Posted by: hearttohearthcookery | August 7, 2021

Yolks of Two and Cream-A Taste of Hearth Cookery

With the lid of the receipt (recipe) To make a Rasberry Tart cut up mix a half a Pint of Cream, and the Yolks of two eggs well-beaten, and a little fine Sugar.

With the lid of the receipt (recipe) To make a Rasberry Tart cut up mix a half a Pint of Cream, and the Yolks of two eggs well-beaten, and a little fine Sugar.

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

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Responses

  1. lalafrance's avatar

    Hi this sounds interesting but seems “incomplete”. It sounds like a receipt for custard. Where does the RaspberryTart come in? Thanks.

    By: lalafrance on August 8, 2021
    at 4:53 pm

    Reply

    • hearttohearthcookery's avatar

      Bites of Food History is one “bite” at a time of a receipt (recipe). The Yolks of Two and Cream is the 10th blog in a series that covers each step. There will be at least two more posts on this receipt and the series ends with a picture of the final product. The tart is cooked covered with a paste lid over the raspberries, the lid is “cut up” and the custard added over the raspberries.

      By: hearttohearthcookery on August 8, 2021
      at 10:31 pm

      Reply


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