Posted by: hearttohearthcookery | May 25, 2020

Set in Stove to Drye-A Taste of Hearth Cooking

This is the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt" dried and removed from the fish mold. The aroma and taste are wonderful and the texture like a modern gummy.

My thoughts were to title this post “a month to dry” or “17th century gummy fish” but did neither even though I prepared the receipt as part of my pandemic experimental archaeology of food April 25th and removed them from the fish molds May 25th.  The aroma that filled the kitchen as I removed them was wonderful and the texture is like a modern gummy.  The receipt states to set them in a stove to drie” and I used my oven at a slack temperature and on sunny days the dashboard of my van.

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Posted by: hearttohearthcookery | May 21, 2020

In Cleere-Cake Glasses-A Taste of Hearth Cooking

The receipt (recipe) "Past of Oringes: My Lady Howe's Receipt, reads "then put it in cleere-cake glasses. I have many pieces of reproduction hand-blown glass but not a "cleere-cake glass" I put the mixture of apple pulp, sugar, stamped Seville orange peel and juice in my stoneware fish molds.

The receipt (recipe) Past of Oringes: My Lady Howe’s Receipt read then put it in cleere-cake glasses.  I have many pieces of reproduction hand-blown glass but not cleere-cake glasses so I used my thin stoneware fish molds.

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Posted by: hearttohearthcookery | May 19, 2020

Stir in the Mortar-A Taste of Hearth Cooking

After the juice of 2 to 3 Seville oranges has been added for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt" stir it in the mortar till it looks white.

After the juice of 2 to 3 Seville oranges has been added for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt then stir it in the mortar till it looks white.  The color of my mixture in the mortar never looked “white” to me in color.

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Posted by: hearttohearthcookery | May 17, 2020

Mingle It-A Taste of Hearth Cooking

After the orange peel is boiled tender and stomped for the receipt (recipe), Oringe Past: My Lady Howe's Receipt, then mingle it with the apple, and sugar.

After the Seville orange peel has been boiled tender and stomped for the receipt (receipt) Orange Past: My Lady Howe’s Receipt, then mingle it with the apple, and sugar.

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Posted by: hearttohearthcookery | May 15, 2020

Another Stomp in a Mortar-A Taste of Hearth Cooking

Just as the apples boiled tender were stomped very fine for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt", the orange peel is boiled until very tender and the bitterness almost gone and then stomp them very fine in a mortar.

Just as the apples after being boiled very soft are stomped very fine in a mortar and pestle for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt, after the oringe peele is boiled tender and the bitterness almost gone then stomp them very fine in a mortar.

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Posted by: hearttohearthcookery | May 13, 2020

Oringe Peele Very Tender-A Taste of Hearth Cooking

After the apple pulp and sugar have been mixed together for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt" then boyle a pound of oringe peel very tender till the bitterness be pretty well gone.

After the apple pulp has been put to the suger for the receipt (recipe) Oringe Past: My Lady Howe’s Receipt, then boyle a pound of oringe peele very tender till the bitterness be out.  Since I prepared one half the total receipt to fit my equipment, pictured is the half pound of orange peel that is draining after being boiled very tender.

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Posted by: hearttohearthcookery | May 11, 2020

Halfe Pound Apple Pulp-A Taste of Hearth Cooking

After the apples have been sliced thin, cooked tender and stamped in a mortar and pestle for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt, take halfe a pound of apple pulp and put it to a pound and a quarter of lofe sugar.

After the thinly sliced apples have been boiled tender and stamped very fine in a mortar and pestle for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt, then take halfe a pound of apple pulp and put it to the suger (a pound and a quarter).  Due to the size of my equipment, I prepared half the receipt and pictured is a quarter pound apple pulp on three quarter pound sugar.

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Posted by: hearttohearthcookery | May 9, 2020

Stamp Very Fine-A Taste of Hearth Cooking

After the apples have been boiled in fair water until very soft for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt, then put it in a mortar and stamp it very fine.

After the apples have been boyled in fayre water till it be very soft for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt, then put it in a mortar and stamp it very fine.

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Posted by: hearttohearthcookery | May 7, 2020

Into a Skillet-A Taste of Hearth Cooking

After the apples have been pared and sliced very thin for the receipt (recipe) "Paste of Oringes", then put them into a skillet with a little fair water, set it on the fire (my brazier filled with hard wood coal) and keep it boiling and stirring till it be very soft.

After the apples have been pared and sliced very think for the receipt (recipe), Past of Oringes: My Lady Howe’s Receipt, then put them into a skillet with a little fayre water, set it one (on) the fire and keep it boyling, and stirring, till it be very soft.  For fire, I am using my brazier filled with hard wood charcoal at home during the pandemic.

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Posted by: hearttohearthcookery | May 5, 2020

Pare and Slice Thine-A Taste of Hearth Cooking

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For the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt take…apples, pare them pretty thike, and cut of (off) the specks, slice them very thine, but not neere the core, into a basin of water.  Stay-at-home pandemic experimental archaeology at my home.

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