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.
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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.
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Posted in confectionery, culinary history, food, food history, Oranges, receipts, recipes | Tags: confectionery, culinary history, food, food history, Food preservation, foodways
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.
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Posted in confectionery, creams, culinary history, food, food history, mirror plateau, Quince, receipts, recipes | Tags: confectionery, creams, culinary history, food, food history, foodways
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.
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Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, creams, culinary history, food, food history, foodways
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.
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Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, creams, culinary history, food, food history, foodways
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.
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Posted in confectionery, creams, culinary history, food, food history, Marble mortar and pestle, Quince, receipts, recipes | Tags: confectionery, creams, culinary history, food, food history, foodways
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.
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Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes, Sieve | Tags: confectionery, creams, culinary history, food, food history, foodways
After the scalded quinces have been pared for the receipt (recipe) Quince Cream mash the clear part of them.
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Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes, wood masher | Tags: confectionery, creams, culinary history, food, food history
After the quince have been scalded soft and cooled for the receipt (recipe) Quince Cream, pare the quince.
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Posted in confectionery, creams, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, creams, culinary history, food, food history, foodways
To make the 1744 receipt (recipe) Quince Cream first scald the quinces till soft.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
