After the peaches have stood three days in the solution of salt water for the receipt (recipe) To pickle Peaches take them out, and wipe them carefully with a fine soft Cloth and lay them in your Glass or Jar. Pictured is the glass jar I am using for this receipt.
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Posted in culinary history, food, food history, Food preservation, Peaches, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After selecting the unbruised peaches for the receipt (recipe) To pickle Peaches then take Spring-water, as much as you think will cover them; make it strong enough to bear an Egg by adding salt. Let them stand three Days.
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Posted in culinary history, food, food history, Food preservation, Peaches, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
For the receipt (recipe) To pickle Peaches take your peaches when they are at full growth…be sure they are not bruised.
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Posted in culinary history, food, food history, Food preservation, Peaches, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the receipt (recipe) To preserve Cherries has been put up in a gally pot put a piece of white paper on them and cover them with a soft leather.
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Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
When the receipt (recipe) To preserve Cherries is between hot and colde on the earthen platter put them up in a pot, or put them in gallie-pots to keepe all the yeare.
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Posted in Cherries, culinary history, food, food history, Food preservation, Gally pot, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the liquor with three parts sugar added tests thick like gellie for the receipt (recipe) To preserve Cherries then take them off the fire, and power them into an earthen platter. The word power is pour.
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Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the third part of sugar added to the cherries has riseth up frothie and has been scummed very cleane for the receipt (recipe) To preserve Cherries then set them on the fire until it be something thick, you may know when they are enough by dropping a little on a sawcer on the bottome of it, if it be thicke like gellie; then take them off the fire.
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Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the second part of the sugar has been added, boiled and scummed for the receipt (recipe) To preserve Cherries then put in the third part of Sugar & yet againe, set it over the fire, and when it riseth up frothie, take it off and scum it very cleane.
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Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the cherries in the liquor have been boiled and scummed with the first part of the sugar for the receipt (recipe) To preserve Cherries put the second part of the Sugar into them & set them on the fire again & let them boil as fast as they can, and when they boile up take it off and scum it.
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Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the stalks have been cut short on the cherries for the receipt (recipe) To preserve Cherries then put the Cherries into the red liquor, and make them boile as fast as they can, until they rise up frothie, then take them off the fire and scum them.
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Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Heart to Hearth Cookery 