.Clxvij. Tartlettes.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Fourme of Curye [Rylands MS 7] (England, 1390), entitled ".Clxvij. Tartlettes.". [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:

.Clxvij. Tartlettes. Take veel y sode & grynde hit smale. take harde ayroun y sode & y grounde & do ther to with prunes. hole dates y corve. pynes. & raysouns corauns. hole spyces & poudour. sugur & salt. & make a lytul coffyn & do this fars ther inne. cover & bake hit and serve hit forth.



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]

Tartlotes. Take porke sothun, and grynde hit wele With safroune, and medel hit ylkadel With egges and raysyns of corouns. þo Take powder and salt, and do þerto. Make a fole of doghe, and close þis fast, This flesshe þat hewene was open þo last Kover hit with lyddes, and pynche hit fayre, Korven in þe myddes two loyseyns a payr, Set hit with fryed almondes sere, And coloure þe past with safroune dere, And bake hit forthe, as I þe kenne, And set in sale before gode menne. [Liber cure cocorum [Sloane MS 1986]]

To mak tartalettes, mak smalle coffins in the same manner as ye did the tother and mak your stuf of boylled figges ground and good powdure and spices and put ther to other fische or fleshe and sesson it up in the same manner and fille the coffins ther with and ye may fry them or bak them whedure ye wille and serue them. [A Noble Boke off Cookry]

TARTLETES. XX.VIII. IX. Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do þerto with prunes hoole. dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do þis fars þerinne. & bake it & serue it forth. [Forme of Cury]

Tartlets and other things, hippocras and wafers, wine and spices. [Le Menagier de Paris]

Tartlettes. XX.II. X. Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a foile of dowhz and close the fars þerinne. cast þe Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast þerto powdour douce and salt, and messe the tartletes in disshes & helde the sewe þeronne. [Forme of Cury]

.xlix. Tartlettes. Tak pork y sode & grynde hit smal with safroun, medle hit with ayroun & raysouns of coraunce & poudour fort & salt, make a foyle of dowh & close the fars therinne, cast the tartlettes in a panne with fayre watur boillyng & salt, tak of the clene flesche withoute ayroun & boyle it in gode broth cast therinne poudour douce and salt & messe the rartlettes in in dysches & held the sew theron. [Fourme of Curye [Rylands MS 7]]

To mak tartalettes, mak smalle coffins in the same manner as ye did the tother and mak your stuf of boylled figges ground and good powdure and spices and put ther to other fische or fleshe and sesson it up in the same manner and fille the coffins ther with and ye may fry them or bak them whedure ye wille and serue them. [A Noble Boke off Cookry]

Tartlettes. XX.II. X. Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a foile of dowhz and close the fars þerinne. cast þe Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast þerto powdour douce and salt, and messe the tartletes in disshes & helde the sewe þeronne. [Forme of Cury]

TARTLETES. XX.VIII. IX. Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do þerto with prunes hoole. dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do þis fars þerinne. & bake it & serue it forth. [Forme of Cury]

.xlix. Tartlettes. Tak pork y sode & grynde hit smal with safroun, medle hit with ayroun & raysouns of coraunce & poudour fort & salt, make a foyle of dowh & close the fars therinne, cast the tartlettes in a panne with fayre watur boillyng & salt, tak of the clene flesche withoute ayroun & boyle it in gode broth cast therinne poudour douce and salt & messe the rartlettes in in dysches & held the sew theron. [Fourme of Curye [Rylands MS 7]]

Tartlotes. Take porke sothun, and grynde hit wele With safroune, and medel hit ylkadel With egges and raysyns of corouns. þo Take powder and salt, and do þerto. Make a fole of doghe, and close þis fast, This flesshe þat hewene was open þo last Kover hit with lyddes, and pynche hit fayre, Korven in þe myddes two loyseyns a payr, Set hit with fryed almondes sere, And coloure þe past with safroune dere, And bake hit forthe, as I þe kenne, And set in sale before gode menne. [Liber cure cocorum [Sloane MS 1986]]

Tartelets. Take small cofynys in the same maner as thu madyst that othir make thy stuf of boylyd fyges & spycys what thu wilte or yf thu wilte fisch or flesch & sesyn hit up in the same maner & fyll youre cofyns ther with ye may fry hem bake hem whethir ye wilt. [Recipes from the Wagstaff Miscellany]

[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]

veal
prunes
dates
pine_nuts
raisins
currants
podour
sugar
salt
pie_crust


[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]

pynes: Pine nuts.
coffyn: A pastry crust, often freestanding and rectangular.


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 "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:168>. Accessed on November 19, 2019, 8:52 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:100>. Accessed on November 19, 2019, 8:52 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:59>. Accessed on November 19, 2019, 8:52 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:168>. Accessed on November 19, 2019, 8:52 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:146>. Accessed on November 19, 2019, 8:52 pm.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:120>. Accessed on November 19, 2019, 8:52 pm.




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