To make a tarte of Strawberries
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To make a tarte of Strawberries". [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:

To make a tarte of Strawberries. Wash your strawberries, and put them into your Tarte, and season them with suger, cynamon and Ginger, and put in a little red wine into them.



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]

Tarte of Strawberies. Seson your Strawberyes with sugar, a very little Sinamon, a little ginger, and so cover them with a cover, and you must lay upon the cover a morsell of sweet Butter, Rosewater and Sugar, you may Ice the cover if you will, you must make your Ice with the white of an egge beaten, and Rosewater and Sugar. [A Book of Cookrye]

To make Tarte of Strawberies. Take Strawberies and washe them in claret wine, thicke and temper them with rosewater, and season them with sinamon, suger and ginger, and spread it on the Tarte, and endore the sides with butter, and cast on Suger and biskettes, and serue them so. [The Good Housewife's Jewell]

[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
strawberries
sugar
cinnamon
ginger
wine


[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]


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 "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:83>. Accessed on August 23, 2019, 7:19 pm.

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:135>. Accessed on August 23, 2019, 7:19 pm.




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