After the baking of the cream, egg yolk and sugar mixture for the receipt (recipe) To make a Rasberry Tart, let it stand till it is cold and the cut Puff-paste lid is laid on the cooled tart. The first baking was a layer of fresh raspberries strewed with sugar now covered with the custard and paste.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, raspberries
The first baking of the receipt (recipe) To make a Rasberry Tart was a layer of raspberries laid on Puff-paste with sugar strewed over them and closed with a lid. After that baking, the lid is cut up and a mixture of egg yolks, cream and sugar poured over the already baked raspberries and the custard is baked. The tart is pictured in a bake kettle on a bed of oven ready for the bake kettle lid and more embers for the second baking.
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Posted in bake kettle, culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, raspberries
After the egg yolks have been well-beaten with a half pint of cream and a little fine Sugar for the receipt (recipe) To make a Rasberry Tart put in the mixture in the tart.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, raspberries
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: culinary history, food, food history, foodways, raspberries
After the receipt (recipe) To make a Rasberry Tart finished its first baking in the tin baker, the directions were to cut it up (the lid). I cut up the lid in wedge shaped pieces and removed them to another dish.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, raspberries
For the first baking of the receipt (recipe) To make a Rasberry Tart a tin baker was used. The tin baker is placed in front of the bed of embers and fire and the reflective heat bakes the tart. The tart must be rotated during this process for even baking.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts, Tin baker | Tags: culinary history, food, food history, foodways, raspberries
After the raspberries have been strewed with double-refined sugar (almost white) for the receipt (recipe) To Make a Rasberry Tart close up the tart. The same puff paste is used to lid the tart but note that paste is deliberately keep separate from paste that was laid in the Patty-pan.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, raspberries
After the raspberries are laid in the Puff-paste for the receipt (recipe) To make a Rasberry Tart strew over them double-refin’d Sugar.
Double refined sugar, the result of reboiling, recrystallization, and a second refining, was off-white.
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Posted in culinary history, double-refined, food, food history, raspberries, receipts, recipes, Sugar, tarts | Tags: culinary history, food, food history, foodways, raspberries
For the receipt (recipe)To make a Rasberry Tart make Puff-paste, lay it in a Patty-pan, then lay in your rasberries. This is the second receipt that I prepared using some of the four quarts of raspberries I harvested from my canes this summer.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, Food preservation, foodways, raspberries
After the raspberries have been squeezed strongly for the receipt (recipe) To make Rasberry Water add such a Quantity of Water and Sugar as will make a pleasant Liguor. The raspberry water is in a reproduction hand blown glass decanter of Thomas Jefferson.
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Posted in Beverages, culinary history, food, food history, raspberries, receipts, recipes, waters | Tags: beverages, culinary history, food, food history, foodways, raspberries
Heart to Hearth Cookery 