Posted by: hearttohearthcookery | July 23, 2014

A Gourd to Collect

IMG_9676-001  To collect the June cattail pollen, I used a large gourd bowl and bent the flower to tap the pollen into the container.  Cattail pollen is like talcum powder and needs to be collected so that air currents do not diminish your harvest.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 22, 2014

Gathering Cattail Pollen

IMG_9660-001    The cattail flower head has two distinct parts, a flower head, green cylinder in this picture that turns the characteristic brown, and the yellow pollen that is only seen sometime between May through July.  I am collecting cattail pollen in June.  Once the flower head is pollinated, the pollen stem withers away.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 21, 2014

Cherry Ice Cream-The Thousandth Post!

IMG_9788-001  With this picture looking into the interior of my sabotiere to see the finished product from the 1790 receipt (recipe) for Cherry Ice Cream, I have now posted one thousand blog posts!  Beginning in April 2009, I have been sharing “bites” of my journey with the experimental archaeology of food.  See previous posts for the steps in the preparation of this receipt.

 

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | July 20, 2014

National Ice Cream Day-2014

IMG_9785-001

The third Sunday in July is National Ice Cream Day!  The cream infused with cherries with one gill of syrup and the juice of the lemon is being poured into the sabotiere to prepare the receipt (recipe) for Cherry Ice Cream.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | July 19, 2014

Lemon for the Cherry

IMG_9784-001  The receipt (recipe) for Cherry Ice Cream directs to squeeze in one lemon.  The lemon was squeezed through the sieve to prevent any seeds or pulp from entering the pewter bason of the cherry infused cream.  Note the color change directly after the lemon juice was added.  Adding a squeezed lemon is very typical for 18th century ice cream receipts and most be done carefully and timely so the results are not curds.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 18, 2014

Pass Through a Sieve

IMG_9782-001  After the pounded cherries have had time to infuse flavor and color into the cream and sugar syrup mixture for the receipt (recipe) Cherry Ice Cream, the next step is to pass it through a sieve.  This removes all the cherry pulp, skins and stones.

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Posted by: hearttohearthcookery | July 17, 2014

With One Gill

IMG_9781-001   The pounded cherries, stones and all, are mixed with one gill of syrup and a pint of cream for the receipt (recipe) Cherry Ice Cream.   A gill cup was used to measure the sugar syrup.

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Posted by: hearttohearthcookery | July 16, 2014

Stones and All

IMG_9779-001  To make the receipt (recipe) Cherry Ice Cream, a half-pound of cherries with stems removed are pounded stones and all.  A hand-turned wood masher is being used in a pewter basin.

Visit my website at:   www.hearttohearthcookery.com.

Posted by: hearttohearthcookery | July 15, 2014

National Ice Cream Month-2014

IMG_9778-002  My featured 18th century ice cream flavor for National Ice Cream Month 2014 is the 1790 receipt (recipe) for Cherry Ice Cream.  One half pound of cherries were washed and had the stems removed.  There was no need to stone them.

Visit my website at:   www.hearttohearthcookery.com.

Posted by: hearttohearthcookery | July 13, 2014

Mulling in Action

IMG_9569-001  Once the mulling iron is red hot it was inserted directly into the To make an Alebury receipt (recipe) to bring it to a boil.  Once boiled, the only other ingredient was to put in some sugar.

 

Visit my website at:   www.hearttohearthcookery.com

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