Milk tarts
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Milk tarts". [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:

Milk tarts. Take some [cow's] milk, boil it on a little fire of coals, and throw in some eggs (including the white if you wish). When it boils, divide it into two dishes. Sieve parsley greens with half of your eggs. Throw in some wine and verjuice so that it is well curdled, and put it to cool until you can hold your hand in it. Have a cheesecloth two feet long, take a spoonful or two of the milk, wrap it two or three times in the cheesecloth, rub it by hand good and hard, and when it is set and firm, remove it from the cheesecloth. Put it to cool, and in it prick two or three rows of whole cloves. Afterwards, fry them in lard until they are russet. Serve them with the Larded Milk on a plate, half one and half the other.



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]

187 How to make milk tarts. Take two pints of good milk and bring it to a boil and put into it a fist sized piece of fat and beat ten eggs, put them into the milk and then when it is well blended, so that it becomes very firm, then watch out, that it does not burn. Take it off and pour it onto a cloth, so that the water runs off and let it cool. Put afterwards sweet wine into it, some cream, sugar and small raisins, salt it a little, and make a tart dough under it, but don't cover it. [Das Kuchbuch der Sabina Welserin]

CVI - Tart of milk. Take the cheese and grate and take eggs and spices and good herbs and beat with the eggs and temper with milk and make a crust like it has been said and above. [Libro di cucina / Libro per cuoco]

187 How to make milk tarts. Take two pints of good milk and bring it to a boil and put into it a fist sized piece of fat and beat ten eggs, put them into the milk and then when it is well blended, so that it becomes very firm, then watch out, that it does not burn. Take it off and pour it onto a cloth, so that the water runs off and let it cool. Put afterwards sweet wine into it, some cream, sugar and small raisins, salt it a little, and make a tart dough under it, but don't cover it. [Das Kuchbuch der Sabina Welserin]

[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]

milk
tarts
beef
eggs
parsley
wine
verjuice
cloves
lard


[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
[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 "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:184>. Accessed on November 17, 2019, 4:57 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:187>. Accessed on November 17, 2019, 4:57 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:106>. Accessed on November 17, 2019, 4:57 am.




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