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.
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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.
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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.
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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.
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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.
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Posted in Caraway, Comfit pan, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
The pumpkin soup tureen scarred on the outside with a design contains a dried crust of bread in the bottom and the receipt (recipe) Pompkin Soop is poured in and covered as to appear whole. The serving dish is garnished with apples that were stewed in a pumpkin at the hearth.
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Posted in apples, culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
The receipt (recipe) Pompkin Soop is poured into the decorated pumpkin after a dried crust of bread is laid in the bottom.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
Temper the whisked six egg yolks with some of the boiled milk with butter before adding it to the pumpkin boiled in water to a marmalade for the receipt (recipe) Pompkin Soup.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, Food preservation, foodways, Soup
After a Bit of Butter has been boiled in a Pint of Milk for the receipt (recipe), Pompkin Soop, get ready six Yolks of Eggs. A birch twig whisk was used to prepare the egg yolks.
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Posted in Birch twig whisk, culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
After the diced pumpkin has been boiled in water to a marmalade for the receipt (recipe) Pompkin Soop, then boil a Pint of Milk with a Bit of Butter.
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Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
Heart to Hearth Cookery 