Ready for Almond Tart-A Taste of Hearth Cooking

My equipment and ingredients are ready for the preparation of the 1684 receipt (recipe) How to make an Almond Tart – a confectionery receipt.  The blanched almonds are ground in the wood bowl, spinach in the redware bowl, 2 small gally pots one with candied Seville orange peel and the other with candied American citron melon, cream, and the raised paste in tin hoops.

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