Posted by: hearttohearthcookery | December 19, 2021

The Thirty-Sixth Charge-A Taste of Hearth Cooking

After the caraway seeds with 24 coats of sugar have rested for a day for the receipt (recipe) Caraway Comfits another twelve coats are added using small charges of sugar syrup.  This will continue to occur until the comfits have 60 coats of sugar.  Pictured is my adding the thirty-sixth charge of sugar syrup to be processed on the comfit pan and then the coated seeds will rest until my next opportunity to add twelve more layers.

After the caraway seeds with 24 coats of sugar have rested for a day for the receipt (recipe) Caraway Comfits another twelve coats are added using small charges of sugar syrup.  This will continue to occur until the comfits have 60 coats of sugar.  Pictured is my adding the thirty-sixth charge of sugar syrup to be processed on the comfit pan and then the coated seeds will rest until my next opportunity to add twelve more layers.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 17, 2021

The Twenty-Fourth Charge-A Taste of Hearth Cooking

After the caraway seeds received their twelfth charge of sugar for the receipt (recipe) Caraway Comfits, the seeds need to rest for at least a day until another twelve charges of sugar can be applied using the comfit pan.  The picture above shows the twenty-fourth charge being applied and the caraway seeds with twenty-four layers of sugar will again rest before more coats of sugar are applied.

After the caraway seeds received their twelfth charge of sugar for the receipt (recipe) Caraway Comfits, the seeds need to rest for at least a day until another twelve charges of sugar can be applied using the comfit pan.  The picture above shows the twenty-fourth charge being applied and the caraway seeds with twenty-four layers of sugar will again rest before more coats of sugar are applied.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 9, 2021

The Twelfth Charge-A Taste of Hearth Cooking

After the twelfth charge of sugar on the caraway seeds for the receipt (recipe) Carraway Comfits, the sugar coated seeds are moved around the hot, swinging comfit pan by hand until all the caraway seeds feel dry.  Now the caraway seeds have twelve coats of sugar and must rest for another day of charges until the total coats is sixty.

After the twelfth charge of sugar on the caraway seeds for the receipt (recipe) Caraway Comfits, the sugar coated seeds are moved around the hot, swinging comfit pan by hand until all the caraway seeds feel dry.  Now the caraway seeds have twelve coats of sugar and must rest for another day of charges until the total coats is sixty.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 7, 2021

Swing the Pan-A Taste of Hearth Cooking

The first layer of sugar is added to the caraway seeds for the receipt (receipt) Caraway Comfits by using one flat hand moving the seeds quickly through the syrup and around the pan while the other hand swings the comfit pan so it is not directly over the heat from the brazier all the time.  

The first layer of sugar is added to the caraway seeds for the receipt (receipt) Caraway Comfits by using one flat hand moving the seeds quickly through the syrup and around the pan while the other hand swings the comfit pan so it is not directly over the heat from the brazier all the time.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | December 1, 2021

First Charge-A Taste of Hearth Cooking

The first charge of sugar has been added to the caraway seeds on the comfit pan for the receipt (recipe) Caraway Comfits.

The first charge of sugar has been added to the caraway seeds on the comfit pan for the receipt (recipe) Caraway Comfits.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 29, 2021

A Charge of Sugar-A Taste of Hearth Cooking

After the caraway seeds have been warmed on the comfit pan by the heat from the brazier, a charge of sugar syrup (heated until it makes a thread between two fingers) is added to the seeds and the caraway comfit making begins.

After the caraway seeds have been warmed on the comfit pan by the heat from the brazier, a charge of sugar syrup (heated until it makes a thread between two fingers) is added to the seeds and the caraway comfit making begins.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 23, 2021

Comfit Pan-A Taste of Hearth Cooking

The comfit pan is heating from the hard wood coal in the brazier underneath in preparation for making the receipt (recipe) Caraway Comfits.  

The comfit pan is heating from the hard wood coal in the brazier underneath in preparation for making the receipt (recipe) Caraway Comfits.  

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | November 19, 2021

Pompkin Soop Served – A Taste of Hearth Cooking

The pumpkin soup tureen scarred on the outside with a design contains a dried crust of bread in the bottom and the receipt (recipe) Pompkin Soop is poured in and covered as to appear whole.  The serving dish is garnished with apples that were stewed in a pumpkin at the hearth.

The pumpkin soup tureen scarred on the outside with a design contains a dried crust of bread in the bottom and the receipt (recipe) Pompkin Soop is poured in and covered as to appear whole.  The serving dish is garnished with apples that were stewed in a pumpkin at the hearth.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 15, 2021

Bread in the Pompkin-A Taste of Hearth Cooking

The receipt (recipe) Pompkin Soop is poured into the decorated pumpkin after a dried crust of bread is laid in the bottom.

The receipt (recipe) Pompkin Soop is poured into the decorated pumpkin after a dried crust of bread is laid in the bottom.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 11, 2021

Temper the Eggs-A Taste of Hearth Cooking

Temper the whisked six egg yolks with some of the boiled milk with butter before adding it to the pumpkin boiled in water to a marmalade for the receipt (recipe) Pompkin Soup.

Temper the whisked six egg yolks with some of the boiled milk with butter before adding it to the pumpkin boiled in water to a marmalade for the receipt (recipe) Pompkin Soup.

Visit my website at:   www.hearttohearthcookery.com

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