Posted by: hearttohearthcookery | December 5, 2016

1. Cup Molasses

img_2057-001

The receipt (recipe) for Miss James Gingerbread starts with:  1. cup molasses,   1. of sugar, 1. of butter, 3. of flour- 3 eggs.  I heated the molasses at the fire in the log cabin so it would flow.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 29, 2016

Manuscript Gingerbread

img_2045-001

This is my table for the preparation of the receipt (recipe), Miss James Gingerbread, from the manuscript receipt book of Ellen M Emlen.  Ellen was born in 1814 and married in 1840.

Visit my website:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 28, 2016

Presentation Custard Divers Ways

img_1978-001

The receipt (recipe), To make Custard divers ways, was presented in the center of a glass plateau strewn with caraway confits.  It is surrounded with glass sweatmeat dishes of almond comfits, sugar plate walnuts and other confections.

Visit my website at:  www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 24, 2016

To make Custard Divers Way

img_1594-001

The receipt (recipe) for To make Custard Divers Way, baked in the double border set custard form directly out of the bake oven.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 23, 2016

Bake Oven Ladle??

img_1592-001

The only picture of my adding the custard in the bake oven to the slack oven hardened double bordered set custard forms for the receipt (recipe), To make Custard divers ways, is this one.  To see a picture of the special bake oven ladle tool see my post Preparing the Custard, 11/14/2016.

Visit my website at:  www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | November 21, 2016

Baking the Forms

img_1591-001

To bake the receipt (recipe) To make Custard divers ways, in a double bordered paste, the paste is first set in a slack oven and then when it is the day for baking the custard, the empty forms are set in the oven for baking.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 18, 2016

Through a Strainer

img_1588-001

For the receipt (recipe), To make Custard divers ways, after the quart cream, ten eggs, half a pound sugar, half a quarter of an ounce mace, half as much ginger are mixed together then strain them through a strainer.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 16, 2016

Half as Much Ginger

img_1585-001

To the quart of cream, ten eggs and half a pound of sugar are added half a quarter of an ounce mace, half as much ginger beaten very fine for the receipt (recipe) To make Custards divers ways that will be poured in the double bordered set custard forms in the oven.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 14, 2016

Preparing the Custard

img_1581-001

The custard, prepared from the receipt (recipe), To make Custard divers ways, started with whisking ten eggs and adding a quart  cream and half a pound sugar.  Note well the bake oven ladle on the table with the copper end beside the sieve and bowl and long iron handle which will be used to pour the custard into the double bordered set forms after placing them in place in the bake oven.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 8, 2016

Ready for the Oven

img_1576-001The coffins for the double-bordered custards are now ready for the oven.  The empty coffins on the baking sheet are placed in the oven empty and the custard poured in with a bake oven ladle.

Visit my website at:   www.hearttohearthcookery.com

 

Older Posts »

Categories