The receipt (recipe), To make Biscuits of Potatoes is a confection and pictured displayed by candlelight as part of an evening banquetting table. The ingredients are potatoes mashed, sugar, lemon peel, butter, mace, cloves, and gum tragacanth steeped in orange-flower water.
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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
The next morning the receipt (recipe) To make Biscuits of Potatoes (a confection) and the apples slices that were placed in the slack bake oven after a baking day were both dried perfectly. The biscuits are now ready to be removed from the white paper and stored in wood boxes until needed to impress guests at a banquetting table.
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Posted in confectionery, culinary history, drying racks for bake oven, food, food history, potato, receipts, recipes, Slack oven | Tags: confectionery, culinary history, food, food history, foodways
After the biscuits have been placed on white paper on a bake oven drying rack for the receipt (recipe) To make Biscuits of Potatoes, the drying rack was put into the slack oven (with racks of apples) to dry overnight. A fired bake oven drops in temperature during the baking day and after the weeks baking is done the slack oven is used for drying.
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Posted in Bake oven, confectionery, culinary history, drying racks for bake oven, food, food history, potato, receipts, recipes, Slack oven | Tags: confectionery, culinary history, food, food history, foodways
After all the ingredients have been mixed together for the receipt (recipe) To make Biscuits of Potatoes then make it into Cakes. Even though the name of the receipt is Biscuits the term cakes is used in the body of the instructions. The biscuits are placed on white paper on a bake oven drying rack.
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Posted in confectionery, culinary history, drying racks for bake oven, food, food history, potato, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
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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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
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