All searcing (sieving) of cocao nuts ground and other ingredients for the receipt (recipe) To make Chocolate would have been done using a horse hair sieve. My original horse hair sieve is on display with a bundle of horse tail hair but I use a sieve made with synthetic fiber for actual use. Typically, the word sieving was used for agricultural sieving and for cookery the word searcing.
Horse Hair Seive-A Taste of Hearth Cooking
Posted in chocolate, culinary history, food, food history, horse hair sieve, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Cocao Nuts Searced-A Taste of Hearth Cooking
After the cacao nuts have been finely beaten in a mortar and pestle for the receipt (recipe) To make Chocolate they are searced. The process of searcing is sieving but typically the word sieve was the term for agricultural uses in the 17th and 18th century and the term searce was reserved for cooking.
Visit my website at: www.hearttohearthcookery.com
Posted in chocolate, culinary history, food, food history, receipts, recipes, Sieve | Tags: chocolate, culinary history, food, food history, foodways
Cacao Nuts a Pound-A Taste of Hearth Cookery
The first step in Penelope Jephson’s circa 1674 manuscript receipt (recipe) To make Chocolate is to take a pound of cacao nut. Since I am making half the receipt, there is one-half pound of fermented trinitario cacao beans in the mortar and pestle ready to be ground.
Visit my website at: www.hearttohearthcookery.com
Posted in Cacao beans, chocolate, culinary history, food, food history, Manuscript receipts, Mortar and pestle, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
Pour on the Gravy-A Taste of Hearth Cooking
The receipt (recipe) To roast a Shoulder of Mutton is ready for the table when the gravy is poured on. The gravy was made with the drippings from the roast, white wine vinegar, capers, blades of mace and sugar. The bottle of preserved calendula is in the upper right corner of the picture.
Visit my website at: www.hearttohearthcookery.com
Posted in food history, culinary history, Roasting, food, receipts, recipes, calendula, Mutton | Tags: food history, foodways, culinary history, Roasting, food, Mutton
Roast on a Charger-A Taste of Hearth Cooking
After the roast was removed from the spit for the receipt (recipe) To roast a Shoulder of Mutton, it was plated on a pewter charger and garnished with pickled purslane and preserved calendula. I am enjoying the aroma from the roast as I bring it to the table for the gravy.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, foodways, Mutton, Roasting
Mutton Roast Done-A Taste of Hearth Cooking
The mutton for the receipt (recipe) To roast a Shoulder of Mutton was done when the juices ran clear in the grisset. The roast will now be removed from the spit carefully so the roast will be perfect for serving.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mutton, receipts, recipes | Tags: culinary history, food, foodways, Mutton, Roasting
Handful of Sugar – A Taste of Hearth Cooking
The final ingredient added to the gravy for the receipt (recipe) To roast a Shoulder of Mutton is a handful of Sugar. This was added to the gravy from the roasting mutton, white wine vinegar, capers, and mace.
Visit my website at: www.hearttohearthcookery.com
Posted in food history, culinary history, Roasting, food, receipts, recipes, Mutton | Tags: culinary history, food, foodways, Roasting
Blades of Mace-A Taste of Hearth Cooking
The next gravy ingredient after the white wine vinegar and capers for the receipt (recipe) To roast a Shoulder of Mutton are five to six blades of Mace. Mace is the covering of the seed (aril) that will mature to a nutmeg. The covering is scarlet red when harvested and dries to color pictured. The entire aril when dried is called a blade of mace. And yes this mace is the same ingredient used for the self-defense spray-mace.
Visit my website at: www.hearttohearthcookery.com
Posted in food history, culinary history, food, receipts, recipes, mace, Mutton | Tags: food history, foodways, culinary history, Roasting, food
Capers-A Taste of Hearth Cooking
After half a pint of white wine vinegar has been poured for the gravy of the receipt (recipe) To roast a Shoulder of Mutton a handful of capers are added. Capers are the unripened green buds of the caper bush (Capparis spinosa) which is a prickly perennial native to the hot, dry areas of the Mediterranean and has whitish pink flowers. The immature buds are first dried and then pickled.
Visit my website at: www.hearttohearthcookery.com
Posted in Capers, culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: food history, foodways, culinary history, Roasting, food, Mutton
The Gravy: White Wine Vinegar – A Taste of Hearth Cooking
After the half roasted shoulder of mutton has been slashed with a knife for the receipt (recipe) To roast a Shoulder of Mutton take half a pint of white wine vinegar.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting, Vinegar | Tags: culinary history, food, food history, foodways, Mutton, Roasting
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- Quince
- Raisins
- raspberries
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot