With each charge (ladle of sugar syrup) another coating of sugar is added to the anise seeds for the receipt (recipe) Anise Comfits. The anise seeds with seven coats of sugar are gathered in the center of my comfit pan and the eighth charge is added.
Visit my website at: www.hearttohearthcookery.com
Posted in Anise seed, Comfit pan, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, foodways
After the anise seeds have been warmed on the comfit pan for the receipt (recipe) Anise Comfits, a small ladle of hot sugar syrup (a charge) is added to the center well of the seeds and then with the flat of a hand the seeds with the syrup are moved around the comfit pan (while swinging the pan over the heat) until the seeds are dry. This is the first charge.
Visit my website at: www.hearttohearthcookery.com
Posted in Anise seed, Comfit pan, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
After I finished twelve more coats of sugar on caraway seeds (a total of 36) for the receipt (recipe) Caraway Comfits, I started to warm anise seeds on my comfit pan for making Anise Comfits.
Visit my website at: www.hearttohearthcookery.com
Posted in Anise seed, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
After the caraway seeds with 24 coats of sugar have rested for a day for the receipt (recipe) Caraway Comfits another twelve coats are added using small charges of sugar syrup. This will continue to occur until the comfits have 60 coats of sugar. Pictured is my adding the thirty-sixth charge of sugar syrup to be processed on the comfit pan and then the coated seeds will rest until my next opportunity to add twelve more layers.
Visit my website at: www.hearttohearthcookery.com
Posted in Caraway, Comfit pan, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
After the caraway seeds received their twelfth charge of sugar for the receipt (recipe) Caraway Comfits, the seeds need to rest for at least a day until another twelve charges of sugar can be applied using the comfit pan. The picture above shows the twenty-fourth charge being applied and the caraway seeds with twenty-four layers of sugar will again rest before more coats of sugar are applied.
Visit my website at: www.hearttohearthcookery.com
Posted in Caraway, Comfit pan, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history
After the twelfth charge of sugar on the caraway seeds for the receipt (recipe) Caraway Comfits, the sugar coated seeds are moved around the hot, swinging comfit pan by hand until all the caraway seeds feel dry. Now the caraway seeds have twelve coats of sugar and must rest for another day of charges until the total coats is sixty.
Visit my website at: www.hearttohearthcookery.com
Posted in Caraway, Comfit pan, comfits, confectionery, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
The first layer of sugar is added to the caraway seeds for the receipt (receipt) Caraway Comfits by using one flat hand moving the seeds quickly through the syrup and around the pan while the other hand swings the comfit pan so it is not directly over the heat from the brazier all the time.
Visit my website at: www.hearttohearthcookery.com
Posted in Caraway, Comfit pan, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
The first charge of sugar has been added to the caraway seeds on the comfit pan for the receipt (recipe) Caraway Comfits.
Visit my website at: www.hearttohearthcookery.com
Posted in Caraway, Comfit pan, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
After the caraway seeds have been warmed on the comfit pan by the heat from the brazier, a charge of sugar syrup (heated until it makes a thread between two fingers) is added to the seeds and the caraway comfit making begins.
Visit my website at: www.hearttohearthcookery.com
Posted in Caraway, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
The comfit pan is heating from the hard wood coal in the brazier underneath in preparation for making the receipt (recipe) Caraway Comfits.
Visit my website at: www.hearttohearthcookery.com
Posted in Caraway, Comfit pan, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
Heart to Hearth Cookery 