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.clxv. tart De Brymlent.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Clxv. Tart de brymlent. Take fygus, raysouns. & waysche hem in wyne & grynde hem smale with apples & perus clene pyked take hem up & cast hem in a pot with wyne and sugur, take calwar sawmoun y sode. other codlyng, other haddock, bray hem smale. & do ther to whyte poudours & hole spyces & salt and seeth hyt. & whan hyt is y sode y nowh take hit up & do hit in a vessel. and let hyt kele. make a coffyn an ynche depe & do the fars therinne. and plaunt hit a bove with prunes and damysyns. take the stones out. & with dates quarterd & pyked clene. and cover the coffyn and bake hyt wel and serve hyt forth.

Original manuscript image: f77v / f78r

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Other versions of this recipe:

TART DE BRYMLENT (Forme of Cury)




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