After the design and egg yolk was applied to the fine paste lid for the coffin, To make a Cherry Tart, the receipt (recipe) was baked.
Visit my website at: www.hearttohearthcookery.com
Posted by: hearttohearthcookery | October 19, 2020
Cherry Tart Baked-A Taste of Hearth Cookery
Posted in Cherries, Coffins, culinary history, food, food history, receipts, recipes, tarts | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 17, 2020
Cherry Tart Lid Design-A Taste of Hearth Cooking
The 17th century lid design that indicates that the tart is a receipt (recipe) for a cherry tart has been applied with beaten egg yolk design highlights. The receipt To make a Cherry Tart is now ready for baking.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, Coffins, culinary history, food, food history, receipts, recipes, tarts | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 15, 2020
Close It Up-A Taste of Hearth Cooking
After the beaten cinnamon, ginger and sugar has been added to cherries in the coffin for the receipt (recipe) To make a Cherry Tart, then close it up with a fine paste (pastry) lid.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, Coffins, culinary history, food, food history, receipts, recipes, tarts | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 13, 2020
With the Spices: Sugar-A Taste of Hearth Cookery
Sugar is added next with the beaten cinnamon and grated cloves to the receipt (recipe) To make a Cherry Tart.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, Coffins, culinary history, food, food history, receipts, recipes, tarts | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 11, 2020
Grated Ginger-A Taste of Hearth Cooking
After the beaten cinnamon was added to receipt (recipe) To make a Cherry Tart, ginger was grated into the coffin.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, culinary history, food, food history, Ginger, receipts, recipes, tarts | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 9, 2020
With Beaten Cinnamon-A Taste of Hearth Cooking
After the stoned cherries were laid in the tart for the receipt (recipe) To make a Cherry Tart, beaten cinnamon was added. The Ceylon cinnamon was beaten in a brass mortar and pestle.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, culinary history, food, food history, receipts, recipes, tarts | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 7, 2020
Lay Cherries Into Tart-A Taste of Hearth Cooking
Once all the cherries are all stoned for the receipt (recipe), To make a Cherry Tart lay the cherries into the tart (coffin).
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, Coffins, culinary history, food, food history, receipts, recipes, tarts | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 5, 2020
Take Out the Stones-A Taste of Hearth Cooking
After the coffin was prepared for the receipt (recipe) To make a Cherry Tart, it was time to take out the stones leaving the cherry in one piece.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, Coffins, culinary history, food, food history, receipts, recipes, tarts | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | October 4, 2020
Coffin for the Tart-A Taste of Hearth Cooking
The coffin, formed from a tough paste (pastry) made by boiling water, melting the fat in that water and adding flour, is now ready for the receipt (recipe) To make a Cherry Tart.
Visit my website at: www.hearttohearthcookery.com
Posted in Cherries, Coffins, culinary history, food, food history, receipts, recipes, tarts | Tags: Coffins, culinary history, food, foodways
Posted by: hearttohearthcookery | October 1, 2020
Cherries for a Tart-A Taste of Hearth Cooking
Fresh cherries ready for the receipt (recipe) To make a Cherry Tart from the 17th century receipt book The Accomplis’t Cook by Robert May.
Visit my website at: www.hearttohearthcookery.com
Posted in 17th century foodways, Cherries, culinary history, food, food history, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Categories
- 17th century foodways
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Heart to Hearth Cookery 