After the pumpkin has been baked and placed in the Dish you intend to go to the Table for the receipt (recipe) Pompkin Soop, cut in Dices Bits of the Inside, boil in Water to a Marmalade. The small dices boiled down quite quickly for pumpkin.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
After the scarred, garnished pumpkin is of good Colour and removed from the oven for the receipt (recipe), Pompkin Soop, put it in the Dish you intend to go to the Table ready to receive the soup.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
After designs have been scarred on the outside of the pumpkin for the receipt (recipe) Pompkin Soop garnish the scars with froughted whites of Eggs and Sugar then put it in a slack bake oven until it is of good Colour. I used my birch twig whisk to froth the egg whites, added sugar and painted my scars with the mixture then baked the decorated pumpkin in a lukewarm (slack) oven.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
After all the seeds and half the flesh have been removed from a pumpkin for the receipt (recipe) Pompkin Soop, scar the outside in what Design you please. I chose a simple diamond design between the ribs of the pumpkin and removed the rind with my knife.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
For the receipt (recipe) Pompkin Soop cut your Pompkin in such a manner as you may join it again handsomely; take out all the seeds and half of the Flesh (which you may do easily with a Table Spoon). A table spoon in 1769 was the spoon that you would use at a table to dine.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways, Soup
In the 17th century receipts (recipes) referred to what is known today as a pumpkin as a pompion and in the next 18th century receipt I will be blogging the term pompkin for the receipt-Pompkin Soop.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
When the receipt (recipe), To make Potato-Pudding was presented to table it was elegant garnished with edible nasturtiums. The pudding consists of potatoes mashed to a pulp, chopped apples, cream, sugar, cinnamon and cloves baked in a paste (pie crust).
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, potato, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Pictured is the receipt (recipe) To make Potato-Pudding prepared with the mashed pulp of potato and Summer Rambo apples chopped small just after it has been removed from the tin baker.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, potato, Puddings, receipts, recipes, Summer Rambo | Tags: culinary history, food, food history, foodways, puddings
After all the ingredients (potato beaten, apples chopped, cream, sugar, cinnamon and cloves) have been mixed and put into a Paste for the receipt (recipe) To make a Potato-Pudding, the pudding is then baked in a slow oven. When using a tin baker as pictured above that means to feel the temperature with your hand at the opening to the oven and place the tin baker on the hearth where the temperature feels right.
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, potato, Puddings, receipts, recipes, Tin baker | Tags: culinary history, food, food history, foodways, puddings
After the potato pulp has been mixed with the chopped apples, cream, sugar, cinnamon and cloves for the receipt (recipe) To make Potato-Pudding put all into a Paste (pie crust).
Visit my website at: www.hearttohearthcookery.com
Posted in apples, culinary history, food, food history, potato, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
