[New post] Tart of Strawberyes Presented-A Taste of Hearth Cooking

hearttohearthcookery posted: " Pictured is the receipt (recipe) To make a tarte of strawberyes presented to table.  The receipt reads: Take and strayne theym wyth the yolkes of foure egges, and a little whyte breade grated, then season it up wyth suger and swete butter and so bake " Respond to this post by replying above this line New post on Bites of Food History Tart of Strawberyes Presented-A Taste of Hearth Cooking by hearttohearthcookery Pictured is the receipt (recipe) To make a tarte of strawberyes presented to table.  The receipt reads: Take and strayne theym wyth the yolkes of foure egges, and a little whyte breade grated, then season it up wyth suger and swete butter and so bake it.  A Proper New Booke of Cokerye (author unknown). hearttohearthcookery | July 15, 2021 at 7:09 am | Tags: culinary history, food, food history, Food preservation, strawberries | Categories: culinary history, food, food history, receipts, recipes, Strawberries, tarts | URL: https://wp.me/pvzYr-34D Comment    See all comments    Like Unsubscribe to no longer receive posts from Bites of Food History. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2021/07/15/tart-of-strawberyes-presented-a-taste-of-hearth-cooking/ Thanks for flying with WordPress.com