After the puff-paste was half filled with the receipt (recipe) To make Orange Cheese Cake bake them in a quick oven.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | February 23, 2021
Quick Oven for Baking-A Taste of Hearth Cooking
Posted in culinary history, food, food history, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 21, 2021
Half Fill Them-A Taste of Hearth Cooking
After the orange-flower water is added and all mixed well together in the mortar and pestle to prepare the receipt (recipe) To make Orange Cheese Cakes sheet your tins with puff-paste and half fill them.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mortar and pestle, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 19, 2021
Orange-Flower Water-A Taste of Hearth Cooking
After the eggs, the final ingredient to be added to the mortar for the receipt (recipe) To make Orange Cheese Cakes was a spoonful of orange flower-water.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mortar and pestle, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 17, 2021
Four Eggs-A Taste of Hearth Cookery
After half a pound of butter has been mixed in the mortar with the pounded peels of Seville oranges and sugar for the receipt (recipe) To make Orange Cheese Cakes then add four eggs.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mortar and pestle, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 15, 2021
Of Butter Half a Pound-A Taste of Hearth Cooking
After the boiled peels from Seville oranges have been pounded with six ounces of sugar for the receipt (recipe) To make Orange Cheese Cakes pound in half a pound of butter.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mortar and pestle, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 13, 2021
Pound With Sugar-A Taste of Hearth Cooking
After the Seville orange peels have been boiled tender for the receipt (recipe) To make Orange Cheese Cakes pound them in a mortar with six ounces of loaf sugar.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mortar and pestle, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 11, 2021
Tender Without Bitterness-A Taste of Hearth Cooking
The peels of three Seville oranges for the receipt (recipe) To make Orange Cheese Cakes were boiled ’till they are tender changing the water to take off the bitterness.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 9, 2021
Boil the Peels-A Taste of Hearth Cooking
After the peels of three Seville oranges have been prepared for the receipt (recipe) To make Orange Cheese Cakes boil the peels ’till tender.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 7, 2021
Peel Only-A Taste of Hearth Cooking
For the receipt (recipe) To make Orange Cheese Cakes the peel only of three Seville oranges is used in the receipt.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | February 5, 2021
Take Three Sevile Oranges-A Taste of Hearth Cooking
For the receipt (recipe) To make Orange Cheese Cake you will need three sevile oranges and a large mortar and pestle.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Mortar and pestle, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- ALHFAM
- Bacon
- Bake oven
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capon
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- rutcher
- Rye straw baskets
- Salt box
- Salt-glazed crock
- Sieve
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fruits
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Turkey
- Veal
- Vegetables
- Venison
- Verjuice
- wafers
- Waffles
- walnut catsup
- Welsh foodways
