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


Introduction
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 damsons". [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 damsons. Take damsons and boyle theym in wyne, eyther red or claret, and put there to a dosen of peares, or els whyte bread, too make theym styffe wyth all, then drawe theym up wyth the yolkes of syxe egges 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 Damsons. Take Damsons and seeth them in Wine, and straine them with a little Creame, then yoyle your stuffe ouer the fire till it be thicke, put thereto, suger, synamon and ginger, but set it not into the Ouen after, but let your paste be baked before. [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]


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

pies
tarts
damsons
wine
pears
bread
yolks
eggs
suet
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]

damsons: Plums.


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 Proper newe Booke of Cokerye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?prope:27>. Accessed on December 14, 2019, 4:42 pm.

Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:138>. Accessed on December 14, 2019, 4:42 pm.




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