Tart

Green Bean Tarts, Really?

Posted by Ryan Kerr


Green Bean Tarts, Really? – 18th Century Cooking
Today’s recipe comes from John Nott’s 1724 cookbook “The Cooks and Confectioners Dictionary.” On the surface these tarts seem rather normal, a standard lemon tart made with puff paste. But there is another ingredient that we’re sure will surprise you! It really sets this dish off!

Puff Paste Crust – http://bit.ly/2egi2Ox

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A Delicious Lemon Minced Pie

Posted by Ryan Kerr


A Delicious Lemon Minced Pie
We conclude our Dutch oven series today with a recipe from Maria Rundell’s, “A New System of Domestic Cookery.” This is a minced pie that uses a surprising main ingredient: lemons! Baking this recipe in a Dutch oven is very easy if you use the techniques we have learned in previous episodes. Enjoy!

The Dutch oven was perfectly suited for use on the frontier. One can fry in it, make stews and soups with it, as well as bake in it. While the first two cooking methods are fairly easy, baking with a Dutch oven can be a little intimidating. With a few hints and a little experimentation and practice, baking in this 18th-century pot can be easy and rewarding. We hope you enjoyed this little series!

Short Paste Video – http://bit.ly/25Yijqm

Suet Video – http://bit.ly/1OlSc8j

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Ivy Makes A Delicious Strawberry Tart

Posted by Ryan Kerr


Ivy Makes A Delicious Strawberry Tart
Ivy is in the kitchen today! She is using the preserved strawberries we made in last weeks episode to make a delicious strawberry tart. You don’t want to miss this!

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