After sugar has been added to the cut pieces of rhubarb for the receipt (recipe) a rhubarb tart, provided in a 1739 letter from Peter Collinson to John Bartram, a little cinnamon is added. Note the Ceylon stick of cinnamon as this true cinnamon was used in the tart.
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Posted in culinary history, food, food history, receipts, recipes, Rhubarb, tarts | Tags: culinary history, food, food history, foodways
After the stalks of rhubarb have been cut and peeled for the receipt (recipe) that Peter Collinson, English Quaker, sent to John Bartram in 1739 for a rhubarb pie or tart, put them in a crust with sugar. Since I am preparing the receipt as a tart and not a pie, the cut rhubarb was placed in a baking dish and will have a top crust only.
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Posted in culinary history, food, food history, receipts, recipes, Rhubarb, tarts | Tags: culinary history, food, food history, foodways
After the stalks of rhubarb have been cut in two or three pieces for the receipt (recipe) that Peter Collinson wrote to John Bartram in 1739, peel off the rind. With peeling off the rind, most of the stalks lose their red color and the color is very similar to that of gooseberries. The first printed receipt found for a rhubarb tart is in the 1760 The Compleat Confectioner and directs one to peel and cut it (rhubarb stalks) the size of gooseberries.
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In the 1739 letter from Peter Collinson to John Bartram, Peter writes an actual receipt (recipe) for To make rhubarb tarts. All you have to do, is to take the stalks from the root, and from the leaves, cut them in two or three pieces, and peel off the rind. Pictured in my brass colander are stalks cut in three pieces with the rind still on.
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Posted in culinary history, food, food history, receipts, recipes, Rhubarb, tarts | Tags: culinary history, food, food history, foodways
The first notation for rhubarb describing a tart is in a letter written the 22 September 1739 written by Peter Collinson, an English Quaker to John Bartram, a botanist and naturalist, in Philadelphia. Collinson wrote that both Siberian and Rhapentick rhubarb (seeds he had sent Bartram prior) make excellent tarts before most other Fruits fitt for that purpose are ripe.
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Posted in culinary history, food, food history, receipts, recipes, Rhubarb, tarts | Tags: culinary history, food, food history, foodways
After the mixture of fried asparagus, parsley, chibbols and cream has been thickened with egg yolks for the receipt An Amulet of Asparagus pour it on the Amulet and serve.
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Posted in asparagus, Chibbols, culinary history, food, food history, Parsley, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
After the Amulet of Eggs has been dressed on a dish for the receipt (recipe) An Amulet of Asparagus, take the asparagus, parsley and chibbol that was fried and boiled in cream keeping warm in a pipkin and thicken it with Yolks of Eggs.
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Posted in asparagus, Chibbols, culinary history, food, food history, Parsley, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
After the salamander has been used to finish and brown the Amulet of Eggs for the receipt (recipe) An Amulet of Asparagus when it is enough dress it on a Dish. I have “dressed” it in the center of a pewter plate.
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When the mixture of eggs, cream and salt have been cooked enough in the spider for the receipt (recipe) An Amulet of Asparagus a red-hot salamander is used to finish the top.
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Posted in asparagus, culinary history, food, food history, receipts, recipes, salamander | Tags: asparagus, culinary history, food, food history, foodways
After the asparagus, parsley and chibbol have been brought to a boil with the cream for the receipt (recipe) An Amulet of Asparagus then make an Amulet of Eggs. The mixture of asparagus, parsley and chibbol fried in butter was removed from the spider to the green pipkin and the spider now contains the eggs, cream and salt for the amulet.
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Posted in asparagus, Chibbols, culinary history, food, food history, Parsley, receipts, recipes | Tags: asparagus, culinary history, food, food history, foodways
Heart to Hearth Cookery 