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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After the stalks were removed from the first pound of red currants for the receipt (recipe) To preserve red Currans whole, a wood masher was used to crush the berries in the first step to prepare juice.
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Posted in culinary history, Currants, food, food history, Food preservation, Preserving with sugar, receipts, recipes, wood masher | Tags: culinary history, food, food history, Food preservation, foodways
For the receipt (recipe) To preserve red CURRANS whole pick two pounds of currans from the stalks. I picked two pounds total but pictured is only one pound of currants which I removed from the stalks to make the juice for the receipt.
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Red currants (Ribes rubrum) are grown on shrubs that produce a gem-like clusters of red fruit in June to mid-July. Europeans brought this tart, popular berry to the New World. The next receipt (recipe) is To preserve red Currans whole. The word currans and not currants was typically used in both 17th and 18th century receipts.
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After the sliced shallot has been added to the gravy for the receipt (recipe) A very good way to fry Beefsteaks pour it upon them (the steaks). And Elizabeth Raffald wrote: I think this is the best way of dressing beef steaks.
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Posted in Beef, culinary history, food, food history, receipts, recipes, shallots | Tags: culinary history, food, food history, foodways
After the steaks are fried a light brown over a quick fire for the receipt (recipe) A very good way to fry Beefsteaks slice a shallot…and put in the gravy that was drawn from them.
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Posted in Beef, culinary history, food, food history, receipts, recipes, shallots | Tags: culinary history, food, food history, foodways
After the gravy has been removed from the stew pan for the receipt (recipe) A very good way to fry Beef steaks fry them a light brown over a quick fire…then put them in a hot pewter dish. A hot tin dish was used as pictured instead of a pewter dish.
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Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
When the beef steaks are done almost enough for the receipt (recipe) A very good way to fry Beefsteaks pour all the gravy into your basin and put more butter in your pan.
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Posted in Beef, culinary history, food, food history, Pewter basin, receipts, recipes | Tags: culinary history, food, foodways
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