Posted by: hearttohearthcookery | July 1, 2021

Whyte Breade Grated-A Taste of Hearth Cookery

After the strawberries have been mashed, four egg yolks whisked, add a little whyte breade grated for the receipt (recipe) To make a tarte of strawberyes.

After the strawberries have been mashed, four egg yolks whisked, add a little whyte breade grated for the receipt (recipe) To make a tarte of strawberyes.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | June 29, 2021

Yolkes of Egges-A Taste of Hearth Cooking

After mashing some strawberries for the receipt (recipe) To make a tarte of strawberries take the yolkes of foure egges whisk and mingle them with the mashed strawberries.

After mashing some strawberries for the receipt (recipe) To make a tarte of strawberries take the yolkes of foure egges whisk and mingle them with the mashed strawberries.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | June 25, 2021

Mash the Strawberyes-A Taste of Hearth Cooking

After the strawberries (Fragaria virginiana) were washed in a colander, the hulls were removed and the berries mashed for the receipt (recipe) To make a tarte of strawberyes.

After the strawberries (Fragaria virginiana) were washed in a colander, the hulls were removed and the berries mashed for the receipt (recipe) To make a tarte of strawberyes.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | June 23, 2021

Take Strawberyes-A Taste of Hearth Cooking

The first of three strawberry receipts (recipes) is To make a tarte of strawberyes and step one is to take strawberyes.  The native strawberry to eastern North America, Fragaria virginiana, is pictured on the table in the colander.

The first of three strawberry receipts (recipes) is To make a tarte of strawberyes and step one is to take strawberyes.  The native strawberry to eastern North America, Fragaria virginiana, is pictured on the table in the colander.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | June 21, 2021

Native Strawberry-A Taste of Hearth Cooking

Fragaria virginiana is a native strawberry and member of the rose family.  The garden strawberry was first bred in Brittany, France in the 1750's by crossing the Fragaria virginiana from eastern North America with Fragaria chiloensis from Chili.  The strawberries pictured will be used to prepare three receipts (recipes)-To make a tarte of Strawberyes, To make Strawberry-water and Strawberries.

Fragaria virginiana is a native strawberry and member of the rose family.  The garden strawberry was first bred in Brittany, France in the 1750’s by crossing the Fragaria virginiana from eastern North America with Fragaria chiloensis from Chili.  The strawberries pictured will be used to prepare three receipts (recipes)-To make a tarte of Strawberyes, To make Strawberry-water and Strawberries.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | June 9, 2021

It’s Chocolate-A Taste of Hearth Cooking

The receipt (recipe) To make Chocolate with Water has been boiled for ten to twelve minutes and is ready to be poured from my mulling cone into a chocolate pot for frothing.

 

The receipt (recipe) To make Chocolate with Water has been boiled for ten to twelve minutes and is ready to be poured from my mulling cone into a chocolate pot for frothing.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | June 7, 2021

Boil the Chocolate-A Taste of Hearth Cooking

After the quarter pound of grated chocolate, quarter pound of sugar, half a quarter of an ounce of flour and a little salt are added to a quart of water for the receipt (recipe) To make Chocolate with Water, all was mixed and brought to a boil.  The chocolate is in my reproduction mulling cone supported by a brandreth. 

After the quarter pound of grated chocolate, quarter pound of sugar, half a quarter of an ounce of flour and a little salt are added to a quart of water for the receipt (recipe) To make Chocolate with Water, all was mixed and brought to a boil.  The chocolate is in my reproduction mulling cone supported by a brandreth.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | June 3, 2021

Salt for Chocolate-A Taste of Hearth Cooking

After a quarter of an ounce of flour is added to the mix of a quart of water, pound of chocolate (grated), and quarter pound of sugar for the receipt (recipe) To make Chocolate with Water, put in a little salt and mix until dissolved.

After a quarter of an ounce of flour is added to the mix of a quart of water, pound of chocolate (grated), and quarter pound of sugar for the receipt (recipe) To make Chocolate with Water, put in a little salt and mix until dissolved.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 29, 2021

Sugar and Flour for Chocolate-A Taste of Hearth Cooking

A quarter of a pound of sugar and half a quarter of an ounce fine Flour (as pictured) was added to the quart of water and quarter of a pound of chocolate for the receipt (recipe) To make Chocolate with Water.

A quarter of a pound of sugar and half a quarter of an ounce fine Flour (as pictured) was added to the quart of water and quarter of a pound of chocolate for the receipt (recipe) To make Chocolate with Water.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 27, 2021

Quarter Pound of Chocolate-A Taste of Hearth Cookery

To the quart of water add a quarter of a Pound of Chocolate without Sugar for the receipt (recipe) To make Chocolate with Water.  

To the quart of water add a quarter of a Pound of Chocolate without Sugar for the receipt (recipe) To make Chocolate with Water.  A quarter of a pound of chocolate cakes made from roasted cacao beans whose nibs have been prepared into chocolate liquor on a metate were grated and added to the water in my mulling cone.

Visit my website at:   www.hearttohearthcookery.com

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