After the cucumbers were sliced and onion peeled and sliced for the receipt (recipe) To stew Cucumbers, mix and put them in a pan with melted butter for frying.
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Posted by: hearttohearthcookery | September 27, 2026
Ready to Fry-A Taste of Hearth Cooking
Posted in food history, culinary history, food, receipts, recipes, Onions, Cucumbers | Tags: food history, foodways, culinary history, food
Posted by: hearttohearthcookery | September 25, 2026
Onions, Peeled and Cut-A Taste of Hearth Cooking
After six large cucumbers have been sliced for the receipt (recipe) To stew Cucumbers take six large Onions, peel and cut them in slices.
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Posted in food history, culinary history, food, receipts, recipes, Onions, Cucumbers | Tags: food history, foodways, culinary history, food
Posted by: hearttohearthcookery | September 23, 2026
Large Cucumbers Sliced-A Taste of Hearth Cooking
The first step in the preparation of the receipt (recipe) To stew Cucumbers is to take six large Cucumbers, slice them. As the receipt did not specify peeling the cucumbers but did the onions, I left the peel on.
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Posted in Cucumbers, culinary history, food, food history, receipts, recipes | Tags: food history, foodways, culinary history, food
Posted by: hearttohearthcookery | September 21, 2026
Table for To Stew Cucumbers
The next receipt (recipe) is from The Art of Cookery made Plain and Easy by a Lady, H. Glasse, To stew Cucumbers. Pictured is the work table for preparing the receipt
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Posted in food history, culinary history, food, receipts, recipes, Cucumbers | Tags: food history, foodways, culinary history, food
Posted by: hearttohearthcookery | September 19, 2026
To Dry Churrys-A Taste of Hearth Cooking
The receipt (recipe) To Dry Churrys, G. Penn, 1702: Take one pound of Lofe suger and wett it into a syrup, then boyle it till it be prity thick, then put in 4 lb of Churrys, stoned and heat them throuly but not boyle them at all, then Lay them out and dry them in the Sunn.
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Posted in Cherries, culinary history, drying, food, food history, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | September 17, 2026
Dry in the Sunn-A Taste of Hearth Cooking
After the stoned cherries have been laid out for the receipt (recipe) Too Dry Churrys dry them in the sun. This process took much longer than I expected for them to be completely dry.
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Posted in Cherries, culinary history, drying, food, food history, Food preservation, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | September 15, 2026
Lay Them Out-A Taste of Hearth Cooking
After the stoned cherries have been heated thoroughly in the sugar syrup for the receipt (recipe) To0 Dry Churrys lay them out.
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Posted in Cherries, culinary history, drying, food, food history, Food preservation, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | September 13, 2026
Heat Throuly-A Taste of Hearth Cooking
After all the cherries after been stoned for the receipt (recipe) Too Dry Churrys put in the cherries, stoned and heat them throuly but not boyle them at all.
Visit my website at: hearttohearthcookery.com
Posted in Cherries, culinary history, food, food history, Food preservation, receipts, recipes | Tags: culinary history, food, Food preservation, foodways
Posted by: hearttohearthcookery | September 11, 2026
Stone Churrys-A Taste of Hearth Cooking
All the cherries for the receipt (recipe) Too Dry Churrys needed to be stoned whole. I found that the best tool that I had to do this task was not a knife but the end of one of my larding needles which would hold the piece of fat that was used in larding meat or fowl when needed. It worked very nicely as pictured.
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Posted in Cherries, culinary history, food, food history, Food preservation, Larding needle, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Posted by: hearttohearthcookery | September 9, 2026
Boyle Prity Thick-A Taste of Hearth Cooking
After the sugar is wet into a syrup for the receipt (recipe) Too Dry Churrys then boil it till it be prity thick.
Visit my website at: hearttohearthcookery.com
Posted in Cherries, culinary history, food, food history, Food preservation, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
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