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CULINARY MOULDS
A group of moulds and prints regularly used on Historic Food courses. The large copper mould (1880s) is for making a comport from nougat or ice, while the pierced creamware mould (1790s) is for making moulded curds, 'hatted kits' and Italian creams.GEORGIAN ICES
A set of Sèvres tasses à glace arranged on a plateau au bouret (1766).The ices were made by Ivan from recipes in Emy's L 'Art de Bien Faire Les Glaces d 'Office (1768).The red ices are glace de épine-vinette (barberry), the green - neige de pistachio (pistachio) and the brown - glace au pain de seigle (rye bread ice).. The pewter freezing pot or sabotiere and the ice spaddle or houlette IPOCRAS - HISTORIC FOOD Opposite are two late seventeenth century recipes for hippocras gyle, one of which contains carpobalsamum. Musk seeds, another Egyptian spice, were also used to scent hippocras, though the most popular perfuming ingredients for the beverage were the animal products musk and ambergris. Scented hippocras was served with the bridecakes atTudor
HIPPOCRAS RECIPES
Ipocras out of an old booke . Take a pottole of white or redd wyne and take a pynt of clarified honye: and mixe well the wyne and honye together in a clean pan, and you take 3 ozs of ginger, of pepper a quarter of an ounce, of good cynnimone 1 oz., saffron 1 oz., Spikenard of Spayn 1 oz., gallingale 1 oz., and make :all into pouder, and put it into the wyne and honye and medell them together SAVOY CAKE - HISTORIC FOOD According to Theodore Garrett, whose recipe is quoted above, this elaborate sweet entremet was originally designed by Urbain Dubois, when he worked as the chef de cuisine to Kaiser Wilhelm I of Prussia. This type of cake was frequently called a biscuit. SYLLABUBS - HISTORIC FOOD On the left - a syllabub glass with a bell top c. 1770 filled with a whip syllabub floating on sweet wine.On the right - a George Ravenscroft syllabub glass c. 1690s filled with a syllabub made from a recipe in Sir Kenelm Digby, The Closet etc. (London: 1670). Digby explains how Lady Middlesex put a sprig of rosemary in each of the 'little glasses with spouts' before the mixture was poured inJELLIES AND CREAMS
A White Leach ; Take a quart of new milke, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let boile halfe a quarter of an hower till it be thicke, stirring them all the while: then straine it with three spoonfuls of Rosewater, then put it into a platter and let it coole, and cut it into squares.Lay it fair in dishes, and lay golde upon it.NESSELRODE PUDDING
Nesselrode Pudding ; Peel 40 fine Italian chestnuts, blanch them in boiling water to remove the second skin, and put them in a stewpan with 1 quart of syrup registering 16° and a stick of vanilla; Simmer gently until the chestnuts are done, drain, and rub them through a hair sieve; Mix in a stewpan 8 yolks of egg and a half lb. of powdered sugar, add 1 quart of boiled cream, and stir over theQUINCES RECIPES
Quince Pye; Or Tart. Boil your Quinces in Water, sweetened with Sugar, till they be soft, then skin them and take out the Cores; after that boil the Water with a little more Sugar, Cloves, Cinnamon and Lemon peel till it becomes of the thickness of a Syrup; when cold lay your Quinces in Halves or Quarters, scattering Sugar between each Layer; put a pint of the Syrup, or more according to the HOME CLICK ON THE CATHERINE BASKET TO GO DIRECTLY TO OUR COURSES PAGEABOUT USRECIPESLEEDS The black and white print above is from Fancy Ices by Agnes Marshall, (London: 1880). It depicts a Catherine Basket, a spectacular Victorian ice cream in the form of a basket of fruit. It is garnished in the manner of the day with delicate fronds of maidenhair fern. Move your mouse pointer over the old print and you will see it transform into aCULINARY MOULDS
A group of moulds and prints regularly used on Historic Food courses. The large copper mould (1880s) is for making a comport from nougat or ice, while the pierced creamware mould (1790s) is for making moulded curds, 'hatted kits' and Italian creams.GEORGIAN ICES
