After the peas have been seasoned with salt, saffron and butter for the receipt (recipe) Green Peas Tart season with Sugar. This receipt I prepared from a 1744 receipt book but found that it was the essentially the receipt in The Good Housewife’s Jewel, 1596 with some of the English words updated in the 18th century version. The use of sugar as a seasoning was more common in the 16th and 17th centuries.
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Posted in culinary history, food, food history, Peas, receipts, recipes, Sugar, tarts | Tags: culinary history, food, food history, foodways
After the receipt (recipe) Green Peas Tart is seasoned with salt and saffron, the next step is to season with Butter. This new sweet butter is available starting in the spring after the cows have freshened and had their first calf.
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Posted in culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After seasoning the receipt (recipe) Green Peas Tart with salt, season with Saffron. My reproduction saffron cup is to the left of the picture.
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Posted in culinary history, food, food history, Peas, receipts, recipes, Saffron, saffron cup | Tags: culinary history, food, food history, foodways
After the tart is filled with the boiled and drained peas for the receipt (recipe) Green Peas Tart season them with salt. My salt box is to the left of the picture.
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Posted in culinary history, food, food history, Peas, receipts, recipes, Salt box, tarts | Tags: culinary history, food, food history, foodways
After the peas have been drained in the brass colander for the receipt (recipe) Green Peas Tart, then fill your tart. The tart is now ready to be seasoned.
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Posted in culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the peas have been boiled enough for the receipt (recipe) Green Peas Tart drain them. Pictured is the reproduction brass colander that I used to drain the peas.
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Posted in colander, culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the water has come to a boil for the receipt (recipe) Green Peas Tart, the freshly shucked green peas are added and boiled until enough.
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Posted in culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
The step of bringing water to a boil is rare for me to post in a receipt (recipe), But this picture of the water just coming to a boil with a kettle on a ratchet trammel I love, so thus I am posting the very first step in the receipt for Green Peas Tart which is to boil water.
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Posted in culinary history, food, food history, Peas, ratchet trammel, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Fresh picked green peas and equipment are ready for the preparation of the 18th century receipt (recipe) Green Peas Tart.
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Posted in culinary history, food, food history, Peas, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Once the native strawberries are thoroughly dried by the sun, they are preserved and ready to be stored in a clay pot or natural container in the Lenape food storage pit.
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Posted in culinary history, drying, food, food history, Food preservation, Lenape, Native American, receipts, recipes, Strawberries | Tags: culinary history, food, food history, Food preservation, foodways, Lenape, Native American, strawberries
