Blogs about: 17th Century Foodways
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The ‘Banquet’ Course
Banquetting Table Before the Georgian era, the banquetting course was the fashionable way to end a meal. Pictured by candlelight, is my 2012 banquet course. At the beginning of the Georgian era, the… more →
Bites of Food History
The 'Banquet' Course
wrote 4 months ago: Banquetting Table Before the Georgian era, the banquetting course was the fashionable way to end a m … more →
Marrow Tourte Fini
wrote 7 months ago: Marrow Tourte Fini This is LaVarenne’s Marrow Tourte finished. The banded pastry browned nice … more →
Band It
wrote 8 months ago: From Marrow Bones to Banded Tourte After the marrow mixture is put into the fine pastry, it is bande … more →
Shell of Fine Pastry
wrote 8 months ago: Tourte Shell of Fine Pastry LaVarenne gives very detailed instructions for How to make a fine white … more →
Marrow Tourte Ingredients
wrote 8 months ago: Marrow Tourte Ingredients At the back of the picture is the marrow spoon used to remove the marrow f … more →
Grinding in Marble
wrote 8 months ago: Grinding Almonds for Marrow Tourte Another ingredient for the La Varenne Marrow Tourte is ground alm … more →
Marrow Melted
wrote 8 months ago: Marrow Melted After the marrow was obtained from the bone, it was melted to use in the tourte. In o … more →
Marrow for a Marrow Tourte
wrote 8 months ago: Marrow for a Marrow Tourte The redware skillet is being filled with rich, creamy marrow that is both … more →
From Bones to Tourte
wrote 8 months ago: Marrow Bones To make LaVarenne’s Marrow Tourte one first starts with marrow bones. The marrow … more →
Nettles
wrote 1 year ago: Stinging Nettles Nettles are covered with tiny stinging hairs that produce an intense, stinging pain … more →
Pour it a Score of Times
wrote 1 year ago: Frothing Chocolate Just like the Aztec woman depicted in a late 16th century Codex Tudela, I am pour … more →
Pre-Blog Bite- And after Plucking...
wrote 1 year ago: The Rooster is Boyled After the rooster was plucked (see Plucking post), a 17th century re … more →
A Dyschefull of Snowe
wrote 1 year ago: Dyshefull of Snowe This early 1600′s receipt (recipe) is festive in any century and simple as … more →
A Marchpane Experiment
wrote 1 year ago: Marchpanes in the Oven What is pictured going in the oven represents hours of work. On the baking s … more →
Confectioners Extraordinaire!
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wrote 1 year ago: Teaching a Confectionery Workshop Today in 105 degree heat, ten stalwart students, (including Kimber … more →
Wafers!!
wrote 1 year ago: The Wafers The plate of finished wafers is directly in front of the hand-stamped wafer iron. The de … more →
When is a Wafer done?
wrote 1 year ago: Removing the Wafer from the Iron The wafer iron is opened when one smells a done wafer, listens to t … more →
When is a Wafer done?
wrote 1 year ago: Removing the Wafer from the Iron The wafer iron is opened when one smells a done wafer, listens to t … more →
Wafer making-Step Two
wrote 1 year ago: Wafer Batter on the Iron My first post on wafer making is Using a Wafer Iron. After heating the iro … more →
