After the fronds of fennel tyed up in bunches have had half a dozen walms and been drained, they were placed in a stoneware crock ready to accept the pickle-let your pickle be vinegar.

For the receipt (recipe), To pickle Fennell, let your water boyl, then having your young Fennel tyed up in bunches, half a dozen walms will be enough.  A walm is the bubbling of water so the hemispherical kettle is moved off the heat with the swinging crane to stop the active bubbling and moved back over the fire six times.

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For the receipt (recipe), To Pickle Fennell, the young Fennell was tyed up in bunches.  Pictured are the tyed feathery fronds of fennel.

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Fennel (Foeniculum vulgare) is a member of the carrot family  thought to have originated in Southern Europe. An herb that has three parts each with a distinctive licorice flavor and aroma but it is the feathery fronds that was used in the receipt (recipe), To pickle Fennell.

The receipt (recipe), Fritters in the Italian Fashion, prepared with Parmesan cheese, flour, fine bisket bread, egg yolks, saffron, rosewater, sugar, cloves, mace and cream and fried in clarified butter are now ready to plate.

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After all the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste; and made into balls as big as a nutmeg or musket bullet, the balls (bullets) were fried in clarified butter.

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After all the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste; then make it into balls as big as a nutmeg or musket bullet.

Visit my website at:    www.hearttohearthcookery.com

All the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste.

Visit my website at:    www.hearttohearthcookery.com

 

 

 

 

After the yolks of eggs have been combined with the pint of fine flower and bisket powdered for the receipt (recipe), Fritters in the Italian Fashion, some saffron, rosewater, sugar, cloves, mace and cream are added.

The yolks of four or five eggs were added to the pound of parmesan grated, a pint of fine flower, and as much fine bisket bread beaten for the receipt (recipe), Fritters in the Italian Fashion.

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