Posted by: hearttohearthcookery | November 11, 2020

Butter of Yolks Added-A Taste of Hearth Cooking

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".

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”.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 9, 2020

Make Butter of Yolks-A Taste of Hearth Cooking

The next step after adding the fine sugar for the receipt (recipe) "To make Crimson Biscuit of Red Beet-Roots" is 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.

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.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 7, 2020

Beat With Sugar-A Taste of Hearth Cooking

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.

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.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | November 5, 2020

Finely Sifted-A Taste of Hearth Cooking

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

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

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 31, 2020

Beat the Beets-A Taste of Hearth Cooking

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

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

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 29, 2020

Clean Them-A Taste of Hearth Cooking

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.

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.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 26, 2020

Boil Them Tender-A Taste of Hearth Cooking

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

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

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 23, 2020

Roots of Red Beets-A Taste of Hearth Cooking

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

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

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 21, 2020

To Make A Cherry Tart-A Taste of Hearth Cooking

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.

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.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | October 19, 2020

Cherry Tart Baked-A Taste of Hearth Cookery

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.

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

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