Posted by: hearttohearthcookery | August 31, 2020

Some Chips or Bits-A Taste of Hearth Cooking

After the sugar has been added to the pie with the peaches for the receipt (recipe) "To bake Mellacattons", sometimes for a change you may add to them some chips or bits of whole cinnamon and a few cloves.

After the sugar has been added to the pie with the peaches for the receipt (recipe) To bake Mellacattons, sometimes for a change you may add to them some chips or bits of whole cinnamon and a few cloves.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 29, 2020

Weight for Weight-A Taste of Hearth Cooking

The whole peaches (mellacattons) were weighed on balance scales for the receipt (recipe) "To bake Mellacattons" on a balance scale and then put in whole with weight for weight refined sugar.

The whole peaches (mellacattons) were weighed on balance scales for the receipt (recipe) To bake Mellacattons on a balance scale and then put in whole with weight for weight refined sugar.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 27, 2020

Put in Whole-A Taste of Hearth Cooking

After the coffin is made for the receipt (recipe) "To bake Mellacattons" fill the pie (with peaches) and put them in whole.

After the coffin is made for the receipt (recipe) To bake Mellacattons fill the pie (with peaches) and put them in whole.

Visit my website at:   www.hearttohearthcookery.com

 

 

Posted by: hearttohearthcookery | August 25, 2020

Pretty Work-A Taste of Hearth Cooking

The receipt (recipe) "To bake Mellacattons" (peaches) directs that the pie (coffin) be made scallop ways, or in some kind of pretty work.

The receipt (recipe) To bake Mellacattons (peaches) directs that the pie (coffin) be made scallop ways, or in some kind of pretty work.  A coffin in the 17th and 18th century was essentially a baking dish for a pie made from boiling water and melting lard or butter in it and adding flour.  It was tough and not intended to be consumed.

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Posted by: hearttohearthcookery | August 23, 2020

Wipe Them Clean-A Taste of Hearth Cooking

Before placing the mellacattons (peaches) into the pie whole, the receipt (recipe) "To bake Mellacattons" states to wipe them clean.

Before the mellacattons (peaches) are put in the pie for the receipt (recipe) To bake Mellacattons, the receipt directs to wipe them clean.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 21, 2020

Take Mellacatons-A Taste of Hearth Cooking

The first step for the 17th century receipt (recipe) "To bake Mellacattons" is to take mellacattons.  Pictured is a basket of mellacattons-peaches.

The first step in the 17th century receipt (recipe) To bake Mellacattons is to take mellacattons.  Pictured is my basket full of mellacattons-peaches.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 19, 2020

Bread Soaked in Broth-A Taste of Hearth Cooking

After a crust of bread is soaked in the broth for the receipt (recipe) "A Purslain Soup", the soup is poured on and served to table.

After a crust of Bread is soaked in Broth for the receipt (recipe) A Purslain Soup, then pour your Soup on with the Purslain and serve to the table.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 17, 2020

Boiled in a Good Broth-A Taste of Hearth Cooking

 

The purslane cut into long sprigs is added to the stew-pan with the small onions and Pease-Soup for the receipt (recipe) "A Purslain Soup" and boiled in a good broth.

The long sprigs of purslane are added to the stew-pan with the Pease-Soup and small onions for the receipt (recipe) A Purslain Soup and boiled in good Broth.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 15, 2020

Green Pease Soup for the Purslane-A Taste of Hearth Cooking

 

The seasonings of the receipt (recipe) "A green Pease Soup" provided the flavor for the "A Purslain Soup" receipt.  The pea soup was seasoned with thyme, parsley, onion, pepper and salt.

Pictured is the stew pan with some Pease-soup and small onions.  It is the seasonings of A green Pease Soup (thyme, parsley, onion, pepper and salt) that provide the flavor for the receipt (recipe) A Purslain Soup.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 13, 2020

Purslain, Pease-Soup and Onions-A Taste of Hearth Cooking

The three primary ingredients of the receipt (recipe) "A Purslain Soup" is some Pease-Soup, small Onions and purslane.

The three primary ingredients for the receipt (recipe) A Purslain Soup are some Pease-Soup, small onions and the purslane pictured above.

Visit my website at:   www.hearttohearthcookery.com

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