Pictured is the receipt (recipe) To make a tarte of strawberyes presented to table. The receipt reads: Take and strayne theym wyth the yolkes of foure egges, and a little whyte breade grated, then season it up wyth suger and swete butter and so bake it. A Proper New Booke of Cokerye (author unknown).
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, Food preservation, strawberries
The tart, prepared from the receipt (recipe) To make a tart of strawberyes, is cooling after being baked in a tin baker in front of the fire.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, foodways, strawberries
The receipt (recipe) To make a tarte of strawberyes was baked in a tin baker utilizing the reflective heat from the fire. The tart was rotated frequently for even baking.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts, Tin baker | Tags: culinary history, food, food history, foodways, strawberries
After the mixture of mashed strawberries, four egg yolks, and grated white bread has been strained for the receipt (recipe) To make a tart of strawberyes, then season it up with suger and swete butter. The tart is now ready for baking.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, Food preservation, foodways, strawberries
After the strawberyes have been mixed wyth the yolkes of foure egges, and a little whyte breade grated for the receipt (recipe) To make a tarte of strawberyes, strayne it before filling the paste for a tart.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, Food preservation, foodways, strawberries
After the strawberries have been mashed, four egg yolks whisked, add a little whyte breade grated for the receipt (recipe) To make a tarte of strawberyes.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, foodways, strawberries
After mashing some strawberries for the receipt (recipe) To make a tarte of strawberries take the yolkes of foure egges whisk and mingle them with the mashed strawberries.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, Food preservation, foodways, strawberries
After the strawberries (Fragaria virginiana) were washed in a colander, the hulls were removed and the berries mashed for the receipt (recipe) To make a tarte of strawberyes.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts, wood masher | Tags: culinary history, food, food history, foodways, strawberries
The first of three strawberry receipts (recipes) is To make a tarte of strawberyes and step one is to take strawberyes. The native strawberry to eastern North America, Fragaria virginiana, is pictured on the table in the colander.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries, tarts | Tags: culinary history, food, food history, foodways, strawberries
Fragaria virginiana is a native strawberry and member of the rose family. The garden strawberry was first bred in Brittany, France in the 1750’s by crossing the Fragaria virginiana from eastern North America with Fragaria chiloensis from Chili. The strawberries pictured will be used to prepare three receipts (recipes)-To make a tarte of Strawberyes, To make Strawberry-water and Strawberries.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Strawberries | Tags: culinary history, food, food history, foodways, strawberries
Heart to Hearth Cookery 