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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Posted by: hearttohearthcookery | August 30, 2014

Cutting Chervil

IMG_9812-001  After the young Chervil has been picked over and washed, the receipt (recipe) Chervil-taert in another manner, states to cut it fine.  This receipt calls for 6, 7, or 8 Eggs.

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Posted by: hearttohearthcookery | August 29, 2014

To Begin a Chervil Taert

IMG_9810-001  To begin the receipt (recipe) for Chervil-taert in another manner, take young Chervil cut the first time (in the season) and pick it over.

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Posted by: hearttohearthcookery | August 28, 2014

Chervil

IMG_9593-001   The garden Chervil doth at first somewhat resemble Parsley, but after it is better grown, the leaves are much cut in and jagged, being a little hairy and of a whitish green colour as per Nicholas Culpeper, 1814 edition  Culpeper’s Complete Herbal.

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Posted by: hearttohearthcookery | August 25, 2014

A Phenomenal Manuscript!

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In June 2014, Tara O’Brien, Director of Conservation and Preservation at the Historical Society of Pennsylvania, planned a manuscript research day for the volunteer foodways staff at Pennsbury Manor which I coordinate.  If I look elated, I am turning the pages of an original manuscript receipt book of the Custis family!  This is the receipt book that is the basis for Karen Hess’s monumental book Martha Washington’s Book of Cookery.  The writer of these receipts is unknown but of seventeenth century origin and the book was in the possession of Martha from 1749 when she married Daniel Custis. 

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Posted by: hearttohearthcookery | August 24, 2014

To make a Cream-taert

IMG_9599-001   To make a Cream-taert is from Peter Rose’s translation of the Dutch receipts (recipes) in her book The Sensible Cook: Dutch Foodways in the Old and New World.  The translated receipt that was re-created is:  Take a pint of sweet Cream, , 4 Egg yolks beaten with Rosewater and some Wheat-flour to make it somewhat thick, cook this in the pan on coals stirring constantly so that it does not burn.  When it has come to a boil, add Sugar to it and continue to boil until it is done.  Pour it in your Dough and let it bake.

 

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Posted by: hearttohearthcookery | August 23, 2014

To make a Chopped Hash

IMG_9580-001 For the receipt (recipe), To make a chopped Hash,  added to the chopped, cooked veal are slices of Lemons, Pepper, and Nutmeg, Mutton-broth, Verjuice, and some Butter.  All the ingredients are stewing in a redware stew pot.

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Posted by: hearttohearthcookery | August 21, 2014

In the Spider

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The chopped veal was cooked in the spider for the receipt (recipe) To make a chopped Hash, prior to being combined with the other ingredients.

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