Posted by: hearttohearthcookery | April 19, 2021

Tunnbröd-A Taste of Hearth Cooking

Pictured is the finished receipt (recipe) Tunnbröd made from Puhwem (Lenape white flour corn) and water and prepared with traditional Swedish flatbread tools.

Pictured is the finished receipt (recipe) Tunnbröd made from Puhwem (Lenape white flour corn) and water, and prepared with traditional Swedish flatbread tools.

Visit my website at:  www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | April 17, 2021

The Pricker-A Taste of Hearth Cooking

After the knäckebröd roller has been used on the Tunnbröd (a Swedish flatbread), the wood pricker was used to make the circular design of holes. ad),

After the knäckebröd roller has been used on the Tunnbröd (a Swedish flatbread), the wood pricker was used to make the circular design of holes.

Visit my website at:  www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 13, 2021

Knäckebröd Roller-A Taste of Hearth Cooking

After the finely ground Puhwem (Lenape white flour corn) and water have been mixed and kneaded for the Tunnbröd (a Swedish flatbread), it was time to try the knobby roller I use for knackebrod.

After the finely ground Puhwem (Lenape white flour corn) and water have been mixed and kneaded for the Tunnbröd (a Swedish flatbread), it was time to try the knobby roller I use for knäckebröd.

Visit my website at:  www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 9, 2021

Kneaded Until No Grit-A Taste of Hearth Cooking

After the water was added to the finely ground Puhwem corn flour for the preparation of Tunnbröd (a Swedish flatbread) a wood spoon was used to combine the ingredients and then the dough was kneaded until no grit was felt.

After the water was added to the finely ground Puhwem corn flour for the preparation of Tunnbröd (a Swedish flatbread), a wood spoon was used to combine the ingredients and then the dough was kneaded until no grit was felt.

Visit my website at:  www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 7, 2021

Water Added-A Taste of Hearth Cooking

The next step in the preparation of maize Tunnbröd (a New Sweden flatbread) was to add water to the finely ground Puhwem maize.

The next step in the preparation of maize Tunnbröd (a New Sweden flatbread) was to add water to the finely ground Puhwem corn.

Visit my website at:  www.hearttohearthcookery.com

 

 

Posted by: hearttohearthcookery | April 5, 2021

Puhwem for Tunnbröd-A Taste of Hearth Cooking

At the top of the picture is an ear of Lenape Puhwem (white flour corn) saved for seed. Enough of the ground and sifted fine flour is ready in the bowl to start the preparation of maize Tunnbröd (a New Sweden flatbread).

At the top of the picture is an ear of Lenape Puhwem (white flour corn) saved for seed.  Enough of the ground and sifted fine flour is ready in the bowl to start the preparation of maize Tunnbröd (a New Sweden flatbread).

Visit my website at:  www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 3, 2021

To Make Orange Jelly 2-A Taste of Hearth Cooking

This is the second presentation of the receipt (recipe) “To make Orange Jelly” from the pineapple and patty pan molds.  The jelly, made from the grated rinds of 2 China oranges, 2 lemons and 2 Seville oranges infused in Seville orange juice and jelled with isinglass, is garnished with candied Heart’s Ease and almond comfits gilded with gold leaf.

This is the second presentation of the receipt (recipe) To make Orange Jelly from the copper and patty pan molds.  The jelly, made from the grated rinds of 2 China oranges, 2 lemons and 2 Seville oranges infused in Seville orange juice and jelled with isinglass, is garnished with candied Heart’s Ease and almond comfits gilded with gold leaf.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 1, 2021

To Make Orange Jelly 1-A Taste of Hearth Cooking

This is the presentation of the receipt (recipe) "To make Orange Jelly" from the pineapple and patty pan molds.  This presentation of the jelly made from the grated rinds of 2 China oranges, 2 lemons and 2 Seville oranges infused in Seville orange juice and jelled with isinglass is garnished with almond comfits gilded with gold leaf.

This is the first presentation of the receipt (recipe) “To make Orange Jelly” from the pineapple and patty pan molds.  The jelly, made from the grated rinds of 2 China oranges, 2 lemons and 2 Seville oranges infused in Seville orange juice and jelled with isinglass, is garnished with almond comfits gilded with gold leaf.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 29, 2021

Fill Your Moulds-A Taste of Hearth Cooking

After the "moulds" for the receipt (recipe) "To make Orange Jelly" were selected the next step is to fill your moulds with the cooled mixture of the grated rind of China oranges, lemons and Seville oranges in Seville orange juice and isinglass boiled in water until dissolved.

After the moulds for the receipt (recipe) To make Orange Jelly were selected the next step is to fill your moulds with the cooled mixture of the grated rind of China oranges, lemons and Seville oranges infused in Seville orange juice and isinglass boiled in water until dissolved.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 27, 2021

The Moulds-A Taste of Hearth Cooking

After the mixture of the Seville orange juice infused with the grated rinds of China oranges, lemons and Seville oranges and dissolved isinglass has cooked for the receipt (recipe) "To make Orange Jelly", the moulds were selected.

After the mixture of the Seville orange juice infused with the grated rinds of China oranges, lemons and Seville oranges and dissolved isinglass has cooled for the receipt (recipe) To make Orange Jelly, the moulds were selected.

Visit my website at:   www.hearttohearthcookery.com

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