xxiiij - Tartes de chare
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "xxiiij - Tartes de chare". [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:

xxiiij - Tartes de chare. Take Freyssche Porke, and hew it; and grynd it in a mortere, and take it vppe in-to a fayre vesselle; and take the whyte of Eyroun and the 3olke, y-tryid thorw a straynoure; and temper thin porke ther-with; and than take Pyne3, and Raysonys of Coraunce, and frye hem in Freyssche grece, and caste ther-to pouder Pepir and Gyngere, Canel, Sugre, Safroun, Salt, and caste ther-to; and do it on a cofynne, and plante the cofynne a-boue with Prune3, and with Datys, and gret Roysonys of Coraunce, and smal Byrdys, or ellys harde 3olkys of Eyroun; and yf thow tage (Note: take) Byrdys, frye hem in grece or thou putte hem in the cofyn; and than keuere thin cofynne; and than endore it with 3olkys of Eyroun, and with Safroune, and late yt bake tyll it be y-now; and than serue forth.

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]

i - Tartes de chare. Take Freyssche Porke, and hew it, and grynd it on a mortere; and take it vppe in-to a fayre vesselle; and take the whyte an the 3olkys of Eyroun, and strayne into a Vesselle thorw a straynoure, and tempere thin Porke ther-with; than take Pynez, Roysonys of Coraunce, and frye hem in freysshe grece, and caste ther-to pouder Pepir, and Gyngere, Canelle, Sugre, Safroun, and Salt, and caste ther-to, and do it on a cofynne, and plante thin cofynne a-boue with Pyne3, and kyt Datys, and gret Roysonys, and smal byrdys, or ellys hard 3olkys of Eyroun; and 3if thou take byrdys, frye hem on a lytel grece or thow putte hem on thin cofynne, and endore with 3olkys of Eyroun, and Safroun, and lat bake til it be y-now, and serue forth. [Two Fifteenth-Century Cookery-Books]

[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]


[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]

coraunce: Raisins made from corinth grapes (a.k.a currants).
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
cofyn: A pastry crust, often freestanding and rectangular.

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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]


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:241>. Accessed on April 2, 2020, 1:10 pm.

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