Posted by: hearttohearthcookery | June 10, 2018

Into Stiff Paste

All the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste.

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Posted by: hearttohearthcookery | June 8, 2018

Saffron, Rosewater and More

After the yolks of eggs have been combined with the pint of fine flower and bisket powdered for the receipt (recipe), Fritters in the Italian Fashion, some saffron, rosewater, sugar, cloves, mace and cream are added.

Posted by: hearttohearthcookery | June 3, 2018

The Yolks

The yolks of four or five eggs were added to the pound of parmesan grated, a pint of fine flower, and as much fine bisket bread beaten for the receipt (recipe), Fritters in the Italian Fashion.

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Posted by: hearttohearthcookery | May 26, 2018

Bisket Bread Beaten

After grating a pound of parmesan cheese for the receipt (recipe), Fritters in the Italian Fashion, a pint of fine flower, and as much fine bisket bread beaten to powder is added.

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Posted by: hearttohearthcookery | May 24, 2018

Parmesan Grated

For the receipt (recipe), Fritters in the Italian Fashion, first take a pound of the best parmesan grated.

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Posted by: hearttohearthcookery | May 19, 2018

They Make a Pretty Dish

The receipt (recipe), To stew Pears in a Sauce-Pan, makes a pretty dish with one whole, the rest cut in quarters, and the cores taken out.   These pears were stewed with a few cloves, a piece of lemon-peel, a gill of red wine, and a quarter of a pound of fine sugar.

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Posted by: hearttohearthcookery | May 15, 2018

A Gill of Red Wine

After the pears have been cored and pealed with on left whole for the receipt (recipe), To stew Pears in a Sauce-Pan, put them into a sauce-pan with a few cloves, a piece of lemon-peel, a gill of red wine, and a quarter of a pound of fine sugar, and do them over a slow fire.

Posted by: hearttohearthcookery | May 10, 2018

One Whole; Rest in Quarters

After paring the forelle pears for the receipt (recipe), To stew Pears in a Sauce-Pan, the next step is to either quarter them, or do them whole; they make a pretty dish with one whole, the rest cut in quarters, and the cores taken out.

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Posted by: hearttohearthcookery | May 8, 2018

Pare Six Pears

The first direction for the receipt (recipe), To stew Pears in a Sauce-Pan, is to pare six pears.  This pear, Forelle pear, whose history goes back to the 1600’s in northern Saxony, Germany, is one of the smallest of the varieties of pears and so twelve pears were pared.

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Posted by: hearttohearthcookery | April 23, 2018

Red Cabbage Dressed after the Dutch Way

The red cabbage for the receipt (recipe), Red Cabbage dressed after the Dutch Way, is cut small, boiled, drained and simmered with oil, butter, a little water and vinegar, an onion cut small and seasoned with pepper and salt.  It is now ready for table.

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