When you can see and smell that the receipt (recipe) Snow-balls is ready to come out of the oven place the tin pans on a surface that will not be harmed by the heat and be prepared for the next step that needs to be done quickly.
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Posted in apples, culinary history, food, food history, Pastes (pastry), receipts, recipes | Tags: culinary history, food, food history, foodways
After the apples filled with marmalade were wrapped and arranged in baking tins for the receipt (recipe) Snow-balls bake them. The Snow-balls are baking in the bake oven with Nun’s Cakes in the back and Quince Pudding in the front.
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After the apples have been wrapped in a hot water crust for the receipt (recipe) Snow-balls, arrange them in tin pans for baking. This requires planning ahead with the sizes of both the apples and the tin pans.
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After the hot water crust is prepared for the receipt (recipe) Snow-balls wrap the apples with the crust. It is important to use a variety of apple that is good for baking to hold its shape.
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For the crust included in the receipt (recipe) Snow-balls put a quarter pound of butter into some water; when it boils, pour in on one pound of flower, with what hot water will make it into a good paste; work it well. This crust will be used to encase the apples.
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After the apples were pared and cored with a scoop for the receipt (recipe) Snowballs fill them with marmalade. The apples are in the tin baking pan to make certain they would fit and filled with Seville orange marmalade.
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The next receipt (recipe) Snow-balls is very appropriate for all the snow at my house currently. This is a 1777 receipt and starts with pare and core with a scoop five large apples.
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After the small pieces of the rind of the citron melon have boiled gently in the syrup four hours for the receipt (recipe) The American Citron then put it in pots for use. Pictured is the completely translucent pieces of preserved American citron melon rind in a gally pot ready to be used as an ingredient in receipts or as garnish.
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After three hours of boiling the small pieces of melon rind for the receipt (recipe) The American Citron the cut rind is still not completely translucent which is the goal as the rind absorbs the sugar. The complete four hours as the receipt directs is required.
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After the two pounds of sugar was added to one pint of water in a kettle for the receipt (recipe) The American Citron add the rind of the citron melon cut small to the kettle. Let it boil gently for four hours.
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Posted in American citron melon, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
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