For the receipt (recipe), To preserve Cherries, the first step is: To every pound of cherries take a pound of sugar. To make certain that Nana is accurate, my granddaughter is keeping an eye on the balance scales.
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Pictured is the finished product of the receipt (recipe), Too Dry Apricocks. The apricots were stoned, heated thoroughly in a syrup, drained and dried in the sun. The result is unbelievable as it is the best apricot fruit leather that I have ever tasted!
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Posted in Apricots, culinary history, drying, food, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
It did not take long in the hot July sun for the apricots to show signs of drying. The receipt (recipe) is Too Dry Apricocks and the apricots were scalded in a syrup, laid out and the final step is to dry them in the sunn.
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Posted in Apricots, culinary history, drying, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the apricots have been thoroughly heated in the sugar syrup for the receipt (recipe), Too Dry Apricocks, and drained, the receipt directs to then Lay them out. The apricots were placed on my drying rack covered with paper.
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Posted in Apricots, culinary history, drying, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
For the receipt (recipe), Too Dry Apricocks, the Apricocks must be scalded and then heated twise and heat them throuly but not boyle them at all. After the second scalding, the apricots are drained before thay bee Laid out.
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Posted in Apricots, culinary history, drying, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
The one pound of Lofe suger is wett into a syrup and boyled till it be prity thick, then the 4 lb of Apricocks, stoned are put in for the receipt (recipe), Too Dry Apricocks.
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Posted in Apricots, culinary history, drying, food, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
The first step in the preparation of the receipt (recipe), Too Dry Apricocks, is to Take one pound of Lofe suger and wett it into a syrup. My granddaughter is weighing a pound of sugar.
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Posted in Apricots, Balance scales, culinary history, drying, food, food history, Food preservation, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
These apricocks (apricots) are from Arneniaca malus major, “The greater Aprecocke tree”, are being readied for the receipt (recipe) Too Dry Apricocks. (Note the 17th century variations in the spelling of apricots.)
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Posted in Apricots, culinary history, drying, food, food history, Food preservation, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
To serve the receipt (recipe), To make Cast Cream, the boiled thickened mixture of raw milk, egg yolks and sugar; cast a little sugar on it and sprinkle rose water thereupon.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
For the receipt (recipe), To make Cast Cream, milk and eggs are tempered together with sugar and cooked over a chafing dish until it is boiled thick enough.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 