A Tarte of Fysche
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Recipes from John Crophill's Commonplace Book (England, 1485), entitled "A Tarte of Fysche". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

A Tarte of Fysche. Tak figgs & waysch hem & grynd hem smal tempre hem with vinegre tak freysch samoun haddokes perches & pykes tak out the bonys bray hem to gidre in a morter tak poudre of ginger & galingale & meng with al tak maces & qwybibes & clowes & do ther to al hole & sugre gret plente tak ther of & do in thi cofyn a smal couche tak elys & lamprouns and frye hem to gidre in oyle de oyle & lay ther in a couche of the brayed mete & do ther to botre of almaunde melk covere it with past colour it with inne & with outen.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

A Tarte of Fysch. Tak fygges & reysingis & cyng[?] hem & do ther to freysch samoun or othyr maner of freysch fysch grynd alle to gyder temper hem up with almounde mylk & frye almounds in swete oyle & do therinne lye alle to gydr do ther to pouder of galingale reysings of coraunce quybybes & soden perys & schere hem & cast hem ther inne amonge alle to gidre & of ilk of the spyces kepe the halvendel with outen colour thi fars with saffroun & swet it with sugre. Tak laumpreys & laumprouws & elys & dares & roches & loches smeltys and other maner of freysch fysch & wete hem in flour frye hem in swete oyle & loke thu have dats farsed & plumbys damaycynis than go to the ovene & mak dowe & couche thi fars on this maner, fferst ley thi kake of dowe than tak thi fars & couche thi fryed fysch & thi dats farsed & plumbys & thi almondys & drengle it in swete oyle & poudre it with sugre & lay thou thi fars on this maner couche thi fars as thu wylt have hulke it & pinche it & mak thi lowes colour it with saffron & set it inne the ovene & yf you wylt hawe of foure coliurs make it as I have tawte of the tou or of the tothere. [Recipes from John Crophill's Commonplace Book]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pies
tarts
fish
vinegar
salmon
seafood
bones
podour
ginger
galingale
mace
cloves
sugar
pie_crust
oil
nuts
pastry


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.
cofyn: A pastry crust, often freestanding and rectangular.
lamprouns: Lampreys.


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:49>. Accessed on November 17, 2019, 2:37 am.




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