ANOTHER TART
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "ANOTHER TART". [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:

ANOTHER TART. Note that with pig stuffing you can make a covered tart, and let the stuffing be well made.



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]

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]

[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
pork


[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 "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:457>. Accessed on August 6, 2020, 11:36 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:178>. Accessed on August 6, 2020, 11:36 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact