In the center of the mirror plateau are three stacked tazzas. The top tazza has a Marchpane (see post A Marchpane Experiment) and the lower tazzas present Orange Biscuits, To make Knots or Gumbals, calendula preserved with gum arabic dissolved in rose water and dusted with fine sugar, and gilded almond comfits.
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Posted in calendula, confectionery, culinary history, food, food history, mirror plateau, receipts, recipes, Tazza | Tags: confectionery, culinary history, food, food history, foodways
This is the December 2014 banquet table with the decorated cut laid tarts (see previous post) symmetrically arranged around the center mirror plateau.
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Posted in confectionery, culinary history, food, food history, mirror plateau, tarts | Tags: confectionery, culinary history, food, food history, foodways
The baked cut laid tart lid was presented to the banqueting table decorated with preserved raspberries and apricots. The preserves glistened in the candlelight.
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Posted in culinary history, food, food history, Pastry, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
When the cut laid tart lids came out of the bake oven, the egg-washed designs could be seen highlighted during the baking.
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Posted in culinary history, food, food history, Pastry, receipts, recipes | Tags: culinary history, food, food history, foodways
The paste lids for the cut laid tarts were baked in a quick oven with the bread at the front of the oven on a tin sheet lined with paper.
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Posted in Bake oven, culinary history, food, food history, Pastry, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
An yolk egg wash is used to high light the design on the cut laid tart lid prior to baking in the bake oven.
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Posted in culinary history, food, food history, Pastry, receipts, recipes | Tags: culinary history, food, food history, foodways
The paste for this cut laid tart was prepared using Robert May’s 1685 receipt (recipe): make a paste ..with cold butter, two or three eggs, and cold water.
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Posted in culinary history, food, food history, Pastry, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Sara Josepha Hale’s receipt (recipe), Rich Onion Soup, containing onions, turnip, celery, butter, cream, milk, and button onions was presented to table in a pudding bowl.
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Posted in culinary history, food, food history, Pudding bowl, receipts, recipes, Sara Josepha Hale, Soups | Tags: culinary history, food, food history, foodways
Just before serving Sara Josepha Hale’s receipt (recipe) for Rich Onion Soup, she directs to stir in 1/2 pint of boiling cream, and about 18 button onions, nicely peeled, and boiled soft in milk and water. The cream is in the everted rim sauce pan.
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Posted in culinary history, food, food history, receipts, recipes, Sara Josepha Hale, Soups | Tags: culinary history, food, food history, foodways
For the receipt (recipe), Rich Onion Soup, after the onions, turnip and head of celery were stewed until tender; the next step was to pulp the vegetables which was done with a wood masher in a brass colander.
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Posted in colander, culinary history, food, food history, receipts, recipes, Soups, wood masher | Tags: culinary history, food, food history, foodways
