Historic Cookery at Hampton Court Palace….unofficially!
Buttered Beere In A Pewter Pot
These are the halfway passable images from the Christmas cookery 2015 at Hampton Court which show the experimentation with the recipe for Buttered Beere using a pewter pot as the cooking vessel.
Please click in the images to enlarge them…
The potential sacrificial victim!
The ingredients ready to be turned into buttered beere. From the left, in the green bowl, the spice mix, eggs and sugar, the butter and finally the beer!
The first chafing dish chosen.
Separating the yolks
Marc took the yolk out of the sack…he was showing off!
Marc pours the beer and egg yolks back and forth through a sieve
The bowl sat above the heat on the first trivet
The second trivet tried, lowering the bowl nearer the heat
You can see the bowl is much closer to the heat source
Adding the sugar
Adding the spice mixture
Moving over to the second heat source
…and back to the original trivet
This set up was much, much better
Starting to warm through
The charcoal fire reflected in the base of the pewter bowl as it heats up
“brewe them together”
“brewe them together”
Giving the charcoal some air after a re-fuel of the chafer in an attempt to raise the temperature of the liquid
Adding the butter
Adding the butter
Waiting for the butter to disolve
…and there it was gone! It took less than a minute for the butter to be incorporated into the mixture
The final “brewe”
The final “brewe”
The final “brewe”
If a picture paints a thousand words…this look speaks volumes!
Bottoms up!
Buttered Beere Cooking Temperatures. At 2.25 more charcoal was added to the chafer. At 2,55 constant application of the bellows began.
