Bites of Food History
This is the December 2014 banquet table with the decorated cut laid tarts (see previous post) symmetrically arranged around the center mirror plateau.
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16 hours, 40 minutes
The baked cut laid tart lid was presented to the banqueting table decorated with preserved raspberries and apricots. The preserves glistened in the candlelight.
1 day, 15 hours
When the cut laid tart lids came out of the bake oven, the egg-washed designs could be seen highlighted during the baking.
2 days, 17 hours
The paste lids for the cut laid tarts were baked in a quick oven with the bread at the front of the oven on a tin sheet lined with paper. 7 more words
3 days, 18 hours
An yolk egg wash is used to high light the design on the cut laid tart lid prior to baking in the bake oven.
4 days, 18 hours
BY Amy Jo Ehman
In the Foreword to OUT OF OLD SASKATCHEWAN KITCHENS, written by Bill Waiser, (author of SASKATCHEWAN: A NEW HISTORY and numerous other books, is a professor of history at the University of Saskatchewan. 2,415 more words
5 days, 6 hours
The paste for this cut laid tart was prepared using Robert May’s 1685 receipt (recipe): make a paste ..with cold butter, two or three eggs, and cold water. 8 more words
5 days, 17 hours