A set of Sèvres tasses à glace arranged on a plateau au bouret (1766).The ices were made by Ivan from recipes in Emy's L 'Art de Bien Faire Les Glaces d 'Office (1768).The red ices are glace de épine-vinette (barberry), the green - neige de pistachio (pistachio) and the brown - glace au pain de seigle (rye bread ice).. The pewter freezing pot or sabotiere and the ice spaddle or houlette IPOCRAS - HISTORIC FOOD Opposite are two late seventeenth century recipes for hippocras gyle, one of which contains carpobalsamum. Musk seeds, another Egyptian spice, were also used to scent hippocras, though the most popular perfuming ingredients for the beverage were the animal products musk and ambergris. Scented hippocras was served with the bridecakes atTudor
HIPPOCRAS RECIPES
Ipocras out of an old booke . Take a pottole of white or redd wyne and take a pynt of clarified honye: and mixe well the wyne and honye together in a clean pan, and you take 3 ozs of ginger, of pepper a quarter of an ounce, of good cynnimone 1 oz., saffron 1 oz., Spikenard of Spayn 1 oz., gallingale 1 oz., and make :all into pouder, and put it into the wyne and honye and medell them together SAVOY CAKE - HISTORIC FOOD According to Theodore Garrett, whose recipe is quoted above, this elaborate sweet entremet was originally designed by Urbain Dubois, when he worked as the chef de cuisine to Kaiser Wilhelm I of Prussia. This type of cake was frequently called a biscuit. SYLLABUBS - HISTORIC FOOD On the left - a syllabub glass with a bell top c. 1770 filled with a whip syllabub floating on sweet wine.On the right - a George Ravenscroft syllabub glass c. 1690s filled with a syllabub made from a recipe in Sir Kenelm Digby, The Closet etc. (London: 1670). Digby explains how Lady Middlesex put a sprig of rosemary in each of the 'little glasses with spouts' before the mixture was poured inJELLIES AND CREAMS
A White Leach ; Take a quart of new milke, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let boile halfe a quarter of an hower till it be thicke, stirring them all the while: then straine it with three spoonfuls of Rosewater, then put it into a platter and let it coole, and cut it into squares.Lay it fair in dishes, and lay golde upon it.NESSELRODE PUDDING
Nesselrode Pudding ; Peel 40 fine Italian chestnuts, blanch them in boiling water to remove the second skin, and put them in a stewpan with 1 quart of syrup registering 16° and a stick of vanilla; Simmer gently until the chestnuts are done, drain, and rub them through a hair sieve; Mix in a stewpan 8 yolks of egg and a half lb. of powdered sugar, add 1 quart of boiled cream, and stir over theQUINCES RECIPES
Quince Pye; Or Tart. Boil your Quinces in Water, sweetened with Sugar, till they be soft, then skin them and take out the Cores; after that boil the Water with a little more Sugar, Cloves, Cinnamon and Lemon peel till it becomes of the thickness of a Syrup; when cold lay your Quinces in Halves or Quarters, scattering Sugar between each Layer; put a pint of the Syrup, or more according to the COURSES - HISTORIC FOOD 1) Places are booked on a first-come first-served basis upon receipt of a completed booking form and cheque (or Paypal payment) for the appropriate deposit.ABOUT US
CONTACT US. Historic Food, Wreay Farm, Shap, Penrith, Cumbria, CA10 3LB, UK. Email: ivanday@historicfood.com Tel:044(0)1931716266. Mobile: 07810043596. Ivan's BlogJELLIES AND CREAMS
