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 by: hearttohearthcookery | August 5, 2023
Top and Tail-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 | 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.
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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 | 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.
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
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.
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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 25, 2023
Juice, Loaf Sugar, Berries-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | July 21, 2023
Two Pounds, Half a Pint-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | July 19, 2023
Juice, Half a Pint-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | July 17, 2023
One Pound Mashed-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | July 13, 2023
Pick Two Pounds Currants-A Taste of Hearth Cookery
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.
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
Posted by: hearttohearthcookery | July 11, 2023
Red Currans-A Taste of Hearth Cooking
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.
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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