Posted by: hearttohearthcookery | May 29, 2020

Slit Them-A Taste of Hearth Cooking

For the receipt (recipe), "Plum Tarts-My Lady Sheldons Receipt", slit the quart of plums then take half a pint of cream and put it in a skillet with the plums.

For the receipt (recipe) Plum Tarts-my Lady Sheldons Receipt, take a quart of plums..slit them; then take halfe a pinte of creame put it into a skillit with ye plums.

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Posted by: hearttohearthcookery | May 27, 2020

A Quart of Plums-A Taste of Hearth Cooking

The receipt (recipe) "Plum Tart-My Lady Sheldons Receipt" calls for a quart of plums wiped cleane.  I am using a gally pot filled with preserved whole plums as it is not the season for fresh plums.

The 1681 receipt (recipe) Plum Tarts – My Lady Sheldons Receipt starts with Take a quart of plums and wipe them cleane.  Pictured are the whole plums I preserved in sugar in my gally pot after I drained them of the syrup for the receipt when fresh plums are not in season.

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Posted by: hearttohearthcookery | May 25, 2020

Set in Stove to Drye-A Taste of Hearth Cooking

This is the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt"  dried and removed from the fish mold.  The aroma and taste are wonderful and the texture like a modern gummy.

My thoughts were to title this post “a month to dry” or “17th century gummy fish” but did neither even though I prepared the receipt as part of my pandemic experimental archaeology of food April 25th and removed them from the fish molds May 25th.  The aroma that filled the kitchen as I removed them was wonderful and the texture is like a modern gummy.  The receipt states to set them in a stove to drie” and I used my oven at a slack temperature and on sunny days the dashboard of my van.

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Posted by: hearttohearthcookery | May 21, 2020

In Cleere-Cake Glasses-A Taste of Hearth Cooking

The receipt (recipe) "Past of Oringes: My Lady Howe's Receipt, reads "then put it in cleere-cake glasses.  I have many pieces of reproduction hand-blown glass but not a "cleere-cake glass"  I put the mixture of apple pulp, sugar, stamped Seville orange peel and juice in my stoneware fish molds.

The receipt (recipe) Past of Oringes: My Lady Howe’s Receipt read then put it in cleere-cake glasses.  I have many pieces of reproduction hand-blown glass but not cleere-cake glasses so I used my thin stoneware fish molds.

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Posted by: hearttohearthcookery | May 19, 2020

Stir in the Mortar-A Taste of Hearth Cooking

After the juice of 2 to 3 Seville oranges has been added for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt" stir it in the mortar till it looks white.

After the juice of 2 to 3 Seville oranges has been added for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt then stir it in the mortar till it looks white.  The color of my mixture in the mortar never looked “white” to me in color.

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Posted by: hearttohearthcookery | May 17, 2020

Mingle It-A Taste of Hearth Cooking

After the orange peel is boiled tender and stomped for the receipt (recipe), Oringe Past: My Lady Howe's Receipt, then mingle it with the apple, and sugar.

After the Seville orange peel has been boiled tender and stomped for the receipt (receipt) Orange Past: My Lady Howe’s Receipt, then mingle it with the apple, and sugar.

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Posted by: hearttohearthcookery | May 15, 2020

Another Stomp in a Mortar-A Taste of Hearth Cooking

Just as the apples boiled tender were stomped very fine for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt", the orange peel is boiled until very tender and the bitterness almost gone and then stomp them very fine in a mortar.

Just as the apples after being boiled very soft are stomped very fine in a mortar and pestle for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt, after the oringe peele is boiled tender and the bitterness almost gone then stomp them very fine in a mortar.

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Posted by: hearttohearthcookery | May 13, 2020

Oringe Peele Very Tender-A Taste of Hearth Cooking

After the apple pulp and sugar have been mixed together for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt" then boyle a pound of oringe peel very tender till the bitterness be pretty well gone.

After the apple pulp has been put to the suger for the receipt (recipe) Oringe Past: My Lady Howe’s Receipt, then boyle a pound of oringe peele very tender till the bitterness be out.  Since I prepared one half the total receipt to fit my equipment, pictured is the half pound of orange peel that is draining after being boiled very tender.

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Posted by: hearttohearthcookery | May 11, 2020

Halfe Pound Apple Pulp-A Taste of Hearth Cooking

After the apples have been sliced thin, cooked tender and stamped in a mortar and pestle for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt, take halfe a pound of apple pulp and put it to a pound and a quarter of lofe sugar.

After the thinly sliced apples have been boiled tender and stamped very fine in a mortar and pestle for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt, then take halfe a pound of apple pulp and put it to the suger (a pound and a quarter).  Due to the size of my equipment, I prepared half the receipt and pictured is a quarter pound apple pulp on three quarter pound sugar.

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Posted by: hearttohearthcookery | May 9, 2020

Stamp Very Fine-A Taste of Hearth Cooking

After the apples have been boiled in fair water until very soft for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt, then put it in a mortar and stamp it very fine.

After the apples have been boyled in fayre water till it be very soft for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt, then put it in a mortar and stamp it very fine.

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