After the sugar has been added to the pie with the peaches for the receipt (recipe) To bake Mellacattons, sometimes for a change you may add to them some chips or bits of whole cinnamon and a few cloves.
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Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
The whole peaches (mellacattons) were weighed on balance scales for the receipt (recipe) To bake Mellacattons on a balance scale and then put in whole with weight for weight refined sugar.
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Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
After the coffin is made for the receipt (recipe) To bake Mellacattons fill the pie (with peaches) and put them in whole.
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Posted in culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
The receipt (recipe) To bake Mellacattons (peaches) directs that the pie (coffin) be made scallop ways, or in some kind of pretty work. A coffin in the 17th and 18th century was essentially a baking dish for a pie made from boiling water and melting lard or butter in it and adding flour. It was tough and not intended to be consumed.
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Posted in Coffins, culinary history, food, food history, Mellacattons, Peaches, receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Before the mellacattons (peaches) are put in the pie for the receipt (recipe) To bake Mellacattons, the receipt directs to wipe them clean.
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Posted in culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
The first step in the 17th century receipt (recipe) To bake Mellacattons is to take mellacattons. Pictured is my basket full of mellacattons-peaches.
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Posted in culinary history, food, food history, Mellacattons, Peaches, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
After a crust of Bread is soaked in Broth for the receipt (recipe) A Purslain Soup, then pour your Soup on with the Purslain and serve to the table.
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Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
The long sprigs of purslane are added to the stew-pan with the Pease-Soup and small onions for the receipt (recipe) A Purslain Soup and boiled in good Broth.
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Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
Pictured is the stew pan with some Pease-soup and small onions. It is the seasonings of A green Pease Soup (thyme, parsley, onion, pepper and salt) that provide the flavor for the receipt (recipe) A Purslain Soup.
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Posted in culinary history, food, food history, Peas, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
The three primary ingredients for the receipt (recipe) A Purslain Soup are some Pease-Soup, small onions and the purslane pictured above.
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Posted in culinary history, food, food history, Purslane, receipts, recipes, Soups | Tags: culinary history, food, food history, foodways
