Pictured is the coffin for the receipt (recipe) To bake preserved Gooseberries in pies just out of the oven. The next step is to ice the fine paste cut lid.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | September 27, 2020
Baked Coffin-A Taste of Hearth Cooking
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 25, 2020
Lid on Coffin-A Taste of Hearth Cooking
The fine paste cut lid to identify the coffin as gooseberry is placed on the pie and the edges washed with egg yolk. The receipt (recipe) To bake preserved Gooseberries in pies is now ready for the oven.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 23, 2020
Good Store Refined Sugar-A Taste of Hearth Cooking
After the cloves and cinnamon are put on the gooseberries for the receipt (recipe) To bake preserved Gooseberries in pies put on a good store of refined sugar.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 21, 2020
Cloves With Some Cinnamon-A Taste of Hearth Cooking
After the gooseberries have been put into the coffin for the receipt (recipe) To bake preserved Gooseberries in pies put cloves on with some cinnamon.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 17, 2020
Into The Pie-A Taste of Hearth Cooking
After the coffin has become firm for the receipt (recipe) To bake preserved Gooseberries in pies set them (the gooseberries) into the pie.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 15, 2020
A Cut Cover-A Taste of Hearth Cooking
This fine paste cut cover is made in the form of the specific lid design of Robert May (1685) for Gooseberry Tart. This cover is for his receipt (recipe) To bake preserved Gooseberries in pies.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pastes (pastry), Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 13, 2020
Coffin for the Pie-A Taste of Hearth Cooking
The coffin is built for the receipt (recipe) To bake preserved Gooseberries in Pies by boiling hot water, melting butter in the water and adding flour until it is the correct feel for a standing crust. In the small yellow glazed vessel is a mixture of flour and water used to seal the coffin.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 11, 2020
A Gally of Gooseberries-A Taste of Hearth Cooking
A gally pot of gooseberries preserved in white wine and sugar, drained of their syrup and ready for the receipt (recipe) To bake preserved Gooseberries in pie.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | September 9, 2020
To Bake Mellacattons at Table-A Taste of Hearth Cookery
Pictured is a coffin filled with whole peaches, sugar, chips of cinnamon and cloves presented to table. The receipt (recipe) for this coffin is “To bake Mellacattons”.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 7, 2020
Being Baked, Ice It-A Taste of Hearth Cooking
After the receipt (recipe) To bake Mellacattons (peaches) was baked, it was iced and then the coffin was placed back in a slack oven to set the icing.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
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