After the fine sugar powdered has been added to the bowl with the sieved quince for the receipt (recipe) Quince Cream, whites of eggs beaten stiff are next.
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Posted by: hearttohearthcookery | December 23, 2020
And the Whites of Eggs-A Taste of Hearth Cooking
Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, creams, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 21, 2020
Fine Sugar Powdered-A Taste of Hearth Cooking
After the mashed quince is pulped through a sieve for the receipt (recipe) Quince Cream, take an equal Weight of Quince and fine Sugar powdered.
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Posted in confectionery, creams, culinary history, food, food history, Marble mortar and pestle, Quince, receipts, recipes | Tags: confectionery, creams, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 19, 2020
Pulp Through Sieve-A Taste of Hearth Cooking
After the quince is mashed for the receipt (recipe) Quince Cream pulp it through a Sieve. Without this step, the texture of the final product would not be smooth to the palate.
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Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes, Sieve | Tags: confectionery, creams, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 17, 2020
Mash the Clear Part-A Taste of Hearth Cooking
After the scalded quinces have been pared for the receipt (recipe) Quince Cream mash the clear part of them.
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Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes, wood masher | Tags: confectionery, creams, culinary history, food, food history
Posted by: hearttohearthcookery | December 15, 2020
Pare the Quince-A Taste of Hearth Cooking
After the quince have been scalded soft and cooled for the receipt (recipe) Quince Cream, pare the quince.
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Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, creams, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 13, 2020
Scald Quinces Till Soft-A Taste of Hearth Cooking
To make the 1744 receipt (recipe) Quince Cream first scald the quinces till soft.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 11, 2020
The Quince-A Taste of Hearth Cooking
Quince are very rough and astringent, even raw; they cool and strengthen the Stomach, remove Nauseousness, and stop Fluxes of the Belly; raw Quinces cause the Colick, Wind, and bad Digestion; therefore ’tis proper to boil them, and sweeten them with Sugar. This is from The Physical Virtues of all Sorts of Garden-Roots and Herbs, Adam’s Luxury and Eve’s Cookery, 1744. The next receipt (recipe) to be featured is Quince Cream.
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Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 9, 2020
Bread from Sunchoke Flour-A Taste of Hearth Cooking
Pictured on the hot “clean” ash is a bread prepared from sunchoke flour. The ingredients are only water, sunchoke flour and lots of “kneading”. This kneading is more difficult with sunchoke flour than corn flour due to the inulin in the former rather than starch.
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Posted by: hearttohearthcookery | December 7, 2020
Sunchoke Flour-A Taste of Hearth Cooking
After the slice sunchoke (Jerusalem artichoke) slices are dried on the drying rack, a stone is used to grind them into flour.
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Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, sunchoke flour, Sunchokes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Posted by: hearttohearthcookery | December 5, 2020
Drying Sunchokes-A Taste of Hearth Cooking
After the sunchokes (Jerusalem artichokes) have been sliced thin, the slices were placed on bark on my drying rack to dry.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, Sunchokes | Tags: culinary history, food, food history, foodways, Lenape, Native American
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Heart to Hearth Cookery 