Posted by: hearttohearthcookery | September 14, 2014

As if Sugar-Candie

IMG_9873-001  Once the calendula are washed with rosewater with gum Arabic and dusted over with fine sugar, the receipt (recipe) for To candie all manner of flowers in their natural colours directs to set them a drying on the bottome of a Sieve, and they will glisten as if it were Sugar-candie.

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Posted by: hearttohearthcookery | September 13, 2014

Take the Calendula

IMG_9869-002   Take the Flowers (calendula) with the stalks and wash them over with a little Rose-water, wherein Gum-arabecke is dissolved; then take fine searced Sugar, and dust over them.  The rosewater and gum arabic solution is in the glass and the marble mortar and pestle was used to create the fine sugar.

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Posted by: hearttohearthcookery | September 12, 2014

Calendula

IMG_9858-001

The flowers of Calendula officienalis (pot marigold) have both a history of culinary and medicinal uses.  In A Niewe Herball, 1578, Dodoens-Lyte writes:  It hathe pleasant, bright and shining yellow flowers, the which do close at the setting downe of the sunne, and do spread andopen againe at the sunne rising.

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Posted by: hearttohearthcookery | September 10, 2014

Chervil in the Best Manner

IMG_0079-001    The name of the receipt (recipe) is actually Chervil-taert in another manner but when it was baked in a bake kettle with fire below and on top, it looked the best “manner” to prepare chervil.  The tart has crushed Cinnamon sprinkled on it and all that is needed now is to grate Loaf-sugar over it.

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Posted by: hearttohearthcookery | September 7, 2014

A Lattice Top

IMG_0066-001   After the ingredients for the Chervil-taert were placed in the Dough, it was sprinkled with crushed Cinnamon and then covered with a lattice top.

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Posted by: hearttohearthcookery | September 6, 2014

The Dough in the Pan

IMG_0064-001  After the ingredients for the receipt (recipe), Chervil -taert in another manner, are boiled until a thick porridge, this porridge is placed in the Dough in the pan and sprinkled with crushed Cinnamon.

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Posted by: hearttohearthcookery | September 5, 2014

Boil Until Thick Porridge

IMG_9819-001  With a good piece of Butter, the mixture with cut fine young Chervil, Currants, Eggs, sweet Milk, and grated stale White-bread are boiled together until it is a thick  porridge.  This makes the filling for the receipt (recipe): Chervil-taert in another manner.

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Posted by: hearttohearthcookery | September 2, 2014

A Stale White-bread

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In addition to the  chervil, currants, eggs, and milk, a stale White-bread of a stuyver with crusts cut off is grated fine and added to the ingredients of the receipt (recipe)  Chervil-taert in another manner.

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Posted by: hearttohearthcookery | September 1, 2014

Chervil-Cut Fine

IMG_9814-001  The young Chervil that has been cut fine is added to the mixture of eggs, a half pint of sweet Milk and Currants to make the receipt (recipe)  Chervil-taert in another manner.

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Posted by: hearttohearthcookery | August 31, 2014

A Pond of Currants

IMG_9813-001  To the 6, 7, or 8 eggs (I used 6), are added half a pond (English pound) of currants and a half pint of sweet Milk to make the receipt (recipe) Chervil-taert in another manner.  The cut fine chervil is in the wood bowl.

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