A White Leach ; Take a quart of new milke, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let boile halfe a quarter of an hower till it be thicke, stirring them all the while: then straine it with three spoonfuls of Rosewater, then put it into a platter and let it coole, and cut it into squares.Lay it fair in dishes, and lay golde upon it. SYLLABUBS - HISTORIC FOOD On the left - a syllabub glass with a bell top c. 1770 filled with a whip syllabub floating on sweet wine.On the right - a George Ravenscroft syllabub glass c. 1690s filled with a syllabub made from a recipe in Sir Kenelm Digby, The Closet etc. (London: 1670). Digby explains how Lady Middlesex put a sprig of rosemary in each of the 'little glasses with spouts' before the mixture was poured in SUGAR-PLUMS AND COMFITS The comfit maker's essential equipment. On the left is a three handled copper balancing pan and its chaffing dish. Top right is a 'pearling funnel' or 'cot' used for drizzling a steady stream of syrup onto the comfits and used particularly for making 'ragged' comfits.HIPPOCRAS RECIPES
Ipocras out of an old booke . Take a pottole of white or redd wyne and take a pynt of clarified honye: and mixe well the wyne and honye together in a clean pan, and you take 3 ozs of ginger, of pepper a quarter of an ounce, of good cynnimone 1 oz., saffron 1 oz., Spikenard of Spayn 1 oz., gallingale 1 oz., and make :all into pouder, and put it into the wyne and honye and medell them togetherPOSSET RECIPES
Pouring the hot cream into the sack to make My Lord of Carlisle's Posset, one of Sir Kenelm Digby's posset recipes from his postumously published book, The Closet of the Eminently Learned Kenelm Digby Knight (London: 1670) . The 'grace' or foam on top of the posset was eaten with a spoon. The strong alcoholic liquid below was suckedthrough the spout.
BAKEMETES AND MINCE PIES Bakemete is a Middle-English word meaning pie - literally a 'baked meat'. That above is a re-creation of one served during the third course of Henry VI's coronation in 1429. It is described as "a bake mete lyke a shylde, quarteryd red and whyte, set with losynges gylt, and floures of borage". The red colour in this re-creation wasachieved with
MEDLAR CHEESE
Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) forsweet foods.
PRINCESS MARIE DE ORLEANS SUPRISE BOMBE Princess Marie d'Or1eans Surprise Bomb ; Prepare and freeze a white coffee ice ('Book of Ices,' page 13), and when frozen put it into a plain bomb mould with a pipe, and place the shape into the cave to freeze for two and a half hours; remove the lid and pipe, and fill the hollow space with pieces of fresh sponge cake steeped in Marshall's Maraschino Syrup; then turn out the ice on to a layer HOME CLICK ON THE CATHERINE BASKET TO GO DIRECTLY TO OUR COURSES PAGEABOUT USRECIPESLEEDS The black and white print above is from Fancy Ices by Agnes Marshall, (London: 1880). It depicts a Catherine Basket, a spectacular Victorian ice cream in the form of a basket of fruit. It is garnished in the manner of the day with delicate fronds of maidenhair fern. Move your mouse pointer over the old print and you will see it transform into aCULINARY MOULDS
A group of moulds and prints regularly used on Historic Food courses. The large copper mould (1880s) is for making a comport from nougat or ice, while the pierced creamware mould (1790s) is for making moulded curds, 'hatted kits' and Italian creams. IPOCRAS - HISTORIC FOOD Opposite are two late seventeenth century recipes for hippocras gyle, one of which contains carpobalsamum. Musk seeds, another Egyptian spice, were also used to scent hippocras, though the most popular perfuming ingredients for the beverage were the animal products musk and ambergris. Scented hippocras was served with the bridecakes atTudor
GEORGIAN ICES
A set of Sèvres tasses à glace arranged on a plateau au bouret (1766).The ices were made by Ivan from recipes in Emy's L 'Art de Bien Faire Les Glaces d 'Office (1768).The red ices are glace de épine-vinette (barberry), the green - neige de pistachio (pistachio) and the brown - glace au pain de seigle (rye bread ice).. The pewter freezing pot or sabotiere and the ice spaddle or houletteJELLIES AND CREAMS
