After the icing is prepared from egg white and sugar and the receipt (recipe) for Green Peas Tart baked in the tine baker, ice it.

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While the receipt (recipe) Green Peas Tart was baking in the tin baking, an icing was prepared by whisking an egg white with a birch twig whisk and adding sugar that had been prepared very fine in a marble mortar and pestle.

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After the top paste with decorated hole was placed on the tart for the receipt (recipe) Green Peas Tart bake it.  The tart was baked in the tin baker pictured and note the iron handle to the right of baker as that is the salamander heating.

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After the peas have been seasoned with salt, saffron, butter and sugar for the receipt (recipe) Green Peas Tart close it.  The tart is closed with another piece of fine, cold paste (pie crust) with a decorated hole in the center for the addition of verjuice after the tart is baked.

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After the peas have been seasoned with salt, saffron and butter for the receipt (recipe) Green Peas Tart season with Sugar.  This receipt I prepared from a 1744 receipt book but found that it was the essentially the receipt in The Good Housewife’s Jewel, 1596 with some of the English words updated in the 18th century version.  The use of sugar as a seasoning was more common in the 16th and 17th centuries.

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After the receipt (recipe) Green Peas Tart is seasoned with salt and saffron, the next step is to season with Butter.  This new sweet butter is available starting in the spring after the cows have freshened and had their first calf.

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After seasoning the receipt (recipe) Green Peas Tart with salt, season with Saffron.  My reproduction saffron cup is to the left of the picture.

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After the tart is filled with the boiled and drained peas for the receipt (recipe) Green Peas Tart season them with salt. My salt box is to the left of the picture.

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After the peas have been drained in the brass colander for the receipt (recipe) Green Peas Tart, then fill your tart.  The tart is now ready to be seasoned.

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After the peas have been boiled enough for the receipt (recipe) Green Peas Tart drain them.  Pictured is the reproduction brass colander that I used to drain the peas.

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