The “butter” made from egg yolks is then added to the beets and fine sugar in the mortar for the receipt (recipe) “To make Crimson Biscuit of Red Beet-Roots”.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | November 11, 2020
Butter of Yolks Added-A Taste of Hearth Cooking
Posted in beets, confectionery, culinary history, food, food history, Mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 9, 2020
Make Butter of Yolks-A Taste of Hearth Cooking
The next step after adding the fine sugar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots was to make some Butter of the Yolks of hard Eggs. I used three hard boiled egg yolks and mashed them until their appearance looked like butter.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 7, 2020
Beat With Sugar-A Taste of Hearth Cooking
To the beets beaten in the mortar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots add as much Sugar, finely sifted, and beat with the sugar.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 5, 2020
Finely Sifted-A Taste of Hearth Cooking
Sugar is finely sifted through a horse hair sieve for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, culinary history, food, food history, horse hair sieve, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 31, 2020
Beat the Beets-A Taste of Hearth Cooking
After the boiled beets are cleaned for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots beat them in a Mortar.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 29, 2020
Clean Them-A Taste of Hearth Cooking
After the beet roots have been boiled tender and cooled for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, clean them by removing the remaining stalks and peel with a cloth.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 26, 2020
Boil Them Tender-A Taste of Hearth Cooking
After harvesting the beets for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, boil them tender with the peel on.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 23, 2020
Roots of Red Beets-A Taste of Hearth Cooking
For the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, the first directions are to take the Roots of Red Beets.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 21, 2020
To Make A Cherry Tart-A Taste of Hearth Cooking
The last step before the receipt (recipe) To Make a Cherry Tart is ready to be served is to ice it. The icing prepared from egg white, sugar and rose flower water is added to highlight parts of the design.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, Coffins, culinary history, food, food history, receipts, recipes, tarts | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 19, 2020
Cherry Tart Baked-A Taste of Hearth Cookery
After the design and egg yolk was applied to the fine paste lid for the coffin, To make a Cherry Tart, the receipt (recipe) was baked.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, Coffins, culinary history, food, food history, receipts, recipes, tarts | Tags: Coffins, culinary history, food, food history, foodways
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 