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 by: hearttohearthcookery | September 29, 2024
Ginger Sliced-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Food preservation, Ginger, Peaches, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
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.
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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 | 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.
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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 | 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.
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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
Posted by: hearttohearthcookery | September 21, 2024
Wipe with Cloth-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | September 19, 2024
Let Stand Three Days-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | September 17, 2024
Take Your Peaches-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | September 15, 2024
Paper and Leather-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | September 13, 2024
In a Gally Pot-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | September 11, 2024
Power into Platter-A Taste of Hearth Cooking
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.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
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Heart to Hearth Cookery 