After the sugar, sack and egg mixture have been strained into a basin for the receipt (recipe) To make a Sack Posset set this (the bason) over a Chafing-dish of Coals.
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Posted by: hearttohearthcookery | October 25, 2024
Over a Chafing-Dish-A Taste of Hearth Cooking
Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 21, 2024
Strain into Bason-A Taste of Hearth Cooking
After the mixture of sack, sugar and nutmeg has been put to the Eggs for the receipt (recipe) To make a Sack Posset strain all into a Bason.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 19, 2024
Sack, Sugar, Nutmeg-A Taste of Hearth Cooking
The very last sentence of the receipt (recipe) To make a Sack Posset is You may put into the Sack and sugar two small nutmegs. This is not unusual in 18th century receipts for the addition of ingredients to not be listed in order and it is always wise to read the entire the entire receipt first.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, nutmeg, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 17, 2024
Sugar in Sack-A Taste of Hearth Cooking
After the eggs have been beaten very well for the receipt (recipe) To make a Sack Posset dissolve a Pound of Sugar in a Pint of Sack. The quantity pictured is 1/3 pound of sugar to 1/3 pint of sack (a very dry sherry).
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Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
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.
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Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, posset, posset pot, receipts, recipes | Tags: culinary history, food, food history, foodways
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.
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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
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Food preservation, Peaches, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Food preservation, Peaches, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Food preservation, Peaches, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
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Heart to Hearth Cookery 