The “butter” made from egg yolks is then added to the beets and fine sugar in the mortar for the receipt (recipe) “To make Crimson Biscuit of Red Beet-Roots”.

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The next step after adding the fine sugar for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots was to make some Butter of the Yolks of hard Eggs. I used three hard boiled egg yolks and mashed them until their appearance looked like butter.

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To the beets beaten in the mortar for the receipt (recipe)  To make Crimson Biscuit of Red Beet-Roots add as much Sugar, finely sifted, and beat with the sugar.

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Sugar is finely sifted through a horse hair sieve for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots.

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After the boiled beets are cleaned for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots beat them in a Mortar.

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After the beet roots have been boiled tender and cooled for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, clean them by removing the remaining stalks and peel with a cloth.

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After harvesting the beets for the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, boil them tender with the peel on.

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For the receipt (recipe) To make Crimson Biscuit of Red Beet-Roots, the first directions are to take the Roots of Red Beets.

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The last step before the receipt (recipe) To Make a Cherry Tart is ready to be served is to ice it. The icing prepared from egg white, sugar and rose flower water is added to highlight parts of the design.

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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.

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