Posted by: hearttohearthcookery | March 5, 2019

Over It White Wine

After two ounces of isinglass have been weighed for the receipt (recipe), Yellow Flummery, beat and open the isinglass, put it into a bowl, and over it a pint of White wine.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 3, 2019

Two Ounces Isinglass

For the receipt (recipe), Yellow Flummery, the first step is to weigh two ounces of isinglass.  Isinglass is the product made by drying swim bladders of sturgeon and provides a collagen for gelling.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | March 1, 2019

Cherry-taert

The Dutch receipt (recipe), Cherry-taert in another manner, containing pitted cherries mixed with crushed rusk, sugar and cinnamon was baked in a bake kettle.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 27, 2019

Cover with Lid of Dough

After the crushed Rusks, Sugar and Cinnamon have been placed in the dough with the Cherries for the Dutch receipt (recipe), Cherry-taert in another manner, then add little pieces of Butter on top, cover with a lid of Dough in which there are here and there only small holes.  The taert is in my original bake kettle for baking.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 25, 2019

Rusks, Sugar and Cinnamon

After two and half pounds of cherries have had their pits removed for the Dutch receipt (recipe), Cherry-taert in another manner, the cherries are placed in the Dough in the Taert mixed with 3 rusks crushed, three quarter pond (pound) Sugarand a loot (about 14 grams) of crushed Cinnamon. 

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 23, 2019

Two and a Half Pond Cherries

For the Dutch receipt (recipe), Cherry-taert in another manner, take two and a half pond (pound) of Cherries, remove the pits over a flat pot (so that the juice is not lost).

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 21, 2019

To Bake a Pudding which is Delicious

Presented to the table on a pewter plate is the Dutch receipt (recipe)-To bake a Pudding which is delicious.  The ingredients are finely crushed rusks, nutmeg, ginger, salt, suet, sweet milk and eggs.

Visit my at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 19, 2019

From the Oven

The Dutch receipt (recipe), To bake a Pudding which is delicious, has just come out of the bake oven.  Note the difference in the same pudding baked in an old tin versus a new tin.

Visit my at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 17, 2019

Pudding-Ready for Oven

Just after the embers are drawn from the bake oven, the ingredients for the Dutch receipt (recipe), To bake a Pudding which is delicious, are mixed together-7 rusks crushed fine, grated half a Nutmeg, spoonful of Ginger, a little Salt, a quarter pound of Suet cut into cubes and warmed in sweet Milk, and 5 whisked eggs.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 15, 2019

When Oven Is Ready

The Dutch receipt (recipe), To bake a Pudding which is delicious, is translated to read:  When oven is ready mix all together with an ample quarter pond (pound)  of Wheat-flour and bake it.   There is a bloom of flames in the bake oven being fired and the soot is being burned off.  When that is achieved and there are only embers, the embers will be raked out of the oven and the pudding baked.

Visit my website at:   www.hearttohearthcookery.com

« Newer Posts - Older Posts »

Categories