Posted by: hearttohearthcookery | April 15, 2014

Hard Egg Rounds

IMG_8875-001   The next step in preparing the receipt (recipe) To dress Hard Eggs divers ways,The Fifth Way in the Portugal Fashion is after the leeks and parsley are half fried, put into them hards eggs cut into rounds.  (And yes there is an “s” on hard)

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Posted by: hearttohearthcookery | April 14, 2014

Fry Parsley and Leeks

IMG_8874-001  There are many receipts (recipes) for the bounty of the spring egg.  Fry some parsley small minced, some leeks in fresh butter, is the first line of the receipt for To dress hard Eggs divers ways, The Fifth Way in the Portugal Fashion.

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Posted by: hearttohearthcookery | April 9, 2014

A Clove in the Top

IMG_8851-001  The To make a Pear-pudding is done with a small Stick of Cinnamon in the small end for the Stalk, and a Clove in the Top to make the image of a dish of pears more complete.  See previous posts for ingredients and preparation.

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Posted by: hearttohearthcookery | April 8, 2014

Cinnamon for the Stalk

IMG_8840-001  The receipt (recipe) for To make a Pear-Pudding are baking in the Shape of a Pear.  Each “pear” was stuck with a small Stick of Cinnamon in the small end for the Stalk.

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Posted by: hearttohearthcookery | April 6, 2014

Bake Kettles

IMG_8839-001  The center original bake kettle was used to bake the receipt (recipe) To make a Pear Pudding.  Note that the original kettle has taller legs, distinctive ears (handles) and is without a bail.  A reproduction original bake kettle to the right has the same characteristics but is much shallower in depth.  On the left, a standard bailed bake kettle with short legs.

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Posted by: hearttohearthcookery | April 5, 2014

Pears and Pears?

IMG_8834-001  With the Yolks of a couple of Eggs, and as much Cream as will make it into a Paste, the receipt (recipe) To make a Pear-pudding is made up into the Shape of a Pear.

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Posted by: hearttohearthcookery | April 3, 2014

Made into a Pulp

IMG_8822-001  After the Forelle pears were bak’d in a bake kettle, they were mashed into a Pulp with a turned wood masher before being added to the bowl of shredded chicken, suet, grated bread, a couple of Spoonfuls of Flour, sugar, cloves, mace, nutmeg and currants for the receipt (recipe) To make a Pear-pudding.

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Posted by: hearttohearthcookery | April 2, 2014

A Dozen Pears Bak’d

IMG_8807-004  Before the redware baking dish of  half a dozen prepared Forelle pears is placed in a bake kettle, the redware is being warmed by the fire to prevent a shock and cracking of the dish.  These dozen Pears bak’d will be added as an ingredient to the receipt (recipe) To make a Pear-pudding.

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Posted by: hearttohearthcookery | April 1, 2014

Pear-pudding: Half a Pound

IMG_8826-001  Half a Pound of Currants was added to the chicken shredded small with suet, grated bread, a couple of Spoonfuls of Flour, Sugar, Cloves, Mace, and Nutmeg beaten, according to Discretion following the directions for To make a Pear-Pudding, 1726.

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Posted by: hearttohearthcookery | March 31, 2014

According to Discretion

IMG_8818-001   The spices used to flavor the receipt (recipe) To make a Pear-pudding, were Cloves, Mace, and Nutmeg beaten, according to Discretion.   The mace and cloves were beaten in a brass mortar and pestle.  The nutmeg was actually grated with a reproduction tin grater.

Visit my website at:   www.hearttohearthcookery.com

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