After a glass of brandy was mixed with the batter for the receipt (recipe) A Goose Bery Pudding with a dust of flower. Flour was typically spelled flower in 18th century receipts.
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Posted by: hearttohearthcookery | August 17, 2023
A Dust of Flower-A Taste of Hearth Cooking
Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 15, 2023
Add Brandy-A Taste of Hearth Cooking
After the cinnamon and nutmeg were added to the sieved gooseberries and butter for the receipt (recipe) A Goose Bery Pudding a glass of brandy was added. The brandy is in my hand blown glass brandy snifter.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 13, 2023
Add Cinaman and Nutmeg-A Taste of Hearth Cooking
After the boiled gooseberries have been strained through a sieve and mixed with melted butter for the receipt (recipe) A Goose Bery Pudding mix it up with some cinaman and nutmeg.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 11, 2023
Mix with Melted Butter-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | August 9, 2023
Strain Through Sieve-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | August 7, 2023
Boyle Soft-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | August 5, 2023
Top and Tail-A Taste of Hearth Cooking
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | July 31, 2023
Gooseberries-A Taste of Hearth Cooking
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | July 29, 2023
Put in Berry Bottles-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | July 27, 2023
Boil Till Clear-A Taste of Hearth Cooking
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.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, Currants, 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 