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 by: hearttohearthcookery | October 9, 2020
With Beaten Cinnamon-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | September 29, 2020
To Bake Preserved Gooseberries-A Taste of Hearth Cooking
Pictured is the receipt (recipe) To bake preserved Gooseberries in pies presented to table. The fine paste cut lid is now iced and preserved gooseberries and candied Heart’s Ease used for garnishing.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 27, 2020
Baked Coffin-A Taste of Hearth Cooking
Pictured is the coffin for the receipt (recipe) To bake preserved Gooseberries in pies just out of the oven. The next step is to ice the fine paste cut lid.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 25, 2020
Lid on Coffin-A Taste of Hearth Cooking
The fine paste cut lid to identify the coffin as gooseberry is placed on the pie and the edges washed with egg yolk. The receipt (recipe) To bake preserved Gooseberries in pies is now ready for the oven.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 23, 2020
Good Store Refined Sugar-A Taste of Hearth Cooking
After the cloves and cinnamon are put on the gooseberries for the receipt (recipe) To bake preserved Gooseberries in pies put on a good store of refined sugar.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | September 21, 2020
Cloves With Some Cinnamon-A Taste of Hearth Cooking
After the gooseberries have been put into the coffin for the receipt (recipe) To bake preserved Gooseberries in pies put cloves on with some cinnamon.
Visit my website at: www.hearttohearthcookery.com
Posted in Coffins, culinary history, food, food history, gooseberries, Pyes (pies), receipts, recipes | Tags: Coffins, culinary history, food, food history, foodways
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Heart to Hearth Cookery 