Posts Tagged ‘open fire cooking’
Posted in historic cookbooks, historic cooking, historic cooking/classes/events, historic receipts (recipes), Israel Crane House, tagged Amelia Simmons, American Cookery, Apple Tarts, hearth cooking, historic dishes, open fire cooking, Pompkin Pudding, The Israel Crane House on November 8, 2011 | Leave a Comment »
This past Sunday, I was once again cooking at the hearth
of the Israel Crane House over in Montclair, NJ. Despite
our recent Halloween snow storm and the lack of much
color on this area’s trees, it IS still fall! So I made these
season-appropriate dishes from American Cookery (1796)
by Amelia Simmons: a Pompkin [sic] pudding; and a few
Now, due to limited weekend hours at the House, and
the fact that I have to lug my supplies over to Jersey
via public transportation, I did some prep work ahead
of time. Thus the pumpkin and the apples were pared,
cored, cut, and cooked down at home.
For the pudding, I had hoped to use a cheese pumpkin,
as it’s the most historically-correct. However, I couldn’t
find any (dagnabit!) this year, so I used a pie pumpkin.
A sugar pumpkin would work as well, although I’m not
sure that’s it not the exact same pumpkin. I’ve even seen
“use a sugar pie pumpkin” in some modern recipes! Your
common field pumpkins are probably not the best, as they
tend to be rather tough. Besides, they’re really only meant
for carving all those spooky jack o’lanterns.
For the tarts, I used Lady Apples, which have been around,
literally, for centuries. In fact, their first recorded use was
in Europe during the early 1600s. They were grown on this
continent, as well, and were highly popular from colonial times
into the 19th century. A fairly small apple, I’d say they’re much
more flavorful than other varieties. When they’re cooked down,
you can just smell the difference. It was amazing! Unfortunately,
they’re not widely available. I just happened on to them at one
of my local groceries, and so I bought several in order to make
OK. Enough of that. On to the cooking at Crane’s!
Everything’s on the table and ready to go:
First up, the Pompkin Pudding:
The pudding was indeed a pudding. It was light, airy, and
very custard-like. I’m not a fan of modern-day pumpkin pies,
as they tend to be dry and dense, but this…it was definitely
the opposite. HUZZAH!
We also offered up some lovely hot mulled cider:
Next, the Apple Tarts:
As you saw above, the pudding was similar to a pie in that
it had a crust (bottom only). I used the leftover dough to line
my tart pans:
The cooking’s done, the fire’s dying out. Time to head home.
NEXT: first, the recipes for the above and then (I promise!)
my other Yorkshire Pudding
I’ve quite a few photos to sort through that I took this weekend
during Deb Peterson’s “Historic Baking Symposium.” I’ll share
most of them soon, but I’ve more work to do. Meanwhile, here
are several that are ready to go from this past week’s Fireside
Feasts program out at Wyckoff. We enjoyed preparing, cooking,
and eating all “this little piggy” had to offer!
We rendered lard:
Broiled several chops:
Fried up some smoked salt pork (aka slab bacon):
And made two batches of sausages. First one:
TA-DA! Two lovely ladies show off their work:
Those cute little stuffed links were then cooked:
Night slowly fell on another successful season of Fireside Feasts:
Well, summer is over, and so are my historic cooking workshops. It
sounds trite, I know, but time sure DOES fly when you’re having fun!
It’s been a blast delving into the food and dishes of past centuries. And
a big HUZZAH to all who participated! See you next summer!
Posted in historic cookbooks, historic cooking, historic receipts (recipes), Wyckoff Farmhouse Museum, tagged chicken dish, Hannah Glasse, open fire cooking, The Art of Cookery (1747) on May 10, 2009 | Leave a Comment »
I think perhaps it’s time to post a receipt (recipe). I mean, golly, this IS a blog about food, albeit one with an historical slant. In any case, here’s one that I enjoy and have done many times at the hearth. It’s from one of my favorite 18th Century cookbooks, The Art of Cookery Made Plain and Easy, by a Lady (alias Hannah Glasse), which was first published in 1747, in London, England. Glasse’s work was highly popular at the time, in both her own country and ours. Eventually, new receipts using ingredients native to America were added (things like corn and squash), and a new edition “with modern Improvements” was published in 1805 in Alexandria, Virginia.
The receipt given below is fairly easy, and, if you don’t have a cooking hearth or an outdoor firepit, it’s quite adaptable to modern kitchens. It works well, too, if you substitute boneless, skinless chicken for whole pieces. In fact, that’s what I did out at Wyckoff last month when this dish was prepared; it was a major hit! Occasionally, I also baste each piece during cooking with an herb, lemon, & butter sauce. Try it on the grill for that great “open-fire” taste!
To Broil Chickens*
Sllit them down the Back, and season them
with Pepper and Salt,lay them on a very clear Fire,
and at a great Distance; let the Inside lie next the Fire
till it is above Half done, then turn them, and take great
Care the fleshy Side don’t burn, throw some fine Raspings
of Bread over it, and let them be of a fine Brown, but not burnt.
*copied as originally written, misspellings and all Raspings: grated bread or bread crumbs