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tarts Of Flesch

This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at

Tarts of Flesch. Tak fleysch of capouns or of hennys & pork & fyggys & reysings & eyren hard soden wel gronden alle to gidre brod & raw eyren do to saffron & pouder of ginger & canel and galingale & sugre & do ther to clowes & maces hole than make thin cofyn & do a cours of fleysch of perterkys or of ploverys or other volatyl al hewy & nother cours of the grounde mete & menge it togider.


Recipes with similar titles:

to mak tartes fflesche (A Noble Boke off Cookry)

Clxvj Tartes of flesche (Fourme of Curye [Rylands MS 7])

Tartes of Flesch (Recipes from the Wagstaff Miscellany)

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