Posted by: hearttohearthcookery | January 17, 2022

Halfe Vinegar and Halfe Water-A Taste of Hearth Cooking

To prepare the receipt (recipe) To pickle anything greene: my second Cousen Clerke, the first step is to boyle a pickle with halfe vinegar, and halfe water, with salt and nutmeg sliced, cloves, and mace. Note that the word pickle refers to the solution that the carrots will be covered to preserve them.

To prepare the receipt (recipe) To pickle anything greene: my second Cousen Clerke, the first step is to boyle a pickle with halfe vinegar, and halfe water, with salt and nutmeg sliced, cloves, and mace. Note that the word pickle refers to the solution that the carrots will be covered to preserve them.

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Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: , , , , ,

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