Pictured is the receipt (recipe) Past of Burage: Mrs Whiteheads plated for service to the table. The borage pastes stacked remind me of small slabs of marble and are garnished with fresh borage flowers.
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Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Directly after each ball is made for the receipt (recipe) Past of Burage: Mrs Whiteheads then roule it. The balls need to be rolled immediately as the mixture of sugar, gum tragacanth and flowers starts to dry quickly.
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Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Once the sugar, gum-dragon (gum tragacanth) and beat borage flowers are mixed into a paste for the receipt (recipe) Past of Burage: Mrs Whiteheads, make it in balls.
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Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The finely searched suger, steeped gum-dragon and beat burage flowers are ready to be made into a past (paste) for the receipt (recipe), Past of Burage: Mrs Whiteheads.
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Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
The powdered gum tragacanth (gum-dragon) is being steeped in the earthware vessel in the front of this picture for the receipt (recipe) Past of Burage: Mrs Whiteheads. The receipt states and take some gum-dragon being steeped.
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Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
After the borage flowers are beat for the receipt (recipe) Past of Burage: Mrs Whiteheads then beat refined suger, finely searched.
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Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
After the borage flowers have been pickt curiously for the receipt (recipe) Past of Burage: Mrs Whiteheads, the flowers are then beat severally in a marble mortar and pestle.
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Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
Burage flowers pickt curiously for the 1681 confectionery receipt (recipe) Past of Burage: Mrs Whiteheads.
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Posted in 17th century foodways, Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Borage (Borage officianalis), also known as starflower, bee bush and bugloss, is an edible blue star-shaped flower that attracts all types of bees-honey, bumble and the small native bee. My next receipt (recipe) is Past of Burage: Mrs. Whiteheads.
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Posted in 17th century foodways, Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
When you have taken each strawberry gently with a fork and put them in a stone pot for the receipt (recipe) For preserving Strawberries, turn the sirrup into the pot, while hot; set them in a cool place for use.
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