Temper the whisked six egg yolks with some of the boiled milk with butter before adding it to the pumpkin boiled in water to a marmalade for the receipt (recipe) Pompkin Soup.
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Posted by: hearttohearthcookery | November 11, 2021
Temper the Eggs-A Taste of Hearth Cooking
Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, Food preservation, foodways, Soup
Posted by: hearttohearthcookery | November 7, 2021
Six Yolks of Eggs-A Taste of Hearth Cooking
After a Bit of Butter has been boiled in a Pint of Milk for the receipt (recipe), Pompkin Soop, get ready six Yolks of Eggs. A birch twig whisk was used to prepare the egg yolks.
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Posted in Birch twig whisk, culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | November 3, 2021
Boil Milk and Bit of Butter-A Taste of Hearth Cooking
After the diced pumpkin has been boiled in water to a marmalade for the receipt (recipe) Pompkin Soop, then boil a Pint of Milk with a Bit of Butter.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | November 1, 2021
Boil to a Marmalade-A Taste of Hearth Cooking
After the pumpkin has been baked and placed in the Dish you intend to go to the Table for the receipt (recipe) Pompkin Soop, cut in Dices Bits of the Inside, boil in Water to a Marmalade. The small dices boiled down quite quickly for pumpkin.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | October 29, 2021
Put in Dish for the Table-A Taste of Hearth Cooking
After the scarred, garnished pumpkin is of good Colour and removed from the oven for the receipt (recipe), Pompkin Soop, put it in the Dish you intend to go to the Table ready to receive the soup.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | October 27, 2021
Garnish and Bake to Good Colour – A Taste of Hearth Cooking
After designs have been scarred on the outside of the pumpkin for the receipt (recipe) Pompkin Soop garnish the scars with froughted whites of Eggs and Sugar then put it in a slack bake oven until it is of good Colour. I used my birch twig whisk to froth the egg whites, added sugar and painted my scars with the mixture then baked the decorated pumpkin in a lukewarm (slack) oven.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | October 25, 2021
Scar a Design-A Taste of Hearth Cooking
After all the seeds and half the flesh have been removed from a pumpkin for the receipt (recipe) Pompkin Soop, scar the outside in what Design you please. I chose a simple diamond design between the ribs of the pumpkin and removed the rind with my knife.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | October 21, 2021
All Seeds and Half Flesh-A Taste of Hearth Cooking
For the receipt (recipe) Pompkin Soop cut your Pompkin in such a manner as you may join it again handsomely; take out all the seeds and half of the Flesh (which you may do easily with a Table Spoon). A table spoon in 1769 was the spoon that you would use at a table to dine.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
Posted by: hearttohearthcookery | October 19, 2021
Pompion, Pompkin, Pumpkin-A Taste of Hearth Cooking
In the 17th century receipts (recipes) referred to what is known today as a pumpkin as a pompion and in the next 18th century receipt I will be blogging the term pompkin for the receipt-Pompkin Soop.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 17, 2021
Potato Pudding Presented-A Taste of Hearth Cooking
When the receipt (recipe), To make Potato-Pudding was presented to table it was elegant garnished with edible nasturtiums. The pudding consists of potatoes mashed to a pulp, chopped apples, cream, sugar, cinnamon and cloves baked in a paste (pie crust).
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Posted in apples, culinary history, food, food history, potato, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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Heart to Hearth Cookery 