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
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- ALHFAM
- Bacon
- Bake oven
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capon
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- chocolate
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- rutcher
- Rye straw baskets
- Salt box
- Salt-glazed crock
- Sieve
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fruits
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Turkey
- Veal
- Vegetables
- Venison
- Verjuice
- wafers
- Waffles
- walnut catsup
- Welsh foodways
