Once the sugar, gum-dragon (gum tragacanth) and beat borage flowers are mixed into a paste for the receipt (recipe) Past of Burage: Mrs Whiteheads, make it in balls.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | August 3, 2020
Make it in Balls-A Taste of Hearth Cooking
Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | August 1, 2020
Sugar, Gum and Burage Flowers Ready-A Taste of Hearth Cooking
The finely searched suger, steeped gum-dragon and beat burage flowers are ready to be made into a past (paste) for the receipt (recipe), Past of Burage: Mrs Whiteheads.
Visit my website at: www.hearttohearthcookery.com
Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 29, 2020
Gum-Dragon Steeped-A Taste of Hearth Cooking
The powdered gum tragacanth (gum-dragon) is being steeped in the earthware vessel in the front of this picture for the receipt (recipe) Past of Burage: Mrs Whiteheads. The receipt states and take some gum-dragon being steeped.
Visit my website at: www.hearttohearthcookery.com
Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 27, 2020
Suger Beat and Finely Searced-A Taste of Hearth Cooking
After the borage flowers are beat for the receipt (recipe) Past of Burage: Mrs Whiteheads then beat refined suger, finely searched.
Visit my website at: www.hearttohearthcookery.com
Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | July 25, 2020
Burage Beat Severally-A Taste of Hearth Cooking
After the borage flowers have been pickt curiously for the receipt (recipe) Past of Burage: Mrs Whiteheads, the flowers are then beat severally in a marble mortar and pestle.
Visit my website at: www.hearttohearthcookery.com
Posted in Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | July 23, 2020
Burage Pickt Curiously-A Taste of Hearth Cooking
Burage flowers pickt curiously for the 1681 confectionery receipt (recipe) Past of Burage: Mrs Whiteheads.
Visit my website at: www.hearttohearthcookery.com
Posted in 17th century foodways, Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 21, 2020
Borage: An Edible Flower-A Taste of Hearth Cooking
Borage (Borage officianalis), also known as starflower, bee bush and bugloss, is an edible blue star-shaped flower that attracts all types of bees-honey, bumble and the small native bee. My next receipt (recipe) is Past of Burage: Mrs. Whiteheads.
Visit my website at: www.hearttohearthcookery.com
Posted in 17th century foodways, Borage, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 15, 2020
Turn the Sirrup-A Taste of Hearth Cooking
When you have taken each strawberry gently with a fork and put them in a stone pot for the receipt (recipe) For preserving Strawberries, turn the sirrup into the pot, while hot; set them in a cool place for use.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | July 13, 2020
Into a Stone Pot-A Taste of Hearth Cooking
After taking each strawberry gently out of the hot syrup with a fork for the receipt (recipe} For preserving Strawberries put them into a stone pot for use.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | July 9, 2020
Take Out With a For-A Taste of Hearth Cooking
After the strawberries with the stems on have boiled for about ten minutes for the receipt (recipe) For preserving Strawberries, then take them out gently with a fork.
Visit my website at: www.hearttohearthcookery.com
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