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

This entry is a re-creation of a recipe from A Proper newe Booke of Cokerye (England, mid-16th c.), entitled "To make a tarte of medlers". [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 medlers. Take medlers when they be rotten, and bray them with the yolkes of foure egges, then ceason it up wyth suger and sinamon and swete butter, and so bake it.

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 a Tarte of Medlers. Take medlers that be rotten, and stamp them, then set them on a chafing dish and coales, and beate in two yolkes of egges, boyling it till it be somewhat thick, then season them with suger, sinamon, and ginger, and lay it in paste. [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]

The original recipe calls for the following ingredients: [edit this list as appropriate]


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[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]


[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 Proper newe Booke of Cokerye". Medieval Cookery.
  <>. Accessed on December 12, 2019, 11:42 am.

Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
  <>. Accessed on December 12, 2019, 11:42 am.

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