After the juice from a quart of strawberries is mixed with water and sugar for the receipt (recipe) For preserving Strawberries put it into a sauce pan and scald. I am using a small sauce pan on a chafing dish of embers.
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The receipt (recipe) For preserving Strawberries was part of my pandemic experimental foodways and was prepared in my backyard. To the juices from the quart of strawberries squeezed through a cloth, add half a pint of water and one pound of sugar. The pound of sugar was weighed on my balance scales.
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Posted in Balance scales, culinary history, food, food history, Pandemic foodways, receipts, recipes, Strawberries | Tags: culinary history, food, food history, Food preservation, foodways, strawberries
The first step in the 1796 receipt (recipe) For preserving Strawberries is to take two quarts of Strawberries, squeeze them through a cloth. I prepared half the receipt and squeezed one quart through a cloth.
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Pictured are the heirloom strawberries that I grow in my yard and I picked a quart to prepare half the 1796 receipt (recipe) For preserving Strawberries written by Amelia Simmons in the first truly American receipt book titled American Cookery. I also used a pound of the native “wood” strawberries.
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Pictured is the receipt (recipe) Plum Tarts-my Lady Sheldons Receipt as it could be presented to table. The tart is served on a reproduction 17th century pewter plate surrounded by candied heart’s ease. The heart shaped brass jigger used for the cutt paste is to the left.
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Posted in 17th century foodways, culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
The last step in the receipt (recipe) Plum Tart-my Lady Sheldons Receipt was and bake it. Due to the pandemic I used my original bake kettle with embers as a burner and on the lid that had been produced by a fire in my standing fire pit.
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Posted in bake kettle, culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the mixture of strained plums, cream, eggs, sugar, ginger and roseflower water is cold for the receipt (recipe) Plum Tart-my Lady Sheldons Receipt, rayse a tart and put it into; cutt a cover and Ice it. As this was part of my outside pandemic cooking I was using a bake kettle and not a bake oven in which I could set an icing so as pictured I used an egg yolk wash on the cut hearts.
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Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the mixture of strained plums, cream, eggs, sugar, ginger and roseflower water have been boiled again till thick for the receipt (recipe) Plum Tart-my Lady Sheldons Receipt, put it into a dish until cold. The picture shows how thick the mixture is before cooling.
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Posted in culinary history, food, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the eggs, sugar, ginger and rose flower water have been added to the mixture of plums and cream for the receipt (recipe) Plum Tarts-my Lady Sheldons Receipt boyle it againe till it be thike still stiring it.
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Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, Food preservation, foodways
After the eggs have been well beaten and added to the strained plums for the receipt (recipe) Plum Tarts: my Lady Sheldons Receipt then put to it a little ginger, rosewater; and suger to your tast.
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Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 