Posted by: hearttohearthcookery | June 9, 2022

With Cinamon, Mace, and Nutmeg-A Taste of Hearth Cooking

After the curd in dishes has been pressed with a trencher and board until they form into a body like Cheeses and turned out onto a serving dish for the receipt (recipe) To make Cheese and Cream then boyle up cream with whole Cinamon, large Mace, and a Nutmeg quartered.

After the curd in dishes has been pressed with a trencher and board until they form into a body like Cheeses and turned out onto a serving dish for the receipt (recipe) To make Cheese and Cream then boyle up cream with whole Cinamon, large Mace, and a Nutmeg quartered.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | June 7, 2022

A Body Like Cheeses-A Taste of Hearth Cooking

After the dishes of curd have been pressed by the trencher and board for the receipt (recipe) To make Cheese and Cream until they come into a body like Cheeses; then turn them out whole into your Dish.

After the dishes of curd have been pressed by the trencher and board for the receipt (recipe) To make Cheese and Cream until they come into a body like Cheeses; then turn them out whole into your Dish.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | June 5, 2022

A Board Thereon-A Taste of Hearth Cooking

After the dishes filled with the curd seasoned with cinnamon, sugar and rosewater have been covered with a trencher for the receipt (recipe) To make Cheese and Cream lay a Board thereon and press them.

After the dishes filled with the curd seasoned with cinnamon, sugar and rosewater have been covered with a trencher for the receipt (recipe) To make Cheese and Cream lay a Board thereon and press them.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | June 3, 2022

Trencher on Top-A Taste of Hearth Cooking

After the dishes have been filled with about a half pint of curd seasoned with cinnamon, sugar and rosewater for the receipt (recipe) To make Cream and Cheese then lay a Trencher on top of them.

After the dishes have been filled with about a half pint of curd seasoned with cinnamon, sugar and rosewater for the receipt (recipe) To make Cream and Cheese then lay a Trencher on top of them.

Visit my website at:   www.hearttohearthcookery.com

 

 

Posted by: hearttohearthcookery | May 31, 2022

Fill the Dishes-A Taste of Hearth Cooking

After the finely beaten cinnamon, sugar and rosewater have been added to the curd for the receipt (recipe) To make Cheese and Cream fill the Dishes, about a half a Pint a piece, with the said Curd.

After the finely beaten cinnamon, sugar and rosewater have been added to the curd for the receipt (recipe) To make Cheese and Cream fill the Dishes, about a half a Pint a piece, with the said Curd.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 27, 2022

The Curd-A Taste of Hearth Cooking

After the whey has been cleansed from the curd for the receipt (recipe) To make Cheese and Cream to which is added fine beaten Cinamon, Sugar and Rosewater.

After the whey has been cleansed from the curd for the receipt (recipe) To make Cheese and Cream to which is added fine beaten Cinamon, Sugar and Rosewater.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 25, 2022

Curds Cleansed from Whey-A Taste of Hearth Cooking

After the morning milk has been heated blood warm and set with rennet for the receipt (recipe) To make Cheese and Cream the curds are cleansed from the Whey first by draining the curd in a linen cloth placed in a cheese basket and then by gathering the curd in the cloth and hanging it to get the remaining whey drained.

After the morning milk has been heated blood warm and set with rennet for the receipt (recipe) To make Cheese and Cream the curds are cleansed from the Whey first by draining the curd in a linen cloth placed in a cheese basket and then by gathering the curd in the cloth and hanging it to get the remaining whey drained.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 23, 2022

Morning Milk-A Taste of Hearth Cooking

For the 1682 receipt (recipe) To make Cheese and Cream first take the "morning milk" from a cow and heat it until blood warm before adding a rennet "tea" prepared from a salted and preserved calf stomach.

For the 1682 receipt (recipe) To make Cheese and Cream first take the “morning milk” from a cow and heat it until blood warm before adding a rennet “tea” prepared from a salted and preserved calf stomach.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 19, 2022

Then the Schpeck-A Taste of Hearth Cooking

After the sauce (prepared from whisked eggs, water, sugar and vinegar) is ladled on the fresh dandelions then the crisp schpeck (bacon) is crumbled on for the Pennsylvania German receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce).

After the sauce (prepared from whisked eggs, water, sugar and vinegar) is ladled on the fresh dandelions then the crisp schpeck (bacon) is crumbled on for the Pennsylvania German receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce).

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 17, 2022

First the Sauce-A Taste of Hearth Cooking

After the well-washed fresh dandelions are ready then comes the sauce (whisked eggs, sugar, vinegar and water) for the Pennsylvania German receipt (recipe)  Heesse Schpecksass (Hot Bacon Sauce).

After the well-washed fresh dandelions are ready then comes the sauce (whisked eggs, sugar, vinegar and water) for the Pennsylvania German receipt (recipe)  Heesse Schpecksass (Hot Bacon Sauce).

Visit my website at:   www.hearttohearthcookery.com

« Newer Posts - Older Posts »

Categories