After the final layer of slic’d dates, raisins of the sun, and grated nutmeg for the receipt (recipe), To make a White Pot, then put in your Cream, and lay Slices of Bread and Bits of Butter on top of all.
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Posted in culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways
After another layer of bread and fruit has been added to the dish (grating nutmeg between each layer) for the receipt (recipe), To make a White Pot, continue to lay on another layer of Bread, Fruit &tc till the dish is full.
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Posted in culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After a layer of bread is laid in the bottom of a dish with sliced dates and raisins for the receipt (recipe), To make a White Pot” lay on another layer of Bread, Fruit &tc.
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Posted in culinary history, Dates, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways
For the receipt (recipe), To make a White Pot, lay thin slices of white Bread on the bottom of a Dish, and lay on them slic’d Dates, Raisins of the Sun or what Sweet-meats you please. Note this tin “dish” is buttered very well in anticipation of removing the White Pot from it.
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After the cream boiled with mace has cooled for the receipt (recipe), To make a White Pot, then beat the Yolks of eight Eggs and put them into your Cream with Salt and Sugar to taste.
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For the receipt (recipe), To make a White Pot, the first step is to boil a quart of cream with a large Mace, let stand until it is almost cold.
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The complete receipt (recipe), To make Pasties to Fry, are on the griddle filled with pippins (apples) and currants which were flavored with sugar, rosewater, cinnamon, caraway seeds and candied orange peel.
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Posted in apples, culinary history, Currants, food, food history, receipts, recipes | Tags: food, food history, foodways
After the Pippins (apples) and Currans (currants) are boiled and drained for the receipt (recipe), To make Pasties to Fry, put them into a dish, and season them with Sugar, Rosewater, Cinnamon, and Carraway-seeds and candied orange peel; then roll out Paste, and make ..small pasties.
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Posted in apples, culinary history, Currants, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The Pippins (apples) and Currans (apples) are boyled tender for the receipt (recipe), To make Pasties to Fry.
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Posted in apples, culinary history, Currants, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
For Rabisha’s 1682 receipt (recipe), To make Pasties to Fry, put on a skillet of water with some Currans a boyling, then pare about a dozen Pippins, and cut them from the core.
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Posted in apples, culinary history, Currants, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 