A quarter Tart of Pippins
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "A quarter Tart of Pippins". [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:

A quarter Tart of Pippins. QUarter them, and lay them betweene two sheetes of Paste: put in a piece of whole Sinamon, two or three bruised Cloues, a little sliced Ginger, Orrengado, or onely the yellow outside of the Orenge, a bit of sweet Butter about the bignesse of an Egge, good store of Sugar: sprinckle on a little Rosewater. Then close your Tart, and bake it: Jce it before it goe to the Boord, serue it hot. This Tart you may make of any puft-paste, or short paste that will not holde the raising. Jf you bake it in any of these kindes of pastes, then you must first boyle your Pippins in Claret Wine and Sugar, or else your Apples will be hard, when your Crust will be burnt and dryed away. Besides, the Wine giueth them a pleasant colour, and a good taste also. Though you boyle your Pippins tender, take heed you breake not the quarters, but bake them whole.



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]

To make apple tarts. Take a dozen chopped apples fried in butter, three ounces of sugar, a quarter ounce of cinnamon, & four yolks of eggs, a little ground anise, & make the tart with short paste. [Ouverture de Cuisine]

XXIII - For To Make Tartys In Applis. Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel. [Forme of Cury]

[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
pastry
cinnamon
cloves
ginger
oranges
butter
eggs
sugar
rosewater
wine
apples


[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 "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:25>. Accessed on October 21, 2019, 12:39 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:49>. Accessed on October 21, 2019, 12:39 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:276>. Accessed on October 21, 2019, 12:39 am.




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