Posted by: hearttohearthcookery | May 26, 2016

Pour Claret Wine

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After the gilliflowers and sugar have been layered into the gally pots for the receipt (recipe) To doe Clove-gilliflowers up for salletting all the year, the directions state to then pour some Claret Wine into them as much as will cover them down.  The gally pot pictured at the far right, has had the claret wine poured in.

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Posted by: hearttohearthcookery | May 24, 2016

So Doe Till All Done

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First a lane of Sugar and then a lane of Gilliflowers, and so doe till all the Gilliflowers be done for the receipt (recipe): To doe Clove-gilliflowers up for salletting all the year.  Each gally pot in the picture is at a different stage of layering.

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Posted by: hearttohearthcookery | May 23, 2016

A Lane of Gilliflowers

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After sugar is strewn into the bottome of the gallipot, the receipt (recipe) for To doe Clove-gilliflowers up for salletting all the year, directs then a lane of Gilliflowers, and then a lane of Sugar, and so doe till all the Gilliflowers be done.

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Posted by: hearttohearthcookery | May 20, 2016

Sugar in the Gallipot

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For the receipt (recipe), To doe Clove-gilliflowers up for salletting all the year, first you Take as many Clove-gilliflowers as you please, and slip off the leaves, then strow some Sugar in the bottome of the gallipot.  The gallipot pictured has a layer of sugar in the bottom.

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Posted by: hearttohearthcookery | May 18, 2016

Clove Gillyflowers

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The clove gillyflower is what is known as the clove-scented pink (Dianthus caryophyllus).  Gilly(which is pronounced jilly) comes from the French word girofle, clove.

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Posted by: hearttohearthcookery | May 16, 2016

A Potato Pie for supper

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The completed, baked pie prepared from the receipt (recipe), A Potato Pie for supper, has a large vent in the center for the addition of a caudle after baking.  The sharp caudle was prepared with butter, Sugar, Verjuyce, and white Wine.

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Posted by: hearttohearthcookery | May 10, 2016

Lemon, Mace and Dates

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After the marrow rolled in yolks of Egg is put into the pie for the receipt (recipe), A Potato Pie for supper, sliced Lemon, and large Mace, and six Dates quartered are added

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Posted by: hearttohearthcookery | May 9, 2016

Marrow Rouled in Yolks

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After seasoning the potatoes with nutmeg, cinnamon and sugar for the receipt (recipe), A Potato Pie for supper, the next step is to then take the marrow of three bones, rouled in yolks of Eggs and put this into your pie.

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Posted by: hearttohearthcookery | May 7, 2016

Season Your Potatoes

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The potatoes for the receipt (recipe) for A Potato Pie for supper are seasoned with 3 Nutmegs, and half an ounce of Cinnamon beaten together, and three ounces of Sugar.

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Posted by: hearttohearthcookery | May 4, 2016

Three Pound Potatoes

IMG_0124-001The 17th century receipt (recipe) for A Potato Pie for supper reads Take three pound of boyled and blanched Potatoes.  Potatoes for the receipt are being weighed one pound at a time on the balance scales.

Visit my website at:  www.hearttohearthcookery.com

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