To prepare the 18th century receipt (recipe) To Pickle Eggs, first boil eggs hard, make a pickle of white wine vinegar with mace, sweet herbs and whole pepper, then finally bruise and add cochineal to the pickle in a rag. They will be fit to eat in nine or ten days.
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Posted in Cochineal, culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the eggs have been stirred in the cochineal colored pickle until the eggs all look alike for the receipt (recipe) To Pickle Eggs, I placed them in the preserving bottle, untied the herbs and spread them over the top.
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Posted in culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the tied up rag of bruised cochineal has been laid in the pickle for the receipt (recipe) To Pickle Eggs put the eggs into the pickle and stir them a good while , that they may all look alike.
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Posted in Cochineal, culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the bruised cochineal has been tied in a rag for the receipt (recipe) To Pickle Eggs dip it in the vinegar, squeeze it and then let the rag lie in the pickle.
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Posted in Cochineal, culinary history, Eggs, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the cochineal has been bruised for the receipt (recipe) To Pickle Eggs tie it up in a rag.
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Posted in Cochineal, culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the pickle has been boiled for the receipt (recipe) To Pickle Eggs bruise some cochineal. The red coloring was derived from the female scale (Dactylopius coccus or cochineal) which fed off the prickly pear cactus. Both cochineal and prickly pear cactus were native to Mexico and South America. After Spain’s conquests in the New World in the early 16th century, it had a monopoly on cochineal and thus very expensive in England.
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Posted in Cochineal, culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, foodways, pickling
After a pickle has been made with white wine vinegar, a blade of mace, a bunch of sweet herbs, and a little whole pepper for the receipt (recipe) To Pickle Eggs bring the pickle to a boil. The sweet herbs used were rosemary and thyme.
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Posted in culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the eggs have been boiled hard and cooled for the receipt (recipe) To Pickle Eggs make a pickle of white-wine vinegar, a blade of mace, a bunch of sweet herbs, and a little whole pepper.
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Posted in culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
The first step in the preparation of the receipt (recipe) To Pickle Eggs is boil the eggs very hard, peel them, and put them in cold water, shifting them until they are cold.
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Posted in culinary history, Eggs, food, food history, Pickling, receipts, recipes | Tags: culinary history, food, food history, foodways, pickling
All ingredients and equipment are ready on the table for the preparation of the 1777 receipt (recipe) To Pickle Eggs. Spices, cochineal, brass mortar and pestle, rag, hard boiled eggs in the front and basket of sweet herbs, glass preserving jar, preserving kettle, and white wine vinegar in the back.
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Posted in culinary history, Eggs, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Heart to Hearth Cookery 