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Rosehip Tarte
Pies and Pastries
Historic

Cooked rosehips in an open pastry case.


Original Receipt in 'The Good Huswifes Handmaide for the Kitchin' 1594 by Thomas Dawson, (Huswife 1594)

To make a tarte of Hippes
TAKE Hippes, slit them, and pick out the kernels: then seeth them in white wine, or in faire water, when they bee soft sodden, straine them as thick as you can, and season them with Synamon, ginger & sugar, and lay it in paste.





See also:
Rose Hip Jelly
Rose Hip Syrup
Rosehip Tarte



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