Posted by: hearttohearthcookery | July 27, 2015

Rotate Slowly

IMG_0217-001  The mixture of cream, sugar, and mashed and sieved fresh apricots is poured into the sabotiere that has been rotated slowly in the ice and salt as it gets cold to prevent it from freezing in place.  The action of making the receipt (recipe) for Fresh Apricot Ice Cream is about to begin.

Visit my website at:  www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 26, 2015

Apricot Ripple?

IMG_0208-001  The mashed apricot that passes through a sieve is what is stirred into the fresh cream with powdered sugar for the receipt (recipe), Fresh Apricot Ice Cream.  The mixture is stirred until there is no granular sound heard with stirring on the bottom of the pewter basin and the apricot ripple disappears.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 23, 2015

Apricots Through a Sieve

IMG_0206-001    The receipt (recipe) for Fresh Apricot Ice Cream, starts with Take four ounces of the ripest apricots you can get, pass through a sieve with your wooden spoon.  I have had participants mash the ripe apricots with a turned wood masher (to save the pressure on my sieve) prior to using the wood spoon to pass the apricots through the sieve.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 22, 2015

Sabotiere, Sieve and Apricots

IMG_0204-001  This is one of the rare occasions to see my reproduction pewter sabotiere completely as it is usually hidden in a coopered bucket of ice and salt.  The fresh apricots are in the rye straw basket and the sieve ready in the pewter basin for the preparation of the receipt (recipe) for Apricot Ice Cream.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 15, 2015

Dish Up as Sparragrass

IMG_1803-001  After the young Fennel is drained and bundles untied, the receipt (recipe) for A Sallet of Fennel directs to dish it up as you do Sparragrass (asparagus), pour on Butter and Vinegar, and send it up.  Thus the plate is garnished with slices of the hard boiled spring egg.

Posted by: hearttohearthcookery | July 13, 2015

Drained in Bunches

IMG_1774-001     After the bunches of eight inch long young fennel have been boiled for the receipt(recipe), A Sallet of Fennel, the cooked, tied bundles were drained in a redware colander.

Posted by: hearttohearthcookery | July 12, 2015

Enough to Make a Dish

IMG_1768-001   After the young Fennel for the receipt (recipe), A Sallet of Fennel, is tied up in bunches, when your skillet boils, put in enough to make a dish.

Posted by: hearttohearthcookery | July 10, 2015

Take Young Fennel

IMG_1766-001   The 17th century receipt (recipe), A Sallet of Fennel, begins:  Take young Fennel, about a span long in the Spring, tye it up in bunches as you do Sparragrass.   A span is about eight inches in length and Sparragrass (sparrow grass) is asparagus as it is known today.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 8, 2015

A Pudding with Whey

IMG_1982-001  The receipt (recipe), How to make a Pudding with Whey, was prepared with one quart of Whey, one pound of Butter, one penny roll cut very thin in slices, Cinamon, Mace, six eggs, Almonds beaten, Dates cut in quarters, Marrow, Sugar and Rose-water and the dish garnished about the brim with puffed paste.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 6, 2015

Garnish About the Brims

IMG_1976-001   After the almonds, dates, marrow, sugar, and rosewater have been added to the whey, butter, bread, cinnamon, mace batter for the receipt (recipe), How to make a Pudding with Whey, it is ready to be poured into a dish having a garnish about the brims.  For the garnish, decorative puff-paste was used.

Visit my website at:   www.hearttohearthcookery.com

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