After a paste has been made with the Gum-Dragon (gum tragacanth) added to the orange flower water for the receipt (recipe) To make Biscuits of Potatoes mix all the ingredients together in the marble mortar and pestle.
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Posted in confectionery, culinary history, food, food history, gum-dragon, Marble mortar and pestle, potato, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the finely sifted spices have been added for the receipt (recipe) To make Biscuits of Potatoes, the final ingredient is a little Gum-Dragon steep’d in Orange-flower water till it becomes a Paste. Gum-Dragon is a term used in historic receipts for gum tragacanth which is a natural gum produced by the shrubs from the genus Astragulus.
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Posted in confectionery, culinary history, food, food history, gum-dragon, potato, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the beaten potatoes, sugar and butter have been mixed together in the stone mortar and pestle for the receipt (recipe) To make Biscuits of Potatoes then add a little Mace and Cloves finely sifted.
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Posted in Cloves, confectionery, culinary history, food, food history, mace, Mortar and pestle, potato, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After some lemon peel has been grated on the sugar for the receipt (recipe) To make Biscuits of Potatoes then beat the Potatoes and Sugar together, in a Stone Mortar with some Butter.
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Posted in confectionery, culinary history, food, food history, Mortar and pestle, potato, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the weight of fine sugar has been determined by the weight of the boiled potatoes on a balance scale for the receipt (recipe) To make Biscuits of Potatoes, grate some Lemon-Peel on the Sugar.
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Posted in confectionery, culinary history, food, food history, Marble mortar and pestle, potato, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the potatoes are boiled till tender for the receipt (recipe) To make Biscuits of Potatoes, peel them and take their Weight of fine Sugar finely sifted. Balance scales are used to have the sugar equal the weight of the peeled potatoes.
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Posted in Balance scales, confectionery, culinary history, food, food history, potato, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The first step for the receipt (recipe) To make Biscuits of Potatoes is to boil your Potatoes till they are tender. As I blog this receipt, you will learn that the product is not a typical biscuit but a shimmering confection.
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Posted in confectionery, culinary history, food, food history, potato, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the sugar has been scraped on the receipt (recipe) To Butter Onions Otherways scrape on cinamon. The verb scrape is used as the the cinnamon would be scraped from the stick. To Butter Onion Otherways is now ready to serve to table.
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Posted in apples, Ceylon cinnamon, culinary history, food, food history, Onions, receipts, recipes | Tags: culinary history, food, food history, foodways
After the butter, sugar and boiled currants have been added to the baked minced onions and sliced apples for the receipt (recipe) To Butter Onions Otherways scrape on sugar. The verb scrape is used as the sugar was literally scraped off a hard loaf of white sugar.
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Posted in apples, culinary history, food, food history, Onions, receipts, recipes, Sugar | Tags: culinary history, food, food history, foodways
After the sippets have been toasted and butter, sugar and boil’d currans (currants) added to the minced onions and sliced apples baked in the oven for the receipt (recipe) To Butter Onions Otherways, this mixture is served on the toasted bread (sippets).
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Posted in apples, culinary history, Currants, food, food history, Onions, receipts, recipes, Sippets | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 