Posted by: hearttohearthcookery | June 9, 2020

To Your Tast-A Taste of Hearth Cooking

After the eggs have been well beaten for the receipt (recipe) "Plum Tarts-my Lady Sheldons Receipt" then put to it a little ginger, rosewater:; and suger to your tast.

After the eggs have been well beaten and added to the strained plums for the receipt (recipe) Plum Tarts: my Lady Sheldons Receipt then put to it a little ginger, rosewater; and suger to your tast.

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Posted by: hearttohearthcookery | June 7, 2020

Preserved Plums Six Eggs-A Taste of Hearth Cooking

The receipt (recipe) "Plum Tarts: my Lady Sheldons Receipt states to put to it three eggs well beaten but at the very end states put to it six eggs  with preserved plums in the winter.  I am using preserved whole plums out of season so used six eggs.

After the hot preserved plum and cream mixture is strained through a sieve, the receipt (recipe) Plum Tart: my Lady Sheldons Receipt states to put to it three eggs well beaten.  But always read the entire receipt as the last sentence explains that in winter put to it six eggs.  It was not winter but not yet plum season and I was using my preserved whole plums from last season so I used six eggs.

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Posted by: hearttohearthcookery | June 5, 2020

After the Strayne-A Taste of Hearth Cooking

After the slit preserved whole plums have been boiled with cream for the receipt (recipe) "Plum Tarts-my Lady Sheldons Receipt", it is strained through a sieve and pictured is what came through the sieve.

After the preserved whole plums have been boiled with cream for the receipt (recipe) Plum Tart-my Lady Sheldons Receipt, while hot it is strained through a sieve.  Pictured is what the strayne looked like-a wonderful pink color and fragrant in smell.

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Posted by: hearttohearthcookery | June 3, 2020

Whilst Hott, Strayne It-A Taste of Hearth Cooking

 

After the slit plums have been boiled with the cream until they are all broke for the receipt (recipe) "Plum Tarts-my Lady Sheldons Receipt", while it is still hot, strain it.

After the slit plums have been boiled with the cream until all of them are broke for the receipt (recipe) Plum Tarts-my Lady Sheldons Receipt whilst it is prety hott strayne it.

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Posted by: hearttohearthcookery | May 31, 2020

Till Plums Are Broke-A Taste of Hearth Cooking

After a half pint of cream has been added to the slit plums for the receipt (recipe) "Plum Tarts-My Lady Sheldons Receipt", then let it boil till the plums are all broke and it be pretty thick stirring it all the while.

After a halfe a pinte of creame has been put into the skillet with the slit plums for the receipt (recipe) Plum Tarts-My Lady Sheldons Receipt, let it boyle till the plums are all broke; and it be prety thike stiring it all the while.

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Posted by: hearttohearthcookery | May 29, 2020

Slit Them-A Taste of Hearth Cooking

For the receipt (recipe), "Plum Tarts-My Lady Sheldons Receipt", slit the quart of plums then take half a pint of cream and put it in a skillet with the plums.

For the receipt (recipe) Plum Tarts-my Lady Sheldons Receipt, take a quart of plums..slit them; then take halfe a pinte of creame put it into a skillit with ye plums.

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Posted by: hearttohearthcookery | May 27, 2020

A Quart of Plums-A Taste of Hearth Cooking

The receipt (recipe) "Plum Tart-My Lady Sheldons Receipt" calls for a quart of plums wiped cleane.  I am using a gally pot filled with preserved whole plums as it is not the season for fresh plums.

The 1681 receipt (recipe) Plum Tarts – My Lady Sheldons Receipt starts with Take a quart of plums and wipe them cleane.  Pictured are the whole plums I preserved in sugar in my gally pot after I drained them of the syrup for the receipt when fresh plums are not in season.

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Posted by: hearttohearthcookery | May 25, 2020

Set in Stove to Drye-A Taste of Hearth Cooking

This is the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt"  dried and removed from the fish mold.  The aroma and taste are wonderful and the texture like a modern gummy.

My thoughts were to title this post “a month to dry” or “17th century gummy fish” but did neither even though I prepared the receipt as part of my pandemic experimental archaeology of food April 25th and removed them from the fish molds May 25th.  The aroma that filled the kitchen as I removed them was wonderful and the texture is like a modern gummy.  The receipt states to set them in a stove to drie” and I used my oven at a slack temperature and on sunny days the dashboard of my van.

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Posted by: hearttohearthcookery | May 21, 2020

In Cleere-Cake Glasses-A Taste of Hearth Cooking

The receipt (recipe) "Past of Oringes: My Lady Howe's Receipt, reads "then put it in cleere-cake glasses.  I have many pieces of reproduction hand-blown glass but not a "cleere-cake glass"  I put the mixture of apple pulp, sugar, stamped Seville orange peel and juice in my stoneware fish molds.

The receipt (recipe) Past of Oringes: My Lady Howe’s Receipt read then put it in cleere-cake glasses.  I have many pieces of reproduction hand-blown glass but not cleere-cake glasses so I used my thin stoneware fish molds.

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Posted by: hearttohearthcookery | May 19, 2020

Stir in the Mortar-A Taste of Hearth Cooking

After the juice of 2 to 3 Seville oranges has been added for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt" stir it in the mortar till it looks white.

After the juice of 2 to 3 Seville oranges has been added for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt then stir it in the mortar till it looks white.  The color of my mixture in the mortar never looked “white” to me in color.

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