Posted by: hearttohearthcookery | January 21, 2026

Lofe Sugar and Water-A Taste of Hearth Cooking

After the citron melon has been cut into small pieces for the receipt (recipe) The American Citron take two pound of lofe sugar, one pint of water put all into a kettle.

After the citron melon has been cut into small pieces for the receipt (recipe) The American Citron take two pound of lofe sugar, one pint of water put all into a kettle.

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Posted in American citron melon, confectionery, culinary history, food, food history, Preserving with sugar, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 19, 2026

Cut Small Pieces-A Taste of Hearth Cooking

After the rind has been cut off the citron melon for the receipt (recipe) The American Citron Melon cut it into small pieces. It is a time consuming process as the rind is dense but very important for the outcome of the process.

After the rind has been cut off the citron melon for the receipt (recipe) The American Citron Melon cut it into small pieces. It is a time consuming process as the rind is dense but very important for the outcome of the process.

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Posted by: hearttohearthcookery | January 17, 2026

Take the Rine-A Taste of Hearth Cooking

Even though Amelia Simmons names the receipt (recipe) The American Citron in her 1796 receipt book American Cookery, the first step is Take the rine of a large watermelon not too ripe.  The fruit is an ancestor of the watermelon known today. It became know as the American citron melon due to is usage to replace the preserved fruit citron in this country.

Even though Amelia Simmons names the receipt (recipe) The American Citron in her 1796 receipt book American Cookery, the first step is Take the rine of a large watermelon not too ripe.  The fruit is an ancestor of the watermelon known today. It became know as the American citron melon due to is usage to replace the preserved fruit citron in this country.

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Posted by: hearttohearthcookery | January 15, 2026

The American Citron Revisited-A Taste of Hearth Cookery

The American citron melon is very hard fleshed and bland and many consider it inedible.  At the least, it is not palatable but its story in this country is wonderful.  The candied rind of this melon was substituted in receipts (recipes) brought to this country by European colonists that called for candied citron (a citrus fruit).  The next receipt is The American Citron from Amelia Simmons' American Cookery.

The American citron melon is very hard fleshed and bland and many consider it inedible.  At the least, it is not palatable but its story in this country is wonderful.  The candied rind of this melon was substituted in receipts (recipes) brought to this country by European colonists that called for candied citron (a citrus fruit).  The next receipt is The American Citron from Amelia Simmons’ American Cookery.

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Posted in American citron melon, culinary history, food, food history, Preserving with sugar, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 13, 2026

A Plum Puding Boyled-A Taste of Hearth Cooking

After the receipt (recipe) A plum puding Boyled has hung to rest for an hour the string is untied and the cloth removed very slowly and carefully.  The pudding is now ready to be dished and a butter based sauce ladled over for a beautiful gloss.

After the receipt (recipe) A plum puding Boyled has hung to rest for an hour the string is untied and the cloth removed very slowly and carefully.  The pudding is now ready to be dished and a butter based sauce ladled over for a beautiful gloss.

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Posted in boiled pudding, culinary history, food, food history, pudding bag, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 11, 2026

Rest and Open-A Taste of Hearth Cooking

After the receipt (recipe) A plum puding Boyled has boiled for three hours in a linen pudding bag, it needs to be hung to rest above a kettle as the bag continues dripping.  I allow at least an hours rest before untying the bag and opening.  If it is not hung, the pudding will lose its characteristic round shape for service.

After the receipt (recipe) A plum puding Boyled has boiled for three hours in a linen pudding bag, it needs to be hung to rest above a kettle as the bag continues dripping.  I allow at least an hours rest before untying the bag and opening.  If it is not hung, the pudding will lose its characteristic round shape for service.

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Posted in boiled pudding, culinary history, food, food history, pudding bag, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 9, 2026

Boyle 3 Howers-A Taste of Hearth Cooking

After the pudding bag filled with the receipt (recipe) A plum puding Boyled has been slowly lowered into the kettle of boiling water and its string secured to the trammel so the bag does not sit on the bottom of the kettle, it will boyle 3 howers.

After the pudding bag filled with the receipt (recipe) A plum puding Boyled has been slowly lowered into the kettle of boiling water and its string secured to the trammel so the bag does not sit on the bottom of the kettle, it will boyle 3 howers.

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Posted in boiled pudding, culinary history, food, food history, pudding bag, Puddings, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 7, 2026

Pudding Bag-A Taste of Hearth Cooking

After the batter for the receipt (recipe), A plum puding Boyled, has been put in a cloath the ends of the cloth are tied together with linen twine to form a bag.  The pudding bag is then carefully placed in a kettle of boiling water.

After the batter for the receipt (recipe), A plum puding Boyled, has been put in a cloath the ends of the cloth are tied together with linen twine to form a bag.  The pudding bag is then carefully placed in a kettle of boiling water.

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Posted in culinary history, food, food history, pudding bag, Puddings, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 5, 2026

Put in a Cloath-A Taste of Hearth Cooking

After the currants and raisins have been added to the batter for the receipt (recipe) A plum puding Boyled stir all together and put it in a cloath.  When using a pudding bag (a yard square of linen) I use a round colander to prepare the bag.

After the currants and raisins have been added to the batter for the receipt (recipe) A plum puding Boyled stir all together and put it in a cloath.  When using a pudding bag (a yard square of linen) I use a round colander to prepare the bag.

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Posted in culinary history, Currants, food, food history, pudding bag, Puddings, Raisins, receipts, recipes | Tags: , , , ,

Posted by: hearttohearthcookery | January 3, 2026

Curants and Raysons-A Taste of Hearth Cookery

After the suet has been added to the batter for the receipt (recipe) A plum puding Boyled then put in 3 quarters of a pound of curants and raysons together.

After the suet has been added to the batter for the receipt (recipe) A plum puding Boyled then put in 3 quarters of a pound of curants and raysons together.

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Posted in culinary history, Currants, food, food history, Puddings, Raisins, receipts, recipes | Tags: , , , ,

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