The receipt (recipe) To make Crimson Biscuit of Red Beet-Roots is a confection prepared with beets, sugar, butter of egg yolks, flour, cinnamon, orange flower water and lemon juice and dried in an oven. Pictured it is ready for the table garnished with gilded almond comfits.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the mixture of mashed beets, sugar, butter of the Yolks of hard Eggs, flour, cinnamon, orange flower water and lemon juice have been reduced to a paste for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, make them into Cakes. The cakes are on a tin baking sheet lined with paper ready to dry in an Oven.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
In the everted rim sauce pan on my brazier, the mixture of beets, sugar, butter of yolks, flour, cinnamon, orange flower water and lemon juice for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots is reduc’d to a paste.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, Everted rim sauce pan, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
The receipt (recipe) To make Crimson Biscuit of Red Beet-Roots started with the mashing of the boiled beets in a large mortar and pestle and each ingredient was mixed in the mortar until the step to add some Orange-Flower water, and a little Lemon Juice. The capacity of my mortar and pestle had been met and the next step required using my brazier. I transferred the mixture to my reproduction everted rim sauce pan.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, Everted rim sauce pan, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After a little flour has been added to the beets, sugar, and butter of yolks in the mortar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, some spice finely beaten was the next ingredient. My choice was Ceylon cinnamon prepared in a brass mortar and pestle.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, Mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the butter of yolks has been added to the mortar and mixed with the beets and fine sugar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, a little flower (flour) is the next ingredient.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, Mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The “butter” made from egg yolks is then added to the beets and fine sugar in the mortar for the receipt (recipe) “To make Crimson Biscuit of Red Beet-Roots”.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, Mortar and pestle, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The next step after adding the fine sugar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots was to make some Butter of the Yolks of hard Eggs. I used three hard boiled egg yolks and mashed them until their appearance looked like butter.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
To the beets beaten in the mortar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots add as much Sugar, finely sifted, and beat with the sugar.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Sugar is finely sifted through a horse hair sieve for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots.
Visit my website at: www.hearttohearthcookery.com
Posted in beets, culinary history, food, food history, horse hair sieve, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 