For tarts owte of lente
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Gentyll manly Cokere (MS Pepys 1047) (England, ca. 1500), entitled "For tarts owte of lente". [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:

For tarts owte of lente. Take neshe chese and pare hit and grynd hit yn A morter and breke egges and do ther to and then put yn buttur and creme and mell all well to gethur put not to moche butter ther yn if the chese be fatte make A coffyn of dowe and close hit a bove with dowe and collor hit a bove with the yolkes of eggs and bake hit well and serue hit furth.



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]

116 To make an almond tart. Take a quarter pound of almonds and pound them small. Afterwards take half of the almonds and make a quart of almond milk out of it. Next take fifteen egg yolks and beat the milk into them. After that take the remaining almonds and a spoonful of sugar and stir them into the eggs and milk. Afterwards take fresh fat and let it melt in a pan and put everything in it and let it simmer, until it becomes thick like a pudding. Afterwards spread it out and put a little fat on top, then it is good. Sprinkle sugar on top. [Das Kuchbuch der Sabina Welserin]

138 An almond tart. If you will make a good almond tart, then take a pound and a half of almonds for a large tart and pound them very small. Take the whites from eleven or twelve eggs and put a little rose water into them and sugar, according to how sweet you will have it and put it also in a pastry shell. And when it is half baked coat it with rose water. Afterwards put it in again. [Das Kuchbuch der Sabina Welserin]

143 An almond tart. Take a pound of almonds for an abundant meal, pound them small, pound rose water with it, so that it does not become oily, and when they are small, then mix one or two egg whites with them. Put them in a bowl, mix them with the egg whites until they become like a thick pudding, and put some sugar therein until it becomes very sweet. Take wafers, take rose water and stick the wafers together. Spread the almond paste as smoothly as possible on it, stick another wafer on top, make a thin yellow batter and draw each side through it, then they look as if they are golden. Fry them in fat or bake them in a tart pan. [Das Kuchbuch der Sabina Welserin]

189 To make an almond tart, recipe from Mastercook Simon. Let the almonds be pounded small, with them sugar, sweet milk or cream, the whites from four eggs. And put sugar therein, make a tart out of it and let it bake. You should not, however, make a cover on top of it. Serve it cold. [Das Kuchbuch der Sabina Welserin]

76 An almond tart. Shell the almonds, pound them very small and strain them through a copper sieve. Take cream or sweet milk, take five or six egg yolks and let it bake. If you would like, you can mix rose water in with it, or else not. [Das Kuchbuch der Sabina Welserin]

81 An almond tart. Take the almonds and pound them as small as possible, with them rose water. After that put them in a small bowl and put egg whites therein, until you think that it is enough, and a spoonful of cream. Afterwards spread it out the and bake it. [Das Kuchbuch der Sabina Welserin]

124 To make a very good apple tart. Peel the apples, and remove the cores, and them be afterwards be finely chopped. After that put a half pound of sugar and a half ounce of finely ground cinnamon thereon and make a dough for a tart and spread it on top. [Das Kuchbuch der Sabina Welserin]

125 To make a good tart with roasted apples. Peel the apples and cut them into four pieces, cut out the cores, and put them in pot, which should be well covered, and let them stew in the pot. One should watch them frequently, so that they do not scorch. Afterwards spread them on the pastry shell, which should be made of good flour, and put a half pound of sugar and a half ounce of finely ground cinnamon therein. [Das Kuchbuch der Sabina Welserin]

177 To make an apple tart. Take apples, peel them and grate them with a grater, afterwards fry them in fat. Then put in it as much grated cheese as apples, some ground cloves, a little ginger and cinnamon, two eggs. Stir it together well. Then prepare the dough as for a flat cake, put a small piece of fat into it so that it does not rise, and from above and below, weak heat. Let it bake slowly. [Das Kuchbuch der Sabina Welserin]

74 An apple tart. Peel the apples and take the cores cleanly out and chop them small, put two or three egg yolks with them and let butter melt in a pan and pour it on the apples and put cinnamon, sugar and ginger thereon and let it bake. Roast them first in butter before you chop them. [Das Kuchbuch der Sabina Welserin]

75 Another apple tart. Peel the apples, slice them and roast them, cut the cores cleanly out. Chop them small beforehand and put beef marrow thereon and grated bread crumbs. Stir it together well, stir into it also cinnamon, sugar and raisins and let it bake. [Das Kuchbuch der Sabina Welserin]

79 An apple tart. Peel the apples cleanly and take out the cores, chop them small and fry them in fat, put raisins, sugar and cinnamon therein and let it bake. [Das Kuchbuch der Sabina Welserin]

