Posted by: hearttohearthcookery | September 17, 2018

Gally Pot of Pears

The pears preserved with claret wine and sugar baked in an earthen pot, were stored in a gally pot once cooled.  These preserved pears are now draining in the colander prior to being placed in a baking tart of the proper form.

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Posted by: hearttohearthcookery | September 3, 2018

In Earthen Pot with Claret

There were two methods for the receipt (receipt), Pears preserved to be baked in Pies,Tarts, Patty-pan or Dish.  The second method was to bake them in an earthen pot with some claret-wine and sugar and keep them for your use.

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Posted by: hearttohearthcookery | August 31, 2018

Pears Preserved: The Sugar

To determine the amount of sugar for the receipt (recipe), Pears preserved to be baked in Pies, Tarts, Patty-pan or Dish, a balance scale was used for an equal weight of sugar as pears.

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Posted by: hearttohearthcookery | August 28, 2018

Pears Preserved to be Baked

All the ingredients needed for the receipt (recipe), Pears preserved to be baked in pies, Tarts, Patty-pan or Dish, are pictured above:  pears, sugar measure, claret wine and an earthenware pot for baking.

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Posted by: hearttohearthcookery | August 19, 2018

Let Pickle be Vinegar

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.

Posted by: hearttohearthcookery | August 18, 2018

Half Dozen Walms


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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Posted by: hearttohearthcookery | August 17, 2018

Fennell: Tyed in Bunches

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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Posted by: hearttohearthcookery | August 15, 2018

Fennel

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.

Posted by: hearttohearthcookery | July 24, 2018

Fritters to Plate


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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Posted by: hearttohearthcookery | July 18, 2018

Fry the Musket Bullets

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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