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.clxvj. tartes Of Flesche.


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

.Clxvj. Tartes of flesche. Take pork y sode & grynd it smale. take harde ayroun y sode and y grounde & do ther to with chese y grounde take gode poudour and hole spyces. sugur. safroun & salt & do therto. make a coffyn as to fore sayd & do this therin & plant hit with smale bryddes y styued & counynges & hewe it smale to gobettes & bake as to fore & cet.

Original manuscript image: f78r / f78v

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Other versions of this recipe:

TARTES OF FLESH (Forme of Cury)


Recipes with similar titles:

to mak tartes fflesche (A Noble Boke off Cookry)

Tartes of Flesch (Recipes from the Wagstaff Miscellany)

Tarts of Flesch (Recipes from John Crophill's Commonplace Book)




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