A White Leach ; Take a quart of new milke, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let boile halfe a quarter of an hower till it be thicke, stirring them all the while: then straine it with three spoonfuls of Rosewater, then put it into a platter and let it coole, and cut it into squares.Lay it fair in dishes, and lay golde upon it. SYLLABUBS - HISTORIC FOOD On the left - a syllabub glass with a bell top c. 1770 filled with a whip syllabub floating on sweet wine.On the right - a George Ravenscroft syllabub glass c. 1690s filled with a syllabub made from a recipe in Sir Kenelm Digby, The Closet etc. (London: 1670). Digby explains how Lady Middlesex put a sprig of rosemary in each of the 'little glasses with spouts' before the mixture was poured inHIPPOCRAS RECIPES
Ipocras out of an old booke . Take a pottole of white or redd wyne and take a pynt of clarified honye: and mixe well the wyne and honye together in a clean pan, and you take 3 ozs of ginger, of pepper a quarter of an ounce, of good cynnimone 1 oz., saffron 1 oz., Spikenard of Spayn 1 oz., gallingale 1 oz., and make :all into pouder, and put it into the wyne and honye and medell them together SAVOY CAKE - HISTORIC FOOD According to Theodore Garrett, whose recipe is quoted above, this elaborate sweet entremet was originally designed by Urbain Dubois, when he worked as the chef de cuisine to Kaiser Wilhelm I of Prussia. This type of cake was frequently called a biscuit.NESSELRODE PUDDING
Nesselrode Pudding ; Peel 40 fine Italian chestnuts, blanch them in boiling water to remove the second skin, and put them in a stewpan with 1 quart of syrup registering 16° and a stick of vanilla; Simmer gently until the chestnuts are done, drain, and rub them through a hair sieve; Mix in a stewpan 8 yolks of egg and a half lb. of powdered sugar, add 1 quart of boiled cream, and stir over the PRINCESS MARIE DE ORLEANS SUPRISE BOMBE Princess Marie d'Or1eans Surprise Bomb ; Prepare and freeze a white coffee ice ('Book of Ices,' page 13), and when frozen put it into a plain bomb mould with a pipe, and place the shape into the cave to freeze for two and a half hours; remove the lid and pipe, and fill the hollow space with pieces of fresh sponge cake steeped in Marshall's Maraschino Syrup; then turn out the ice on to a layer HOME CLICK ON THE CATHERINE BASKET TO GO DIRECTLY TO OUR COURSES PAGEABOUT USRECIPESLEEDS The black and white print above is from Fancy Ices by Agnes Marshall, (London: 1880). It depicts a Catherine Basket, a spectacular Victorian ice cream in the form of a basket of fruit. It is garnished in the manner of the day with delicate fronds of maidenhair fern. Move your mouse pointer over the old print and you will see it transform into aCULINARY MOULDS
A group of moulds and prints regularly used on Historic Food courses. The large copper mould (1880s) is for making a comport from nougat or ice, while the pierced creamware mould (1790s) is for making moulded curds, 'hatted kits' and Italian creams. IPOCRAS - HISTORIC FOOD Opposite are two late seventeenth century recipes for hippocras gyle, one of which contains carpobalsamum. Musk seeds, another Egyptian spice, were also used to scent hippocras, though the most popular perfuming ingredients for the beverage were the animal products musk and ambergris. Scented hippocras was served with the bridecakes atTudor
GEORGIAN ICES
A set of Sèvres tasses à glace arranged on a plateau au bouret (1766).The ices were made by Ivan from recipes in Emy's L 'Art de Bien Faire Les Glaces d 'Office (1768).The red ices are glace de épine-vinette (barberry), the green - neige de pistachio (pistachio) and the brown - glace au pain de seigle (rye bread ice).. The pewter freezing pot or sabotiere and the ice spaddle or houletteJELLIES AND CREAMS
A White Leach ; Take a quart of new milke, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let boile halfe a quarter of an hower till it be thicke, stirring them all the while: then straine it with three spoonfuls of Rosewater, then put it into a platter and let it coole, and cut it into squares.Lay it fair in dishes, and lay golde upon it. SYLLABUBS - HISTORIC FOOD On the left - a syllabub glass with a bell top c. 1770 filled with a whip syllabub floating on sweet wine.On the right - a George Ravenscroft syllabub glass c. 1690s filled with a syllabub made from a recipe in Sir Kenelm Digby, The Closet etc. (London: 1670). Digby explains how Lady Middlesex put a sprig of rosemary in each of the 'little glasses with spouts' before the mixture was poured inHIPPOCRAS RECIPES
