[New post] Lay the Cut Paste-A Taste of Hearth Cooking

hearttohearthcookery posted: " After the baking of the cream, egg yolk and sugar mixture for the receipt (recipe) To make a Rasberry Tart, let it stand till it is cold and the cut Puff-paste lid is laid on the cooled tart.  The first baking was a layer of fresh raspberries strewed " Respond to this post by replying above this line New post on Bites of Food History Lay the Cut Paste-A Taste of Hearth Cooking by hearttohearthcookery After the baking of the cream, egg yolk and sugar mixture for the receipt (recipe) To make a Rasberry Tart, let it stand till it is cold and the cut Puff-paste lid is laid on the cooled tart.  The first baking was a layer of fresh raspberries strewed with sugar now covered with the custard and paste. hearttohearthcookery | August 15, 2021 at 8:27 am | Tags: culinary history, food, food history, foodways, raspberries | Categories: culinary history, food, food history, raspberries, receipts, recipes, tarts | URL: https://wp.me/pvzYr-360 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/2021/08/15/lay-the-cut-paste-a-taste-of-hearth-cooking/ Thanks for flying with WordPress.com