Posted by: hearttohearthcookery | April 23, 2020

Rub Through Sieve-A Taste of Hearth Cooking

In the winter for the receipt (recipe), "To make a Plum-Taert", after taking preserved plums from a gally pot, rub them through a sieve.

In plum season fresh plums would be boiled and then rubbed through a sieve for the Dutch receipt (recipe), To make a Plum-Taert, but in the winter plums preserved with sugar and stored in a gally pot are rubbed directly through a sieve.

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Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: , , , , ,

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