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


Introduction
This entry is a re-creation of a recipe from , entitled "To make a tarte of borage floures". [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 borage floures. Take borage floures and perboyle them tender, then strayne them wyth the yolckes of three or foure egges, and swete curdes, or els take three or foure apples, and perboyle wythal and strayne them with swete butter and a lyttle mace and so bake it.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pies
tarts
borage
flowers
yolks
eggs
suet
apples
butter
mace


[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
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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]


Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?prope:28>. Accessed on June 22, 2024, 3:34 am.