Posted by: hearttohearthcookery | January 17, 2021

Like Leaves of Artichoke-A Taste of Hearth Cooking

For the receipt (recipe) "To preserve Oranges Whole", take six sevile oranges, cut the skin with a knife like the leaves of an artichoke, take care you do not cut into the orange.

For the receipt (recipe) To preserve Oranges Whole, take six sevile oranges, cut the skin with a knife like the leaves of an artichoke, take care you do not cut into the orange.  Seville oranges are the bitter oranges from Seville, Spain.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 29, 2020

Seville Oranges-A Taste of Hearth Cooking

Seville oranges (also known as bitter orange or marmalade orange) were first cultivated in Seville, Spain and thus the name.  Their season is from the end of December until mid-February and my next receipt will be "To preserve Oranges Whole"

Seville oranges (also known as bitter orange or marmalade orange) were first cultivated in Seville, Spain and thus the name. Their season is from the end of December until mid-February and my next receipt will be To preserve Oranges Whole.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 27, 2020

Quince Cream-A Taste of Hearth Cooking

The receipt (recipe) "Quince Cream" made from mashed and sieved quince with sugar and egg whites was put in hand blown reproduction glasses and arranged on a mirrored plateau for serving.

The receipt (recipe) Quince Cream made from mashed and sieved quince with sugar and egg whites was put in hand blown reproduction glasses and arranged on a mirrored plateau for serving.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 24, 2020

Beat Till Like Snow-A Taste of Hearth Cooking

After the fine sugar powdered and whites of eggs have been added to the mashed and sieved quince for the receipt (recipe) "Quince Cream" beat it up till it as snow.

After the fine sugar powdered and whites of eggs have been added to the mashed and sieved quince for the receipt (recipe) Quince Cream beat it up till it as snow.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 23, 2020

And the Whites of Eggs-A Taste of Hearth Cooking

After the fine sugar powdered has been added to the bowl with the sieved quince for the receipt (recipe) "Quince Cream" whites of eggs are beaten stiff are next.

After the fine sugar powdered has been added to the bowl with the sieved quince for the receipt (recipe) Quince Cream,  whites of eggs beaten stiff are next.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 21, 2020

Fine Sugar Powdered-A Taste of Hearth Cooking

After the mashed quince is pulped through a sieve for the receipt (recipe) "Quince Cream" take an equal weight of Quince and fine Sugar powdered.

After the mashed quince is pulped through a sieve for the receipt (recipe) Quince Cream, take an equal Weight of Quince and fine Sugar powdered.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 19, 2020

Pulp Through Sieve-A Taste of Hearth Cooking

After the quince is mashed for the receipt (recipe) "Quince Cream" pulp it through a sieve.  Without this step, the texture of the final product would not be smooth to the palate.

After the quince is mashed for the receipt (recipe) Quince Cream pulp it through a Sieve. Without this step, the texture of the final product would not be smooth to the palate.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 17, 2020

Mash the Clear Part-A Taste of Hearth Cooking

After the scalded quinces have been pared for the receipt (recipe) "Quince Cream" mash the clear part of them.

After the scalded quinces have been pared for the receipt (recipe) Quince Cream mash the clear part of them.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 15, 2020

Pare the Quince-A Taste of Hearth Cooking

After the quince have been scalded soft and cooled for the receipt (recipe) "Quince Cream", pare the quince.

After the quince have been scalded soft and cooled for the receipt (recipe) Quince Cream, pare the quince.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 13, 2020

Scald Quinces Till Soft-A Taste of Hearth Cooking

To make the receipt (recipe) "Quince Cream" first scald the quinces till soft.

To make the 1744 receipt (recipe) Quince Cream first scald the quinces till soft.

Visit my website at:   www.hearttohearthcookery.com

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