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This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

TARTLETES. XX.VIII. IX. Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do þerto with prunes hoole. dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do þis fars þerinne. & bake it & serue it forth.


Other versions of this recipe:

Tartlotes (Liber cure cocorum [Sloane MS 1986])

For to mak Tartolettes (A Noble Boke off Cookry)

Tartlettes (Fourme of Curye [Rylands MS 7])

Tartlets and other things (Le Menagier de Paris)

Tartlettes (Forme of Cury)

Tartlettes (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

Tartelets (Recipes from the Wagstaff Miscellany)

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