STRAW
BERRY
TARTS!
(
tartlets
?
pies
??)
01
—
A book of cookrye very necessary for all such as delight
therin.
Gathered by A.W.
(
1591
)
02
—
E. Kidder
'
s
receipts of pastry and cookery for the use of his
scholars : who teaches at his school in Queen Street near St.
Thomas Apostles on Mondays, Tuesdays
&
Wednesdays ... Ladies
may be taught at their own houses.
(
1665
)
03
--
my mom
(
on making butter
)
Sources of knowing
Textual
—
01
H
I
S
T
O
R
I
C
A
L
C
U
L
I
N
A
R
Y
R
E
C
I
P
E
P
R
E
C
I
P
E
Oral
/
Memory
H
I
S
T
O
R
I
C
A
L
C
U
L
I
N
A
R
Y
R
E
C
I
P
E
P
R
E
C
I
P
E
LOOKING AT THE
TEXTS
—
03
Pafte Royal:
for Patty Pans
Lay down a pound of
flower and work it up with
1/2 a pound of butter, 2
ounces of fine sugar, and
4 eggs.
E. Kidder
'
s receipts of
pastry and cookery for the
use of his scholars
—
02
Tarte of Strawberies.
Seson your Strawberyes with sugar, a
very ltttle Sinamon, a little ginger, and
so couer them with a couer, and you
must lay vpon the couer a morsell of
swéet Butter, Rosewater and Sugar,
you may Ice the couer if you will, you
must make your Ice with the white of an
egge beaten, and Rosewater and
Sugar.
LOOKING AT
TEXTS
A book of cookrye Very
necessary...
H
I
S
T
O
R
I
C
A
L
C
U
L
I
N
A
R
Y
R
E
C
I
P
E
P
R
E
C
I
P
E
MAKING BUTTER
—
04
H
I
S
T
O
R
I
C
A
L
C
U
L
I
N
A
R
Y
R
E
C
I
P
E
P
R
E
C
I
P
E
Making a Fine Paste
Takeaway
Looks okay... tasted not okay. Is a
"
cover
"
a crust? Is a tart supposed to
be tart sized or pie sized? What is in a
fine paste???
TRIAL 1
—
05
H
I
S
T
O
R
I
C
A
L
C
U
L
I
N
A
R
Y
R
E
C
I
P
E
P
R
E
C
I
P
E
Making a Finer Paste
Takeaway
It
'
s hard to tell if using homemade
butter made a huge difference, but
they felt
"
authentic
"
to eat for sure.
The
"
lid
"/
pie crust helped the
strawberries to soften.
TRIAL 2
—
06
H
I
S
T
O
R
I
C
A
L
C
U
L
I
N
A
R
Y
R
E
C
I
P
E
P
R
E
C
I
P
E
This is where I incorporated E. Kidder's later
recipe for a crust. It turned out well!
I overcooked my first trial, and unfortunately
undercooked these.
THE FINISHED PRODUCT
CONCLUDING
THOUGHTS
What knowledge was considered so fundamental, that
the authors of these texts didn
'
t elaborate.
What is the value of saffron? It
'
s very expensive,
unfortunately I couldn
'
t find any, and my recipe tasted
fine without it. Perhaps having an accessible, fresh base
(
strawberries
)
accented with a long
-
shelf
-
life spice like
saffron was meant to impress dinner guests.
—
07
H
I
S
T
O
R
I
C
A
L
C
U
L
I
N
A
R
Y
R
E
C
I
P
E
P
R
E
C
I
P
E
