After the Spanish Potatoes nutmeg, cinnamon, ginger and sugar for the receipt (recipe) To make a Potato Pye add to them the Marrow. I am removing the marrow from a marrow bone with a marrow spoon.
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Posted by: hearttohearthcookery | October 17, 2025
Add Marrow-A Taste of Hearth Cooking
Posted in Coffins, culinary history, food, food history, Marrow, Marrow spoon, Pyes (pies), receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 15, 2025
Season with Sugar-A Taste of Hearth Cooking
After the Spanish Potatoes have been seasoned with nutmeg, cinnamon, and ginger for the 1682 receipt (recipe) To make a Potato Pye season them with Sugar. Sugar was so expensive in the early 17th century that it was included in receipts like a spice and this receipt is written in that manner.
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Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 13, 2025
Season with Ginger-A Taste of Hearth Cooking
After the Spanish potatoes in the coffin had been seasoned with Ceylon cinnamon for the receipt (recipe) To make a Potato Pye season them with…ginger. Note the ginger is in the dried form.
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Posted in Coffins, culinary history, food, food history, Ginger, Pyes (pies), receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, foodways
Posted by: hearttohearthcookery | October 11, 2025
Season with Cinamon-A Taste of Hearth Cooking
After slices of Spanish potatoes as thick as your thumb have been put over the bottom of the coffin for the receipt (recipe) To make a Potato Pye and seasoned with nutmeg, season them with Cinamon. True cinnamon, Ceylon cinnamon was used.
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Posted in Ceylon cinnamon, Coffins, culinary history, food, food history, receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 9, 2025
Over the Bottom-A Taste of Hearth Cooking
After the coffin has been formed for the receipt (recipe) To make a Potato Pye put them (the sliced Spanish potatoes) over the bottom and season them with Nutmeg.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, foodways
Posted by: hearttohearthcookery | October 7, 2025
The Coffin-A Taste of Hearth Cooking
The coffin for the receipt (recipe) To make a Potato Pye was made by bringing a mixture of water, lard and butter to a boil and then adding it gradually to a bowl of coarse rye and wheat flour mixed until the proper consistency for using the coffin former. Coffins were essentially baking cases of raised, hot water paste and used as a container in the bake oven.
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Posted in Coffins, culinary history, food, food history, Pyes (pies), receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 5, 2025
Boyl Spanish Potatoes-A Taste of Hearth Cooking
The first step in preparation of the receipt (recipe) To make a Potato Pye is boyl your Spanish Potatoes. I chose to use sweet potatoes in this receipt as both the sweet potato and white potato arrived via Spain from the Americas and sweet potatoes were a luxury item in England while white potatoes were common.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 3, 2025
Ready for Potato Pye-A Taste of Hearth Cooking
The table is ready for the preparation of the 1682 receipt (recipe) To make a Potato Pye. Note the coffin former to the far right of the picture on the paper lined tin baking sheet.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, sweet potato | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 1, 2025
Chocolate Puffs-A Taste of Hearth Cooking
This receipt (recipe) Chocolate Puffs consists of three ingredients – a grated chocolate cake from my metate processed from roasted, fermented cacao beans, sugar and one egg white whisked to a very high froth.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 29, 2025
Bake in Slow Oven-A Taste of Hearth Cooking
After the batter has been dropped the size of a sixpence on baking sheets lined with paper and strewn with sugar for the receipt (recipe) Chocolate Puffs bake them in a slow oven. A slow or slack bake oven occurs at the end of a baking day after bread and other items have been baked at higher heat.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes, Slack oven | Tags: chocolate, confectionery, culinary history, food, food history, foodways
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Heart to Hearth Cookery 