After the puff paste has been cut, filled and closed for the receipt (recipe) Apricot Puffs ice them, bake them in a moderate oven on tin or iron plates.
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Posted by: hearttohearthcookery | July 31, 2025
Ice and Bake – A Taste of Hearth Cooking
Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 29, 2025
Cut, Fill and Close – A Taste of Hearth Cooking
After the puff paste has been rolled for the receipt (recipe) Apricot Puffs, cut the paste in what shape you please, fill with stewed, sweetened apricots and close the puffs. I used tin diamonds and circles to cut the paste and a jagger to close them.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 27, 2025
Make a Puff-Paste – A Taste of Hearth Cooking
The next step for the receipt (recipe) Apricot Puffs is to make a nice puff-paste and I used Briggs, 1788 receipt Puff-Paste: Take a quarter peck of fine flour and rub in a pound of butter…make it up into a light paste with cold water, stiff enough to work it up…then roll it as thick as a crown piece, put a layer of butter in lumps as bit as a nutmeg all over it, sprinkle a little flour over it, and double it, roll it out again, and double it three or four times, then it will be fit for use.
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Posted in Apricots, confectionery, culinary history, puff paste, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 25, 2025
Sweeten with Sugar – A Taste of Hearth Cooking
After the stewed apricots have been rubbed through a sieve for the receipt (recipe) Apricot Puffs sweeten them with sugar.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 23, 2025
Rub Through a Sieve – A Taste of Hearth Cooking
After the apricots have been stewed tender for the receipt (recipe) Apricot Puffs mash them with a spoon and rub them through a sieve.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes, Sieve | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 21, 2025
Stew Till Tender – A Taste of Hearth Cooking
After the stoned apricots have been put in a saucepan with a little water for the receipt (recipe) Apricot Puffs stew them until they are tender.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 19, 2025
Into a Saucepan – A Taste of Hearth Cooking
After the stones have been removed from the apricots for the receipt (recipe) Apricot Puffs put them in a saucepan with a little water.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 17, 2025
Take out Stones – A Taste of Hearth Cooking
After selecting a dozen ripe apricots for the receipt (recipe) Apricot Puffs take out the stones. The stones were quite easy to remove as the apricots were fully ripe.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 15, 2025
A Dozen Apricots-A Taste of Hearth Cooking
The next receipt (recipe) is from the The English Art of Cookery, 1788: Apricot Puffs. The first step is to take a dozen ripe apricots.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 13, 2025
With Mustard and Sugar – A Taste of Hearth Cooking
After the receipt (recipe) A made dish of Parmizant has been dished from the middle to the brim and garnished, send it up the last dish as it is not common to send up a whole Cheese with Mustard and Sugar. The ingredients are grated Parmesan cheese, grated manchet (bread), minced tarragon and horseradish, caraway comfits and claret wine.
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Posted in culinary history, food, food history, Horseradish, manchet, Parmesan cheese, receipts, recipes, Tarragon | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 