Posted by: hearttohearthcookery | May 7, 2021

Serve on Sippits-A Taste of Hearth Cooking

The receipt (recipe) "To butter Eggs in the Polonian Fashion" is served on sippets (bread prepared with a toasting fork at the hearth).

 

The receipt (recipe) To butter Eggs in the Polonian Fashion was served on sippets (bread prepared by using a toasting fork at the hearth).

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | May 6, 2021

Chafing-Dish of Coals-A Taste of Hearth Cooking

After the eggs have been mixed with mashed bread soaked in gravy, butter and diced preserved lemon peel for the receipt (recipe) "To butter Eggs in the Polonian Fashion" it is cooked on a Chafing-dish of coals.

After the eggs have been mixed with mashed bread soaked in gravy, butter and diced preserved lemon peel for the receipt (recipe) To butter Eggs in the Polonian Fashion it is cooked on a Chafing-dish of coals.  Note the bread on the toasting fork in the top center of the picture for the preparation of sippets.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | May 3, 2021

Butter Them-A Taste of Hearth Cooking

After the preserved lemon peel has been added to the mixture of eggs and bread soaked in gravy for the receipt (recipe) "To butter Eggs in the Polonian Fashion" next butter them.

After the preserved lemon peel has been added to the mixture of eggs and bread soaked in gravy for the receipt (recipe) To butter Eggs in the Polonian Fashion next butter them.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 2, 2021

Cut or Shred Small-A Taste of Hearth Cooking

The preserved lemon peel is cut or shred small for the receipt (recipe) "To butter Eggs in the Polonian Fashion".

The preserved lemon peel is cut or shred small for the receipt (recipe) To butter Eggs in the Polonian Fashion.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 29, 2021

Preserv’d Lemon Peel-A Taste of Hearth Cooking

The next ingredient for the receipt (recipe) "To butter Eggs in the Polonian Fashion" is preserv'd lemon peel. The peel of lemons is preserved with sugar and stored in gally pots as the one pictured.

The next ingredient for the receipt (recipe) To butter Eggs in the Polonian Fashion is preserv’d lemon peel. The peel of lemons is preserved with sugar and stored in gally pots as the one pictured.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | April 27, 2021

Soak’d Bread and Eggs-A Taste of Hearth Cooking

After the salt has been added to the bread soak'd in gravy for the receipt (recipe) "To butter Eggs in the Polonian Fashion", put this to your Eggs

After the salt has been added to the Bread soak’d in Gravy for the receipt (recipe) To butter Eggs in the Polonian Fashion, put this to your Eggs.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 25, 2021

Bread Soak’d in Gravy-A Taste of Hearth Cooking

Have ready some Bread soak'd in Gravy before starting the receipt (recipe) "To butter Eggs in the Polonian Fashion". I had the bread soak in the mortar and pestle and the soaked bread will be beaten together in a Mortar with some Salt.

Have ready some Bread soak’d in Gravy before starting the receipt (recipe) To butter Eggs in the Polonian Fashion. I had the bread soak in the mortar and pestle because the soaked bread will be beaten together in a Mortar with some Salt.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 24, 2021

Half A Score-A Taste of Hearth Cooking

The first step in the preparation of the receipt (recipe) "To butter Eggs in the Polonian Fashion" is to "beat half a score of Eggs". When I prepared this reciept, it was the height of spring egg season. Note in the rye straw basket at the top of the picture that there are quail, turkey, duck and geese eggs.

The first step in the preparation of the receipt (recipe) To butter Eggs in the Polonian Fashion is to beat half a score of Eggs. When I prepared this receipt, it was the height of spring egg season. Note in the rye straw basket at the top of the picture that there are quail, turkey, duck and geese eggs.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 21, 2021

The Hearth-A Taste of Hearth Cooking

Being at a hearth to prepare the receipt (recipe) " To butter Eggs in the Polonian Fashion" as I had not been able to use an historic hearth from March 2020 to April 11, 2021 due to the pandemic. In front of the fireback is my main hearth and to the right the fire in the chaffing dish that will be used to cook the receipt.

Being at a hearth to prepare the receipt (recipe) To butter Eggs in the Polonian Fashion was unique as I had not been able to use an historic hearth from March 2020 to April 11, 2021 due to the pandemic. In front of the fire back is my main fire and to the right the fire in the chafing dish that will be used to cook the receipt.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | April 19, 2021

Tunnbröd-A Taste of Hearth Cooking

Pictured is the finished receipt (recipe) Tunnbröd made from Puhwem (Lenape white flour corn) and water and prepared with traditional Swedish flatbread tools.

Pictured is the finished receipt (recipe) Tunnbröd made from Puhwem (Lenape white flour corn) and water, and prepared with traditional Swedish flatbread tools.

Visit my website at:  www.hearttohearthcookery.com

 

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