Posted by: hearttohearthcookery | June 21, 2025

The Crust-A Taste of Hearth Cooking

After the cinnamon has been added to the sugar for the rhubarb tart receipt (recipe) in the 1739 letter from Peter Collinson to John Bartram of Philadelphia, the crust is laid on top as the choice in the receipt is to make a pie (bottom and top crust) or a tart with a top crust only.  The yellow is egg yolk.

After the cinnamon has been added to the sugar for the rhubarb tart receipt (recipe) in the 1739 letter from Peter Collinson to John Bartram of Philadelphia, the crust is laid on top as the choice in the receipt is to make a pie (bottom and top crust) or a tart with a top crust only.  The yellow is egg yolk.

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

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