Posted by: hearttohearthcookery | October 14, 2024

Take Thirty Eggs – A Taste of Hearth Cooking

 

The receipt (recipe) To make a Sack Posset reads take thirty Eggs, beat them very well, Yolks and Whites together but I prepared one-third of the receipt so the egg count pictured is ten.

The receipt (recipe) To make a Sack Posset reads take thirty Eggs, beat them very well, Yolks and Whites together but I prepared one-third of the receipt so the egg count pictured is ten.

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Posted in culinary history, food, food history, posset, receipts, recipes | Tags: , , ,

Posted by: hearttohearthcookery | October 11, 2024

Ready for Sack Posset – A Taste of Hearth Cooking

My table is ready for the 1756 receipt (recipe) To make a Sack Posset. Pictured are reproductions of 17th and 18th century posset pots, a Bason, and a chafing-dish of Coals. 

My table is ready for the 1756 receipt (recipe) To make a Sack Posset. Pictured are reproductions of 17th and 18th century posset pots, a Bason, and a chafing-dish of Coals. 

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Posted by: hearttohearthcookery | October 9, 2024

Bladder and Leather-A Taste of Hearth Cooking

After the pickle (the best well-made Mustard, Heads of Garlick, a good Ginger, Cloves, Mace and Nutmegs) have been poured over the peaches for the receipt (recipe) To pickle Peaches tye them close with a Bladder and Leather, they will be fit to eat in Two months.  The bladder in brine and leather are pictured.

After the pickle (the best well-made Mustard, Heads of Garlick, a good Ginger, Cloves, Mace and Nutmegs) have been poured over the peaches for the receipt (recipe) To pickle Peaches tye them close with a Bladder and Leather, they will be fit to eat in Two months.  The bladder in brine and leather are pictured.

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Posted by: hearttohearthcookery | October 5, 2024

Pour Your Pickle-A Taste of Hearth Cooking

After the pickle has been brought to a boil for the receipt (recipe) To pickle Peaches pour the pickle over your peaches laid in the glass pickling jar.  The pickle was prepared with the best well-made Mustard, Heads of Garlick, a good Ginger sliced, Cloves, Mace, and Nutmegs.

After the pickle has been brought to a boil for the receipt (recipe) To pickle Peaches pour the pickle over your peaches laid in the glass pickling jar.  The pickle was prepared with the best well-made Mustard, Heads of Garlick, a good Ginger sliced, Cloves, Mace, and Nutmegs.

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

Posted by: hearttohearthcookery | October 3, 2024

Boil the Pickle-A Taste of Hearth Cooking

After the pickle has been made with white wine vinegar, mustard, garlic, ginger, cloves, nutmeg and mace for the receipt (recipe) To pickle Peaches mix your pickle well together and bring it to a boil.

After the pickle has been made with white wine vinegar, mustard, garlic, ginger, cloves, nutmeg and mace for the receipt (recipe) To pickle Peaches mix your pickle well together and bring it to a boil.

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

Posted by: hearttohearthcookery | October 1, 2024

Cloves, Mace and Nutmeg-A Taste of Hearth Cooking

After the heads of Garlick and a good Ginger sliced has been added to the pickle for the receipt (recipe) To pickle Peaches then add half an ounce of Cloves, Mace, and Nutmegs.

After the heads of Garlick and a good Ginger sliced has been added to the pickle for the receipt (recipe) To pickle Peaches then add half an ounce of Cloves, Mace, and Nutmegs.

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

Posted by: hearttohearthcookery | September 29, 2024

Ginger Sliced-A Taste of Hearth Cooking

After well-made Mustard and Garlick are added to the white wine vinegar pickle for the receipt (recipe) To pickle Peaches a good Ginger sliced is added.  

After well-made Mustard and Garlick are added to the white wine vinegar pickle for the receipt (recipe) To pickle Peaches a good Ginger sliced is added.

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

Posted by: hearttohearthcookery | September 27, 2024

Heads of Garlick-A Taste of Hearth Cooking

The receipt (recipe) To pickle Peaches is written with the quantities of ingredients for every gallon of pickle needed.  To every Gallon (White Wine Vinegar) put two or three Heads of Garlick.  A head of garlic is the whole bulb of garlic which is made of individual lobes attached to the main root.  Since my volume of pickle was small, I used four lobes of a head of garlic in the pickle.

The receipt (recipe) To pickle Peaches is written with the quantities of ingredients for every gallon of pickle needed.  To every Gallon (White Wine Vinegar) put two or three Heads of Garlick.  A head of garlic is the whole bulb of garlic which is made of individual lobes attached to the main root.  Since my volume of pickle was small, I used four lobes of a head of garlic in the pickle.

Visit my website at:   www.hearttohearthcookery.com

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

Posted by: hearttohearthcookery | September 25, 2024

White Wine Vinegar to Fill-A Taste of Hearth Cooking

After the mustard is made for the receipt (recipe) To pickle Peaches and the peaches are laid in your Glass or Jar take as much White Wine Vinegar as will fill your Glass or Jar.

After the mustard is made for the receipt (recipe) To pickle Peaches and the peaches are laid in your Glass or Jar take as much White Wine Vinegar as will fill your Glass or Jar.

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

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

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

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