Heart to Hearth Cookery

   To make a Cream-taert is from Peter Rose’s translation of the Dutch receipts (recipes) in her book The Sensible Cook: Dutch Foodways in the Old and New World.  The translated receipt that was re-created is:  Take a pint of sweet Cream, , 4 Egg yolks beaten with Rosewater and some Wheat-flour to make it somewhat thick, cook this in the pan on coals stirring constantly so that it does not burn.  When it has come to a boil, add Sugar to it and continue to boil until it is done.  Pour it in your Dough and let it bake.

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