72 A tart made with sour cherries
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "72 A tart made with sour cherries". [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:

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].



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]

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]

A Cherry Tart. BRuyse a pound of Cherries, and stampe them, and boyle the sirrup with Sugar. Then take the stones out of two pound: bake them in a set Coffin: Jce them, and serue them hot in to the Boorde. [A NEVV BOOKE of Cookerie]

[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
cherries
currants
sugar
butter
ginger
cinnamon
pastry
pies


[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 "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:72>. Accessed on October 16, 2019, 4:33 am.

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:27>. Accessed on October 16, 2019, 4:33 am.




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