For the receipt (recipe), Cranberry Tarts, the cranberries were stewed, strained and sweetened, put into a paste and baked gently. The tarts were baked in a bake kettle over a pile of embers and embers on the lid to create an oven.
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Posted in bake kettle, Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the stewed cranberries have been strained and sweetened for the receipt (recipe), Cranberry Tarts, put into paste. Small tart tins were lined with paste (pie crust) before baking.
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Posted in Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food history, foodways
The stewed fresh cranberries were stewed and now have been strained and sweetened for the receipt (recipe), Cranberry Tarts.
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Posted in Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
The fresh cranberries are stewing in the kettle for the receipt (recipe), Cranberry Tarts.
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Posted in Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
The fresh cranberries are ready for the preparation of Amelia Simmons’ 1796 receipt (recipe) Cranberry Tarts.
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Posted in Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the celery sauce was thickened with butter and flour to make it pretty thick for the receipt (recipe), To stew a Turkey with Celery Sauce, pour the sauce and celery hot upon the turkey’s breast and serve it up.
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After the turkey stewed for another quarter of an hour for the receipt (recipe), To stew a Turkey with Celery Sauce, thicken your sauce with half a pound of butter and flour to make it pretty thick, and a quarter of a pint rich cream, then put in your celery.
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Posted in Celery, culinary history, food, food history, receipts, recipes, Sauces, Turkey | Tags: culinary history, food, food history, foodways
It’s in the bag! After the turkey has been boiled until almost enough for the receipt (recipe), To stew a Turkey with Celery Sauce, the seven or eight heads of celery that are washed and cleaned very well are put into the water that the turkey was boiled in till they are tender. Using a pudding bad (yard square of linen) facilitates the removal of the cooked celery from the kettle.
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Posted in Celery, culinary history, food, food history, receipts, recipes, Turkey | Tags: culinary history, food, food history, foodways
After the turkey has been stuffed with a good forcemeat for the receipt (recipe), To stew a Turkey with Celery Sauce, then boil it in soft water till it is almost enough.
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For the receipt (recipe), To stew a Turkey with Celery Sauce, take a large turkey and make a good forcemeat, and stuff the craw of the turkey.
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Posted in culinary history, food, food history, receipts, recipes, Turkey | Tags: culinary history, food, food history, foodways
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