Posted by: hearttohearthcookery | May 4, 2016

Three Pound Potatoes

IMG_0124-001The 17th century receipt (recipe) for A Potato Pie for supper reads Take three pound of boyled and blanched Potatoes.  Potatoes for the receipt are being weighed one pound at a time on the balance scales.

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Posted by: hearttohearthcookery | May 2, 2016

Drop Them In

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After the pint of Curds is stirred well together with the eggs, sugar, flour, nutmeg and a little flour, the receipt (recipe) for To make Curd-Cakes states: and drop them in, and fry them with a little Butter.

 

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Posted by: hearttohearthcookery | May 1, 2016

A Pint of Curds

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For the receipt (recipe), To make Curd-Cakes, take a pint of Curds, four Eggs, take out two of the whites, put in some Sugar, a little Nutmeg, and a little flour.

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Posted by: hearttohearthcookery | April 30, 2016

The Curds

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To make the Curds for the receipt (recipe), To make Curd-Cakes, a piece of a cleaned and dried rennet stomach was infused into blood warm water and the infusion added to the raw milk.  Once the curd is set, it is cut and heated in the whey that is released.  Pictured is the curd after it has been drained of all the whey in a cheese cloth (linen).

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Posted by: hearttohearthcookery | April 27, 2016

Separate Curd from Whey

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After the set curd is cut and heated, it is separated from the whey with the use of a linen cloth.  When the whey is drained thoroughly from the curd, the curds will be ready to prepare the receipt (recipe), To make Curd-cakes.

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Posted by: hearttohearthcookery | April 25, 2016

First Set the Curd

IMG_0139-001For the 17th century receipt (recipe) To make Curd Cakes, first the curd needs to be set.  After rennet was added to the raw milk, one large curd formed in less than a quarter of an hour.  The liquid around the edge of the kettle is whey.

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Posted by: hearttohearthcookery | April 22, 2016

Frigase of Veal

IMG_0187-001The 17th century receipt (recipe), Frigase of Veal, is presented to table garnished with another 17th century receipt, To make Curd-Cakes.  The veal is seasoned with nutmeg, lemon, thyme and verjuice (prepared from pressed crabapples).

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Posted by: hearttohearthcookery | April 20, 2016

Two Eggs and Verjuice

IMG_0183-001After  the thin, seasoned slices of veal were fried slightly in the pan, the receipt (recipe) for Frigase of Veal states to beat two eggs, and one spoonful of verjuice, and put it into the pan, and stir it together.

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Posted by: hearttohearthcookery | April 19, 2016

Fry It Slightly

IMG_0179-001Once the thin slices of veal have been seasoned with Nutmeg, Lemon, and Thyme, the receipt ( recipe) for Frigase of Veal states to fry it slightly in the pan.

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Posted by: hearttohearthcookery | April 17, 2016

Nutmeg, Lemon and Thyme

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After the veal is cut in thin slices and beaten well with a rouling pin for the receipt (recipe) Frigase of Veal, the next step is to season it with Nutmeg, Lemon and Thyme.

Visit my website at:   www.hearttohearthcookery.com

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