When the purple (red) carrot is pared for the receipt (recipe) To pickle anythinge greene: my second Cousen Clarke, the carrot appears close in color to the mid-sixteenth century appearance of the orange carrot that is known today.
Visit my website at: www.hearttohearthcookery.com
Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
The pickle for the receipt (recipe) To pickle any thinge greene: my second Cousen Clerke, needed to include a nuttmeg sliced with the other spices cloves and mace. To slice rather than grate a nutmeg use a sharp knife (and I use one of the larger nutmegs) and slice it with the knife. The results look as pictured above.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, Food preservation, nutmeg, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
To prepare the receipt (recipe) To pickle anything greene: my second Cousen Clerke, the first step is to boyle a pickle with halfe vinegar, and halfe water, with salt and nutmeg sliced, cloves, and mace. Note that the word pickle refers to the solution that the carrots will be covered to preserve them.
Visit my website at: www.hearttohearthcookery.com
Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Pictured are the purple (red) carrots that I used for the 17th century receipt (recipe) To pickle any thinge greene: my second Cousen Clerke. Daucus carota (the botanical name for carrots) has a very hazy history of origin as archaeological evidence is scanty. In England in the 15th century artists painted carrots as purple (red) and in the mid-16th century English paintings both orange and white taproots appear. Carrots were not known to the New World until 1609 when English colonists planted them in Virginia.
Visit my website at: www.hearttohearthcookery.com
Posted in carrots, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the eighth charge of sugar syrup for the receipt (recipe) Anise Comfits, twelve more charges were added and pictured are anise seeds with 20 coats of sugar.
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
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