123 To make a very good sour cherry tart. Take a pound of sour cherries and remove all of the pits. Afterwards take a half pound of sugar and a half ounce of finely ground cinnamon sticks and mix the sugar with it. Next mix the cherries with it and put it after that in the pie shell made of good flour and let it bake in the tart pan. [Das Kuchbuch der Sabina Welserin]

130 To make a sour cherry tart. Take the sour cherries, take out the stones and make a pastry crust as for the other tarts. Take bread crumbs from grated white bread and fry them in fat. Pour them on the crust, sprinkle sugar and cinnamon on top, Put the sour cherries in it, leaving their juice in the bowl, sprinkle it well with sugar and with cinnamon, make a crust on top of it, let it bake, as it is customary. [Das Kuchbuch der Sabina Welserin]

72 A tart made with sour cherries, cherries and white currants. Take out the stones and take abundant sugar and butter and a little ginger and let it bake not quite half an hour. If you would like, use cinnamon and no ginger. And fry a grated Semmel first in fat and put it on top of the Weichseln, Amarellen and sweet cherries and prepare along with it small pastry shells, fairly high, as for pies, and cut wide slices of Semmel, [put] them on the bottom and take out the stones. Put butter or another fat on it. Make the pastry for the tart as in recipe number [seventy]. [Das Kuchbuch der Sabina Welserin]

30 To make Genovese tart. Take eighteen ounces of chard or spinach, three ounces of grated cheese, two and one half ounces of olive oil and the fresh cheese from six ounces of curdled milk. And blanch the herbs and chop them small and stir it all together and make a good covered tart with it. [Das Kuchbuch der Sabina Welserin]

178 Another tart. Take four glasses of milk, twelve eggs and seven ounces of sugar and one half ounce of ginger and some ground cinnamon. One must afterwards beat everything together, then put a little fat into a pan and put the batter into it and stir it around, until it begins to thicken. Then put the cover on the pot and hot coals over it. And there should be no more heat on top of it than under it, or else the batter will be bubbly. And when you see that it begins to set up, sprinkle some cinnamon and sugar on top. [Das Kuchbuch der Sabina Welserin]

CIV - Tart ready to serve and good, etc. Take the belly of pork and let it boil then paste it well, then put in a chatino (bowl ? ) a little fresh cheese and mix them well together and add spices sweet and strong and peeled pine nuts and currents and saffron and temper with eggs. For 3 pounds of meat you want five of cheese. [Libro di cucina / Libro per cuoco]

To make a tart of beans. Take cooked green beans, & remove the skin, & grind them, & put therein two raw eggs, a quarter ounce of cinnamon, a little chopped mint, three ounces of sugar, four ounces of melted butter, & make tarts like the others. [Ouverture de Cuisine]

104 If you would make an egg tart. Then take eggs and milk and prepare them as for an egg cake and put almonds and sugar into it. It is delicious and good. [Das Kuchbuch der Sabina Welserin]

128 To make an egg tart. Make a dish of egg milk with ten eggs and three quarts of milk. Pour it on a cloth so that the water trickles out, pour it in a bowl and stir it up well. Put an abundance of sugar and cinnamon into it. And if you think that it has not drained off well enough, then beat into it two more eggs and strain the water off. Make a pastry shell with an egg and put a hazelnut-sized piece of fat into it and roll the dough out well. Pour the filling on the crust and bake it slowly until it is crisp, or else it will be doughy. [Das Kuchbuch der Sabina Welserin]

129 An egg tart with beaten eggs. Take eight eggs for a repast and beat them well and prepare them as for an egg dish. Take a half handful of blanched almonds, pound them small and put rose water therein, take a half handful of rice and let it cook a little, pour it on a cloth, so that it drains, and pound it with the almonds, take the beaten eggs and mix them also into it. Put cinnamon therein, pour it on a small pastry shell, let it bake nicely, so that it becomes brown, and when you will bring it to the table, then sprinkle it with cinnamon. [Das Kuchbuch der Sabina Welserin]

135 An egg tart. Take twenty eggs and as much milk as eggs and beat it well together. Let it cook together like egg milk, then stir sugar into it. Make a pastry shell and roll it smooth. Then put rose water therein and put it into a tart pan, put heat under and over it, bake it until brown. [Das Kuchbuch der Sabina Welserin]

137 An egg tart. Take three quarts of milk, put it over the fire, let it simmer, put twelve eggs into the simmering milk, spread it on a coarse cloth, put sugar into it, according to how sweet you will have the tart, put rose water into it, put it on the pastry shell and bake it. [Das Kuchbuch der Sabina Welserin]

78 An egg tart. Take eight eggs, beat them well and take one quart of milk. Let it boil in a pan and put the eggs into it and stir it around until it becomes thick, and let it become cool, so that the water evaporates. Put in it sugar and a little butter. If you would like, you can also put into it ground almonds and rose water. And let it bake. [Das Kuchbuch der Sabina Welserin]

