The roast chicken that is garnished with carrots (To pickle anythinge greene) was placed on a the receipt (recipe) Several Sauces for roast Chickens 6 prepared by slicing onions and boiling them with claret, gravy and salt. This receipt gives a wonderful color to the presentation to table.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, Onions, receipts, recipes, Sauces | Tags: culinary history, food, food history, foodways
The carotts pickled using the receipt (recipe) To pickle anythinge greene: my second Cousen Clerke was presented to table as a garnish for this roasted fowl.
Visit my website at: www.hearttohearthcookery.com
Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Pickle poured over the carotts
After the salt-glazed crock had been filled with the sliced carrots for the receipt (recipe) To pickle anythinge greene: my second Cousen Clerke, the pickle prepared with vinegar, water, salt, nutmeg, cloves and mace was poured to cover all.
Visit my website at: www.hearttohearthcookery.com
Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes, Salt-glazed crock | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the carrots have been sliced for the receipt (recipe) To pickle anythinge greene: my second Cousen Clerke fill a salt-glazed stoneware pot. For pickling, the preservation pot must be stoneware.
Visit my website at: www.hearttohearthcookery.com
Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes, Salt-glazed crock | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the purple (red) carrots had been pared for the receipt (recipe) To pickle anythinge greene: my second Cousen Clerke ; the carrotts are cut in slices ready to be put in the pickle.
Visit my website at: www.hearttohearthcookery.com
Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
When the purple (red) carrot is pared for the receipt (recipe) To pickle anythinge greene: my second Cousen Clarke, the carrot appears close in color to the mid-sixteenth century appearance of the orange carrot that is known today.
Visit my website at: www.hearttohearthcookery.com
Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
The pickle for the receipt (recipe) To pickle any thinge greene: my second Cousen Clerke, needed to include a nuttmeg sliced with the other spices cloves and mace. To slice rather than grate a nutmeg use a sharp knife (and I use one of the larger nutmegs) and slice it with the knife. The results look as pictured above.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, Food preservation, nutmeg, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
To prepare the receipt (recipe) To pickle anything greene: my second Cousen Clerke, the first step is to boyle a pickle with halfe vinegar, and halfe water, with salt and nutmeg sliced, cloves, and mace. Note that the word pickle refers to the solution that the carrots will be covered to preserve them.
Visit my website at: www.hearttohearthcookery.com
Posted in carrots, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Pictured are the purple (red) carrots that I used for the 17th century receipt (recipe) To pickle any thinge greene: my second Cousen Clerke. Daucus carota (the botanical name for carrots) has a very hazy history of origin as archaeological evidence is scanty. In England in the 15th century artists painted carrots as purple (red) and in the mid-16th century English paintings both orange and white taproots appear. Carrots were not known to the New World until 1609 when English colonists planted them in Virginia.
Visit my website at: www.hearttohearthcookery.com
Posted in carrots, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the eighth charge of sugar syrup for the receipt (recipe) Anise Comfits, twelve more charges were added and pictured are anise seeds with 20 coats of sugar.
Visit my website at: www.hearttohearthcookery.com
Posted in Anise seed, comfits, confectionery, culinary history, food, food history, receipts, recipes | Tags: comfits, confectionery, culinary history, food, food history, foodways
Heart to Hearth Cookery 