After a crust of Bread is soaked in Broth for the receipt (recipe) A Purslain Soup, then pour your Soup on with the Purslain and serve to the table.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | August 19, 2020
Bread Soaked in Broth-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 17, 2020
Boiled in a Good Broth-A Taste of Hearth Cooking
The long sprigs of purslane are added to the stew-pan with the Pease-Soup and small onions for the receipt (recipe) A Purslain Soup and boiled in good Broth.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 15, 2020
Green Pease Soup for the Purslane-A Taste of Hearth Cooking
Pictured is the stew pan with some Pease-soup and small onions. It is the seasonings of A green Pease Soup (thyme, parsley, onion, pepper and salt) that provide the flavor for the receipt (recipe) A Purslain Soup.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Peas, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 13, 2020
Purslain, Pease-Soup and Onions-A Taste of Hearth Cooking
The three primary ingredients for the receipt (recipe) A Purslain Soup are some Pease-Soup, small onions and the purslane pictured above.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 11, 2020
Cut the Sprigs Off-A Taste of Hearth Cooking
For the receipt (recipe) A Purslain Soup when your Purslain is young, cut the Sprigs off, but keep their whole Length. My rye straw basket is full of cut sprigs of purslane.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 9, 2020
Purslane-A Taste of Hearth Cooking
This is purslane (Portulaca olerocea) that re-sows itself in my gardens each year. Since modernly used as a food for pigs, it also has the names pigweed, little hogweed, fatweed and pusley. It is known to most as just that, a weed. With the same uses as spinach and lettuce and a good contributer to the diet of Vitamin A, Vitamin C, magnesium, manganese, potassium, iron and calcium; it is actually a vegetable. Purslane has been cultivated as a vegetable by Europeans since the middle of the 17th century. My next receipt (recipe) – A Purslain Soup.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 7, 2020
Past of Burage-A Taste of Hearth Cooking
Pictured is the receipt (recipe) Past of Burage: Mrs Whiteheads plated for service to the table. The borage pastes stacked remind me of small slabs of marble and are garnished with fresh borage flowers.
Visit my website at: www.hearttohearthcookery.com
Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 5, 2020
Then Roule It-A Taste of Hearth Cooking
Directly after each ball is made for the receipt (recipe) Past of Burage: Mrs Whiteheads then roule it. The balls need to be rolled immediately as the mixture of sugar, gum tragacanth and flowers starts to dry quickly.
Visit my website at: www.hearttohearthcookery.com
Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 3, 2020
Make it in Balls-A Taste of Hearth Cooking
Once the sugar, gum-dragon (gum tragacanth) and beat borage flowers are mixed into a paste for the receipt (recipe) Past of Burage: Mrs Whiteheads, make it in balls.
Visit my website at: www.hearttohearthcookery.com
Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 1, 2020
Sugar, Gum and Burage Flowers Ready-A Taste of Hearth Cooking
The finely searched suger, steeped gum-dragon and beat burage flowers are ready to be made into a past (paste) for the receipt (recipe), Past of Burage: Mrs Whiteheads.
Visit my website at: www.hearttohearthcookery.com
Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, 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 