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 in apples, culinary history, Currants, food, food history, receipts, recipes | Tags: food, food history, foodways
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.
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Posted in apples, culinary history, Currants, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The Pippins (apples) and Currans (apples) are boyled tender for the receipt (recipe), To make Pasties to Fry.
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Posted in apples, culinary history, Currants, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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 in apples, culinary history, Currants, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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.
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Posted in bake kettle, Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
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.
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Posted in Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food history, foodways
The stewed fresh cranberries were stewed and now have been strained and sweetened for the receipt (recipe), Cranberry Tarts.
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Posted in Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
The fresh cranberries are stewing in the kettle for the receipt (recipe), Cranberry Tarts.
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Posted in Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
The fresh cranberries are ready for the preparation of Amelia Simmons’ 1796 receipt (recipe) Cranberry Tarts.
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Posted in Cranberries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
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.
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Posted in Celery, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
