Posted by: hearttohearthcookery | July 22, 2017

Take Pound of Lofe Suger

The first step in the preparation of the receipt (recipe), Too Dry Apricocks, is to Take one pound of Lofe suger and wett it into a syrup.  My granddaughter is weighing a pound of sugar.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | July 20, 2017

Apricocks too Dry

These apricocks (apricots) are from Arneniaca malus major, “The greater Aprecocke tree”, are being readied for the receipt (recipe)  Too Dry Apricocks.  (Note the 17th century variations in the spelling of apricots.)

Visit my website at:  www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 10, 2017

Cast a Little Sugar

To serve the receipt (recipe), To make Cast Cream, the boiled thickened mixture of raw milk, egg yolks and sugar; cast a little sugar on it and sprinkle rose water thereupon.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 9, 2017

Boiled Thick Enough

For the receipt (recipe), To make Cast Cream, milk and eggs are tempered together with sugar  and cooked over a chafing dish until it is boiled thick enough.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 5, 2017

Temper Together

  The next step for the receipt (recipe), To make Cast Cream, is to temper the milk and eggs together. Then set the same upon the chafing dish and stir it that it curd not.  And so put sugar in it, and it will be like cream of almonds.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | July 4, 2017

As it Commeth from the Cow

For the 16th century receipt, To make Cast Cream, take milk as it commeth from the cow, a quart or less and put thereto raw yolks of eggs.  The raw milk is in a redware baking dish sitting on my chafing dish.

Visit my website at:   www.hearttohearthcookery.com

 

 

 

Posted by: hearttohearthcookery | June 28, 2017

Lenten Haggis with Poached Eggs

Pictured is the presentation of the receipt (recipe), To make a Lenten Haggis with Poached Eggs.  Poached eggs are laid on sippets (toasted bread) and then the haggis prepared from marjoram, winter savory, mints, thyme, eggs (hard roasted), currants, crumbs of manchet, sugar, cinnamon, salt and butter is poured on and cinnamon and sugar is strewed on them.

Visit my website at:   www.hearttohearthcookery.com

 

 

 

Posted by: hearttohearthcookery | June 21, 2017

Pour the Haggis

After the poached eggs have been laid on the sippets for the receipt (recipe), To make a Lenten Haggis with Poached Eggs, the next step is to pour the haggis on them.  The haggis has been prepared from herbs, shredded, hard roasted eggs, current, crumbs of manchet, sugar, cinnamon, salt, butter and three to four spoonfuls of rose water.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | June 17, 2017

Then Poach Eggs

After the haggis (mixture of herbs, shredded hard-roasted eggs, currants and manchet crumbs) has been prepared for the receipt (recipe)-To make a Lenten Haggis with Poached Eggs, then poach eggs and lay them on sippets.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | June 14, 2017

Crumbs of a Quarter

For the receipt (recipe) To make a Lenten Haggis with Poached Eggs,  after the herbs have been added to the verjuice and water, hard roasted eggs shredded, then put a great handful of currants, and the crumbs of a quarter of a manchet and so let it seethe till it be thick.

Visit my website at:   www.hearttohearthcookery.com

Older Posts »

Categories