Ipocras out of an old booke . Take a pottole of white or redd wyne and take a pynt of clarified honye: and mixe well the wyne and honye together in a clean pan, and you take 3 ozs of ginger, of pepper a quarter of an ounce, of good cynnimone 1 oz., saffron 1 oz., Spikenard of Spayn 1 oz., gallingale 1 oz., and make :all into pouder, and put it into the wyne and honye and medell them together SAVOY CAKE - HISTORIC FOOD According to Theodore Garrett, whose recipe is quoted above, this elaborate sweet entremet was originally designed by Urbain Dubois, when he worked as the chef de cuisine to Kaiser Wilhelm I of Prussia. This type of cake was frequently called a biscuit.NESSELRODE PUDDING
Nesselrode Pudding ; Peel 40 fine Italian chestnuts, blanch them in boiling water to remove the second skin, and put them in a stewpan with 1 quart of syrup registering 16° and a stick of vanilla; Simmer gently until the chestnuts are done, drain, and rub them through a hair sieve; Mix in a stewpan 8 yolks of egg and a half lb. of powdered sugar, add 1 quart of boiled cream, and stir over the PRINCESS MARIE DE ORLEANS SUPRISE BOMBE Princess Marie d'Or1eans Surprise Bomb ; Prepare and freeze a white coffee ice ('Book of Ices,' page 13), and when frozen put it into a plain bomb mould with a pipe, and place the shape into the cave to freeze for two and a half hours; remove the lid and pipe, and fill the hollow space with pieces of fresh sponge cake steeped in Marshall's Maraschino Syrup; then turn out the ice on to a layer COURSES - HISTORIC FOOD 1) Places are booked on a first-come first-served basis upon receipt of a completed booking form and cheque (or Paypal payment) for the appropriate deposit.HOME
The black and white print above is from Fancy Ices by Agnes Marshall, (London: 1880). It depicts a Catherine Basket, a spectacular Victorian ice cream in the form of a basket of fruit. It is garnished in the manner of the day with delicate fronds of maidenhair fern. Move your mouse pointer over the old print and you will see it transform into aABOUT US
CONTACT US. Historic Food, Wreay Farm, Shap, Penrith, Cumbria, CA10 3LB, UK. Email: ivanday@historicfood.com Tel:044(0)1931716266. Mobile: 07810043596. Ivan's BlogJELLIES AND CREAMS
A White Leach ; Take a quart of new milke, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let boile halfe a quarter of an hower till it be thicke, stirring them all the while: then straine it with three spoonfuls of Rosewater, then put it into a platter and let it coole, and cut it into squares.Lay it fair in dishes, and lay golde upon it. SYLLABUBS - HISTORIC FOOD On the left - a syllabub glass with a bell top c. 1770 filled with a whip syllabub floating on sweet wine.On the right - a George Ravenscroft syllabub glass c. 1690s filled with a syllabub made from a recipe in Sir Kenelm Digby, The Closet etc. (London: 1670). Digby explains how Lady Middlesex put a sprig of rosemary in each of the 'little glasses with spouts' before the mixture was poured in SUGAR-PLUMS AND COMFITS The comfit maker's essential equipment. On the left is a three handled copper balancing pan and its chaffing dish. Top right is a 'pearling funnel' or 'cot' used for drizzling a steady stream of syrup onto the comfits and used particularly for making 'ragged' comfits.POSSET RECIPES
Pouring the hot cream into the sack to make My Lord of Carlisle's Posset, one of Sir Kenelm Digby's posset recipes from his postumously published book, The Closet of the Eminently Learned Kenelm Digby Knight (London: 1670) . The 'grace' or foam on top of the posset was eaten with a spoon. The strong alcoholic liquid below was suckedthrough the spout.
