Pictured is a coffin filled with whole peaches, sugar, chips of cinnamon and cloves presented to table. The receipt (recipe) for this coffin is “To bake Mellacattons”.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | September 9, 2020
To Bake Mellacattons at Table-A Taste of Hearth Cookery
Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 7, 2020
Being Baked, Ice It-A Taste of Hearth Cooking
After the receipt (recipe) To bake Mellacattons (peaches) was baked, it was iced and then the coffin was placed back in a slack oven to set the icing.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 5, 2020
After Baking-A Taste of Hearth Cooking
After the coffin lid was placed on the mellacatton (peach)pie for the receipt (recipe) To bake Mellacattons, the edges of the sealed lid were brushed with egg yolk and the pie was baked. Picture is the coffin as it was removed from the oven.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 3, 2020
A Coffin Lid-A Taste of Hearth Cooking
After the mellacattons (peaches), sugar, cinnamon and cloves have been placed in the pie (coffin) for the receipt (recipe) To bake Mellacattons, the decorated coffin lid is used to close it up.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 31, 2020
Some Chips or Bits-A Taste of Hearth Cooking
After the sugar has been added to the pie with the peaches for the receipt (recipe) To bake Mellacattons, sometimes for a change you may add to them some chips or bits of whole cinnamon and a few cloves.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 29, 2020
Weight for Weight-A Taste of Hearth Cooking
The whole peaches (mellacattons) were weighed on balance scales for the receipt (recipe) To bake Mellacattons on a balance scale and then put in whole with weight for weight refined sugar.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 27, 2020
Put in Whole-A Taste of Hearth Cooking
After the coffin is made for the receipt (recipe) To bake Mellacattons fill the pie (with peaches) and put them in whole.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 25, 2020
Pretty Work-A Taste of Hearth Cooking
The receipt (recipe) To bake Mellacattons (peaches) directs that the pie (coffin) be made scallop ways, or in some kind of pretty work. A coffin in the 17th and 18th century was essentially a baking dish for a pie made from boiling water and melting lard or butter in it and adding flour. It was tough and not intended to be consumed.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 23, 2020
Wipe Them Clean-A Taste of Hearth Cooking
Before the mellacattons (peaches) are put in the pie for the receipt (recipe) To bake Mellacattons, the receipt directs to wipe them clean.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 21, 2020
Take Mellacatons-A Taste of Hearth Cooking
The first step in the 17th century receipt (recipe) To bake Mellacattons is to take mellacattons. Pictured is my basket full of mellacattons-peaches.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: 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 