Pictured is the receipt (recipe) To make Potato-Pudding prepared with the mashed pulp of potato and Summer Rambo apples chopped small just after it has been removed from the tin baker.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | October 11, 2021
Baked, Potato Pudding – A Taste of Hearth Cooking
Posted in culinary history, food, food history, potato, Puddings, receipts, recipes, Summer Rambo | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 7, 2021
Bake in a Slow Oven-A Taste of Hearth Cooking
After all the ingredients (potato beaten, apples chopped, cream, sugar, cinnamon and cloves) have been mixed and put into a Paste for the receipt (recipe) To make a Potato-Pudding, the pudding is then baked in a slow oven. When using a tin baker as pictured above that means to feel the temperature with your hand at the opening to the oven and place the tin baker on the hearth where the temperature feels right.
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Posted in apples, culinary history, food, food history, potato, Puddings, receipts, recipes, Tin baker | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 5, 2021
Put Into A Paste – A Taste of Hearth Cooking
After the potato pulp has been mixed with the chopped apples, cream, sugar, cinnamon and cloves for the receipt (recipe) To make Potato-Pudding put all into a Paste (pie crust).
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, potato, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 3, 2021
Loaf-Sugar, Power of Cinnamon and Cloves-A Taste of Hearth Cooking
After the potato pulp, apples chopped small and cream have been mixed together for the receipt (recipe) To make Potato-Pudding, add some Loaf-Sugar, Powder of Cinnamon and Cloves.
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Posted in culinary history, food, food history, potato, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | October 1, 2021
After Apples Add Cream-A Taste of Hearth Cooking
After the chopped apples have been mixed with the potato pulp for the receipt (recipe) To make Potato-Pudding add cream.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 29, 2021
Potato Pulp with Apples-A Taste of Hearth Cooking
After the apples have been chopped small for the receipt (recipe) To make Potato-Pudding, mix Potato Pulp with Apples.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, potato, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 27, 2021
Apples Chopt Small-A Taste of Hearth Cooking
After the potatoes were beat in a mortar for the receipt (recipe) To make Potato-Pudding some Summer Rambo apples were chopt small with a rocker knife.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Puddings, receipts, recipes, Summer Rambo | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 23, 2021
Beat in a Mortar-A Taste of Hearth Cooking
After the potatoes were roasted and peeled for the receipt (recipe) To make Potato-Pudding: Another Way, then beat them in a Mortar.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Marble mortar and pestle, potato, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 21, 2021
Potato for Potato Pudding-A Taste of Hearth Cooking
Instead of boiling potatoes for the 1744 receipt (recipe) To make Potato-Pudding, the potatoes were baked relatively quickly on the hot hearth with established embers.
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Posted in culinary history, food, food history, potato, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | September 19, 2021
Rambour Franc-A Taste of Hearth Cooking
Summer Rambo Apples
Rambour Franc is a 16th century heirloom apple of French origin that became popular in the American colonies. The apple was referred to as Summer Rambour in this country and changed to Summer Rambo by the 1850’s. With a bushel of Summer Rambo on my porch, I will be using them in receipts (recipes).
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, receipts, recipes, Summer Rambo | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 