106 To make an herb tart. Take one handful of sage, a handful of marjoram and some lavender and rosemary, also a handful of chard, and chop it together, take six eggs, sugar, cinnamon, cloves, raisins and rose water and let it bake. [Das Kuchbuch der Sabina Welserin]

133 An herb tart. First, take a small handful of hyssop, mint, chard and sage. There should be three times more of chard than of the other herbs, according to how large one will make the tart. Take clarified butter and fry the herbs named above therein, take raisins, small currants and sugar, as much as you feel is right. Take then eight eggs, beat them carefully into that which is described above and make a pastry shell with an egg and bake it slowly. [Das Kuchbuch der Sabina Welserin]

186 To make an herb tart. Take spinach, blanch it and chop it and grate Parmesan cheese into it, a little pepper, small raisins, melted butter therein. Salt it and bake and make a tart out of it, as one normally makes covered tarts. [Das Kuchbuch der Sabina Welserin]

To make a mushroom tart. Take mushrooms that have been well cooked, & chop them like tripe, & fry them in butter, then take four ounces of grated cheese, a small handful of mint, & marjoram, finely chopped together, & make the tart, & cast again melted butter thereon. [Ouverture de Cuisine]

131 To make a pear tart. Take the pears and peel them, then fry them in fat, put them into a mortar and pound them well, put rose sugar and rose water in it, put ginger, cloves, cinnamon and sugar therein. Taste it, make a pastry shell as for other tarts, make no cover for the top and bake until crisp. [Das Kuchbuch der Sabina Welserin]

73 A pear tart. Take pears and peel them and cut them into thin strips, take beef marrow, cinnamon, sugar and raisins and let it bake. If you do not have any marrow then use butter or another fat. [Das Kuchbuch der Sabina Welserin]

80 A pear tart. Cut out of each pear eight or twelve slices, according to how large the pear is, fry them in fat, take them after that and lay them nicely around the tart and sprinkle them under and over with sugar, cinnamon, cloves and raisins and let it bake. [Das Kuchbuch der Sabina Welserin]

87 To make a pear tart. Then take the pears and peel them and remove the cores and divide the pears into two parts and cut them into slices as wide as the pear is and turn them over in a little good flour. Then heat up some fat and roast them therein, until they are a little browned, afterwards prepare the pastry shell and lay them on top of it, close together. Take cinnamon, sugar and raisins mixed and sprinkle them on the crust and over the top of it, let it bake a while. After wards take Malavosia, put sugar into it and cinnamon, let it boil together, pour it over the tart and let it cook a short while. [Das Kuchbuch der Sabina Welserin]

70 A tart with plums, which can be dried or fresh. Let them cook beforehand in wine and strain them and take eggs, cinnamon and sugar. Bake the dough for the tart. That is made like so: take two eggs and beat them. Afterwards stir flour therein until it becomes a thick dough. Pour it on the table and work it well, until it is ready. After that take somewhat more than half the dough and roll it into a flat cake as wide as you would have your tart. Afterwards pour the plums on it and roll out after that the other crust and cut it up, however you would like it, and put it on top over the tart and press it together well and let it bake. So one makes the dough for a tart. [Das Kuchbuch der Sabina Welserin]

71 Another tart with fresh plums. Take the stones cleanly out and cut them open in the middle and make the tart and sprinkle sugar and cinnamon on the bottom crust and after that lay the plums as closely together as possible and put sugar and cinnamon on them again. Put also some butter thereon. Make after that the tart dough in the manner which is recorded in number [seventy]. [Das Kuchbuch der Sabina Welserin]

107 To make a quince tart. Take quinces and cook them well and strain it and put sugar, cinnamon and strong wine thereon. Apple and pear tarts are made in the same way. [Das Kuchbuch der Sabina Welserin]

To make a tart of quince. Take the quince preserved in sugar, cut into slices, then take a dozen dates well washes, & cut into slices, then take four egg yolks beaten with a voir of Malmsie or Spanish wine, & put two ounces of sugar, a quarter ounce of cinnamon, a nutmeg, & mix all together with four ounces of melted butter, for the cover cut the paste with the spur, and make as above like a lattice for the cover, & put it to cook. [Ouverture de Cuisine]

115 To make a rice tart. Take a quarter pound of rice and cook it in water and take a few almonds and pound it all together well and beat eggs into it. And when it is almost finished baking, then pour hot fat on top, then it will form a hard crust, so that it becomes good. [Das Kuchbuch der Sabina Welserin]

[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]

tarts
cheese
eggs
butter
cream
pie_crust
beef
yolks


[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]

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 "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:23>. Accessed on November 12, 2019, 3:14 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:116>. Accessed on November 12, 2019, 3:14 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:104>. Accessed on November 12, 2019, 3:14 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:45>. Accessed on November 12, 2019, 3:14 am.




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