Posted by: hearttohearthcookery | September 17, 2020

Into The Pie-A Taste of Hearth Cooking

After the coffin has become firm for the receipt (recipe) "To bake preserved Gooseberries in pies" set them (the gooseberries) into the pie.

After the coffin has become firm for the receipt (recipe) To bake preserved Gooseberries in pies set them (the gooseberries) into the pie.

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Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | September 15, 2020

A Cut Cover-A Taste of Hearth Cooking

The fine paste cut cover made in the form of the specific lid design of Robert May (1685) for Gooseberry Tart. This cover is for his receipt (recipe) "To bake preserved Gooseberries in pies".

This fine paste cut cover is made in the form of the specific lid design of Robert May (1685) for Gooseberry Tart. This cover is for his receipt (recipe) To bake preserved Gooseberries in pies.

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Posted in Coffins, culinary history, food, food history, gooseberries, Pastes (pastry), Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | September 13, 2020

Coffin for the Pie-A Taste of Hearth Cooking

The coffin is built for the receipt (recipe) "To bake preserved Gooseberries in Pies" by boiling hot water, melting butter in the water and adding flour until it is the correct feel for a standing crust. In the small yellow glazed vessel is a mixture of flour and water used to seal the coffin.

The coffin is built for the receipt (recipe) To bake preserved Gooseberries in Pies by boiling hot water, melting butter in the water and adding flour until it is the correct feel for a standing crust. In the small yellow glazed vessel is a mixture of flour and water used to seal the coffin.

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Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | September 11, 2020

A Gally of Gooseberries-A Taste of Hearth Cooking

A gally pot of gooseberries preserved in white wine and sugar, drained of their syrup and ready for the receipt (recipe) "To bake preserved Gooseberries in pie"

A gally pot of gooseberries preserved in white wine and sugar, drained of their syrup and ready for the receipt (recipe) To bake preserved Gooseberries in pie.

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Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: , , , , ,

Posted by: hearttohearthcookery | September 9, 2020

To Bake Mellacattons at Table-A Taste of Hearth Cookery

Pictured is the coffin filled with whole peaches, sugar, chips of cinnamon and cloves presented to table. The receipt (recipe) for this coffin is "To bake Mellacattons".

Pictured is a coffin filled with whole peaches, sugar, chips of cinnamon and cloves presented to table. The receipt (recipe) for this coffin is “To bake Mellacattons”.

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Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | September 7, 2020

Being Baked, Ice It-A Taste of Hearth Cooking

After the receipt (recipe) "To bake Mellacattons" was baked, it was iced and then the coffin was placed back in a slack oven to set the icing.

After the receipt (recipe) To bake Mellacattons  (peaches) was baked, it was iced and then the coffin was placed back in a slack oven to set the icing.

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Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | September 5, 2020

After Baking-A Taste of Hearth Cooking

After the coffin lid is placed on mellacatton pie for the receipt (recipe) "To bake Mellacattons", the edges of the sealed lid were brushed with egg yolk and the pie was baked. Picture is the coffin as it was removed from the oven.

After the coffin lid was placed on the mellacatton  (peach)pie for the receipt (recipe) To bake Mellacattons, the edges of the sealed lid were brushed with egg yolk and the pie was baked. Picture is the coffin as it was removed from the oven.

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Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | September 3, 2020

A Coffin Lid-A Taste of Hearth Cooking

After the mellacattons (peaches), sugar, cinnamon and cloves have been placed in the pie (coffin) for the receipt (recipe) "To bake Mellacattons", the decorated coffin lid is used to close it up.

After the mellacattons (peaches), sugar, cinnamon and cloves have been placed in the pie (coffin) for the receipt (recipe) To bake Mellacattons, the decorated coffin lid is used to close it up.

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Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 31, 2020

Some Chips or Bits-A Taste of Hearth Cooking

After the sugar has been added to the pie with the peaches for the receipt (recipe) "To bake Mellacattons", sometimes for a change you may add to them some chips or bits of whole cinnamon and a few cloves.

After the sugar has been added to the pie with the peaches for the receipt (recipe) To bake Mellacattons, sometimes for a change you may add to them some chips or bits of whole cinnamon and a few cloves.

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Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | August 29, 2020

Weight for Weight-A Taste of Hearth Cooking

The whole peaches (mellacattons) were weighed on balance scales for the receipt (recipe) "To bake Mellacattons" on a balance scale and then put in whole with weight for weight refined sugar.

The whole peaches (mellacattons) were weighed on balance scales for the receipt (recipe) To bake Mellacattons on a balance scale and then put in whole with weight for weight refined sugar.

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Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: , , , ,

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