The next ingredient for the receipt (recipe) To butter Eggs in the Polonian Fashion is preserv’d lemon peel. The peel of lemons is preserved with sugar and stored in gally pots as the one pictured.
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Posted by: hearttohearthcookery | April 29, 2021
Preserv’d Lemon Peel-A Taste of Hearth Cooking
Posted in confectionery, culinary history, Eggs, food, food history, Gally pot, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | April 27, 2021
Soak’d Bread and Eggs-A Taste of Hearth Cooking
After the salt has been added to the Bread soak’d in Gravy for the receipt (recipe) To butter Eggs in the Polonian Fashion, put this to your Eggs.
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Posted in culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 25, 2021
Bread Soak’d in Gravy-A Taste of Hearth Cooking
Have ready some Bread soak’d in Gravy before starting the receipt (recipe) To butter Eggs in the Polonian Fashion. I had the bread soak in the mortar and pestle because the soaked bread will be beaten together in a Mortar with some Salt.
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Posted in culinary history, Eggs, food, food history, Mortar and pestle, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | April 24, 2021
Half A Score-A Taste of Hearth Cooking
The first step in the preparation of the receipt (recipe) To butter Eggs in the Polonian Fashion is to beat half a score of Eggs. When I prepared this receipt, it was the height of spring egg season. Note in the rye straw basket at the top of the picture that there are quail, turkey, duck and geese eggs.
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Posted in culinary history, Eggs, food, food history, receipts, recipes
Posted by: hearttohearthcookery | April 21, 2021
The Hearth-A Taste of Hearth Cooking
Being at a hearth to prepare the receipt (recipe) To butter Eggs in the Polonian Fashion was unique as I had not been able to use an historic hearth from March 2020 to April 11, 2021 due to the pandemic. In front of the fire back is my main fire and to the right the fire in the chafing dish that will be used to cook the receipt.
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Posted in chafing dish, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | April 19, 2021
Tunnbröd-A Taste of Hearth Cooking
Pictured is the finished receipt (recipe) Tunnbröd made from Puhwem (Lenape white flour corn) and water, and prepared with traditional Swedish flatbread tools.
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Posted in culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish foodways
Posted by: hearttohearthcookery | April 17, 2021
The Pricker-A Taste of Hearth Cooking
After the knäckebröd roller has been used on the Tunnbröd (a Swedish flatbread), the wood pricker was used to make the circular design of holes.
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Posted in Bread, culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish foodways
Posted by: hearttohearthcookery | April 13, 2021
Knäckebröd Roller-A Taste of Hearth Cooking
After the finely ground Puhwem (Lenape white flour corn) and water have been mixed and kneaded for the Tunnbröd (a Swedish flatbread), it was time to try the knobby roller I use for knäckebröd.
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Posted in culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish foodways
Posted by: hearttohearthcookery | April 9, 2021
Kneaded Until No Grit-A Taste of Hearth Cooking
After the water was added to the finely ground Puhwem corn flour for the preparation of Tunnbröd (a Swedish flatbread), a wood spoon was used to combine the ingredients and then the dough was kneaded until no grit was felt.
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Posted in culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish
Posted by: hearttohearthcookery | April 7, 2021
Water Added-A Taste of Hearth Cooking
The next step in the preparation of maize Tunnbröd (a New Sweden flatbread) was to add water to the finely ground Puhwem corn.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, flatbread, food, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish
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Heart to Hearth Cookery 