After the coffin is made for the receipt (recipe) To bake Mellacattons fill the pie (with peaches) and put them in whole.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | August 27, 2020
Put in Whole-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 25, 2020
Pretty Work-A Taste of Hearth Cooking
The receipt (recipe) To bake Mellacattons (peaches) directs that the pie (coffin) be made scallop ways, or in some kind of pretty work. A coffin in the 17th and 18th century was essentially a baking dish for a pie made from boiling water and melting lard or butter in it and adding flour. It was tough and not intended to be consumed.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 23, 2020
Wipe Them Clean-A Taste of Hearth Cooking
Before the mellacattons (peaches) are put in the pie for the receipt (recipe) To bake Mellacattons, the receipt directs to wipe them clean.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 21, 2020
Take Mellacatons-A Taste of Hearth Cooking
The first step in the 17th century receipt (recipe) To bake Mellacattons is to take mellacattons. Pictured is my basket full of mellacattons-peaches.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 19, 2020
Bread Soaked in Broth-A Taste of Hearth Cooking
After a crust of Bread is soaked in Broth for the receipt (recipe) A Purslain Soup, then pour your Soup on with the Purslain and serve to the table.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 17, 2020
Boiled in a Good Broth-A Taste of Hearth Cooking
The long sprigs of purslane are added to the stew-pan with the Pease-Soup and small onions for the receipt (recipe) A Purslain Soup and boiled in good Broth.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 15, 2020
Green Pease Soup for the Purslane-A Taste of Hearth Cooking
Pictured is the stew pan with some Pease-soup and small onions. It is the seasonings of A green Pease Soup (thyme, parsley, onion, pepper and salt) that provide the flavor for the receipt (recipe) A Purslain Soup.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Peas, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 13, 2020
Purslain, Pease-Soup and Onions-A Taste of Hearth Cooking
The three primary ingredients for the receipt (recipe) A Purslain Soup are some Pease-Soup, small onions and the purslane pictured above.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 11, 2020
Cut the Sprigs Off-A Taste of Hearth Cooking
For the receipt (recipe) A Purslain Soup when your Purslain is young, cut the Sprigs off, but keep their whole Length. My rye straw basket is full of cut sprigs of purslane.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 9, 2020
Purslane-A Taste of Hearth Cooking
This is purslane (Portulaca olerocea) that re-sows itself in my gardens each year. Since modernly used as a food for pigs, it also has the names pigweed, little hogweed, fatweed and pusley. It is known to most as just that, a weed. With the same uses as spinach and lettuce and a good contributer to the diet of Vitamin A, Vitamin C, magnesium, manganese, potassium, iron and calcium; it is actually a vegetable. Purslane has been cultivated as a vegetable by Europeans since the middle of the 17th century. My next receipt (recipe) – A Purslain Soup.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 