Posted by: hearttohearthcookery | January 21, 2020

To make Pasties to Fry-A Taste of Hearth Cooking

The completed receipt (recipe), "To make Pasties to Fry" on the griddle

The complete receipt (recipe), To make Pasties to Fry, are on the griddle filled with pippins (apples) and currants which were flavored with sugar, rosewater, cinnamon, caraway seeds and candied orange peel.

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Posted by: hearttohearthcookery | January 19, 2020

Cinnamon, Carraway-seeds and Candied Orange Peel

The receipt (recipe) "To make Pasties to Fry" are on the griddle.  The boiled apples and currants were mixed with sugar, rosewater, cinnamon, carraway-seeds and candied orange peel.

After the Pippins (apples) and Currans (currants) are boiled and drained for the receipt (recipe), To make Pasties to Fry, put them into a dish, and season them with Sugar, Rosewater, Cinnamon, and Carraway-seeds and candied orange peel; then roll out Paste, and make ..small pasties.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | January 15, 2020

Boyled Tender-A Taste of Hearth Cooking

The currants and Pippins (apples) are boiled until tender for the receipt (recipe) " to make Pasties to Fry"

The Pippins (apples) and Currans (apples) are boyled tender for the receipt (recipe), To make Pasties to Fry.  

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | January 13, 2020

Pare a Dozen Pippins-A Taste of Hearth Cooking

For the receipt (recipe) "To make Pasties to Fry" start with boiling some currants and "pare about a dozen Pippins (apples).

For Rabisha’s 1682 receipt (recipe), To make Pasties to Fry, put on a skillet of water with some Currans a boyling, then pare about a dozen Pippins, and cut them from the core.

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Posted by: hearttohearthcookery | January 10, 2020

Baked Gently-A Taste of Hearth Cooking

The Cranberry Tarts were baked in a bake kettle with coals underneath the kettle and on the lid to make an oven.

For the receipt (recipe), Cranberry Tarts, the cranberries were stewed, strained and sweetened, put into a paste and baked gently.  The tarts were baked in a bake kettle over a pile of embers and embers on the lid to create an oven.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | January 8, 2020

Put into Paste-A Taste of Hearth Cooking

The strained and sweetened stewed cranberries were placed into a paste (pie dough) and now ready for baking.

After the stewed cranberries have been strained and sweetened for the receipt (recipe), Cranberry Tarts, put into paste.  Small tart tins were lined with paste (pie crust) before baking.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | January 5, 2020

Strained and Sweetened-A Taste of Hearth Cooking

Stewed cranberries that have been strained and sweetened for Cranberry Tarts

The stewed fresh cranberries were stewed and now have been strained and sweetened for the receipt (recipe), Cranberry Tarts.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 30, 2019

Cranberries Stewed-A Taste of Hearth Cooking

The fresh cranberries are stewing for the receipt (recipe), "Cranberry Tarts"

The fresh cranberries are stewing in the kettle for the receipt (recipe), Cranberry Tarts.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | December 28, 2019

Cranberries for a Cranberry Tart-A Taste of Hearth Cooking

Fresh cranberries for Cranberry Tarts.

The fresh cranberries are ready for the preparation of Amelia Simmons’ 1796 receipt (recipe) Cranberry Tarts.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 26, 2019

To stew a Turkey with Celery Sauce-A Taste of Hearth Cooking

The stewed turkey served with celery sauce.

After the celery sauce was thickened with butter and flour to make it pretty thick for the receipt (recipe), To stew a Turkey with Celery Sauce, pour the sauce and celery hot upon the turkey’s breast and serve it up.

Visit my website at:   www.hearttohearthcookery.com

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