After the sugar and grated chocolate has been mixed with the stiff egg white for the receipt (recipe) Chocolate Puffs strew sugar on some writing paper and drop them on about the size of a sixpence.
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Posted by: hearttohearthcookery | September 27, 2025
Size of a Sixpence-A Taste of Hearth Cooking
Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 25, 2025
Stiff as Paste-A Taste of Hearth Cooking
After the mixture of grated chocolate and sugar beaten fine has been added to the egg white whisked to a high froth for the receipt (recipe) Chocolate Puffs beat it as stiff as paste. The meaning of the word paste in this 18th century receipt is what is now called pastry or pie dough which is very thick.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 23, 2025
Chocolate and Sugar-A Taste of Hearth Cooking
After the one egg white has been whisked to a very high froth for the receipt (recipe) Chocolate Puffs put in your chocolate and sugar. The chocolate for this receipt has been grated from a 100% pure chocolate cake from my metate.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 21, 2025
To a Very High Froth-A Taste of Hearth Cooking
After the beaten and seived double-refined sugar and grated chocolate are mixed together for the receipt (recipe) Chocolate Puffs beat up the white of one egg to a very high froth.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 19, 2025
Mix Together-A Taste of Hearth Cooking
After the chocolate cake from my metate has been grated for the receipt (recipe) Chocolate Puffs mix them together with the half a pound of double-refined sugar that has been beaten and sifted fine.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 17, 2025
Chocolate Very Fine-A Taste of Hearth Cooking
After the double-refined sugar has been beaten and sifted fine for the receipt (recipe) Chocolate Puffs scrape into it one ounce of chocolate very fine. I used a 100% pure chocolate cake prepared on my metate from roasting fermented raw cacao beans.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 15, 2025
Sift it Fine – A Taste of Hearth Cooking
After the double-refined sugar has been beaten fine for the receipt (recipe) Chocolate Puffs sift it fine.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 13, 2025
Half Pound Double-Refined-A Taste of Hearth Cooking
The first step in the preparation for the receipt (recipe) Chocolate Puffs is to take half a pound of double-refined sugar and beat it. Double refined sugar is sugar that has gone through the claying process in sugar molds twice and is whiter than most of the sugar from the refining process.
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Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 11, 2025
To Pickle Eggs-A Taste of Hearth Cooking
To prepare the 18th century receipt (recipe) To Pickle Eggs, first boil eggs hard, make a pickle of white wine vinegar with mace, sweet herbs and whole pepper, then finally bruise and add cochineal to the pickle in a rag. They will be fit to eat in nine or ten days.
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Posted in Cochineal, culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Posted by: hearttohearthcookery | September 9, 2025
Eggs in Preserving Bottle-A Taste of Hearth Cooking
After the eggs have been stirred in the cochineal colored pickle until the eggs all look alike for the receipt (recipe) To Pickle Eggs, I placed them in the preserving bottle, untied the herbs and spread them over the top.
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Posted in culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
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Heart to Hearth Cookery 