Archaeologists Are Recreating Recipes from 17th-Century Ships

http://mentalfloss.com/article/503719/archaeologists-are-recreating-recipes-17th-century-ships

London Ice House Discovered.

More Images Here: https://gizmodo.com/enormous-18th-century-ice-house-re-discovered-under-lon-1831360390?IR=T

Pickling Eggs.

Preserving Eggs.

Archaeology of the Cod Fishery: Damariscove Island

https://books.openedition.org/pur/115370?lang=en

A Survey of 18th- and 19th-Century Food Preservation Techniques in Philadelphia 2.

The American Practical Cyclopaedia (1866) includes specific instructions for storing

cabbages.

To Keep Cabbages in Winter: Cut the heads out with two

or three courses of outside leaves upon them, fold close to

the head, pack them in barrels or boxes, set them in a cellar,

if the cellar is dry, keep outside leaves on top of the

cabbage, to exclude enough air to prevent wilting. It is

better still to pack the cabbage heads as above with nice

damp moss…it will preserve the cabbage just sufficiently

damp and fresh all winter. Beets, carrots, celery, etc., may

also be kept finely this way.53

A Survey of 18th- and 19th-Century Food Preservation Techniques in Philadelphia 1.

If you wish to salt fat pork, scald coarse salt in water and

skim it, till the salt will no longer melt in the water. Pack

your pork down in tight layers; salt every layer; when the

brine is cool, cover the pork with it, and keep a heavy stone

on top to keep the pork under brine. Look to it once in a

while, for the first few weeks, and if the salt has all melted,

throw in more. This brine, scaling and skimmed every time

it is used, will continue good twenty years. The rind of the

pork should be packed towards the edge of the barrel.44

Salting meat was a less time consuming task that salting pork. Child explained

that “you have nothing to do but rub in salt plentifully, and let it set in the cellar a day or

two…In summer, it will not keep more than a day and a half; if you are compelled to

keep it longer, be sure and rub more salt, and keep it carefully covered from cellarflies.”

45

43 Deborah Norris Logan, Diary VII, December 28, 1824. Historical Society of Philadelphia, Pennsylvania.

Food Preserving PDF.

http://www.history.org/history/teaching/enewsletter/volume5/images/factsheets.pdf

Australian Timbers for fire & meat smoking.

CLICK ON IMAGES FOR A LARGER PICTURE.

Pickling Onions in 18th Century England, & Know Your Onions.

Know Your Onions: https://britishfoodhistory.wordpress.com/2012/10/07/know-your-onions/

More Information At: http://savoringthepast.net/2015/08/01/pickling-onions-in-18th-century-england/

More On Dried Corn. Reply to a follower.

"How do you know when you're corn is done drying? What should it look like when it is done, and how long should it take? I am new to drying corn".

Depending on the drying process you use, & the amount of heat used, it can take anywhere from 15-20 minutes in or over a fire, to two weeks or more hanging. When the corn is dry, it is noticeably smaller, shriveled, & much harder to the touch. If it is dried on the cob, it will come away from the cob with very little effort.

Corn hung by the gathered husk on a line in the author's home near their heater.

The same corn dried on the cob.

Dried corn removed from the cob.

Dried, Parched & Popped Corn By Keith H Burgess. VIDEO.

Drying Corn On The Cob For Storing Or Trail Food. VIDEO.

Heritage Native corn is braided by their husks and hung to finish the drying process. Demonstrated by www.WoodlandIndianEDU.com

http://woodlandindianedu.hubpages.com/hub/historic-native-american-foods-of-the-northeast#;

Archive for the ‘corn’ Category. FORTBLOG.

https://prickettsfort.wordpress.com/category/corn/

The Pemmican Manual

You can substitute other meats and dried fruits that are available in your area.

http://nativeamericannetroots.net/diary/1377

The Pemmican Manual PDF : http://www.traditionaltx.us/images/PEMMICAN.pdf

Sausages the 18th-century way. a Link.

Travels and travails in 18th-century England

http://phdpanacea.wordpress.com/2012/11/10/sausages-the-18th-century-way/

http://wellcomelibrary.blogspot.com.au/2010/11/sausage-follows-flag.html