QUINCES RECIPES
Quince Pye; Or Tart. Boil your Quinces in Water, sweetened with Sugar, till they be soft, then skin them and take out the Cores; after that boil the Water with a little more Sugar, Cloves, Cinnamon and Lemon peel till it becomes of the thickness of a Syrup; when cold lay your Quinces in Halves or Quarters, scattering Sugar between each Layer; put a pint of the Syrup, or more according to the PRINCESS MARIE DE ORLEANS SUPRISE BOMBE Princess Marie d'Or1eans Surprise Bomb ; Prepare and freeze a white coffee ice ('Book of Ices,' page 13), and when frozen put it into a plain bomb mould with a pipe, and place the shape into the cave to freeze for two and a half hours; remove the lid and pipe, and fill the hollow space with pieces of fresh sponge cake steeped in Marshall's Maraschino Syrup; then turn out the ice on to a layerMEDLAR CHEESE
Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) forsweet foods.
JELLIES AND CREAMS
A White Leach ; Take a quart of new milke, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let boile halfe a quarter of an hower till it be thicke, stirring them all the while: then straine it with three spoonfuls of Rosewater, then put it into a platter and let it coole, and cut it into squares.Lay it fair in dishes, and lay golde upon it.CULINARY MOULDS
A group of moulds and prints regularly used on Historic Food courses. The large copper mould (1880s) is for making a comport from nougat or ice, while the pierced creamware mould (1790s) is for making moulded curds, 'hatted kits' and Italian creams.GEORGIAN ICES
A set of Sèvres tasses à glace arranged on a plateau au bouret (1766).The ices were made by Ivan from recipes in Emy's L 'Art de Bien Faire Les Glaces d 'Office (1768).The red ices are glace de épine-vinette (barberry), the green - neige de pistachio (pistachio) and the brown - glace au pain de seigle (rye bread ice).. The pewter freezing pot or sabotiere and the ice spaddle or houlette SYLLABUBS - HISTORIC FOOD On the left - a syllabub glass with a bell top c. 1770 filled with a whip syllabub floating on sweet wine.On the right - a George Ravenscroft syllabub glass c. 1690s filled with a syllabub made from a recipe in Sir Kenelm Digby, The Closet etc. (London: 1670). Digby explains how Lady Middlesex put a sprig of rosemary in each of the 'little glasses with spouts' before the mixture was poured in SUGAR-PLUMS AND COMFITS The comfit maker's essential equipment. On the left is a three handled copper balancing pan and its chaffing dish. Top right is a 'pearling funnel' or 'cot' used for drizzling a steady stream of syrup onto the comfits and used particularly for making 'ragged' comfits.JELLIES AND CREAMS
A White Leach ; Take a quart of new milke, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let boile halfe a quarter of an hower till it be thicke, stirring them all the while: then straine it with three spoonfuls of Rosewater, then put it into a platter and let it coole, and cut it into squares.Lay it fair in dishes, and lay golde upon it.CULINARY MOULDS
A group of moulds and prints regularly used on Historic Food courses. The large copper mould (1880s) is for making a comport from nougat or ice, while the pierced creamware mould (1790s) is for making moulded curds, 'hatted kits' and Italian creams.GEORGIAN ICES
A set of Sèvres tasses à glace arranged on a plateau au bouret (1766).The ices were made by Ivan from recipes in Emy's L 'Art de Bien Faire Les Glaces d 'Office (1768).The red ices are glace de épine-vinette (barberry), the green - neige de pistachio (pistachio) and the brown - glace au pain de seigle (rye bread ice).. The pewter freezing pot or sabotiere and the ice spaddle or houlette SYLLABUBS - HISTORIC FOOD On the left - a syllabub glass with a bell top c. 1770 filled with a whip syllabub floating on sweet wine.On the right - a George Ravenscroft syllabub glass c. 1690s filled with a syllabub made from a recipe in Sir Kenelm Digby, The Closet etc. (London: 1670). Digby explains how Lady Middlesex put a sprig of rosemary in each of the 'little glasses with spouts' before the mixture was poured in IPOCRAS - HISTORIC FOODHIPPOCRAS RECIPEHIPPOCRAS WINE Opposite are two late seventeenth century recipes for hippocras gyle, one of which contains carpobalsamum. Musk seeds, another Egyptian spice, were also used to scent hippocras, though the most popular perfuming ingredients for the beverage were the animal products musk and ambergris. Scented hippocras was served with the bridecakes atTudor
