[New post] Sabotiere Ready!-A Taste of Hearth Cooking

hearttohearthcookery posted: " My table is ready for the receipt (recipe) To make Gooseberry Cream Ice which would be referred to as gooseberry ice cream today.  From left to right on the table are two original sabotieres, a bag of salt and gourd spoon, a sieve with a few very ripe" Bites of Food History Sabotiere Ready!-A Taste of Hearth Cooking hearttohearthcookery Sep 5 My table is ready for the receipt (recipe) To make Gooseberry Cream Ice which would be referred to as gooseberry ice cream today.  From left to right on the table are two original sabotieres, a bag of salt and gourd spoon, a sieve with a few very ripe gooseberries remaining from my preserving fresh picked ripe gooseberries a month prior, a gally pot of preserved gooseberries to be used in the ice cream which were strained through the sieve, a second sieve in a pewter basin, a wood masher, my reproduction pewter sabotiere and coopered bucket ready for the ice and salt. Comment Like You can also reply to this email to leave a comment. Unsubscribe to no longer receive posts from Bites of Food History. Change your email settings at manage subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2023/09/05/sabotiere-ready-a-taste-of-hearth-cooking/

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