Posted by: hearttohearthcookery | May 17, 2020

Mingle It-A Taste of Hearth Cooking

After the orange peel is boiled tender and stomped for the receipt (recipe), Oringe Past: My Lady Howe's Receipt, then mingle it with the apple, and sugar.

After the Seville orange peel has been boiled tender and stomped for the receipt (receipt) Orange Past: My Lady Howe’s Receipt, then mingle it with the apple, and sugar.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 15, 2020

Another Stomp in a Mortar-A Taste of Hearth Cooking

Just as the apples boiled tender were stomped very fine for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt", the orange peel is boiled until very tender and the bitterness almost gone and then stomp them very fine in a mortar.

Just as the apples after being boiled very soft are stomped very fine in a mortar and pestle for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt, after the oringe peele is boiled tender and the bitterness almost gone then stomp them very fine in a mortar.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | May 13, 2020

Oringe Peele Very Tender-A Taste of Hearth Cooking

After the apple pulp and sugar have been mixed together for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt" then boyle a pound of oringe peel very tender till the bitterness be pretty well gone.

After the apple pulp has been put to the suger for the receipt (recipe) Oringe Past: My Lady Howe’s Receipt, then boyle a pound of oringe peele very tender till the bitterness be out.  Since I prepared one half the total receipt to fit my equipment, pictured is the half pound of orange peel that is draining after being boiled very tender.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 11, 2020

Halfe Pound Apple Pulp-A Taste of Hearth Cooking

After the apples have been sliced thin, cooked tender and stamped in a mortar and pestle for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt, take halfe a pound of apple pulp and put it to a pound and a quarter of lofe sugar.

After the thinly sliced apples have been boiled tender and stamped very fine in a mortar and pestle for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt, then take halfe a pound of apple pulp and put it to the suger (a pound and a quarter).  Due to the size of my equipment, I prepared half the receipt and pictured is a quarter pound apple pulp on three quarter pound sugar.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 9, 2020

Stamp Very Fine-A Taste of Hearth Cooking

After the apples have been boiled in fair water until very soft for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt, then put it in a mortar and stamp it very fine.

After the apples have been boyled in fayre water till it be very soft for the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt, then put it in a mortar and stamp it very fine.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 7, 2020

Into a Skillet-A Taste of Hearth Cooking

After the apples have been pared and sliced very thin for the receipt (recipe) "Paste of Oringes", then put them into a skillet with a little fair water, set it on the fire (my brazier filled with hard wood coal) and keep it boiling and stirring till it be very soft.

After the apples have been pared and sliced very think for the receipt (recipe), Past of Oringes: My Lady Howe’s Receipt, then put them into a skillet with a little fayre water, set it one (on) the fire and keep it boyling, and stirring, till it be very soft.  For fire, I am using my brazier filled with hard wood charcoal at home during the pandemic.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 5, 2020

Pare and Slice Thine-A Taste of Hearth Cooking

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For the receipt (recipe) Past of Oringes: My Lady Howe’s Receipt take…apples, pare them pretty thike, and cut of (off) the specks, slice them very thine, but not neere the core, into a basin of water.  Stay-at-home pandemic experimental archaeology at my home.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 3, 2020

Pandemic Cooking-A Taste of Hearth Cooking

This is the first post of my experimental archaeology of food during COVID-19 pandemic.  Pictured is my equipment set up on my sidewalk at my house for the receipt (recipe) "Past of Oringes: My Lady Howe's Receipt"

This is the first blog post of my COVID-19 pandemic experimental archaeology of food during the stay-at-home guidelines.  Pictured is my equipment set up on the sidewalk in front of my house for the receipt (recipe) Past of Oringes: My Lady’s Howe Receipt.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 1, 2020

Sprinkle with Cinnamon-A Taste of Hearth Cooking

After the receipt (recipe) "To make a Plum-taert" has been baked in the bake kettle without an upper crust then sprinkle with Cinnamon and it is ready for the table.

After the reciept (recipe) To make a Plum-taert has been baked in a bake kettle without upper crust then sprinkle with Cinnamon.  The cinnamon was grated on quickly in this picture as the 18th century dinner was ready to be presented to table.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 29, 2020

Baked Without Upper Crust-A Taste of Hearth Cooking

The receipt (recipe) " To make a Plum-taert" was baked in a bake kettle on a burner of hot embers covered with its lid and more embers without an upper crust until done.

Visit my website at:   www.hearttohearthcookery.com

The receipt (recipe) To make a Plum-taert  was baked in a bake kettle on a burner of hot embers with embers also on the lid of the kettle without a upper crust.

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