SUGAR-PLUMS AND COMFITS The comfit maker's essential equipment. On the left is a three handled copper balancing pan and its chaffing dish. Top right is a 'pearling funnel' or 'cot' used for drizzling a steady stream of syrup onto the comfits and used particularly for making 'ragged' comfits. SAVOY CAKE - HISTORIC FOOD According to Theodore Garrett, whose recipe is quoted above, this elaborate sweet entremet was originally designed by Urbain Dubois, when he worked as the chef de cuisine to Kaiser Wilhelm I of Prussia. This type of cake was frequently called a biscuit.HIPPOCRAS RECIPES
Ipocras out of an old booke . Take a pottole of white or redd wyne and take a pynt of clarified honye: and mixe well the wyne and honye together in a clean pan, and you take 3 ozs of ginger, of pepper a quarter of an ounce, of good cynnimone 1 oz., saffron 1 oz., Spikenard of Spayn 1 oz., gallingale 1 oz., and make :all into pouder, and put it into the wyne and honye and medell them together NESSELRODE PUDDINGNESSELRODE PUDDING Nesselrode Pudding ; Peel 40 fine Italian chestnuts, blanch them in boiling water to remove the second skin, and put them in a stewpan with 1 quart of syrup registering 16° and a stick of vanilla; Simmer gently until the chestnuts are done, drain, and rub them through a hair sieve; Mix in a stewpan 8 yolks of egg and a half lb. of powdered sugar, add 1 quart of boiled cream, and stir over theQUINCES RECIPES
Quince Pye; Or Tart. Boil your Quinces in Water, sweetened with Sugar, till they be soft, then skin them and take out the Cores; after that boil the Water with a little more Sugar, Cloves, Cinnamon and Lemon peel till it becomes of the thickness of a Syrup; when cold lay your Quinces in Halves or Quarters, scattering Sugar between each Layer; put a pint of the Syrup, or more according to theJELLIES AND CREAMS
A White Leach ; Take a quart of new milke, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let boile halfe a quarter of an hower till it be thicke, stirring them all the while: then straine it with three spoonfuls of Rosewater, then put it into a platter and let it coole, and cut it into squares.Lay it fair in dishes, and lay golde upon it.ABOUT US
CONTACT US. Historic Food, Wreay Farm, Shap, Penrith, Cumbria, CA10 3LB, UK. Email: ivanday@historicfood.com Tel:044(0)1931716266. Mobile: 07810043596. Ivan's Blog SUGAR-PLUMS AND COMFITS The comfit maker's essential equipment. On the left is a three handled copper balancing pan and its chaffing dish. Top right is a 'pearling funnel' or 'cot' used for drizzling a steady stream of syrup onto the comfits and used particularly for making 'ragged' comfits. IPOCRAS - HISTORIC FOOD Opposite are two late seventeenth century recipes for hippocras gyle, one of which contains carpobalsamum. Musk seeds, another Egyptian spice, were also used to scent hippocras, though the most popular perfuming ingredients for the beverage were the animal products musk and ambergris. Scented hippocras was served with the bridecakes atTudor
HIPPOCRAS RECIPES
Ipocras out of an old booke . Take a pottole of white or redd wyne and take a pynt of clarified honye: and mixe well the wyne and honye together in a clean pan, and you take 3 ozs of ginger, of pepper a quarter of an ounce, of good cynnimone 1 oz., saffron 1 oz., Spikenard of Spayn 1 oz., gallingale 1 oz., and make :all into pouder, and put it into the wyne and honye and medell them togetherPOSSET RECIPES
Pouring the hot cream into the sack to make My Lord of Carlisle's Posset, one of Sir Kenelm Digby's posset recipes from his postumously published book, The Closet of the Eminently Learned Kenelm Digby Knight (London: 1670) . The 'grace' or foam on top of the posset was eaten with a spoon. The strong alcoholic liquid below was suckedthrough the spout.
