JUST DESSERTS 3

Yes it has been awhile since our Just Dessert workshop. Sometimes modern life gets in the way of my 18th century life. However the workshop is still important to share. We had a very full day at the hearth and this should bring us to the last group of receipts we used.
Sue and Tracey tackled the White Pudding in skins by Elizabeth Raffald, The Experience House-keeper” 1769. The rice needed to be boiled in milk until soft. It was then strained.

Untitled-1 copyRinsing the skins is a very important gob, they are gritty and you need to wash both inside and out very well. This can be fun, much like water balloons.

Untitled-2 copyThe clean skins were placed on the funnel tip and the sweet rice mixture that was made into a stiff batter was added to the funnel. Tracey and Sue take turns using the sausage press and turning the skins into links.

3We only fried four links and they were very good I’ll do this again for myself. As for the rest, they were packed up to be taken home and fried for dessert.

Untitled 4 copy Next we played with the walnut mold. The dough was divided in half and cinnamon added to one part. This would become the brown shell. The rest was made into the nut inside.

Untitled 5 copy It made quite a few as you can see here.

Untitled-6Paul’s arm had a chance to rest from beating the cake batter for an hour so he wiped up the batter for the wafers.

Untitled-7 copyOnce again the batter just would not work. We managed to get a few but then gave up and I took out the ones I had from my last successful try.

Untitled8 copyLast but not least there was the syllabub from an anonymous manuscript of 1677, made with whipping cream, lemon peel grated, white wine, a touch of nutmeg and a sprig of rosemary.

Untitled-9copyThis was poured in jars and also taken home.

Untitled-10 copyI do hope everyone enjoyed taking the deserts home to share.

Sandie

“I’m not a vegetarian! I’m a dessertarian!”

Bill Watterson, Calvin and Hobbes: Something Under the Bed is Drooling

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About Sandie

Since I was a small child I have loved early fireplaces and the smell of smoke in an old house. However it was not until about Fifteen years ago that my journey into hearth cooking began. It all started at the Hurd House Museum in Woodbury Ct. I was the director of the Junior Docent program and among the programs each week we cooked. At about the same time a group of us started the Culinary Historians of Connecticut meeting once a month to discuss equipment used, receipt (18th century term for recipe), and anything between the late 1600 to late 1700 that had to do with hearth cooking. We were fortunate to try our hand at cooking at several Museums throughout Ct and many more private homes. We made cheese; we held a late 1600 dinner and shared our knowledge with others. Our group designrd our own tours such as the Kitchens of Old Wethersfield. In 2000 we were delighted to host the Historic Foodways group of ALFAM at the Hurd House during their conference at Mystic Seaport. We put together a great workshop of Puddings, Sausages, Brown Bread, Beverages you name it we offered it. I am now a member of the ALFAM foodways group. Then it was off to Colonial Williamsburg for the seminar The Art of 18th-Century Cooking: Farm to Hearth to Table. During the years I joined many workshops in Sturbridge Village plus their Dinner in a Country Village and breakfast at the Freeman Farm. So I was pretty much hooked on heart cooking and the 18th century way of life. I joined a wonderful group of ladies and we started the “Hive” a place to improve and grow your 18th century impression and offer research about material culture in 17070’s New England. We also travel with friends and have displays of clothing and teas at Museums in Massachusetts. Many events are held at the Hartwell Tavern at Minute Man National Park. They have been gracious enough to let us play there and entertain and share our knowledge with their visitors. Please visit our “Hive” site if the 1700 interest you. Then the move to New Hampshire and a job at Strawberry Banke in Portsmouth as the co-coordinator of the Junior Role Playing workshop and eventually cooking in front of the hearth at the Wheelwright house. Not only did I enjoy making my evening meals at the hearth to take home but also talking with the visitors. I am an entertainer after all, check out my program page. Most recently I am working at the Museum of Old York in Maine as an educator, hearth cook and organizer of the Junior Docent cooking program in the summer. See some photos in the archive file Because I do make food with the docents and serve food to the public at our Tavern Dinners I took the National Restaurant Association tests called ServSafe and now have my Certification as a Restaurant Manager. I look forward to the Museum of Old York opening again this March 2012 and getting back to the hearth and teaching, however for now I’m cooking at home and enjoying doing so.

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