After scalding the mixture of strawberry juice, added water, and sugar for the receipt (recipe) For preserving Strawberries skim them.

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After the juice from a quart of strawberries is mixed with water and sugar for the receipt (recipe) For preserving Strawberries put it into a sauce pan and scald.  I am using a small sauce pan on a chafing dish of embers.

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The receipt (recipe) For preserving Strawberries was part of my pandemic experimental foodways and was prepared in my backyard.  To the juices from the quart of strawberries squeezed through a cloth, add half a pint of water and one pound of sugar.  The pound of sugar was weighed on my balance scales.

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The first step in the 1796 receipt (recipe) For preserving Strawberries is to take two quarts of Strawberries, squeeze them through a cloth.  I prepared half the receipt and squeezed one quart through a cloth.

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Pictured are the heirloom strawberries that I grow in my yard and I picked a quart to prepare half the 1796 receipt (recipe) For preserving Strawberries written by Amelia Simmons in the first truly American receipt book titled American Cookery.  I also used a pound of the native “wood” strawberries.

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Pictured is the receipt (recipe) Plum Tarts-my Lady Sheldons Receipt as it could be presented to table.  The tart is served on a reproduction 17th century pewter plate surrounded by candied heart’s ease.  The heart shaped brass jigger used for the cutt paste is to the left.

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The last step in the receipt (recipe) Plum Tart-my Lady Sheldons Receipt was and bake it.  Due to the pandemic I used my original bake kettle with embers as a burner and on the lid that had been produced by a fire in my standing fire pit.

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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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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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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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