, an icing was prepared by whisking an egg white with a birch twig whisk and adding sugar that had been prepared very fine in a marble mortar and pestle.

While the receipt (recipe) Green Peas Tart was baking in the tin baking, an icing was prepared by whisking an egg white with a birch twig whisk and adding sugar that had been prepared very fine in a marble mortar and pestle.

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Posted in Birch twig whisks, culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: , , ,

Posted by: hearttohearthcookery | August 11, 2022

Bake the Tart-A Taste of Hearth Cooking

After the top paste with decorated hole was placed on the tart for the receipt (recipe) Green Peas Tart bake it.  The tart was baked in the tin baker pictured and note the iron handle to the right of baker as that is the salamander heating.

After the top paste with decorated hole was placed on the tart for the receipt (recipe) Green Peas Tart bake it.  The tart was baked in the tin baker pictured and note the iron handle to the right of baker as that is the salamander heating.

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Posted in culinary history, food, food history, Peas, receipts, recipes, salamander, tarts | Tags: , , ,

Posted by: hearttohearthcookery | August 9, 2022

Close the Tart-A Taste of Hearth Cooking

After the peas have been seasoned with salt, saffron, butter and sugar for the receipt (recipe) Green Peas Tart close it.  The tart is closed with another piece of fine, cold paste (pie crust) with a decorated hole in the center for the addition of verjuice after the tart is baked.

After the peas have been seasoned with salt, saffron, butter and sugar for the receipt (recipe) Green Peas Tart close it.  The tart is closed with another piece of fine, cold paste (pie crust) with a decorated hole in the center for the addition of verjuice after the tart is baked.

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Posted in culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: , , ,

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