Posted by: hearttohearthcookery | October 24, 2014

Lard it Through

IMG_0261-001  The receipt (recipe) for Beef a la Mode states for each piece of beef to lard it through with gross Lard season’d with Pepper, Salt, Cloves, and Mace, and some Thyme and Parsly minc’d.  The seasoned strips of lard show in the closest pieces of beef and the larding needle in use.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 22, 2014

Take a Rump

IMG_0258-001  For the receipt (recipe), Beef a la Mode, the first step is to Take the Rump or Buttock, and cut it in Pound or half-Pound Pieces.  The rump pictured was cut into eight pieces not of even weight.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 21, 2014

Class on Carter

IMG_0306-001   This hearth cooking class (in the Bolton Mansion kitchen) poses proudly  behind their work of the day all from The Complete Practical Cook written by Charles Carter and published in 1730.  The receipts (recipes) are:  Cabbage Soup, Beef a la Mode, Sagoe Pudding and Tort de Pomme.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 19, 2014

Fresh Peach Ice Cream

IMG_0234-001  The Fresh Peach Ice Cream in my pewter sabotiere was prepared with 4 ounces of the ripest peaches, 4 ounces of powdered sugar and one pint cream.  All was passed through a sieve prior to being poured into the sabotiere.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 18, 2014

Pass Through a Sieve

IMG_0233-001  The mashed fresh peaches were mixed with 4 ounces of powdered sugar and one pint of cream and passed through a sieve before being made into Fresh Peach Ice Cream.

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Posted by: hearttohearthcookery | October 15, 2014

Ripest Peaches

IMG_0229-001  To make Fresh Peach Ice Cream, Take 4 ounces of the ripest peaches you can get.  These peaches were peeled and mashed by children with a wood masher.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 12, 2014

Pair of Sabotieres

IMG_0228-002  A pair of pewter sabotieres are on my work table.  The original sabotiere is on the right and the reproduction sabotiere is on the left.  It is my reproduction that I will use to make the peach ice cream.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 11, 2014

Where is the Ice?

IMG_0232-001   Many hands had fun preparing the ice for the Peach Ice Cream in September.  Children have used wooden mallets to break the ice  and are gathering it in wooden firkens to add to the coopered bucket for the sabotiere.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | October 8, 2014

Squash and Cranberry Beans

IMG_0034-001  The freshly picked, hand-sized squash is cut into pieces and the historic cranberry beans in the green stage shelled.  Both are combined in the trade kettle to prepare squash with beans.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 7, 2014

For Now and Later

IMG_0033-001   Some of the newly harvested squash ( the size of a hand) has been prepared in rings for drying on the drying rack and some cut up to prepare for now to cook with the beans in the green stage.

 

Visit my website at:   www.hearttohearthcookery.com

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