Posted by: hearttohearthcookery | December 15, 2020

Pare the Quince-A Taste of Hearth Cooking

After the quince have been scalded soft and cooled for the receipt (recipe) "Quince Cream", pare the quince.

After the quince have been scalded soft and cooled for the receipt (recipe) Quince Cream, pare the quince.

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Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | December 13, 2020

Scald Quinces Till Soft-A Taste of Hearth Cooking

To make the receipt (recipe) "Quince Cream" first scald the quinces till soft.

To make the 1744 receipt (recipe) Quince Cream first scald the quinces till soft.

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Posted by: hearttohearthcookery | December 11, 2020

The Quince-A Taste of Hearth Cooking

Quince are very rough and astringent, even raw; they cool and strengthen the Stomach, remove Nauseousness, and stop Fluxes of the Belly; raw Quinces cause the Colick, Wind, and bad Digestion; therefore 'tis proper to boil them, and sweeten them with Sugar.er

Quince are very rough and astringent, even raw; they cool and strengthen the Stomach, remove Nauseousness, and stop Fluxes of the Belly; raw Quinces cause the Colick, Wind, and bad Digestion; therefore ’tis proper to boil them, and sweeten them with Sugar.  This is from The Physical Virtues of all Sorts of Garden-Roots and Herbs, Adam’s Luxury and Eve’s Cookery, 1744.  The next receipt (recipe) to be featured is Quince Cream.

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Posted by: hearttohearthcookery | December 9, 2020

Bread from Sunchoke Flour-A Taste of Hearth Cooking

Pictured on the hot "clean" ash is a bread prepared from sunchoke flour.

Pictured on the hot “clean” ash is a bread prepared from sunchoke flour.  The ingredients are only water, sunchoke flour and lots of “kneading”.  This kneading is more difficult with sunchoke flour than corn flour due to the inulin in the former rather than starch.

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Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, receipts recipes, sunchoke flour, Sunchokes | Tags: , , , , ,

Posted by: hearttohearthcookery | December 7, 2020

Sunchoke Flour-A Taste of Hearth Cooking

After the slice sunchokes (Jerusalem artichokes) slices are dried on the drying rack, a stone is used to grind them into flour.

After the slice sunchoke (Jerusalem artichoke) slices are dried on the drying rack, a stone is used to grind them into flour.

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Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, sunchoke flour, Sunchokes | Tags: , , , , ,

Posted by: hearttohearthcookery | December 5, 2020

Drying Sunchokes-A Taste of Hearth Cooking

After the sunchokes (Jerusalem artichokes) have been sliced thin, the slices were placed on bark on my drying rack to dry.

After the sunchokes (Jerusalem artichokes) have been sliced thin, the slices were placed on bark on my drying rack to dry.

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Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, Sunchokes | Tags: , , , , ,

Posted by: hearttohearthcookery | December 3, 2020

Sunchokes: Ready to Dry-A Taste of Hearth Cooking

I am slicing the Jerusalem artichokes (sunchokes) in thin slices readying them for drying on my drying rack.

I am slicing the Jerusalem artichokes (sunchokes) thin readying them for drying on my drying rack at one of my Lenape demonstrations.

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Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, Sunchokes | Tags: , , , , ,

Posted by: hearttohearthcookery | December 1, 2020

Sunchokes: Baked in Skins-A Taste of Hearth Cooking

Sunchokes (Jerusalem artichokes) baked in their skins in embers become very similar to a potato baked with a mild taste of artichoke hearts.

Sunchokes (Jerusalem artichokes) baked in their skins in embers become very similar to a potato baked with a mild taste of artichoke hearts.

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Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes, Sunchokes | Tags: , , , , ,

Posted by: hearttohearthcookery | November 29, 2020

Hakialaipën-A Taste of Hearth Cooking

The hakialaipën (Indian potato or Jerusalem artichoke) are used similar to the white potato but unlike potatoes the tubers store their carbohydrate as inulin and not starch.

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Posted in culinary history, food, food history, Jerusalem artichokes, Lenape, Native American, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | November 27, 2020

Sunroot, Sunchoke, Earth Apple-A Taste of Hearth Cooking

Known today as the Jerusalem artichoke even though there is no relationship of this plant with Jerusalem nor is it a type of artichoke, is also called a sunroot, sunchoke, earth apple and by the Lenape hakialaipen.

Known today as the Jerusalem artichoke, even though there is no relationship of this plant with Jerusalem nor is it a type of artichoke, this native plant is also called a sunroot, sunchoke, earth apple and by the Lenape hakialaipen.

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Posted in culinary history, food, food history, Jerusalem artichokes | Tags: , , , , ,

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