After the pickle has been boiled for the receipt (recipe) To Pickle Eggs bruise some cochineal. The red coloring was derived from the female scale (Dactylopius coccus or cochineal) which fed off the prickly pear cactus. Both cochineal and prickly pear cactus were native to Mexico and South America. After Spain’s conquests in the New World in the early 16th century, it had a monopoly on cochineal and thus very expensive in England.
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Posted in Cochineal, culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, foodways, pickling
After a pickle has been made with white wine vinegar, a blade of mace, a bunch of sweet herbs, and a little whole pepper for the receipt (recipe) To Pickle Eggs bring the pickle to a boil. The sweet herbs used were rosemary and thyme.
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Posted in culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the eggs have been boiled hard and cooled for the receipt (recipe) To Pickle Eggs make a pickle of white-wine vinegar, a blade of mace, a bunch of sweet herbs, and a little whole pepper.
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The first step in the preparation of the receipt (recipe) To Pickle Eggs is boil the eggs very hard, peel them, and put them in cold water, shifting them until they are cold.
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All ingredients and equipment are ready on the table for the preparation of the 1777 receipt (recipe) To Pickle Eggs. Spices, cochineal, brass mortar and pestle, rag, hard boiled eggs in the front and basket of sweet herbs, glass preserving jar, preserving kettle, and white wine vinegar in the back.
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After the plum pudding balls have been boiled for half an hour for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt serve them with buter and suger and a little rose water and vinegar.
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After the balls have been worked up and down in flour that the outside is hardened for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt let ye water boyle before you put them in to cook. You must boyle them halfe an hour but not very fast.
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After balls are made with grated bread added to the eggs, rosewater, currants, nutmeg, and shredded suet for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt worke them up and down in flower that the outside may be hardened.
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Posted in culinary history, Currants, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After two handfuls of beef suet have been added to the eggs, sugar, rosewater, currants and nutmeg for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt next is a little salt and grated bread enough to make it stiff to wrap in balls.
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Posted in culinary history, Currants, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the grated nutmeg has been added to the beaten eggs, sugar, rosewater and currants for the receipt (recipe) To make little plum puddings: My Lady How’s receipt 2 handfuls of Beefe suet shred small is next.
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Posted in culinary history, food, food history, receipts, recipes, suet | Tags: culinary history, food, foodways, puddings
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