After the boiled gooseberries half been strained through a horse hair sieve and cooled for the receipt (recipe) A Goose Bery Pudding mix it up with some melted butter. The butter was melted in a posnet and clarified before adding some to the gooseberries.
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Posted in culinary history, food, food history, gooseberries, Posnet, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the gooseberries have been boiled soft for the receipt (recipe) A Goose Bery Pudding strain them through a hair sieve with the back of a spoon. The sieve is a horse hair sieve.
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Posted in culinary history, food, food history, gooseberries, horse hair sieve, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the gooseberries are topped and tailed for the receipt (recipe) A Goose Bery Pudding boyle them soft.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The first step in preparing the receipt (recipe) A Goose Bery Pudding is to top and tail the gooseberries. I used scissors to top and tail each berry.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Gooseberries are a member of the Ribes species as are currants and were favored by the English. The berries both ripe and unripe were used in receipts (recipes) for tarts, sauces, puddings and bottled berries for winter use. My next 18th century receipt is A Goose Bery Pudding.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the red currants have been boiled until clear for the receipt (recipe) To preserve red CURRANS whole let the berries cool and put them in small berry bottles, with a little mutton suet over them.
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Posted in culinary history, Currants, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After a pound and a half of loaf sugar is added to a half pint of currant juice and the currants added for the receipt (recipe) To preserve red CURRANS whole boil them over a slow fire till they are clear.
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Posted in culinary history, Currants, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the half pint of currant juice is added to the preserving kettle for the receipt (recipe) To preserve red CURRANS whole wet a pound and a half of loaf sugar and put in the berries. The berries are two pounds of red currants.
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Posted in culinary history, Currants, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After a half pint of currant juice is made from a pound of red currants for the receipt (recipe) To preserve red CURRANS whole, the half pint is added to the preserving kettle to start the preserving process for the two pounds of fresh red currants in the rye straw basket.
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Posted in culinary history, Currants, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After a pound of red currants were mashed for the receipt (recipe) To preserve red CURRANS whole, the mashed currants were strained through a linen cloth to make half a pint of curran juice.
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Posted in culinary history, Currants, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
Heart to Hearth Cookery 