The first step in the preparation of the receipt (recipe) To butter Eggs in the Polonian Fashion is to beat half a score of Eggs. When I prepared this receipt, it was the height of spring egg season. Note in the rye straw basket at the top of the picture that there are quail, turkey, duck and geese eggs.
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Posted in culinary history, Eggs, food, food history, receipts, recipes
Being at a hearth to prepare the receipt (recipe) To butter Eggs in the Polonian Fashion was unique as I had not been able to use an historic hearth from March 2020 to April 11, 2021 due to the pandemic. In front of the fire back is my main fire and to the right the fire in the chafing dish that will be used to cook the receipt.
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Posted in chafing dish, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Pictured is the finished receipt (recipe) Tunnbröd made from Puhwem (Lenape white flour corn) and water, and prepared with traditional Swedish flatbread tools.
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Posted in culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish foodways
After the knäckebröd roller has been used on the Tunnbröd (a Swedish flatbread), the wood pricker was used to make the circular design of holes.
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Posted in Bread, culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish foodways
After the finely ground Puhwem (Lenape white flour corn) and water have been mixed and kneaded for the Tunnbröd (a Swedish flatbread), it was time to try the knobby roller I use for knäckebröd.
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Posted in culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish foodways
After the water was added to the finely ground Puhwem corn flour for the preparation of Tunnbröd (a Swedish flatbread), a wood spoon was used to combine the ingredients and then the dough was kneaded until no grit was felt.
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Posted in culinary history, flatbread, food, food history, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish
The next step in the preparation of maize Tunnbröd (a New Sweden flatbread) was to add water to the finely ground Puhwem corn.
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Posted in culinary history, flatbread, food, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Swedish
At the top of the picture is an ear of Lenape Puhwem (white flour corn) saved for seed. Enough of the ground and sifted fine flour is ready in the bowl to start the preparation of maize Tunnbröd (a New Sweden flatbread).
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Posted in Bread, culinary history, flatbread, food, food history, Lenape, Puhwem (white flour corn), receipts, recipes, Swedish foodways, Tunnbröd | Tags: culinary history, food, food history, foodways, Lenape, Swedish
This is the second presentation of the receipt (recipe) To make Orange Jelly from the copper and patty pan molds. The jelly, made from the grated rinds of 2 China oranges, 2 lemons and 2 Seville oranges infused in Seville orange juice and jelled with isinglass, is garnished with candied Heart’s Ease and almond comfits gilded with gold leaf.
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Posted in China orange, confectionery, culinary history, food, food history, Heart's Ease, Isinglass, Jelly, Lemons, receipts, recipes, Seville oranges | Tags: confectionery, culinary history, food, food history, foodways
This is the first presentation of the receipt (recipe) “To make Orange Jelly” from the pineapple and patty pan molds. The jelly, made from the grated rinds of 2 China oranges, 2 lemons and 2 Seville oranges infused in Seville orange juice and jelled with isinglass, is garnished with almond comfits gilded with gold leaf.
Visit my website at: www.hearttohearthcookery.com
Posted in China orange, confectionery, culinary history, food, food history, Jelly, Lemons, receipts, recipes, Seville oranges | Tags: confectionery, culinary history, food, food history, foodways
Heart to Hearth Cookery 