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 in culinary history, food, food history, Food preservation, Peaches, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
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: culinary history, food, food history, Food preservation, foodways, pickling
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: culinary history, food, food history, Food preservation, foodways, pickling
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: culinary history, food, food history, Food preservation, foodways, pickling
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: culinary history, food, food history, Food preservation, foodways, pickling
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.
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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 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: culinary history, food, food history, Food preservation, foodways, pickling
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.
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Posted in culinary history, food, food history, Food preservation, Mustard, Peaches, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
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
Heart to Hearth Cookery 