After the mixture of strained plums, cream, eggs, sugar, ginger and roseflower water is cold for the receipt (recipe) Plum Tart-my Lady Sheldons Receipt, rayse a tart and put it into; cutt a cover and Ice it. As this was part of my outside pandemic cooking I was using a bake kettle and not a bake oven in which I could set an icing so as pictured I used an egg yolk wash on the cut hearts.
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Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the mixture of strained plums, cream, eggs, sugar, ginger and roseflower water have been boiled again till thick for the receipt (recipe) Plum Tart-my Lady Sheldons Receipt, put it into a dish until cold. The picture shows how thick the mixture is before cooling.
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Posted in culinary history, food, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
After the eggs, sugar, ginger and rose flower water have been added to the mixture of plums and cream for the receipt (recipe) Plum Tarts-my Lady Sheldons Receipt boyle it againe till it be thike still stiring it.
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Posted in culinary history, food, food history, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, Food preservation, foodways
After the eggs have been well beaten and added to the strained plums for the receipt (recipe) Plum Tarts: my Lady Sheldons Receipt then put to it a little ginger, rosewater; and suger to your tast.
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After the hot preserved plum and cream mixture is strained through a sieve, the receipt (recipe) Plum Tart: my Lady Sheldons Receipt states to put to it three eggs well beaten. But always read the entire receipt as the last sentence explains that in winter put to it six eggs. It was not winter but not yet plum season and I was using my preserved whole plums from last season so I used six eggs.
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After the preserved whole plums have been boiled with cream for the receipt (recipe) Plum Tart-my Lady Sheldons Receipt, while hot it is strained through a sieve. Pictured is what the strayne looked like-a wonderful pink color and fragrant in smell.
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After the slit plums have been boiled with the cream until all of them are broke for the receipt (recipe) Plum Tarts-my Lady Sheldons Receipt whilst it is prety hott strayne it.
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After a halfe a pinte of creame has been put into the skillet with the slit plums for the receipt (recipe) Plum Tarts-My Lady Sheldons Receipt, let it boyle till the plums are all broke; and it be prety thike stiring it all the while.
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Posted in culinary history, food, food history, Pandemic foodways, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
For the receipt (recipe) Plum Tarts-my Lady Sheldons Receipt, take a quart of plums..slit them; then take halfe a pinte of creame put it into a skillit with ye plums.
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The 1681 receipt (recipe) Plum Tarts – My Lady Sheldons Receipt starts with Take a quart of plums and wipe them cleane. Pictured are the whole plums I preserved in sugar in my gally pot after I drained them of the syrup for the receipt when fresh plums are not in season.
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Posted in culinary history, food, food history, Gally pot, Plums, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 