To make a tart of beans
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make a tart of beans". [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 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.



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]

CVIII - Tart of fresh beans. Take the beans and cook them with pork belly, then paste the beans in a mortar and the belly with a knife (chop fine), then put the best spices that you may have and put in much cheese that it is half or less a third of the batter, and mix old lard and make the tart and it is most perfect. [Libro di cucina / Libro per cuoco]

To make a tarte of beanes. Take beanes and boyle them tender in fayre water, then take theym oute and breake them in a morter and strayne them with the yolckes of foure egges, curde made of mylke, then ceason it up with suger and halfe a dysche of butter and a lytle synamon and bake it. [A Proper newe Booke of Cokerye]

[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
beans
eggs
cinnamon
mint
sugar
butter


[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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:45>. Accessed on August 6, 2020, 12:44 pm.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:108>. Accessed on August 6, 2020, 12:44 pm.

Searchable index of "A Proper newe Booke of Cokerye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?prope:24>. Accessed on August 6, 2020, 12:44 pm.




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