THE PLEASURES OF THE TABLE Although there are descriptions of English plateau desserts of this kind, there are very few images of them. Ivan therefore turned to a French source as a model - Menon's La science de maître d’hôtel confiseur (Paris: 1749). The building is a palace of Circe, the sorceress from Homer's Odyssey.Circe is turning Odysseus's carousing men into swine, a parable of greed that would not have beenQUINCES RECIPES
Quince Pye; Or Tart. Boil your Quinces in Water, sweetened with Sugar, till they be soft, then skin them and take out the Cores; after that boil the Water with a little more Sugar, Cloves, Cinnamon and Lemon peel till it becomes of the thickness of a Syrup; when cold lay your Quinces in Halves or Quarters, scattering Sugar between each Layer; put a pint of the Syrup, or more according to the WIGGS - HISTORIC FOOD To make little Cakes 1699 ; Take a pound of New Butter and a pound of Wheat flower, one halfe peniworth of Caraway seeds, and another of coriander seeds, 3 yolks of Eggs and one white, 2 spoonfulls and a halfe of New Ale yeast, mixe all these together to a Past, but knead it not, nor mould it but beat it with your hand till it be thin, and cut it in what formes you please and pricke them on PRINCESS MARIE DE ORLEANS SUPRISE BOMBE Princess Marie d'Or1eans Surprise Bomb ; Prepare and freeze a white coffee ice ('Book of Ices,' page 13), and when frozen put it into a plain bomb mould with a pipe, and place the shape into the cave to freeze for two and a half hours; remove the lid and pipe, and fill the hollow space with pieces of fresh sponge cake steeped in Marshall's Maraschino Syrup; then turn out the ice on to a layer ELCOME TO HISTORIC FOOD www.historicfood.com The Website of Food Historian Ivan Day - Site last updated 31.05.2014 Bringing back to life the glorious food of the past PERIOD COOKERY COURSES FOOD HISTORY FEATURES We run courses in a wide range of historic cookery skills. Would you like to try roasting meat and fish in front of the fire using age-old techniques and original seventeenth and eighteenth century equipment? Or make beautiful confectionery with genuine period moulds? Take a look at our courses pages, where you will find full details on how to book. We also offer a number of other services, such as the creation of replica food for museums and period food styling for film and television. Take a look at our services page to find out more aboutthese.
As well as details of our courses, you will find a wealth of material in this site on food history issues. There are galleries of photographs of historic table settings re-created by Ivan Day. In addition there are extensive pages of recipes and other features you will find on no other website. To enter, move your cursor over the swan pie recipe in the centre column. Please note that this site is best viewed at a screen resolution of 1280 x 1024. It is also very image-rich, so please be patient if some pages take a little time to download. It is worth waiting. CLICK THE SWAN PIE TO ENTER LEEDS SYMPOSIUM ON FOOD HISTORY AND TRADITIONS THE COURSE DIARY FOR 2014 IS NOW PUBLISHED HERE Important Notice - due to other commitments, I am sorry to say that there will be no Historic Food courses in 2015.Details
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