Posted by: hearttohearthcookery | September 23, 2024

Well-made Mustard-A Taste of Hearth Cooking

The receipt (recipe) To pickle Peaches called for a Pint of the best well-made Mustard. I used E. Smith's 1725 receipt for making the mustard: grind the seed into flour and mix the flour with white wine vinegar.  The flour was made by grinding mustard seed.

The receipt (recipe) To pickle Peaches called for a Pint of the best well-made Mustard. I used E. Smith’s 1725 receipt for making the mustard: grind the seed into flour and mix the flour with white wine vinegar.  The flour was made by grinding mustard seed.

Visit my website at:   www.hearttohearthcookery.com

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

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