After the nibs have been ground with a roller on the heated metate, chocolate liquor is produced which will harden into a chocolate cake to be used for the receipt (recipe) To make Chocolate with Water.
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Posted in chocolate, chocolate liquor, culinary history, food, food history, metate, Nibs, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
The cacao nibs were placed on a heated stone (a metate) to grind the nibs and melt the cacao butter for the chocolate cake to make the receipt (recipe) To make Chocolate with Water. A heavy roller is used for the grinding.
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Posted in chocolate, culinary history, food, food history, metate, Nibs, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the fermented cacao beans have been roasted and the hulls removed, the beans become nibs and have the full aroma and flavor of chocolate but not a smooth texture that is needed to prepare the receipt (recipe) To make Chocolate with Water.
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Posted in chocolate, culinary history, food, food history, Nibs, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Pictured is a large measure containing dried fermented cacao beans from the first of my two day process of preparing the receipt To make Chocolate with Water. There is no aroma of chocolate from these beans.
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Posted in Cacao beans, chocolate, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Pictured is a display of dried cocao pods from the first of two days of chocolate presentations for the preparation of the receipt (recipe) To make Chocolate with Water.
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Posted in Cacao pods, chocolate, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
The receipt (recipe) To butter Eggs in the Polonian Fashion was prepared with eggs, bread soaked in gravy, salt and preserved lemon peel. It is pictured as served to table on sippets (toasted bread) and garnished with candied Heart’s Ease.
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Posted in culinary history, Eggs, food, food history, Heart's Ease, receipts, recipes | Tags: culinary history, food, food history, foodways
The receipt (recipe) To butter Eggs in the Polonian Fashion was served on sippets (bread prepared by using a toasting fork at the hearth).
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Posted in culinary history, Eggs, food, food history, receipts, recipes, Sippets | Tags: culinary history, food, food history, foodways
After the eggs have been mixed with mashed bread soaked in gravy, butter and diced preserved lemon peel for the receipt (recipe) To butter Eggs in the Polonian Fashion it is cooked on a Chafing-dish of coals. Note the bread on the toasting fork in the top center of the picture for the preparation of sippets.
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Posted in chafing dish, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the preserved lemon peel has been added to the mixture of eggs and bread soaked in gravy for the receipt (recipe) To butter Eggs in the Polonian Fashion next butter them.
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Posted in culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The preserved lemon peel is cut or shred small for the receipt (recipe) To butter Eggs in the Polonian Fashion.
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Posted in culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 