Tart de ffruyte
Prepared for [event name] on [date]
by [name]


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

Tart de ffruyte. Take figges, and seth hem in wyne, and grinde hem smale, And take hem vppe into a vessell; And take pouder peper, Canell, Clowes, Maces, pouder ginger, pynes, (Note: D. adds: reysyns fried in oyle) grete reysons of coraunce, saffron, and salte, and cast thereto; and then make faire lowe coffyns, and couche this stuff there-in, And plonte pynes aboue; and kut dates and fressh salmon in faire peces, or elles fressh eles, and parboyle hem a litull in wyne, and couche thereon; And couche (Note: Douce MS. keuere.) the coffyns faire with the same paaste, and endore the coffyn withoute with saffron and almond mylke; and set hem in the oven and lete bake.



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]

[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
figs
wine
podour
pepper
cinnamon
cloves
mace
ginger
pine_nuts
raisins
oil
currants
saffron
salt
pie_crust
dates
salmon
seafood
nuts
milk


[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]

pynes: Pine nuts.
coraunce: Raisins made from corinth grapes (a.k.a currants).
coffyn: A pastry crust, often freestanding and rectangular.


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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:397>. Accessed on August 22, 2019, 6:09 am.




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